Happy new year everyone! I just love the vibrant colours in this bowl. With the festive season meaning eating and drinking a LOT more than usual, I wanted to start 2018 eating something healthy. (Full disclosure, this was the start, but then the rest of the day was filled with an entire box of jaffa cakes haha)
I am s-l-o-w-l-y coming around to salads. I am a believer of simple food. Admittedly mostly because I while I have time to cook, I have little time to prepare, and also because I have a love of knowing meals that I cook have less than ten ingredients. It’s my little way of balancing out the immense ingredient list of processed foods that we inevitably eat.
The problem I have with salads, is that a good salad needs a lot of preparation – selecting the right ingredients (of which there are usually many) and then finding a dressing that brings them all together. Salad spinners, toasting nuts, mixing the dressing – it’s all a bit much for a simple (read: sometimes lazy) me. Especially if it’s a salad on the side of something you’ve already spent time preparing.
I bought Thermobexta’s Summer Meal Mix Up book – basically a book of delicious salads, and am loving it! (I have a Thermomix but all her salads can be made without one). I’m trying to have meatless Mondays at home and if the salad is the main event, then I don’t mind all the prep at all. And discovering delicious and substantial salads like this beetroot and lentil salad, makes me like them a little more each day. I also love that these salads can be made ahead of time and leftovers are just as tasty (vs salads you must dress immediately before eating then anything that isn’t finished needs to be binned).
Bring on 2018!!!
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