Roasted Nuts, Pumpkin & Beetroot Salad

This crunchy, vege loaded warm Salad is not only super healthy but flavoursome and delicious! With the goodness of Beetroot, Pumpkin and Broccoli and protein loaded Almonds,  Cashews and Peanuts, it's all the recommended dietary intake in one bowl.

Here it is, ROASTED NUTS, PUMPKIN & BEETROOT SALAD:

Ingredients for 2 bowls: 1 beetroot chopped, 1 cup pumpkin chopped, 1 cup Broccoli florets steamed, 1 small Apple cut into strips, 1 cucumber sliced, 1/2 cup cooked Quinoa, cup of mixed nuts like Almonds, Peanuts and Cashews, handful coconut flakes, lemon juice.

Make:

1. In a pan, roast the nuts and coconut flakes until there is an aroma. Keep aside.

2. In the same pan, add a little oil (and chilli if desired) and roast chopped Pumpkin and Beetroot for about 5 minutes, taking care not to over cook. Add salt if desired.

3. In a serving bowl, put in cooked Quinoa and vegetables then mix lightly. Next add in the Cucumber and Apple strips. Lastly add the roasted nuts and coconut flakes. Give it a quick toss and sprinkle lemon juice. Serve immediately.

Roast Chilli Cauliflower

Did you know the humble Cauliflower is actually considered a "super-food"?? With high levels of natural antioxidants this magical vegetable is known to have great anti-inflammatory benefits - so all in all, it's not just fun to get creative with but also gets a big health tick!

After having a delicious cauliflower side dish at a local Mediterranean restaurant recently I was inspired to try something similar at home with a spicy twist (as most of us Indian folks do!!). So I went ahead and experimented with a few ingredients to come up with my own little Cauliflower treat :)

Here it is, ROAST CHILLI CAULIFLOWER:

Ingredients: Florets of half a cauliflower, handful of peanuts, pine nuts & flaked almonds (can be omitted if you prefer nut-free, but the nuts do add an amazing crunch element), 1 or 2 fresh red chillies, 1 spoon garlic paste, salt to taste.

Make: In a wide based pan, heat a bit of oil and saute chopped chillies, garlic paste and nuts. When the nuts are golden brown, add in all the cauliflower florets and salt. Gently toss together and let them roast on the pan with minimal mixing (to get the char-grilled taste). You will know it's well roasted by the beautiful aroma and crisp florets. 

Serve hot with a wedge of fresh lemon - enjoy!