Saturday, 25 February 2012

Carrot and Chickpea Salad


Ingredient
3 cups grated carrots
1 400gm can of chickpeas; drained and washed
1 clove garlic;
1 cup cup fresh coriander;
1 lemon; juiced
1 teaspoon cumin; roasted and freshly ground
1 teaspoon paprika
1/2 teaspoon ground black pepper
1/3 cup olive oil



Place the carrots and chickpeas in a bowl
Place the rest of the ingredients in a liquidiser and grind
mix

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Healthy Waldorf Salad


















3 Apples; cut into bite-size pieces
3 sticks celery; sliced finely
1 cup red/black grapes; cut into two
1 cup walnut pieces
1 lemon; grate the jest and juice it.
1 cup low fat Greek-style yogurt
2 tablespoons low fat mayonaise
1 tablespoon dijon mustard
1/2 teaspoon black pepper
1 tablespoon fresh tarragon; chopped fine

1. Place lemon juice in a bowl, add the chopped apples and mix.
2. Add the celery, grapes and walnut
3. Mix the yogurt, mustard, mayonaise pepper, lemon jest and tarragon, add to the chopped salad and mix
4. Place in the fridge for a couple of hours before serving


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