Autumn salad

This combination of garlic roasted butternut squash, blanched broccoli, avocado & kale is the kind of salad that makes you wonder why you ever bothered with salad leaves.
It is filling, tasty and brimming with the right kind of nutrients, including vitamins K, A, C, E, potassium, magnesium, folate and niacin.
The miso used for the kale is one of the only reliable vegan sources of B vitamins. It comes in paste form in a small jar and can be purchased from most supermarkets.
Miso is made from fermented soya beans and rice, giving it a tangy, salty flavour. It is a pleasant condiment that also complements soups rather well.

Ingredients for 1:
Torn leaves from a stem of kale (a large handful of kale)
Juice of a 1/3 of a lemon
1 teaspoon of miso paste (I used Clearspring Brown Rice Miso)
1/2 small butternut squash
2 small cloves of garlic
5 sprouting broccoli florets
1/2 avocado, peeled
A tablespoon of toasted seeds (optional - I used Munchy Seeds sesame sprinkles)
Sea salt and black pepper to season
Rapeseed or coconut oil for cooking

Method:
To roast the butternut squash, preheat the oven to 180 degrees C.
Peel the halved butternut squash, scoop out the seeds with a spoon and chop the flesh into bite-sized chunks. Put them on a roasting tray, season well with sea salt and black pepper and drizzle with a small amount of rapeseed oil.
Press down on the unpeeled garlic cloves with the back of a knife until they crack slightly. Nestle them under the butternut squash pieces and put the roasting tray in the oven for 30-40 minutes or until the squash is fully cooked. Remove the garlic and set the butternut squash aside to cool.
To make the blanched broccoli, bring a small pan of water to the boil. Add the broccoli, simmer gently for a minute, drain and run under a cold tap. Allow the broccoli to drain off for a minute.
To make the kale, put the torn kale leaves in a bowl, season with some black pepper, squeeze over a small amount of lemon juice and give it a massage to break down the kale. You should end up with half of the volume of kale that you originally started with. Add in a teaspoon of miso and mix well with your hands.
To assemble, put the butternut squash, kale and broccoli on a plate. Top with half an avocado and sprinkle with toasted seeds.

Beetroot dip & oat crackers

Sunday afternoons are for a good movie, a tasty dip and some crackers.
Just like this skinny beetroot dip and oat crackers, which are nothing short of delicious.
Whilst other dips such as hummus use a fair amount of olive oil, this recipe didn't require any for flavour so it is accidentally "skinny". In case hummus is your favourite thing in the world and you are left wondering what on earth would be the issue with the added oil then let me just reassure you: there is no issue. Extra virgin olive oil is considered a healthy fat but as with any oils, moderation is the key.
This recipe gets around that moderation issue somewhat.

Ingredients for the crackers
100g oats
30g flax seeds
200ml water
60ml extra virgin olive oil
1 tsp sea salt

 

Ingredients for the dip
4 medium beetroots (450g), peeled
5 cloves of garlic, unpeeled
1 tsp rapeseed oil
2 tsp tahini (sesame paste)
1 lemon
sea salt and pepper to taste

Method:
To make the beetroot dip:
Preheat the oven to 180 degrees C.
Cut the beetroots into wedges and put them on a roasting tray. Scatter over the garlic cloves and drizzle with a teaspoon of rapeseed oil. Stir well to combine with the oil and season with sea salt and black pepper.
Roast in the oven for 40 minutes and set it aside to cool.
Once it is cool enough to handle, put the beetroot in a food processor or blender with the tahini, juice of a lemon, a good pinch of sea salt, freshly ground black pepper and 5 tablespoons of water. Peel, the now roasted, garlic and put that in the blender too.
Blend until smooth. Taste the dip and adjust the seasoning as required.

To make the crackers:
Preheat the oven to 180 degrees C and line a baking tray with baking paper.
Mill the oats and flax seeds into a flour by whizzing it on the highest setting in a blender or food processor. Decant the flour into a large bowl, add the salt, water and olive oil and stir well until completely combined.
Pour the mixture onto the baking tray and spread it out as thinly as it'll go.
Bake in the oven for 20 minutes. After 20 minutes, take the baking sheet out and slice the crackers into squares with a pizza cutter or sharp knife.
Return it to the oven and bake for a further 30 minutes.
The crackers should be solid but not browned. Allow them to cool before consuming.