If you hate salads, chances are haven't had a good one. A bowl full of romaine drenched in fat-free ranch would sounds about as appetizing to me as munching on strafoam insulation as well. A few weeks ago I mentioned the "Clean and Lean" Cookbook I began using (now available in the states!), altering and cleaning up some eating habits, and the best reminder through it has been their simple but creative approach to salads and vegetable. Veggies should never be bland and boring, but delish! I know I sound ridiculous, but seriously these recipes are freak'n ridiculously good! Yes, I said freak'n (sorry Mom.) I'll still be trying out more new recipes from James Duigan's cookbook until I tire of them, so hopefully they'll appeal to all of you as much as they do to me! Thanks Bodyism for keeping eating clean and lean, scrumptious! Or as James Lipton would say "Scrumtrulescent."
Yummy. Eat your veggies...
Roast Squash with Feta, Pumpkin Seeds and Sprouting Broccoli
Ingredients 1 large acorn or butternut squash 2 tablespoons olive oil 1 teaspoon chilli flakes 1 teaspoon cumin seeds ( you can also use about 1/2 of ground cumin - go light, cause this stuff is pungent! A little goes a long way) sea salt and freshly ground black pepper 1 cup purple sprouting broccoli (or cauliflower, asparagus, whatever sprouts are around) 1/2 cup pumpkin seeds, toasted (I used sunflower seed) extra virgin olive oil, for drizzling feta cheese
1. Preheat the oven to 400°F
2. Peel and cut the squash into wedges or large chunks, then toss in the olive oil, chilli flakes, cumin seeds and salt and pepper.
3. Transfer to a roasting tin and roast in the preheated oven for approximately 35-45 minutes or until slightly golden and cooked.
4. Meanwhile, blanch the broccoli in salted boiling water for approximately 4 minutes, or until al dente. Once cooked, toss with the squash and pumpkin seeds.
5. Serve with a drizzle of extra virgin olive oil and the feta crumbled over the top.
*Top Tips: This would go great with any grilled meat or oily fish. You can substitute the feta for goat’s cheese if you prefer.