YMCA Healthy Living Magazine, powered by n4 food and health Summer 2018 | Page 12
HEIDI SZE
Heidi is a Dietitian with a passion for helping people have fun with their food, enjoy eating
good food and learn how to make the most nourishing meals for their body. She believes
that every meal should be enjoyed, including homemade ice cream and pie. Find out
more about Heidi at http://applesundermybed.com
SUMMER
SALAD RECIPES:
ROASTED
BEETROOT
PASTA SALAD
Serves: 1
Ingredients
• ½ cup roasted beetroot chunks
• 1 cup cooked pasta (orecchiette works really well)
• 1 / 3 cup peas (fresh or frozen and thawed under hot
water)
• 1 heaped tablespoon crumbled goats cheese
• 1 tablespoon chopped fresh parsley or basil
Dressing
• 1 tablespoon extra virgin olive oil
• ½ tablespoon red wine vinegar
• 1-2 anchovy fillets canned in oil, finely chopped
• sea salt and freshly cracked black pepper, to taste
Method
1
2 Place your beetroot, cooked pasta and peas in a bowl.
3 Scatter the goats cheese and herbs (and add another drizzle
of extra virgin olive oil here if you wish). Serve.
Mix your salad dressing ingredients in a small cup and whisk
with a small spoon or fork. Taste and season as desired, then
drizzle over your salad.
TUNA AND
CANNELLINI
BEAN SALAD
Serves: 1
Ingredients
•
•
•
•
1 handful salad leaves
½ cup chopped cucumber
1
/ 3 cup chopped capsicum
1
/ 3 cup cannellini beans
(rinsed and drained if canned,
or cooked from dried)
• ½ tablespoon chopped
spring or red onion
• 1 x 95g tinned fish in oil,
drained
12
• 1 tablespoon toasted
pinenuts
• 1 tablespoon chopped fresh
herbs (e.g. basil, parsley,
coriander or chives)
Dressing
• 1 heaped teaspoon capers,
rinsed
• ½ tablespoon extra virgin
olive oil
• A good squeeze of a juicy
lemon
• Freshly cracked black
pepper
YMCA HEALTHY LIVING MAGAZINE SUMMER 2018
Method
1 Place your salad leaves and vegetables in a
bowl, including the beans.
2 Mix your salad dressing ingredients in a small
cup and whisk with a small spoon or fork. Taste
and season as desired, then drizzle over your
salad.
3 Add the tuna and scatter the pinenuts and
herbs. Serve.