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.