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As you might have noticed, I am getting into salads and healthy eating since the start of this year. Though my New Year resolution every year is this huge struggle to cook and eat stuff that does my body good, it is a never-ending tug-of-war between the mind and the heart to actually make it happen. I am really excited to share with you this deliciously fresh and nutritious salad from How Sweet Eats, which is now my regular pick on days when I have to go 100% vegetarian.
SUMMER CHICKPEA SALAD
For the Chickpea Salad
3 cups boiled chickpeas
4 green onions, thinly sliced
2 ears grilled corn, cut from the cob
1 pint cherry tomatoes, quartered
3 tablespoons chopped fresh basil
2 tablespoons snipped fresh chives
1 large English cucumber, chopped
1/2 cup fresh bean sprouts
1/4 teaspoon kitchen salt
1/4 teaspoon black pepper
For the Honey Garlic Lime Vinaigrette
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 1/2 tablespoons honey
3 garlic cloves, minced or pressed
1 lime, juiced and zested
- In a large bowl, combine chickpeas, onions, corn, tomatoes, basil, cucumber and sprouts.
- Toss with salt and pepper. In saucepan, add oil, vinegar, honey, garlic, lime juice and zest.
- Heat over low heat and whisk until the mixture is warm and garlic cloves are sizzling a bit.
- Pour the liquid over the chickpeas and toss well to coat. Cover with a piece of plastic wrap.
- Refrigerate salad for at least 30 minutes before serving. This salad tastes better as it sits.
- Serve with toasted baguettes spread with coconut oil or whipped feta. Makes 4 servings.
Summer Chickpea Salad with Vinaigrette
Envi ene bon ti salade melanz? While the average Mauritian is not a huge fruit eater, he/she will hardly ever say no to a freshly prepared fruit salad topped with tamarind sauce and disel pima/ chili salt. A colourful meli-melo of tropical fruits including mangoes and pineapple, our traditional fruit salad is not a homemade entity but derives its popularity from the road side sellers who usually extend their fares to markets and beaches on Sundays and holidays.
It will not be an uncommon sight if you come across one today on our crowded public beaches, which are always so on the eve and the day of a public holiday. And as we are celebrating our Independence Day today, there is, I’m sure, no better occasion to do a post on something we can proudly call as our ‘national’ salad. As the official celebrations unfold this afternoon in Champ de Mars in the attendance of eminent personalities, many will undoubtedly gather in more informal surroundings with the same feeling of being fier d’etre mauricien/ proud to be a Mauritian.
MAURITIAN FRUIT SALAD
2 semi ripe mangoes
1 medium pineapple
1 small cucumber
10 jamalacs/ love apples
1 carambole/ star fruit
2-3 dried red chilies
1 teaspoon kitchen salt
3 tablespoons tamarind
1 tablespoon brown sugar
- Peel mangoes, pineapple and cucumber. Cut each fruit into bite size pieces or chop into thick slices.
- Cut the jamalacs into halves and slice the carambole thinly. Place all chopped fruit in a large bowl.
- Crush the dried chilies and salt together in a grinder or in a mortar until it turns into a fine powder.
- Remove any seeds from the tamarind and soak the pulp in 2 tablespoons warm water for 5 minutes.
- Combine the tamarind pulp with 1 tablespoon of chili powder. Add more water and grind together.
- It should form a sauce of slow dripping consistency. Toss this dressing over the bowl of fruit salad.
- Mix till well combined and leave to stand at room temperature for at least one hour before serving.
- Top with extra tamarind and serve in plastic cups along with extra salt and chili powder. Serves 4.
Mauritian Fruit Salad
To start the new year on a healthy note, along with some serious health-conscious resolutions to make more informed food choices and to favour homemade as far as possible, I share with you this amazingly easy granola. With its blend of nutritious unprocessed ingredients, it makes a very satisfying meal for breakfast, served with low fat Greek yogurt and organic dark chocolate. I scaled down the recipe from Yummy Healthy Easy to make 2.5 cups, which is to be stored in an air-tight container and might well last over a week even if you plan to eat granola daily as your morning intake of carbs and nutrients. I would hereby like to wish a very Happy New Year to all my readers! May 2017 bring us yet more delicious recipes to blog about and more mouth-watering photos to upload and share on this space.
HEALTHY HOMEMADE GRANOLA
1 1/2 cups old fashioned oats
1/2 cup sliced raw almonds
1/4 cup shredded coconut
1/4 cup roasted sunflower seeds
1 1/2 teaspoon flaxseed
1 1/2 teaspoon wheat germ
1/8 cup coconut oil, melted
1/4 cup honey or maple syrup
Greek yogurt, to serve
Raspberries and strawberries
Chopped dark chocolate
- Mix first 6 ingredients in a large mixing bowl. Melt coconut oil in the microwave for about 30 seconds.
- Add the honey to coconut oil and combine. Pour this over oat mixture and stir to coat everything well.
- Spread into an even layer on a cookie sheet and bake granola at 325 degrees for about 15-16 minutes.
- Stir it gently and let bake for another 10 to 15 minutes, until golden brown. Leave the granola to cool.
- Store in an airtight container. When ready to assemble, place the yogurt in bottom of serving glasses.
- Add a layer of granola over the yogurt, then top with chopped dark chocolate and whole fresh berries.
Happy New Year 2017!