Nutrition guru and glowing skin poster girl Madeleine Shaw knows how to make healthy food taste delicious. We asked her for some healthy lunch ideas for the weekend for when friends come over and you don’t want to resort to pizza and salad, yet again.
These two ideas are easy, quick, delicious AND healthy. Win, win win. Enjoy.
Superfood Strawberry and Pine Nut Salad
- 100g of strawberries
- 1 large avocado
- 100g kale
- 150g of cooked wild rice
- 50g of pine nuts
- 2 tbsp of olive oil
- 2 tsp of apple cider vinegar
- 1 tsp of mustard salt pepper
Toast the pine nuts in a small pan for a few minutes until golden then leave to the side to cool. Thinly slice the kale leaves into strips.
Whisk the olive oil, vinegar and mustard together with a pinch of salt and pepper. Massage the kale with this dressing for 5 minutes until the kale wilts down.
Cut the strawberries into quarters and the avocado into chunks and mix this with the kale salad. Stir in the wild rice, a pinch of salt and toasted pine nuts and serve.
Cheat: add black Thai rice instead or buy a pouch of ready cooked brown basmati and wild rice.
Roast Aubergine with Yoghurt, Sliced Blueberries and Parsley
- 20g of blueberries
- 1 aubergine
- 2 tbsp of avocado oil
- 50g of yogurt
- 1 tbsp of toasted sesame seeds
- 3 tbsp of sprouted chickpeas
- 1 tbsp of finely chopped parsley
- salt and pepper
- 1 tbsp of lemon juice
Preheat the oven to 200C.
Slice the aubergine lengthways into 2cm strips. Rub this with avocado oil and salt. Place on a large roasting tray and Roast in the oven for 20-25 minutes until golden and cooked through.
While this is cooking mix the yogurt, parsley, lemon juice and a pinch of salt and pepper together in a bowl.
Thinly slice the blueberries. Plate the aubergine with the yogurt drizzled over, sliced blueberries, toasted sesame seeds and sprouted chickpeas. Best served warm.