I've been a bit lax the last few days with posting recipes but I spent Friday having a bio mechanical assessment done with one of celebrity trainer, Matt Roberts staff (look out for my posting on this in the next few days). Then yesterday, I spent training a friend and going through her diet.
Like many clients, she has put on weight and can't seem to shift it - any diet fails because she feels like she's depriving herself and can't think of what new to cook. Even more reason for this month long food blog! But talking to her also raised another problem that so many people fall into when they diet - the feeling that they're having to cut back, or eliminate foods. The trick is to add things - spices and herbs can transform almost everything you make and instead of feeling like you're eating something boring, it opens up a whole new world. So, here's a spicy salad packed with fresh herbs.
Ingredients
Salmon fillet
2inches cucumber, grated
Chunk of raw celeriac, grated
1/5 of small red cabbage, chopped
1/4 avocado, chopped
handful of steamed soy (edamame beans)
handful of chopped basil, mint and coriander (each)
1 boiled egg
Dressing
2tbsps rice wine vinegar
1/4 fresh red chilli, chopped
1 garlic, crushed
1tbsp fish sauce
1 fresh lime
2tsps toasted sesame seeds
1tsp pumpkin seeds toasted
Roast the salmon in the oven. Meanwhile, combine all the raw ingredients in a bowl and use your hands to combine. to make the dressing, add all the ingredients together, mix well, taste and pour over the salad. Use your hands again to combine well, chop the egg and serve.
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