The Well Runner Page

Thank you to Rebecca Britton for providing us with this month's recipe .. and the mouthwatering photo .. 

This is staple go-to meal when I crave something healthy. The great thing about salad is that it is so adaptable, search the fridge and cupboards and throw it in!

The hummus can be adapted in so many ways too - omit the paprika in place of extra 1/2 tsp turmeric, or add a pinch of cayenne pepper to give it a kick. You can even use different types of tinned legumes (beans or lentils) instead of chickpeas. Experiment and see what you think! 

For the falafel, add all the ingredients to the food processor and pulse until finely chopped. Add the flour, or a drop of water, to get the right consistency to scoop the mixture with an ice-cream scoop onto a lined baking tray. Compact into small patties on the tray and place in a pre-heated oven (190 Celsius) for 30 minutes, until they feel squidgy to touch. Allow to cool slightly before serving over salad. Keep any leftover patties in the fridge or freeze once cooled. 

For the hummus, add all the ingredients to a food processor and process until smooth (or less if you like it more chunky). Voila, that's it!

Salad dressing: 1 tsp apple cider vinegar, 1 tsp olive oil, pinch black pepper, pinch dried herbs, 1 tsp tahini. Mix together and pour over your salad with a scattering of toasted seeds.   

Ideas for salad ingredients:

mixed salad leaves, salad cress, cherry tomatoes, cucumber, baby radishes, grated carrot, sweetcorn, sliced mushrooms, olives, crumbled feta, baby capers, red pepper, boiled egg

Boil the quinoa in water as per packet instructions, with a drop of apple cider vinegar and lemon juice, until the water has evaporated. Watch closely as it dries out or it'll burn to the pan (much experience in this field!!)

Assemble nicely on a plate/bowl, take a photo (if you're a foodie like me) and enjoy!