INGREDIENTS:
1 handful kale, washed and stems removed
Drizzle of garlic infused olive oil (or normal olive oil
Pinch of salt
1 small courgette
½ tsp coconut oil
75g broccoli
25g feta
4 sundried tomatoes, rinsed and drained
A generous portion of my quinoa tabbouleh, recipe found here: (http://www.nutritiouslynaughty.co.uk/quinoa-tabbouleh/)
1 tsp cider vinegar
Pinch of chilli flakes
3 tbsp of lemon coriander houmous
Houmous:
1 400g tin chickpeas, rinsed and drained
1 tbsp olive oil
1 tbsp garlic infused olive oil (or extra regular olive oil)
4 tbsp water
Juice of 1 large lemon
1 tsp ground coriander
1 tsp ground cumin
2 tbsp tahini
Pinch of salt
2-3 tbsp fresh coriander, chopped (depending how much you like the taste)
METHOD:
- To make the houmous combine all the ingredients except the food processor until smooth, add more water if needed. Add the fresh coriander and pulse until evenly dispersed
- To make the crispy kale preheat the oven to 150oc and line a baking tray with greaseproof paper. Mix the kale in a bowl with the salt and a tiny drizzle of garlic infused olive oil, bake for 3-5 minutes until crispy
- Cut the broccoli into medium florets, steam for 5 minutes, or less if you like it with more bite
- Heat the coconut oil in a pan over a medium heat, cut the courgette into half moons and saute for 3-5 minutes until slightly browned
- Serve the kale, broccoli and courgette in a bowl with the tabbouleh, feta, houmous and sundried tomato
- Mix the cider vinegar with the chilli flakes and drizzle over the veg
I love big bowls of veggies, especially after eating a few too many of my Coeliac friendly cakes, so this green bowl with lemon coriander houmous is perfect! The houmous and feta add a little bit of much needed protein to the dish. Try dipping the broccoli florets in the houmous, its so good! This is such a low fodmap, gut-friendly dish that its also ideal when suffering an IBS flare up, I find that these ingredients really calm my symptoms.