Avocado, Chickpea, & Roasted Capsicum Salad

Avocado, Chickpea, & Roasted Capsicum Salad

Hello Everyone! I hope everyone has had a relaxing CNY long weekend unlike me – well, it was relaxing as I stayed home all day on Sunday doing nothing, but it was also because I was sick over the long weekend *sad face*. I think I got sick from fatigue which resulted in a painful dry cough, a very high temperature, and muscle aches especially in my back, shoulders, and thigh regions. I’m feeling a little bit better with thanks to the long weekend as I get to rest up for 3 days after a straight 13 days of working from an average of 8am-11pm. Yes you read that right, I’m officially employed! I actually started working in late October in Brunei’s leading Advertising Agency known as D’Sunlit Sdn. Bhd. as a Graphic Designer for the Marketing Team. I was under a 3-month probation contract, and last Friday I was able to sign a permanent contract! Oh and the 13 days of straight working, that was because I was involved in an event known as the 17th Consumer Fair. I worked from Monday-Sunday two weeks ago, and last week I worked Monday-Saturday (yes no rest in between for working on that Sunday). So I guess that’s where my fatigue came from. I was actually already starting to feel under the weather last Thursday, but it only came into full effect on Saturday morning. I guess it didn’t quite help as well that I was surrounded by sick colleagues, and a sick mom and sister at home too. My sister got sick first, then me, and lastly my mom. I today in the office, I learnt that I may have made a few other colleagues sick too. How am I ever going to recover?!

Anyway, let’s move on to the recipe shall we? It’s week two of healthy eating, and I’ve got a yummy salad for you that you can pair up with any kind of meat be it beef, chicken, or lamb – whatever tickles your fancy that is! If you’re like me, and you can’t go without meat in your diet, then whip up your favourite roast chicken to go with your salad – we roasted some whole chicken legs with my Mom’s secret and special BBQ marinade. Otherwise, you can keep the dish vegetarian or vegan friendly. We all know that avocados are loaded with heart-healthy monounsaturated fatty acids known as oleic acid. Oleic acid has been linked to reduced inflammation and has been shown to have beneficial effects on genes linked to cancer. Not only does it contain this fatty acid, it also contains minerals and vitamins such as: fibre, folate, potassium, and vitamins B5,B6, C, E, and K.

Chickpeas, also called garbanzo beans, belong to the legume family, which includes a variety of beans, peanuts, soybeans and lentils. Opting for legumes over foods high in saturated fat might lower your risk of heart disease. Chickpeas also offer specific health benefits, and consuming them regularly boosts your intake of a few key nutrients such as: protein, fibre, manganese, and folate. The mineral manganese helps support bone development and wound healing and also helps carry out chemical reactions important to your metabolism. Folate, or vitamin B-9, aids in new cell growth and brain cell communication and protects against genetic mutations that contribute to cancer development.

Avocado, Chickpea, & Roasted Capsicum Salad Ingredients

PREP TIME 10 MINS | COOKING TIME 10 MINS | SERVES 5-6

INGREDIENTS

  • 2 avocados, peeled, pitted, and thinly sliced
  • 2 brown onions, peeled and quartered
  • 1 can (400g) chickpeas in water, drained
  • 1 packet (250g) mixed salad greens
  • 1 packet (150g) semi-dried tomatoes, halved, oil reserved
  • 1 yellow capsicum
  • Balsamic vinegar
  • Ground salt and black pepper, to taste
  • Olive Oil

METHOD

  1. Rub the yellow capsicum with a little bit of oil and place directly on open flame of gas stove. Rotate occasionally so that the capsicum blisters and chars on all sides. Once done, set aside to cool down. Peel the skin off and cut into strips once it has cooled down enough to handle. Add to a large mixing bowl.
  2. Blanch the chickpeas in boiling water for about 5 minutes. Drain and add to the large mixing bowl together with the roast capsicum strips.
  3. Heat olive oil in a small frying pan over medium-high. Add the onions and cook until soft and caramelised. Once done, transfer to the large mixing bowl.
  4. Add the semi-dried tomatoes together with its herbed oil, mixed salad greens, and balsamic vinegar. Season with a touch of ground salt and black pepper and give it a good toss until well coated. Transfer to a serving dish and top with the sliced avocados.
  5. Serve and enjoy!

Avocado, Chickpea, & Roasted Capsicum Salad

Avocado, Chickpea, & Roasted Capsicum Salad with Roast BBQ Chicken

BON APPÉTIT

– Ally xx

myTaste.com

Mini Sausage Rolls with a Hazelnut-dressed Mixed Leaf Salad

Hello Everyone! A few days ago I decided to make sausage rolls just because I wanted to. You could argue though, why go through all the trouble to make your own when you can easily just by pre-packed frozen sausage rolls from the supermarket? I guess this way you can be a little bit more creative in what you want in your sausage rolls rather than the generic minced beef that supermarkets sell. You can basically wrap any sort of flavoured sausages in puff pastry (homemade or store bought, doesn’t really matter)! For today’s recipe, I went on and made myself some Mexican Chorizo with Caramelised Onion sausage rolls.

Chorizo, for those of you who don’t know, is a name given to a variety of sausages, both fresh and cured. The two most common types of chorizos are:

  • Spanish Chorizo – cured, or hard, sausage made from coarsely chopped pork. It has a deep, smoky flavour due to the heavy amounts of paprika in the spice mix. Also, it can be eaten without cooking because it has been cured.
  • Mexican Chorizo – ground, rather than chopped, and the sausage is fresh rather than cured. Also, the red colour comes from the spicy red pepper rather than the smoked paprika. It must be cooked prior to eating.

PREP TIME 20 MINS | COOKING TIME 15-20 MINS SERVES 24 ROLLS

INGREDIENTS

For the sausage rolls

  • 3 Mexican chorizo sausages, removed from casing
  • 2 sheets frozen puff pastry, semi-thawed
  • 1 large red onion, halved and then sliced
  • 1 egg, beaten
  • 1 tbsp milk
  • Sesame seeds
  • Knob of unsalted butter
  • Tomato sauce, to serve (optional)

For the salad (original recipe from Coles)

  • 1 packet (120g) Coles brand 4 leaf salad mix
  • 2 tbsp hazelnuts
  • 1/4 cup extra virgin olive oil
  • 1 tbsp white wine vinegar
  • 1/2 tsp white sugar
  • Ground sea salt and pepper to taste

Mini Sausage Rolls with a Hazelnut-dressed Mixed Leaf Salad

METHOD

  1. Preheat oven to 200C. Roast hazelnuts on a baking tray for 5 minutes. Transfer to a clean tea towel and let to cool.
  2. In a medium pan, melt butter and sauté onions until soft and caramelised. Remove from heat and set aside.
  3. Cut puff pastry sheets into 8 rectangles (halved and 4 cuts across). Add about a teaspoon of sausage meat to one end of the rectangle and top with caramelised onions. Tightly roll the pastry around the sausage meat and brush the ends with the beaten egg and milk mixture to secure. Using the tips of the back of a fork, gently press down on the edges to seal the join.
  4. Space them out on a tray lined with baking paper. Brush the tops with the rest of the egg wash and sprinkle with sesame seeds. Bake in the oven for 15-20 minutes or until puffed, golden and cooked through.
  5. Meanwhile, return to the hazelnuts. Rub to remove the skins then roughly chop. Combine the oil, vinegar and sugar in a small bowl and season with a touch of ground sea salt and pepper. Stir in the hazelnuts. Place the salad leaves in a large bowl and add the dressing. Toss to combine. Serve with fresh out of the oven sausage rolls.

Mini Sausage Rolls with a Hazelnut-dressed Mixed Leaf Salad

BON APPÉTIT

– Ally xx

myTaste.com