Summer Loving and Healthy Lunches

Summer is just about here! And to celebrate the warmer weather, I like to take full advantage of the beautiful surrounds of St Francis Bay.  The Cape St Francis beach is one of my favourite places to spend time, the sand always forms magical patterns and creates a fairytale atmosphere.

sand patternsshadows

lighthouse from the beach

To celebrate the summer, I thought I would share one of my favourite easy and healthy lunch time dishes.

Spinach, Feta & Mushroom Quesadilla

1 whole wheat tortilla wrap
¼ cup mozzarella cheese
1 cup fresh spinach which has been blanched in boiling water
4 button mushrooms, sliced and cooked in a little olive oil and garlic.
30g Danish feta, crumbled
seasoning
¼ tsp nutmeg
chopped dill

Mix the spinach, feta, mushrooms, nutmeg and dill together.  Season to your liking.

Heat a large non-stick pan over medium heat.
Place 1 tortilla onto the pan.
When warm, flip it over.
Sprinkle about half the Cheddar cheese evenly over the one side of the tortilla.
Top with the spinach mixture.
Add a little more cheese, fold over in half and press down lightly.
Cook until the bottom gets a little colour, flip over and let the other side also colour.
Slide onto a cutting board, using a pizza cutter or a very sharp knife, cut into 4.
Serve with a little side salad of your choice.

spinach feta and mushroom

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Wintery Butternut & Mushroom Salad

With the cooler weather settling in we are all heading towards comfort food…I can hear you say “but salad is not comfort food???” Well, this one is filled with comfort goodies, and perfect as a side for a cool evening braai. This is also a great vegetarian meal with substance.

This is very versatile, you can add or take out flavours you do not like, just remember to balance the flavours.  I used my Froggit salad dressing, but you could use any light dressing. Or make your own, I would love to know what works for you!

Wintery Butternut & Mushroom Salad
served 15 – 20

2kg cubed butternut
1 tsp crushed garlic
1 tsp ground ginger
1 tsp ground cinnamon
½ tsp ground nutmeg
honey
seasoning
olive oil
1 tbsp garlic butter
250g sliced white mushrooms
Seeds from 2 pomegranates
100g crumbed feta
200g baby spinach
1 packet rocket & watercress salad mix (from Woolworths)
100g cherry tomatoes
100g sugar snap peas
3 tbsp roasted pumpkin seeds
Froggit Pomegranate dressing

Pomegranate Dressing

Preheat the oven to 200°C

In a large roasting pan, place the butternut, garlic, olive oil, ginger, nutmeg, cinnamon, seasoning and honey.  Mix until the butternut is well coated and roast for 45 minutes.
Remove and set aside to cool down completely.
Fry the sliced mushrooms in garlic butter, season and set aside to cool

Once the butternut & mushrooms are cooled down completely, mix together, you can now build the salad.

Slice the cherry tomatoes in half and mix with the butternut & mushrooms.
Layer the salad now, at the bottom of the bowl put some baby spinach, rocket & watercress, a few pomegranate seeds a few sugar snap peas, the feta, pumpkin seeds, repeat layering.

Wintery Butternut & Mushroom Salad