Tag: healthy dinners

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Brown Rice Salad

by Karen ClaassenLeave a Comment on Brown Rice Salad
Brown Rice Salad

250ml brown rice, cooked according to packet instructions
1 red onion, finely diced
400g cocktail tomatoes, quartered
120g mozzarella cheese, cubed
30g coriander leaves, chopped
30ml pumpkin seeds
30ml sunflower seeds

Dressing:
60ml olive oil
30ml thick, sweet soya sauce
1 clove of garlic, minced

Add the cooked and cooled rice to a large mixing bowl.
Now add the diced onion, tomato and mozzarella and give it a good mix.
Sprinkle over the coriander, pumpkin seeds and sunflower seeds and stir through. Set aside.

For the dressing:
Pour the olive oil and soya sauce into a cup and add the garlic.
Whisk the dressing with a fork until it is amalgamated.
Drizzle over the brown rice salad and give everything a very good mix.
Serve the salad at room temperature.

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Sesame Cauliflower

by Karen ClaassenLeave a Comment on Sesame Cauliflower
Sesame Cauliflower

1 head of cauliflower (about 650-700g), cut into florets
125ml bread flour
190ml water
310ml panko breadcrumbs

Sauce:
Slurry: 30ml cornstarch and 30ml water
45ml soy sauce
15ml lemon juice
60ml honey
15ml sesame oil
2,5ml ground ginger
250ml water

3 stalks of green onion, sliced
a handful of sesame seeds

Preheat your oven to 220℃ and line a baking sheet with baking paper.
Cut the cauliflower head in half. Break it into medium sized florets and cut off the stems. Set aside.
Add the bread flour and 190ml water to a mixing bowl and whisk together until smooth.
Add the breadcrumbs to another bowl.
Now, dip a floret into the flour and water mixture, roll/coat it with the breadcrumbs and place it on the prepared baking sheet. Continue until all the florets are coated in breadcrumbs.
Space the florets on the lined baking sheet and bake in the oven for 20-25 minutes. They should be golden and dry.

For the sauce:
Prepare a slurry by whisking the cornstarch and water together. Keep aside.
Add the soy, lemon juice, honey, sesame oil, ginger and water to a small saucepan and whisk together.
Pour in the slurry while whisking continuously.
Place the saucepan on medium-low heat and simmer for about 10 minutes, stirring every now and then.
Pour the sauce over the baked florets and gently mix through to cover all the cauliflower in the sauce.
Serve with a scattering of green onions and sesame seeds.