I’m a really big fan of salads. Personally I think they are one of the best things to eat ever! They are so versatile and you can create whatever flavour combination you like, the possibilities are endless, you just have to be creative. One thing I detest is when people call a bowl of lettuce leaves, tomato and cucumber a “salad.” Im sorry, but a bowl of leaves is not a salad, its leaves. I feel this is the reason why salad gets such a bad rep, they associate the word with boring, bland and non-appetising. I always fill my salads up with a variety of ingredients, I constantly change the type of lettuce I use and the type of dressing so I don’t get sick of it. I feel this is key. A salad can most definitely be a meal, you just have to broaden and expand on your ingredients a little bit, it’s actually so simple!!!
This salad is delicious, it’s the perfect mixture of sweet, tangy and crunch. One day, I was going to dinner at a friends house and wanted to make something to bring to share. I kinda just came up with it at the top of my head. I’ve made this salad on numerous occasions and it’s always a hit. On christmas day (2014) I served up this salad and everyone loved it and complemented me on it. Every time I go to a persons house for a meal, I bring it. It’s easy and quick to make and tasty.
I love coating my veggies with poppy seeds, it gives it a lovely, nutty flavour and great texture. Poppy seeds have some amazing health benefits, they are rich in calcium, phosphorous, zinc and iron. They also contain Oleic and Linoleic acids. Oleic acid, is a mono-unsaturated fatty acid. It can aid in lower ing LDL (bad cholesterol) and increase HDL (good cholesterol) levels in the blood. They are also very rich in dietary fibre. Dietary fibre binds to bile salts (a product of cholesterol) and decreases their re-absorption in the colon. So in turn, helps in a further decrease in blood LDL cholesterol levels. Poppy seeds are also an excellent source B-complex vitamins such as thiamin, pantothenic acid, pyridoxine, riboflavin, niacin, and folic acid. Many of these vitamins functions as co-factors in substrate metabolism especially fat and carbohydrates.
- 4 Leaf Lettuce Mix
- 2 Pomegranates
- 4 Cups Pumpkin (diced)
- 4 Large Apples
- 2-3 Large Cucumbers
- ¼ Cup Poppy Seeds
- ¼- 1/3 Cup Almonds, Chopped
- Apple Cider Vinegar
- Juice of Pomegranates
- Chop pumpkin up into even size cubes, place in a bowl and coat with poppy seeds (you may need a small amount of water to help the poppy seeds to stick.
- Lay on a baking tray lined with baking paper and place in oven on 180ºc for 25-30 minutes, or until cooked (Keep checking)
- Cut the pomegranate in half, squeeze the juice out into a bowl (you will need this) remove all the seeds from the pomegranate. This can be messy and time consuming, but worth it.
- Chop apple and cucumber into small, thin strips, place in a large bowl with the 4 leaf lettuce mix.
- Add the pomegranate and the pomegranate juice to the salad. When the pumpkin is cooked add this as well.
- Chop almonds into small chunks, toss in with salad
- Dress with some apple cider vinegar and add some more almonds on top to garnish.