Page 75 - Healthy (March - April 2020)

FOOD

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k i t c h e n
c u p b o a r d
h e r o

1 tbsp balsamic vinegar
1 tbsp wholegrain mustard

1 To make the dressing, pour the grape
juice into a saucepan and heat on the
hob. Bring it to the boil and simmer for
about 5 minutes, or until the liquid has
reduced by half. Let the grape juice
cool, then mix in the olive oil, balsamic
vinegar and wholegrain mustard.
2 Place all the salad ingredients in
a salad bowl and toss together with a
few spoonfuls of the dressing. Divide
into bowls and serve with the rest of
the dressing to drizzle on top.

Walnut and apple
Bircher muesli

Serves 1
35g porridge oats
200ml almond milk
1 small apple, coarsely grated
Handful of walnuts, chopped
1 tsp Manuka honey
Pinch of cinnamon

1 Mix all the ingredients together in
a bowl, cover and leave in the fridge
overnight. If you usually have breakfast
when you get to work, you can mix the
ingredients in a lunch box or sealable
jar to take with you.
2 In the morning, the mixture should
have a creamy consistency, but add
a splash more liquid if you like. Eat as
it is, or add toppings such as Greek
yoghurt, seeds or berries.

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