- Holiday Detox -

Finally decided to have my own blog and what better way to start it then something simple and light! I've been travelling (Rome, Tenerife, Marseille, and Copenhagen) ever since my exams have ended and as much as I love travelling, eating healthy during these times can be quite difficult. So the first day back home I decided to make a salad (sounds boring, I know!) but I was really craving fresh vegetables. To spice up any salad, you can add a homemade dressing and some toppings, in this case I decided to make a chilli and lime dressing with oven-roasted chickpeas.

The recipe is below but you can add any vegetables you like and as much as you want! You can also add fruits, such as mango or green papaya to this and top it off with some crushed almonds, pomegranate, cranberries, and honey roasted cashews for example. Just have fun with and let me know what's your favourite way to detox after a holiday!

RECIPE

Makes 2 portions (All measurements are approximate)

The Salad:

• 1 Courgette

• 2 Carrots

• 1 Bell pepper

• 1 Tomato

• 1/2 Iceberg lettuce

• Mint

Oven-roasted Chickpeas:

• 100g of Cooked Chickpeas

• Olive oil

• Chilli powder

• Smoked paprika

Dressing:

• 2 Garlic Cloves

• 1 Chilli

• Ginger

• 1/2 teaspoon of melted Coconut oil

• 1/2 teaspoon of Olive oil

• Salt / Sugar / Pepper

1. Oven Roasted Chickpeas ~ Preheat your oven to 180°C. Toss your cooked chickpeas in some olive oil, chilli powder, and smoked paprika. Place in oven and let it bake it for around 30 to 40mins.

2. Dressing ~ Dice your garlic, chilli and ginger. Add the coconut oil and olive oil to the mixture. Season it and let it sit (I find that this really lets the flavours come out and the longer you let it sit, the less seasoning you need to do).

3. Spiralize your courgette, grate your carrot, cut up the rest of the vegetables.

4. Mix your vegetables with the dressing, add the chickpeas and garnish with mint.

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