Fibre is an essential part of every diet – it helps keep your system ‘regular’ and getting plenty of fibre every day will help combat weight gain. My recent report on the health benefits of fibre also shows that it has powerful disease-fighting properties. All this makes fibre one super-nutrient that can’t be ignored! So use this salad as a perfect side for dinner or as a wholesome lunch and increase your fibre intake.
Preparation time: 15 minutes
Cooking time: 40 minutes
2 red capsicums 1 cup cooked quinoa
3 cups baby rocket leaves, washed
¼ cup dried figs, finely sliced
½ cup slivered almonds, toasted
zest of 1 orange
flesh of 2 oranges, chopped
½ teaspoon grated fresh ginger
½ cup fresh lemon juice
1 tablespoon honey
2 teaspoons lemon zest
½ teaspoon salt (optional)
Preheat oven to 250°C. Cut red bell peppers in half, length ways, and remove seeds.
Place face down on oven tray and roast for 35–40 minutes, or until blackened and sunken.
Remove from oven and place into a bowl, cover with plastic wrap and leave to cool.
Once cool, peel skin from peppers and slice into thin strips.
Combine roasted capsicum with cooked quinoa, rocket leaves, figs, almonds, orange zest and
Mix gently to combine.
Place ginger, lemon juice, honey, lemon zest and salt (optional) into a small sealed container, and
shake well to combine.
Drizzle dressing over salad and toss gently to serve
This recipe is courtesy of Sanitarium Health & Wellbeing
By local Bondi nutritionist Shane Landon, APD and Author of Focus on Fibre
To find out more, check out the Focus on Fibre report here and join the conversation in our comments section or on Twitter via #focusonfibre and #fibrefacts.
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