Author: Sarah-Louise James
Is it Christmas yet? The weekend?
If you’re anything like me, this time of year feels like a bit of a bummer. Yin and yang is never better represented than in December and January.
Gone are the baubles, the Baileys and the Bublé and in their place: BANS.
Bans on everything: Booze. Chocolate. Coloured fairy lights. Sun. Smiling. Fun.
All of a sudden it’s about salads and boot camps and dry January. Don’t get me wrong, I appreciate the good cause behind Dry January and I will donate. But not in booze deprivation, in cold hard cash. Because I have a 14-month-old and I need all the booze I can get.
Elsewhere, it’s all about the odd spin class, Nutribullet smoothie and salad. Which is where this little recipe comes in.
Welcome to We May Be Little’s sexy salad: a refreshing combination of spiralized courgette, edamame beans, mozzarella and more. It’s not an all-butter booze-laden mince pie, but it is tasty and fresh, promise! It’s perfect for a light lunch (if you promise yourself to make up for it in fish and chips later. Joking. Well, kind of…) Or yum as a main meal with a piece of grilled fish. Get the lowdown after the pics.
Ingredients for four: 4 organic courgettes, 2 balls of mozzarella, tin of (or freshly popped) edamame beans, olives, bunch of mint, chilli flakes, 1 and a half lemons, sea salt and pepper
- Prep all your courgettes. As you’re eating them raw it’s nice to use organic if you can. I did a combination of Spiralized courgettes and wafer-thin ribbons using a mandolin. The thin ribbons are really absorbent and soak up all the flavours, while the spiralized courg’ adds nice crunch. Share between four bowls
- Sprinkle your courgs with seat salt
- Juice a whole lemon, pour into ramekin and stir in 3 or 4 tablespoons of olive oil. Halve your next lemon for later…
- Pour lemon and olive oil mix over your courgs
- Rip up your mozzarella balls into small and chunkier chunks and dot over your courgs
- Now for the edamame beans. I bought a nice organic tin of the things from a local green grocers, drained them, rinsed them and sprinkled them across my salads. This made my life easier. However, the tinned variety have a slightly soggier texture than those you buy in frozen packs. They’re not as green either. Nevertheless, they still add an unexpected little taste sensation, so… you choose!
- Slice your olives in half, strew them across your salad (Yes, Nigella. I’m having that). I used a mix of green and black olives
- Take a clump of mint, wash, dry, then rip up into tiny pieces and strew this across your salad too
- Now sprinkle on your chilli flakes – as many or as little as you fancy
- Take that half a lemon from earlier and add a finishing sprinkle to your four salad bowls
- Eat and feel like you’ve done at least one healthy this New Year. Yay.
Happy New Year, everybody! Will you be abstaining or indulging this January?