Health_Fitness_UK_July_2017

J
VELVET
DRESSING
2-3 garlic cloves, crushed
1 tsp Dijon mustard
2 big pinches sea salt
Juice of 1 lemon
Extra-virgin olive oil
Raw honey (optional)
Smallish lidded jar
Put the garlic into a small jar
with the mustard, salt and
lemon juice. Pour in enough
oil to 2–3 times the quantity
of lemon juice. Shake
vigorously until creamy, Taste
it and adjust the seasoning
and add honey to taste if
required. Store the dressing
in the fridge for up to three
days. Shake before use.
BUCKWHEAT
GROATS
150g buckwheat groats
Put the buckwheat groats
into a dry frying pan and
toast over a medium heat for
10 minutes, or until reddish
brown and smelling toasty.
Set aside to cool, then store
in an airtight container for up
to a month.
This salad is
a wonderfully
balanced dish, rich
in omega-3 fats,
calcium and
acidophilus.
FRESH FIGS WITH WATERCRESS AND GOATS’ MILK LABNEH
Serves: 4
Per serving: 421 calories, 39g fat
(8g saturated fat), 8g protein, 2.5g fibre,
15g carbohydrate (9g sugar), 0.4g salt
100g walnuts
80g watercress leaves
4 ripe fresh figs
200g goats’ milk labneh
1 x quantity of velvet dressing (see box)
1-2 tbsp date syrup
1 tbsp toasted buckwheat groats (see box)
88 Health & Fitness // healthandfitnessonline.co.uk
Set a dry frying pan over a high heat,
1 add the walnuts and toast until they
start to catch on the tips. Set aside to cool.
Divide the watercress between four
2 plates (or one large platter), discarding
any woody stalks. Slice the figs and scatter
these over the watercress, then dot pieces of
labneh around the figs. Break up the walnuts
a little in your hands and scatter them over
the dish too.
Drizzle the velvet dressing over
3 the whole thing just before you
eat and do Jackson Pollock-style artistry
with the date syrup, too. Scatter with
the toasted buckwheat groats and
serve immediately.
TOP TIP: For a more substantial supper,
this salad is delicious when eaten with a
little pink roast lamb and steamed French
beans on the side.