Inspiration for the Season:
Recipes to boost your Immune System During Challenging Times
Whilst Debbie can’t tailor the recipes on a blog to every individual’s conditions and body the way she does with her clients, she does hand-select the recipes based on healthy ingredients put together in the most inspiring ways. Inspiration is the best step towards embracing genuine nourishment!
You MUST make sure that all ingredients you use are compatible with your own individual medical conditions, medications, allergies and goals.
This week’s recipe is something a little different, because part of keeping your immune system healthy is enjoying life – so treat yourself to something surprising with these…
Smoked Aubergine Pepper and Walnut Salad with Pomegranate
From Olivemagazine
Organic Ingredients
aubergines 4 large, pricked with a fork
red peppers 3 large
walnuts 50g, chopped
flat-leaf parsley a small bunch, roughly chopped
garlic 2 large cloves, crushed
olive oil 6 tbsp, plus extra to serve
lemon 1, juiced
ground cinnamon a pinch
pomegranate molasses 75ml
pomegranate seeds 100g
flatbreads to serve
Method
Blister and char the aubergines and peppers, either on a barbecue, under the grill or directly on the flame of a gas hob (lining your hob with foil will prevent you having to deal with a very heavy clean-up, as the juices can be messy). Really blacken the skins until they are hardened and completely burnt.
Leave the aubergines to cool for 20 minutes or until they are just cool enough to handle. Put the peppers in a food bag, tie it closed and leave them to sweat for 20 minutes. After this the charred skins should slide easily off the peppers, leaving just the roasted flesh. Roughly chop and put in a large mixing bowl.
Use a large metal spoon to scoop out the flesh of the aubergines and put it into a sieve to drain off any of the excess juices. Discard the charred skins. Roughly chop the flesh into smallish chunks and add them to the roasted peppers. Mix together gently, add the walnuts, most of the parsley, the garlic, olive oil, lemon juice and cinnamon with some seasoning to the bowl, and give it all a good mix until evenly combined.
Serve the aubergine mixture smoothed flat on a large platter. Drizzle with the pomegranate molasses, scatter over the remaining parsley and the pomegranate seeds, then add a light drizzle of olive oil. Serve with flatbreads.
