Servings: 8
Macros: 417 kcal, fat 16g, Carbs 63g, Fibre 9g, Protein 11g Ingredients
Ingredients: 2 tbsp extra virgin olive oil 1/2 cup fennel diced 1/2 cup zucchini diced 1/2 cup celery diced 1/2 cup eggplant diced 1/2 cup acorn squash diced 1/2 cup corn kernels 1/2 cup green beans sliced in half 1 cup Red Himalayan or Black Japonica rice cooked (both are available at large grocery stores, but you can also use brown rice) 1/2 cup whole-wheat couscous cooked 1 cup chickpeas drained and rinsed 1/2 cup dried cranberries 1/2 cup dried apricots thinly sliced 1/4 cup dates sliced
1/2 cup English cucumber diced 1/2 cup green onion finely sliced 1/2 cup cherry tomatoes quartered 8 mint leaves finely sliced Dressing 1/4 cup extra virgin olive oil 1 tsp Dijon mustard 1 tbsp fresh lime juice 1 tbsp ginger grated 1 pinch red chili flakes Salt and pepper to taste 3 handfuls baby spinach 1/2 cup goat cheese 1/4 cup slivered almonds toasted Directions: For salad: In a sauté pan over medium heat, add olive oil, fennel, zucchini, celery, eggplant, squash, corn and green beans; sauté for five minutes. Remove from heat and strain to remove excess oil. Transfer to a medium bowl and add remaining salad ingredients. To make dressing: In a small bowl, whisk together olive oil, Dijon, lime juice, ginger and red chili flakes; pour over salad. Toss ingredients together and season to taste. Add spinach and gently fold in. Divide among eight plates and top each with one tablespoon (15 mL) of goat cheese. Garnish with a sprinkling of almonds.
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