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For latest Lockdown 4 updates for this practice, click here, and to get onto the reopening waitlist for your choice of treatments, click here 

By Josephine Cabrall, FGHG Naturopath

These two salads are versatile side dishes to a variety of meals. The fennel slaw particularly compliments chicken and fish but I find it can form a part of any good spread, making it perfect for picnics, barbeques and pot luck dinners.

The chickpea salad can be a stand-alone meal (great for a quick lunch) and accompanies lamb, chicken and falafel well. Or just pop a poached egg on top for some extra protein.

They are both tasty ways to get extra veggies into your day and boost your fibre and antioxidant intake. Antioxidants are anti-aging, improve fertility and general health, while fibre helps to keep your bowels regular and feeds beneficial gut bacteria.

Fennel slaw

Ingredients

  • one fennel bulb, trimmed and washed
  • one stick of celery, leaves removed, washed
  • half a bunch of flat leaf parsley, leaves picked
  • 40g parmesan cheese
  • equal parts extra virgin olive oil and red wine vinegar to dress (about 30-50ml of each)
  • salt and pepper to taste

Method

Slice fennel bulb and celery very thinly using a knife or a slicing attachment on your food processor

Roughly chop parsley leaves

Mix fennel, celery and parsley in a bowl and season well with salt and pepper

Dress with the olive oil and red wine vinegar and toss

Finely grate parmesan cheese over top and give a final toss

 

Chickpea, cucumber and Zaatar salad

Zaatar is a Middle Eastern herb and spice blend that varies but usually contains toasted sesame seeds, ground sumac, cumin and coriander, salt, thyme and oregano. You can buy it from Middle Eastern grocers and some supermarkets.

 

 

 

 

Ingredients

  • one bpa-free can of organic chickpeas
  • one Lebanese cucumber
  • a handful of radishes
  • half a small red onion
  • 2 tablespoons zaatar

Method

Finely slice cucumbers, onion and radishes and combine in a bowl with olive oil,  lemon salt and pepper, tossing well. Top with zaatar and serve.

 

Recipe by Josephine Cabrall, FGHG Naturopath.