HEALTHY ENTERTAINING OPTIONS

CRANBERRY AND BABY SPINACH SALAD

 Ingredients:

• 3/4 cup cranberries
• 300g baby spinach leaves
• 100g walnuts
• 200g ricotta pieces
• 2 tablespoons sesame seeds
• 1 cup raspber
• 1 tablespoon honey

Dressing (freeze half for next time)

• 300g fresh raspberries, mashed
• 1 cup water
• Thyme
• 4 tablespoons apple cider vinegar
• 1 teaspoon lemon juice
• 1 teaspoon honey
• 1 teaspoon arrowroot mixed with water to thicken

Method:
Combine all ingredients according to taste, serve immediately.

SERVES 4-5

 Ingredients:

• 1 large eggplant (aubergine)
• 2 tablespoons tahini 
• 1 clove garlic, crushed
• juice of 1/2 lemon
• 1/2 teaspoon ground cumin
• 2-3 springs parsley, chopped for garnish
• paprika 

Method:

Pre-heat oven to 180C.  Prick eggplant to prevent bruising and bake in oven for 45 minutes until flesh inside is soft.  Allow to cool, then peel.  Squeeze in a clean tea towel to remove as much juice as possible then mash or blend in processor together with garlic to a smooth puree.

Add tahini and lemon juice alternately, beating or blending between each addition.  Add cumin and blend.

Tase and add more lemon juice or tahini if required.  Sprinkle with paprika and garnish with parsley.

Serve with lebanese bread cut into small wedges.

HUMUS

 Ingredients:

• 2 1/2 cups chickpeas, soaked overnight and cooked until soft
• 1/2 cup apple juice 
• 1/2 cup lemon juice
• 2 tablespoons tahini
• 2 garlic cloves, crushed
• 1 tablespoon ground cumin

Method:

Strain chickpeas.  Combine all ingredients and blend.

Serve with thin baton vegetables and lebanese bread cut into small wedges.