Page 20 - BOL Mar 22 Edition

Recipes Recipes by Chelsea Brauer
Recipes

@wickerandfeast
HEALTHY & DELICIOUS

Roast Beet, Asparagus and Walnut
Salad (serves 4)
INGREDIENTS METHOD

• 2 asparagus bunches 1. Preheat oven to 180C. Cut baby beetroot into
• 500g precooked baby quarters and roast on a lined baking tray for
30 minutes.
beetroot 2. Cut asparagus spears into thirds. Cook in
• 2-3 handfuls mixed boiling minutes for 2 minutes, then grill over
green leaves medium-high heat till slightly browned. Set
• 1 cup walnuts aside to cool.
• ¼ cup feta, crumbled 3. In a small bowl, mix honey, olive oil and
balsamic vinegar together to form dressing.
• 2 tbsp honey 4. Combine mixed leaves, cooled roast beetroot
• 2 tbsp olive oil and asparagus. Toss dressing through then top
• 2 tsp balsamic vinegar with walnuts and crumbled feta.

Serve alongside your favourite protein source for a balanced meal!
NUTRITIONAL INFORMATION
260cal | Total fat: 14.2g (Saturated fat: 3g) | Total carbohydrate: 28g | Protein: 9.2g

Healthy Peach Crumble (serves 4)

INGREDIENTS METHOD

• 4 ripe yellow peaches 1. Preheat oven to 180C.
• 1 tsp cinnamon 2. Combine oats, cinnamon, flour, maple
• ¾ cup oats syrup and olive oil together to form
crumble.
• ¼ cup flour 3. Slice peaches into wedges and add to the
• 2 tbsp maple syrup base of an oven-safe dish then sprinkle
• 2 tbsp olive oil crumble on top.
4. Bake for 35-45 minutes.
5. Serve warm with yoghurt or ice-cream.

NUTRITION INFORMATION
250cal | Total fat: 5.3g (Saturated fat: 0.8g) | Total carbohydrate: 45g | Protein: 6.3g