huffingtonpost - 13 days ago

The salad with hummus and pita on the left: in tortillas on the rightAnyone who knows me will know I’m pretty obsessed with fibre ― after all, the nutrient is linked to decreased bowel cancer, dementia, and high blood pressure risk. The obsession definitely shows up in my kitchen. I eat my overnight chia oats, which deliver half of your daily fibre in a single serving, about five times a I usually get the bulk of my target in before dinner. And recently, I’ve brought my never-soggy summer salad (which I relish every year) back into the rotation, too. A single serving contains 8g of fibre (just under a third of your daily allowance), without the wholegrain pita (4g fibre) I always eat it with. The secret to non-soggy salad is cutting cucumbers properly I like to keep this salad in the fridge for brain-off dinners and low-lift lunches. If I’m honest, I’d ideally be able to reach for it all throughout the work week (five days is the upper limit for refrigerated salads in an airtight container). That means I have a zero-sog policy. No slippery, slimy ingredients, like cherry tomatoes, easily-wilted additions like lettuce, or outright wet salad staples like olive oil are allowed. You might look at the masses of cucumber in my salad and wonder how that fits into the scheme ― but the key’s in how you cut it. I remove the inner part (with the seeds) from the cucumbers when I chop it, meaning I’m only working with the veg’s more solid outer layer. This, I find, stays firm for days. The saladWhat’s the recipe?To serve four (whether four people or one person for four days), the recipe is: Ingredients: 2 whole cucumbers, chopped finely, with centres removed 3 tins of chickpeas, drained Fruit from 1 small pomegranate, or 200g pomegranate seeds1 lemon, zested and juiced 1 small bunch parsely, finely chopped Half a small pack’s worth of mint leaves, finely chopped 2 tablespoons olive oilSalt and pepper to taste 75g feta cheese 1 red onion, sliced and (optionally) scrunched with saltInstructions:Slice the red onion into fine strips and scrunch with sea salt. Leave aside in a bowl as you make the rest of the salad. Mix the lemon juice and zest with the olive oil, salt, and pepper in the bottom of a large bowl or glass container. This will be your salad bowl. Add the drained chickpeas, pomegranate, chopped herbs, feta, onions, mint, parsley, cheese, and onion to the bowl and mix. Keep in an airtight cintainter in the fridge and consume within 5 days.Enjoy! Related...I Make This Breakfast And Lunch On Loop To Get 24g Fibre Before DinnerThis £2 Marry Me Butter Bean Recipe Takes 15 Minutes And Contains Almost A Third Of Your Daily FibreThese Overnight Chia Oats Contain Half Your Daily Fibre And Taste Like Chocolate Pudding

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