Rainbow Salad

I had absolutely no problem naming this salad, it really is a veggie rainbow of pure deliciousness. The array of beautiful colours not only makes it visually appealing, but it tastes amazing too. You can make this salad with whatever vegetables you happen to have in your fridge - the fresher the better! My homemade paprika hummus really adds to this salad another level of awesomeness. It certainly is a salad that will impress. You can serve it on its own for a healthy light lunch, or as a side to a meaty dish of your choice. It's not often a simple salad can be such a show stopper on a table of amazing foods. The health packed spring onion and red pepper quinoa combines beautifully with the crunchy carrots, creamy avocado, sun-kissed tomatoes and the punchy paprika hummus. I really couldn't recommend this more. It's bursting full of a diverse range of vitamins and minerals that will keep you glowing with health and happiness all day. 

Makes a large bowl (serves 4-5)

2 large carrots (peeled)

3 spring onions

3 jarred roasted red peppers or 1 fresh red pepper

1 ripe avocado

1 iceberg lettuce 

1/2 a large pomegranate 

the best paprika hummus

200g of quinoa

3 cups of water

salt to taste

Method

- Add the 3 cups of water and a pinch of salt to the quinoa in a pan and bring to boil. Then simmer over a medium-low heat for 10 minutes. Stir in 1 chopped spring onion and 1 sliced roasted red pepper (or 1/4 of a deseeded fresh red pepper) to the quinoa. Then let it simmer for a further 2 minutes. Add a little more water if quinoa has boiled dry.

- Slice the avocado, remaining pepper(s), lettuce, carrots, spring onions and place in the bowl. Add the quinoa once cooked. Place on top a large dollop of the hummus and scatter the pomegranate seeds over the salad to serve.

Enjoy! 

The Best Paprika Hummus

My love for hummus is quite uncontrollable. I may go as far to say that I'm obsessed. It's the ultimate snacking saviour coupled with a crispy carrot or a warm wholemeal pitta. My friends and I discovered the ultimate pitta at our university gym. It consists of falafel, fresh rocket, cherry tomatoes and a overly generous dollop of hummus hidden at the bottom of the wholesome wholemeal pitta. It is simply the best. This pitta does come at a price though, so it's only ever a special treat after a morning of training and lectures. I've since decided to become more self-sufficient and tried making some hummus for myself. This paprika hummus really is the best. I absolutely adore the beautiful blend of the spicy cumin, punchy paprika, tangy lemon, sweet basil leaves and creamy tahini blended with chickpeas, olive oil and water until superbly smooth. As much as I love plain hummus, I think the punchy paprika kick just gives it the edge. 

Making your own hummus is not only a lot cheaper than going to your local supermarket, but it's a lot healthier too. Shop bought hummus is full of funny additives, vegetable oils and a few preservatives. Another great thing about hummus is that it's mainly made out of chickpeas, which are a great vegetarian protein meaning you'll get a lot of energy from it. It's also packed full of fibre which is essential for a healthy, efficient digestive system. Fibre is fantastic because it distends your stomach, making you feel fuller for longer. Why not try treating it as a creamy dressing to enjoy with my avocado chorizo and quinoa summer salad.

Makes 1 bowl

1 cup or 1 400g tin of soaked chickpeas

2.5 tablespoons of olive oil 

2 tablespoons of water

6 basil leaves

juice of 1 lemon

1 teaspoon of tahini

1/2 teaspoon of cumin

2 teaspoons of paprika (to taste)

2 generous pinches of salt

Method

- It's so simple! Place all the ingredients into a food processor and blend until smooth.

- Store in an air-tight container in the fridge. 

Enjoy!