Crunchy Mozzarella Salad ... perfect for warm Spring (or Autumn) days

It's hard to believe we are in the last week of May 2019 - where do the days and weeks go? Is it me or do they go quicker the older you get? 

Time passing quickly or not, there's always time to sit down and enjoy some healthy food! For example take this recipe suggestion - it's a colourful vegetarian salad with cucumber strips, semi-dried tomatoes, peppers, cheese and seeds - yum!

Ingredients:
Serves Two
100g lamb's lettuce (sometimes known as Corn Salad), or baby spinach leaves, or a mixture of both
½ cucumber, cut into ribbons using a vegetable peeler
100g semi-dried tomatoes in oil from a jar (reserve 1 tbsp. oil for drizzling)
1 yellow pepper, de-seeded and cut into thin strips
125g ball light buffalo mozzarella, cut into slices
2 tsp pumpkin seed
2 tsp balsamic vinegar

Method:
1. Put the salad leaves, cucumber, semi-dried tomatoes and pepper in a large bowl and toss together.
2. Divide the salad between two serving plates.
3. Divide the mozzarella equally between the plates.
4. Scatter with pumpkin seeds and drizzle with balsamic vinegar and oil from the tomatoes.

Tuck in and enjoy ...

Recipe from an original idea here

Lamb's lettuce is sometimes known as Corn Salad. Lamb's lettuce has long spoon-shaped dark leaves and a distinctive, tangy flavour. It is used raw in salads as well as steamed and served as a vegetable. The unusual name reputedly comes from the lettuce's resemblance to the size and shape of a lamb's tongue! 

Availability:
Lamb's lettuce is at its best from May to November.

Choose the best:
Dark, narrow leaves that are springy and in-wilted.

Prepare it:
Be sure to wash and drain lamb's lettuce thoroughly before using as, like spinach, it can be quite grainy and gritty.

Store it:
It is quickly perishable and should be used within two days of purchase. Store in an airtight plastic bag in the fridge.

Cook it:
As a main ingredient in salads or cooked and served as a side vegetable.

Alternatives:
Try Cos lettuce or baby spinach. 

Did you know that pumpkin seeds are edible, flat, oval-shaped green seeds. When removed from the flesh of a pumpkin, they can be rinsed and roasted, either plain or with other flavours such as oils and spices, to create a delicious, crunchy snack. They may be small, but pumpkin seeds are little powerhouses of nutrients and health benefits. Like nuts, pumpkin seeds are a great source of protein and unsaturated fats, including omega-3. They also contain a good range of nutrients including iron, selenium, calcium, B vitamins and beta-carotene, which the body converts into vitamin A. Pumpkin seeds' biggest claim to fame is that they are an excellent natural source of magnesium and zinc. 

You will find a variety of articles and recipes within this blog. It is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan