Thursday, 19 November 2015

Healthy eating - peppery egg salad with Florette

Hello lovelies! Today, I'd like to introduce a new series to my blog, which focuses on healthy eating and some of my favourite recipes. For the past couple of weeks I've been trying to improve my diet by cutting out all the junk food, and keeping track of the calories. It's been both challenging and rewarding so far - I've been feeling healthier and more energetic, but I sure miss Pizza Hut, haha! When Florette contacted me about doing a blog collab, I thought it would be a great opportunity to share one of my favourite, go-to salad recipes.You can check out Florette's website here - they offer a wide range of healthy, pre-packed salads and lots of interesting recipes (such as this stilton, pear and walnut salad, or this delicious warming watercress soup which I'll be trying out later this week!).


Peppery salad with eggs and mozzarella 
Personally, I enjoy recipes that are simple, quick, and don't require a lot of expensive ingredients. This salad ticks all the boxes - it's healthy, filling, delicious, and you can prepare  it using simple ingredients (most of which you may already have at home).


Ingredients (serves one):
Florette's Peppery Rocket salad
2 regular tomatoes
2 medium eggs
50g runner beans
Mozzarella (this is completely optional, I don't always go for it)
Seasoning of your choice (e.g. paprika)

Preparation time: 15-20 minutes
Calories: 260 kcal, 200 kcal without the mozzarella


I start off by boiling the eggs - a popular trick is to add a teaspoon of vinegar to the water, which helps keep the egg whites from running out (in case the eggs crack during cooking). I also steam the runner beans for about 10-12 minutes, until they are tender but still crisp. The eggs and beans are the 'meat' of this salad - they're both a great source of high quality protein, which will make you feel fuller for longer.

I then lay out Florette's salad leaves evenly across the plate, and combine them with the steamed runner beans, eggs (peeled and sliced in half), and tomatoes (cut into quarters). Since eggs can be a little bland in taste, I like to season them with a bit of paprika for extra flavour (which is a good alternative to salt). You can also top the salad with a little bit of fresh mozzarella cheese, although this step is completely optional. Whilst high in calories, mozzarella is a surprisingly good source of vitamin B6 and calcium. You can opt in for a different type of cheese if you like - this salad works just as well with feta or halloumi cheese.


And that's about it! As you can see, this salad is very quick and easy to prepare. What are your favourite go-to salad recipes?


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