So this is Christmas. And what have you done? Another year over. And a new one (nearly) begun.
As we reflect on a fantastic year at The Scoop on Nutrition we hope we’ve DONE enough to show you that dietitians are food lovers, that are big on sound science and health, as well as great taste. It’s time to say thank you. Firstly to our nutrition colleagues here in Australia and around the globe that continue to inspire us, like Regan, Deanna and Serena of the Recipe Redux – the first recipe challenge by registered dietitians.
This month’s Recipe Redux theme is Putting the Pea in Potluck. Translation for the locals: create a festive dish that you can feed a crowd that also encourages greater consumption of legumes. There’s no better way to avoid a larger tush this holiday season, than my red and green Middle Eastern, Festive Fattoush Salad.
1 large wholemeal Lebanese Pita bread
Olive oil, plus olive oil spray
2 teaspoon Sumac
400g can chickpeas, drained and rinsed (organic if you can)
1 punnet mixed grape tomatoes, halved
1 Lebanese cucumber, cut in half lengthwise and sliced into chunks
5 small radishes, quartered
1/2 cup continental parsley, chopped
1/2 cup whole mint leaves
1 tablespoon red onion, finely chopped
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon pomegranate molasses
Preheat oven to 200 degrees celsius. Place the pita bread on a lined baking tray, spray with olive oil and sprinkle with 1 teaspoon of sumac. Bake until crisp and just golden for around 10 minutes.
In a large bowl combine chickpeas, tomatoes, cucumber, radishes, onion, herbs and sumac and lightly toss to combine.
In a jar or small glass jug, whisk the lemon juice, olive oil and pomegranate molasses. Add the dressing to the salad and toss. Season with salt and pepper to taste.
Break cooled pita into pieces and either toss small pieces through the salad or serve on the side.
Check out all the other fab Redux recipes below and download the latest health info on grains and legumes here: Go Grains.
And now for the most important part of this post. A big thank you. Yes to you, our lovely readers, Sub of the Month’s especially our December girl, Jenna Obeid and contributors for all your support. We absolutely love your input and having you as part of our fast growing Scoop community. We would love you to say hi and share your festive food ideas or thoughts in the comments below.
And so this is Christmas. I (truly) hope you have fun. The near and the dear one. The old and the young. A very merry Christmas. Emma x