When the sky turns overcast, connection is key. You are still reading the Winter Wellness Series. Though a salad doesn’t scream cozy to most of us, consider the nutrients nestled within. Grilled capsicum is as flavoursome as it is high in vitamin c. Parsley and fennel are brilliant gut microbiome boosters. The vitamin d present in the eggs is also a key nutrient for immune health and enjoying a stable mood.
Salads are the ticket for incorporating high, seasonally driven variety. Also a good option for staying light and energised throughout the day, as apposed to heavier, traditional winter comfort food (that is best saved for dinner).
Note that this is not strict recipe format, this article is more to serve as inspiration for brunch gatherings or solo, healthy options. However, do save the ingredients for the dressing. Its too simple and super tasty.
Ingredients for 4:
- 8 eggs
- 2 capsicum
- 1 whole fennel bulb
- 1 avocado
- parsley
- mixed herbs (optional)
- pinch of salt and pepper
- Loaf of sourdough (optional, locally crafted is ideal).
Super simple dressing:
- 1 part soy sauce
- 1 part lemon juice
- 1 part dark honey
- 1 part tahini
- 1-2tsp seeded mustard according to your preference.
- Method: Shake in a jar until well combined
Method:
- Gather and chop your seasonally available veg, opting for bright colours and great variety. Drizzle with a bit of olive oil, season with salt, pepper, herbs and roast according to your oven or air fryer instructions. (180 degrees for 25 minutes would be about right).
- While this is roasting away, get your eggs boiling. For best, most yellow and gooey results. Get the water in your medium-large sized pot boiling before adding the eggs. For gooey, take eggs out and into cold water from 8 minutes, leave for longer if you wish.
3. Construct a plate like so, crack salt and pepper atop and enjoy a messy feast with friends or a good book.
SaeYond Health 