YOUR HEALTH
fitness+wellbeing Healthy Christmas Recipes Christmas time is a period of family gatherings and celebrations, and with that comes food – a lot of it. It’s important to indulge yourself over the festive season, but there are some dishes that are delicious and still good for your body! Here are three of our favourite healthy Christmas Recipes.
Roasted Salmon with Crispy Potatoes and Broccoli
Vegan Lentil, Sweet Potato and Chickpea Stew
INGREDIENTS • 1 head broccoli, cut into florets •5 00 g washed potatoes, quartered • 1 large red onion, quartered • 3 tbsp olive oil • s alt (½ tsp for vegetables, ¼ tsp for salmon) •p epper (¼ tsp for vegetables, ¼ tsp for salmon) • 7 00 g salmon fillet (skinned and boned) • ¼ cup mayonnaise • 1 tbsp fresh lemon juice • ½ clove garlic, minced
INGREDIENTS • 1¼ cup extra virgin olive oil, plus extra for drizzling • 3 French shallots, thinly sliced • 1 tbsp finely chopped rosemary sprigs • 1 medium sweet potato, chopped into 3 cm pieces • 1 cup French green lentils • 750ml vegetable stock • 1 tin of chickpeas, well-drained and rinsed • baby spinach, to serve
METHOD • Preheat the oven to 230˚C. •O n a rimmed baking sheet, toss together the broccoli, potatoes and onion with the oil, salt and pepper. •S pread in an even layer and roast for 15 minutes. •S eason the salmon with the remaining salt and pepper, and lay it on top of the cooked vegetables. Continue roasting until the vegetables are golden brown and tender and the salmon is opaque throughout (around 8 to 10 minutes). •W hile the salmon is cooking, combine the mayonnaise, lemon juice and garlic in a small bowl. Serve with the fish and the vegetables.
46 | THE LAMP DECEMBER 2021 / JANUARY 2022
METHOD • Heat the oil in a large saucepan over medium heat. Add the shallots and rosemary sprigs and cook for around 3–4 minutes to soften. • Add the sweet potato and cook for a further minute. • Then, add the lentils, the stock and enough water to submerge the vegetables by 3–4 cm. • Simmer on medium–low heat for around 35–40 minutes or until the sweet potato is soft and the lentils are cooked. Add the chickpeas in the last 10 minutes. Season to taste. • Transfer to a large serving bowl and top with plenty of baby spinach and a drizzle of extra virgin olive oil. Serve.
