POWER RECIPES

Looking for a boost this autumn? Try these nourishing recipes from Nutritionist and author, Christine Bailey.

A light salad with a tangy dressing. Ideal as a side salad or main with some additional protein. Using alfalfa sprouts is a great way to plenty of antioxidants, as well as nutrients like vitamin K, copper, folate, and magnesium.

Serves 2

Ingredients:

• 1 head of chicory
• 225g/8oz mixed salad greens (such as watercress, baby spinach and romaine)
• 1 carrot
• 1 beetroot
• ½ red pepper
• 50g/1½ oz alfalfa sprouts

Dressing:

• 2tbsp capers, rinsed
• 1 garlic clove, crushed
• 1tbsp fresh parsley, chopped
• 1tsp white miso
• 1tbsp orange juice
• 1tbsp red wine vinegar
• 2tbsp extra virgin olive oil or flaxseed oil
• ½ tsp sea salt and black pepper

Method:

• Slice the chicory into 2cm pieces and place in a large bowl with the mixed salad greens. Cut the carrot, beetroot and pepper into thin strips and place in the bowl. Scatter over the alfalfa sprouts.
• Mix together all the dressing ingredients and pour over the salad just before serving.