Earlier this week I spoke to Pete Evans, he of the recent ‘activated almonds’ fame. If you missed it, you can catch up here.
I seriously love this guy’s philosophy when it comes to food. Only this week on HealthTALKS, we all shared why we eat the way we do, the common theme being that although all our diets look vastly different in many ways, we all share one common theme – honest, REAL food!
It’s all about intuitive eating! Working out what your body requires and how it responds to food will make the world of difference to your overall health.
This week I’m sharing one of Pete’s awesome recipes. I myself can’t wait to give this one a go!
Warm Asparagus Salad with buffalo mozzarella and cherry tomatoes
20 green asparagus spears
150 ml (5 fl oz) extra virgin olive oil
6 garlic cloves, sliced
14 cherry tomatoes cut in half
15 black olives, pitted and cut in half
Juice of 2 lemons
1 handful of flat-leaf (Italian) parsley, chopped
2 buffalo mozzarella, cut in half
Pinch of chilli flakes
2 tablespoons baby purple basil
Blanch the asparagus in boiling water for 2 minutes, then refresh in iced water until the asparagus is cold.
Remove from the water and place on paper towel to soak up the excess water.
In a frying pan, heat the olive oil over medium heat, add the garlic and cook until light golden.
Add the cherry tomatoes, olives, lemon juice and parsley and cook for 30 seconds, then toss in the asparagus and cook for a further 30 seconds.
Season with salt and freshly ground black pepper.
Arrange the asparagus salad on four plates.
Top with the mozzarella, then sprinkle with chilli flakes and baby purple basil.
To check out more on Pete you can head over to his webpage.