Chef Saumalaya from The Protein Bistro shares 2 of his tasty and healthy autumn recipes.
Are you looking to make the most of this season’s vegetables?
You might like to try these seasonal recipes. Both are super satisfying and bursting with flavour. Eating well is as simple as using some seasonal, nutrient-rich ingredients to give you a boost and ensure that you feel your best as we head into winter.
House Sprout Salad
5 – 6 pieces of watermelon
5 – 6 pieces of Honeydew melon
5 – 6 pieces of green apple
1 bunch of grapes
250 g strawberries
1 cup bean sprouts
1 bunch of wasabi leaves
Any local greens
50 g almond
Crushed white pepper
Extra virgin olive oil
Cut all the fruits into medium cubes, put in the mixing bowl and put rest of the ingredients with the seasoning to your taste.
Put some chopped almonds on the top of the salad with organic seeds like flax seed, sunflower seeds, etc. And that’s it – a fresh taste of the season.
Roasted Sweet Potato and Carrot Soup
500 g potatoes peeled and cut into chunks.
300 g carrots, peeled and cut into chunks.
3 tbsp olive oil.
2 onions, finely chopped
2 garlic cloves, crushed.
1 cup vegetable stock
100 ml crème fraiche , plus extra to serve
Roast the sweet potato and carrot in the oven, sauté some onion and garlic in a pan.
Using the hand blender, make a paste of the vegetables, add 2 tablespoon of extra virgin olive oil.
Add some cream and seasoning.
Add one cup of vegetable stock and heat slowly.
Serve with a swirl of cream on top.