SmarterFitter Daily

Stuffing: a mix of pesto, basmati rice, sauteed onion, red pepper, garlic, sweetcorn, kidney beans, fennel seeds.

This was lunch at The Foodie Bugle Lectures at Thyme at Southrop.

Read all about it in this post:

Building a Successful Foodie Business

There was also a bit of cheese and pickled plums consumed...

I've been sprouting mung beans and they've started taking over my kitchen. Time to eat some. 

This recipe was inspired by this carrot and fennel salad.

I basically mixed together:

• 1 juilenned carrots
• 1/2 fennel bulb finely sliced
• 1 cup mung beans
• a small handful each of coriander, chives, and basil, finely chopped
• ~1 Tbsp currants, soaked in boiling water for about 10 minutes
• squeeze of fresh lemon juice
• 1 Tbsp honey mustard dressing
• salt & pepper

I also had a bit of leftover mackerel escabeche on the side (not shown). This was pretty good but I think I can do better. I want to try a version of Ottolenghi's Carrot and Mung Bean Salad. This carrot and mung bean salad with coconut and indian spices also appeals.

Last night's leftovers turned into a tasty little open-faced sandwich thing. Served with extra braised beetroot and fennel, horseradish and lots of green salad. Would eat again.

Braising is definitely my new favourite way to prepare vegetables. Here I braised beetroot, fennel, onion and garlic with a bit of caraway. I had this with half of the mackerel shown here, grilled, served with salad and avocado. Very delicious - and eerily primal!

Stuffed with sauteed red onion, fennel, red pepper, red chile, sweetcorn, pine nuts and some italian herbs. Garnished with tomato and avocado "salsa" with basil. Tasty.