Tumeric Fried Eggs And Kale Salad With Olive Oil

Add A Quality Olive Oil To Your Feel Good Food Larder

When it comes to wellbeing, the dark nights and holiday season pressures can make the winter months stressful, but did you know adding some feel-good foods like extra virgin olive oil in to your diet can really boost your mood and your health?

Here is some of our favourite Winter Wellbeing Cooking with healthy fats like olive oil at their heart to keep you on track this year. It’s easy to believe that this warm and colourful salad from OliveMagazine can work wonders on your mood. So easy to whip up at any time of the day too.

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Turmeric Fried Eggs And Kale Salad With Olive Oil

Serves 2

Ingredients

  • 50g tahini
  • 1 lemon zested and juiced to make 3 tbsp
  • 1 tbsp runny honey
  • 3 tbsp Morocco Gold extra virgin olive oil
  • 2 tsp rose harissa
  • 1 garlic clove grated
  • 70g kale tough stems removed, chopped
  • 400g tin of chickpeas drained and rinsed
  • 1 chargrilled red pepper cut into strips
  • Small handful of flat-leaf parsley roughly chopped, plus extra to garnish
  • ½ tsp ground turmeric

Instructions

  1. In a small bowl, whisk together the tahini, 1 tbsp of the lemon juice, the honey, 1 tbsp of the olive oil, the harissa and 40ml of hot water. Season to taste and set aside.
  2. In a large bowl, whisk together the remaining lemon juice, zest and garlic. Drizzle in 1 tbsp of Morocco Gold extra virgin olive oil, whisking as you go, until emulsified. Add the kale and toss in the dressing, massaging for 2 mins to soften the leaves. Add the chickpeas, pepper and parsley, season lightly, and toss together.
  3. Drizzle the remaining oil into a large frying pan over a medium-high heat. Add the turmeric and chilli flakes, briefly whisking together, then leave for 30 seconds until fragrant. Once hot and sizzling, gently crack in the eggs, trying to keep them separate. Cook for 2-3 mins, carefully and occasionally spooning the oil onto the whites, until the yolks are soft and the whites are crispy. Remove from the heat.
  4. Divide the kale salad between two bowls, top with the fried eggs and drizzle with the tahini sauce, finishing with the remaining parsley.

Warming Sweet Potato And ChickPea Curry

Serves 4-6
Sweet Potato And Chickpea Curry

This anxiety and insomnia targeting curry from MarieClaire.co.uk is bound to make you feel better from the inside out!

Ingredients

  • 1 tablespoon Morocco Gold extra virgin olive oil
  • 1 teaspoon mustard seeds
  • 1 large red onion, finely diced
  • 2 large garlic cloves, finely diced
  • 1 chilli, deseeded and finely sliced
  • 4cm root ginger, finely sliced
  • 1 heaped tablespoon curry powder
  • 1 teaspoon turmeric powder or use 4cm fresh root if you can find it
  • 400g tin chickpeas, drained
  • 600ml coconut milk
  • 500ml vegetable or chicken stock
  • 650g sweet potato, diced into 4cm cubes
  • 300g spinach leaves
  • Juice of 2 limes Zest of 1 lime
  • 1 teaspoon chilli flakes

Instructions

  1. Heat the olive oil in a large pan and add the mustard seeds, red onion, garlic, fresh chilli and ginger. Cook on a medium heat for around 8 minutes. If the onions begin to burn, add a little water.
  2. Add the curry powder and turmeric and cook for a further 2 minutes.
  3. Stir in the chickpeas, coconut milk and stock, and simmer for roughly 10 minutes before adding the sweet potato. Simmer for a further 15-20 minutes with the lid half on, half off.
  4. Check the texture. Depending on the desired consistency you can add more coconut milk but be careful not to stir it too much, as the sweet potato will break up easily and go mushy. 5. Once the sweet potato is cooked, remove the pan from the heat and gently stir in the spinach with the lime juice, lime zest and chilli flakes.
  5. Serve the curry with brown rice and a little mango chutney.

Salmon and Avocado Salad

Serves 1
Salmon And Avocado Salad

A great alternative to heavy winter stews and casseroles, this salad is packed with omega-3 fatty acids from the salmon and healthy fats from the olive oil and avocado, both of which support brain health.

Ingredients

  • 1 salmon fillet
  • 1 avocado, sliced
  • 2 cups mixed greens
  • 1/2 cucumber, sliced
  • 1/4 red onion, thinly sliced
  • Juice of 1 lemon
  • 1 tbsp Morocco Gold extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Cook the salmon fillet in a pan over medium heat, seasoning with salt and pepper.
  2. Cook for about 4 minutes on each side or until it flakes easily with a fork.
  3. In a large bowl, toss the mixed greens, cucumber, red onion, and avocado.
  4. Flake the cooked salmon over the salad.
  5. Drizzle with lemon juice and olive oil, then toss to combine.
  6. Serve immediately and enjoy the brain-boosting benefits.

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