By MACROS | Published on May 15, 2017
Gluten-free expert, Nicola Myers, has put together some delicious coeliac-friendly dishes. They’re perfect for your meal prepping.
452 calories | 6g carbohydrate | 9g sugar | 1g fat | 4g fiber | 12g protein | 6g salt
Ingredients
Serves 4
• 480g Jerusalem artichoke
• 200g beetroot
• 1 tin of chickpeas
• 200g fresh fennel
• 2 oranges
• 80g feta
• Olive oil for drizzling
• Sprig of thyme
• Sprig of rosemary
For the orange vinaigrette
• 60ml olive oil
• 1 orange, juice
• 5ml cider vinegar
• Salt to taste
Methods
1: Wash and roughly chop the Jerusalem artichokes into 2 inch pieces. Place on a baking tray and toss with olive oil, salt, thyme, rosemary and garlic. Roast for 15-20 minutes at 180C or until golden and soft.
2: Peel and cut the beetroots into small wedges. Place on a baking tray and toss with olive oil, salt, thyme, rosemary and garlic. Roast for 20-25 minutes or until soft.
3: Peel the oranges, cut in half and then slice each half into 4 segments.
4: Finely slice the fennel with a mandolin or a sharp knife.
5: Drain the chickpeas, and rinse in a colander.
6: Combine all the ingredients in a bowl and crumble over the feta
7: Finally, to make the vinaigrette whisk the olive oil, orange juice and cider vinegar till combined.
8: Place the salad in a bowl; pour over the vinaigrette and fennel leaves.
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