I had my best friend up from Sydney over the weekend.  She’s a personal trainer, and a seriously healthy eater.  We had a lot of fun in the kitchen making healthy drinks, breakfasts and lunches, as well as going out to some amazing cafés and restaurants in my local area.

Saturday lunchtime we decided to make a salad.  My friend is good friends with the author of “Community” A cook book from www.arthurstreetkitchen.com she showed me how to make the most amaze balls salad I’ve ever eaten.

Lentil, Sweet Potato and Salad with Walnut and Olive Relish

1 x400g can of brown lentils (cooked)
1 reasonably large sweet potato chopped into bite sized pieces for roasting
A few handfuls of green leaves, spinach/rocket or a mix (it’s up to u)

Mix the sweet potato and season with olive oil salt and pepper.  Place on baking tray and roast in 200 Celsius oven until golden brown and crispy. Usually half an hour or so, depending on your oven.

Once roasted place in a big salad bowl with lentils, greens. Mix to combine.

For the relish you will need:

1 cup of walnuts
1/2 cup Spanish Olives (u can add more to taste)
1 clove of garlic
2 tablespoons coriander, roughly chopped
Olive oil to loosen
Salt and pepper to taste

Place the walnuts, garlic and olives in mortar and pestle and crush until it all breaks down and forms a rough paste.

Add the coriander, olive oil to loosen salt and pepper to taste.

Mix in the salad bowl until it coats the other ingredients, u may like to add more olive oil to loosen.

100g of feta cheese
1/2 lemon juiced

Crumble the cheese over the salad and drizzle the lemon juice over. Mix and serve. Voila! Soooooo darn tasty!

(If your not a fan of raw garlic u can try roasting the clove with the sweet potato it mellows the flavour. 😉 )

Saturday night we decided to take her back to Miss Margarita in Byron Bay for some more good Mexican. (I can’t seem to get enough of this stuff.)  It was great food, but not so good with a toddler that won’t sit still and no high chairs available!  We kind of had a speedy eat and run type meal and we were home again by 7pm. Which suited us fine because we watched a movie and we were in bed by 10pm! (We are so old!)

Sunday morning for a healthy, yet satisfying breakfast we made some sweet potato hash browns with poached eggs and crumpled feta cheese.

Sweet Potato Hash Browns

1 large sweet potato
1 handful of baby spinach wash and shredded
2 free range eggs
1/2 cup or so of flour
Salt and pepper to taste

Grate the sweet potato and wrap in a tea towel or paper towel and squeeze all the excess water out.

Put in a bowl and mix with spinach, eggs and a little flour until it all binds together add more flour if a little dry.

Cover the base of a frypan with extra virgin olive oil and turn heat on.

Place desert spoonfulls of the mixture into the hot oil and flatten with your spoon.
(Watch your heat settings sweet potato has a lot of sugars in it and can burn quite quickly.)
Turn over when crispy and brown on the bottom and gently fry the other side.

Drain a paper towel and serve with what ever u desire.

We had poached eggs, avocado would work pretty good too. Do what u feel.

Sunday arvo we had a BBQ and made some amazingly healthy salads.
One of these was this one.


Kale, Green Bean and Broccoli Salad

2 cups of green beans that have been topped and tailed
1 head of broccoli florets
1 handful of kale washed and chopped
1 handful of fresh basil chopped
1 handful of fresh mint chopped
Juice of one lemon
Olive oil, salt and pepper to taste

Blanch the beans and broccoli for about 1 minute until a lovely bright green colour.
Drain and refresh under cold water.
Throw in a salad bowl with kale, basil, mint, lemon juice,  olive oil, salt and pepper.  Toss until all combined and serve

Delish! (Even the toddler ate some of these.)

I’m sad to see my friend go, I had a lot of fun being inspired by her healthy ways all weekend.  We all had so much fun with her.  Until next time Lee Lee x

Enjoy x