Healthy Brunch – Heart of the Matter
Ingredients
- • 4 wholegrain rye toasts
- • 1.7 oz /50 g low fat farmers’ cheese
- • 1 tsp fresh dill – chopped
- • 1 handful /3 Tbsp of celery root (cut into) sticks
- • the juice of half a lime
- • a few/ 1 Tbsp of beet (cut into) sticks
- • 4 half an inch thick aubergine/eggplant slices
- • A drizzle of olive oil
- • Freshly ground pepper mix (green, red, black and white)
- • A few shreds of red cabbage
Ingredients for the fruit salad (serves 2)
- • 2 kiwi fruits
- • 1 mango
- • The juice of a mandarin orange
- • A few organic walnuts
Directions
The first step is getting the celery ready. Put the celery sticks in a small mixing bowl and pour the lime juice over them. Put aside allowing the celery to soften and infuse.
Align the aubergine/eggplant slices and drizzle with olive oil then season with the freshly ground pepper mix. Grill them until they soften quite a bit. Cut each slice into halves and put 2 slices on each toast, then add a mix of celery and beet sticks on the top.
Mix together farmers’ cheese and chopped dill and distribute the mix evenly on the 4 toasts. Top with a few shreds of red cabbage.
For the fruit salad just mix together diced mango, kiwi fruit slices and some walnuts. Spoon the mandarin juice over the mix.
I’ve made this brunch for this month’s Heart of the Matter theme hosted by Joanna.
Lore- I need to visit your site more often. You do not want to know what fattening meal I ate for lunch. You could be a good influence on me. Lovely as always.
Mmm delicious .. full of my favourite flavours, combined in unusual ways. And I particularly like how you’ve made a little cheese go a long way, which is, of course, one of the key elements of a heart-healthy diet
Thanks for taking part
Joanna
Lore oh my this is SO delicious!! It sure is a healthy lunch packed full of wonderful flavours mmmmm
Rosie x
Lovely, light and delicious. Great combination of flavors with the dill, celery root and lime.
Serving a fruit salad along with the toasts is a nice touch, so refreshing and flavorful!
Mmm, so good and so pleasing to the eye!
Kim – Thanks! I think we all have our fattening meal days, so do I actually, but I always try to maintain a balance.
Joanna – Thank you for co-hosting such a great event! I’m really looking forward to the roundup
Rosie – Thanks! I’m glad you like it
LisaRene – Thanks! Using lime/lemon juice to soften the celery root is a trick that I learned from my mom
. They do indeed make a great paring.
Labelga – Thanks
!