Here we are in a new year!
I'm not usually one for resolutions, but I believe the old chestnut, "Eat healthier" is traditionally trotted out, so that will be my resolution this year. Oh, and "Buy less stuff" should be added to the list as well, because I purchase so many unnecessary things, it's affecting my well-being (no room to move in the house and guilty conscience about the carbon footprint) - so fewer magazines, scrapbooking supplies and online dresses and handbags for me this year.
To help things along, here's a relatively healthy dish. You are supposed to shallow-fry the zucchini, but in the interests of good-for-you-ness, it's probably okay to reduce the oil.
PS: Does anyone have experience with salicylate sensitivity? I'm doing a bit of self-diagnosis and salicylates are next on my list of things that might be affecting me.
Fried zucchini with balsamic dressing
3-4 tblsp olive oil (for shallow frying)
4 medium zucchini, quartered
1/2 pomegranate, seeds removed
1 tblsp balsamic vinegar
juice of 1/2 lemon
2 tblsp honey
1/2 tsp dried chilli flakes
1. Heat the oil in a non-stick frypan over medium heat. Add the zucchini and fry for 2-3 minutes on each side until golden brown. When cooked, remove from pan and place on paper towels to drain.
2. For the dressing: In a small bowl, whisk the dressing ingredients until combined.
3. To serve: Arrange the zucchini on a plate, season with salt and pepper and pour over some of the dressing. Sprinkle with pomegranate seeds before serving.
recipe adapted from delicious (Nov 2011)
Ingredients, including festive pomegranate and year-round zucchini.
To easily remove the seeds from the pomegranate, use the 'whack a pom' method.
The dressing just needs to be whisked together.
Serve the pomegranate seeds on the fried zucchini for a bright-tasting combination
PPS: Check out my Sydney fireworks photos on my Craft blog, here