As Summer winds up and Autumn is very much here I find myself starting to hanker for rich and rather indulgent food that is all comfort and craving but heavy on the hips.

In a last ditch attempt to stay healthy I recently made this lovely crunch and 'super food' rich salad which is not only nutritious but deliciously colourful too, good for the hips and the heart.

Bok Choi , Tomato & Mushroom Crunch Salad

Preparation & Cooking time : 15 minutes preparation
Serves : 4

Difficulty : 2/10

You will need:
For the salad :
2 small Bok Choi , Cut into large and rough pieces
15 x cocktail tomatoes , halved (I like the baby Roma's)
6 large Button Mushrooms sliced and halved
200gr Danish Feta

For the dressing :
50ml Olive oil
50ml Balsamic Vinegar
1 tbsp honey
1 tbsp. lemon juice
1 pinch of salt
1 pinch crushed black pepper

For the crunchy sprinkle
1 Tbsp Sunflower Seeds
1 Tbsp Pumpkin Seeds
1 Tbsp Sesame Seeds
1 Tbsp Linseed/Flaxseed

Method:
For the salad:
- Chop the Bok Choi roughly and spread over platter
- take the halved cocktail tomatoes and spread over the green leaves
- take the sliced and halved mushrooms and sprinkle this over
- crumble the feta on top of these

For the Dressing :
Place all the ingredients into a jug and blitz with a stick blender for 2 minutes , pour into a jug and pour over the salad just before serving.

Lastly sprinkle the crunch mix over the salad.

Et Voila!

I just love this luscious salad with the tangy and seductive sweetness from the baby roma tomatoes , the salty contrast from the feta which is rounded off with a slightly zingy dressing ...it's yum!

** cooks note - 
You can also use walnuts which are lovely crunchy and buttery in flavour.














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