This Asian-inspired recipe is hands down a delicious, nutritious super salad for weight watchers. The main ingredient is pak choi, a superfood low in calories, fat and sodium (just 100 grams provides 13 calories). That’s not all; it’s also an excellent source of protein, dietary fibre, vitamins, minerals and antioxidants. So you can slim down without losing out on vital nutrients.
Pak choi helps improve bone, eye, blood, digestion and cardiovascular health as well as containing anti-cancer properties. But eat in moderation as it may negatively affect the thyroid. Now try the recipe from food box service ableandcole.co.uk — experts in fresh, organic and ethically-sourced produce.
Pak Choi, Super Snap Pea and Seasame Salad
This salad takes 30 minutes to prepare and serves two.
1 garlic clove, grated
Knob of ginger, grated
1 chilli, deseeded and chopped
1 tbsp dijon mustard
1 tbsp caster sugar
1 tbsp sesame oil
25g sesame seeds
2 red spring onions, trimmed and sliced diagonally
200g sugar snap peas
1 pak choi
1 tbsp olive oil
Freshly ground pepper
1. To make the dressing, grate the zest from the lemon into a small bowl and squeeze in the juice from half of it. Add the garlic, ginger, chilli, mustard, caster sugar, seasame oil, olive oil and a pinch of salt. Whisk together and set aside.
2. Set a frying pan over a medium heat for one minute, then add the sesame seeds. Toast for two minutes until golden. Tip into a large bowl and add the spring onions.
3. Put a medium pan of water on to boil. Trim the woody ends off the sugar snap peas, then add to the boiling water (keep them whole). Simmer for two minutes and scoop out (keep the water in the pan for later). Pop the sugar snaps in a sieve and rinse briefly under cold water to stop them cooking. Add to the bowl.
4. Separate the pak choi leaves and slice the larger leaves in half or quarters. Get the pan of water back to the boil, then add the pak choi leaves. Simmer for two minutes, drain and rinse under cold water. Shake off any excess water and tip the pak choi leaves into the bowl.
5. Add the dressing to the bowl and turn everything to ensure it’s coated. Divide the salad between two warm plates and serve.
Recipe: Jassy Davis / Image: Abel & Cole