I’ve had a slump. A huge, lazy, ill slump! Basically I was ill for a month then roller derby took over. Seriously if you like your life, current friends and hobbies then never let your self fall in love with that sport. I’ve kind of disappeared and only really surface to tell people about wheels or demonstrate my hitting prowess. So there you go excuses out of the way, that’s where I’ve been.
Sadly this accidental break from blogging ended up landing me with bit of writers block. After weeks of just about managing to stomach cheerios or necking a piece of cheese on toast before training I wasn’t feeling particularly creative. I assumed people didn’t want to hear the culinary merits of pairing peanut butter and chocolate spread in a sandwich, so I haven’t really been eating anything worth blogging about.
Even though I’ve not been blogging or eating particularly well I’ve been looking at plenty of meals. Facebook and Instagram still exist, no matter how bone-idle I’m being I see a whole load of what everyone else is making. What I’ve noticed is that quite a few people seem to be eating a tonne of identical steamed or boiled veggies. Now I know I people are trying to loose weight for summer but those little sliced carrots and cauliflower don’t look in the least bit enthusiastic about it. So everyone (including me) it’s probably time to stop being tight on taste buds, make a dressing and get BBQing the healthy stuff while it’s a bit sunny!
By char grilling peppers they take on a strong smokey taste without adding any fat. Then on top of that, adding raw garlic to the dressing give the whole thing a lovely hum while the tangy balsamic vinegar gives a acidic kick. There is a tiny bit of fat in the form of extra virgin olive oil and creamy cheese but a little bit is needed for a healthy diet.
I’m such a humanitarian I know, I just couldn’t stand to see anyone suffer any more. This tangy grilled pepper salad with torn mozzarella is low calorie side dish or it can become a main by tossing it with lettuce or pasta depending on how hungry you are. It’s healthy, more interesting than plain boiled stuff and it wont kill you!
- 1 red bell pepper
- 1 yellow/ orange bell pepper
- 0.5 tsp olive oil
- 1.5 tbs extra virgin olive oil
- 1tbs balsamic vinegar
- 1 garlic clove, crushed
- small handful fresh parsley, roughly chopped
- ¼ ball of mozzarella
- Rub the peppers with the olive oil and place on a very hot grilled pan or BBQ. If you don't have a pan or BBQ then place them under a grill on high heat. Cook until blackened, turning occasionally.
- When cooked place the peppers in a sealed sandwich back to steam. Do not remove the peppers until they have cooled down enough to handle. Once cooled removed the blackened skin and slice the flesh into strips.
- In the mean time whisk together the extra virgin olive oil, vinegar, garlic and a little salt and peppers to create the dressing.
- Once the peppers have cooled completely toss them in the dressing and parsley before arranging on a plate.
- Tear the mozzarella over the peppers and garnish with a little extra parsley to serve.