Rooted To The Spot

My personal training classes at the gym have become just that - personal. More than I like. Every detail of what I've ingested is investigated and met with raised eyebrows, sober and solemn "Hmms..." and other trying-not-to-be despairing expressions. So when my passionate, desperate, young and charming trainer pointed to the weighing machine and pleaded with me to eat just fruit for dinner till I reached a certain weight, not brooking my arguments that it wouldn't be a real reflection of what I weighed, I reluctantly agreed. Neither she nor I are happy with my more than decent loss of inches, we want to see the kilos tumble away, and I don't want to be confronted with questions of how many grammes I've lost every day.

Now, dinner's my nemesis - contrary to all diet advice which says don't eat much at dinnertime, that's exactly what I do - I can easily forgo breakfast and lunch and not miss them but at the end of the day, I look forward to an unhurried dinner, a good book, a good DVD. An unhurried dinner also means a variety of good food and watermelon and apple alone do not a good dinner make.

As a via media between my trainer's desires and mine, and also to rescue some vegetables that have been lying around for a while, I concocted this salad.


My weight is still rooted to the spot, and my trainer's still pleading with me, so I make no claims to how healthy or filling or low-calorie it is (but it can't be, it's full of roots, and yeah, yeah, I've done the obligatory Googling for nutritional info).

It's an "As You Like It" salad, just add or subtract whatever you don't like.

Beetroots: 2, boiled, peeled, sliced
Turnips: 2, boiled, peeled, sliced
Capsicum/bell peppers: 2, diced

Dressing

Limes: Juice of 3
Garlic: 2 cloves, minced
Green chilli: 1, deseeded, minced
Oil: 1 tsp
Sugar: 1/2 tsp
Salt, to taste

Garnish

Sesame seed: 1 tbsp, toasted

In a bowl, place the lime juice, garlic, green chilli, sugar and salt. Mix and let it sit for a while, about 30 minutes.

In a larger bowl, place the vegetables and add the oil and dressing. Mix well but gently.

You can choose to strain the dressing too.

Garnish with toasted sesame seed. By mistake, I used cold-pressed gingelly (sesame) oil and the flavour was rather overpowering - I decided it needed some crunch to take my mind off the flavour and added the sesame seed, it was a good idea!

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