Beat the bloat with Lisa Snowdon's Buddha bowl
Lisa Snowdon creates her Beat the Bloat Buddha Bowl - the perfect meal to help fight those dreaded menopause symptoms. Bursting with the goodness of toasted pistachios, pomegranate and zingy lemon, it’s topped with protein packed salmon skewers; it's colourful, summery, nutritious and best of all it's delicious!
Beat the bloat buddha bowl
Serves: 4
Ingredients
For the salmon skewers:
300g salmon fillet
3 tbsp soy sauce
Small piece of ginger, grated
2 cloves garlic, crushed
For the chicken skewers:
4 skinless boneless chicken thighs, chopped into small chunks
3 tbsp soy sauce
Small piece of ginger, grated
2 cloves garlic, crushed
Sliced Halloumi, grilled
For the salad:
80g brown rice
4 asparagus spears, pan fried with juice of half a lemon and a pinch of salt
⅓ of a cucumber, chopped into small chunks
200g pomegranate seeds
Large bunch fresh mint, chopped finely
Large bunch fresh coriander, chopped finely
2 spring onions, chopped finely
Juice of 1 lemon
2-3 tbsp good quality olive oil
Pinch of salt
Pinch of freshly ground black pepper
Small handful unsalted pistachios, toasted and crushed
100g feta
Method
1. Remove the salmon skin using a sharp knife, chop the flesh into large chunks and place them in a bowl. Keep the skin to one side for later. Mix together the soy, ginger and garlic and pour over the salmon. Leave to infuse for 5 minutes. Repeat for the chicken skewers in a separate bowl if serving both.
2. Meanwhile, cook the rice according to the packet instructions.
3. Place a frying or griddle pan on the hob on a medium heat. Thread the salmon and chicken onto separate skewers and place them onto the hot pan. Cook for a few minutes on each side (turning only when they no longer stick to the pan) until the salmon and chicken is cooked through - the chicken will take approximately 15 minutes in total and the salmon will be approximately 8-10 minutes. If you have reserved salmon skin, place it in the pan and fry until crispy.
4. Once the rice is cooked, drain it well and place in a large bowl. Chop the asparagus spears into small pieces and add to the bowl with the cucumber, pomegranate, chopped herbs and spring onions. You can use whatever green vegetables you have in the fridge - tenderstem broccoli and spinach work well too.
5. Pour the lemon juice and olive oil over the salad, season with salt and pepper and toss together.
6. Place the salad in a large bowl and crumble the feta and pistachios over the top. Serve alongside the salmon and chicken skewers or grilled Halloumi.