Roasted pumpkin and quinoa salad

Ingredients: 500 g Butternut pumpkin, peeled and cut into 2.5cm cubes... 1 tbs extra virgin olive oil 2 tsp Moroccan seasoning 3/4 cup quinoa, rinsed and drained 2 tbs lemon juice 2 tsp finely grated lemon rind 1/2 cup fresh coriander leaves Method: Preheat oven to 220C/200C fan forced. Place pumpkin, oil, seasoning in a bowl. Toss to coat. Transfer to a baking tray lined with baking paper. Roast for 20-25mins or until golden and tender. Meanwhile place quinoa and 1 1/2 cups cold water in a saucepan over high heat. Cover and bring to the boil. Reduce heat to low. Simmer for 10-12 mins or until liquid is absorbed.

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Veggie stack

Ingredients: Tomato, bocconcini, Asparagus For the dressing: Extra virgin olive oil, balsamic vinegar Garnish: Salt & Pepper to taste, freshly chopped basil.   Method: Blanche or grill the asparagus till soft, then assemble the stack in alternating layers. Drizzle with the dressing and enjoy as a light summer lunch, or entre.

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Mixed Mediterranean Salad

Ingredients: Two handfuls of mixed baby salad (rocket, oakleaf, English spinach, etc.) Handful of Danish Feta 2-3 slices of sundried tomato, chopped Handful of olives Sprinkling of mixed sprouts. Splash of good quality balsamic vinegar (or a squeeze of lemon juice) Splash of extra virgin olive oil Salt & Pepper to taste.   Method: Combine the salad mix, tomato, olives in a salad bowl. Add the salt, pepper, oil and vinegarĀ and toss by hand. Garnish with the mixed sprouts and crumble fetta on top. Enjoy!

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