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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Broccoli with almonds and chilli

Ingredients: 1 broccoli, cut into small florets Handful of almonds or cashews 1/2 a chilli (or more if you can handle it!) splash of extra virgin olive oil Salt to taste Method: Boil or steam the broccoli for a couple of minutes, but make sure to undercook them so they retain some crunch. In a deep pan, roast the nuts for a few minutes so they release an aroma and develop a bit of crunch and colour. When done, tip them into a serving bowl and combine with broccoli. Add some extra virgin olive oil, chilli and salt and mix well. If desired, you can also add some garlic or other spice such as curry powder. Enjoy on its own or as an accompaniment to meats or other dishes.

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