This generous salad is a meal in itself. It is laden with enough colours, textures & aromas to be the centre of a light Spring supper. Serves 4 Ingredients: 250g (1 punnet) cherry tomatoes, halved ½ cup olive oil 2 zucchini 500g asparagus 150g halloumi, sliced Salt & black pepper For the basil oil ¼ cup olive oil 1 garlic cloves, chopped 25g fresh basil A pinch of salt ¼ tsp black pepper Method: 1. Snap the woody bases of the asparagus off and blanch for 4 minutes in boiling water. Drain & refresh under cold water, making sure the spears...
Today, Quinoa is known as a 'super grain' befitting its amazing nutrition profile. Quinoa is a balanced-amino acid source of high quality protein. It is naturally gluten-free, wheat-free, easy to digest and is among the least allergenic foods available. A versatile product, quinoa can be substituted for almost any grain in almost any recipe. Ingredients: 500ml water 150g quinoa (either black, white or a mixture) 2 bunches asparagus (about 500g) 1 red onions diced into thin half moons (but these in a bowl with ice water for 10minutes to take the bitterness out of them) 1/2 cup crumbled Kingsmeade Castlepoint Feta 40g toasted...
This is a simple and delicious recipe using asparagus. Perfectly light, fresh and tangy thai chicken salad. Serves 2 Ingredients: Chicken breasts 500g, sliced 1 teaspoon chilli flakes Juice from 2 lemons 2 tablespoons of fish sauce 1 tablespoon of brown sugar 250g asparagus, trimmed & halved ½ telegraph cucumbers, sliced ½ punnet cherry tomatoes, halved Method: 1. Place the chicken, chilli, lemon juice, fish sauce and sugar in a bowl and toss to combine. 2. Heat a frying pan over medium heat and add the chicken and marinade. Cook, covered, for 4 minutes, and stir through and cook for...
This salad is the perfect contrast of salty blue cheese, sweet pear, fresh mizuna and the crunchy texture and deep nutty flavour of the walnuts. Serve this as a side dish or a terrific first course. Step 1. Crispy Walnuts Ingredients… Canola Oil150 gm walnuts Method… Pour the oil into a small saucepan and heat to a medium temperature. Add the walnuts and fry until they have a light golden brown colour. Stir often. Remove the walnuts from the oil before they reach your desired colour, as they will continue to cook slightly once removed. Place on a paper...
This is a light meal perfect for mid-week. The quinoa is light and delicate in contrast with the bread. If the tomatoes are sweet and juicy enough you may not need as much dressing to perk them up. Leave the salad to sit a little so the bread croutons soften up – unless you want them crunchy. Serves 2 Ingredients: 1/3 cup quinoa 3 slices of Zaida Bakery San Fransisco Sourdough bread 4 tbp olive oil, plus extra to brush the bread 2 tomatoes, cut into roughly 2cm dice ½ telegraph cucumber, cut into roughly 2 cm dice ½ small...
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