Ingredients (serves 4 as a side) 1½ cups white quinoa 3 small beetroot 2 small leeks, trimmed, cleaned and cut into 2 cm lengths 2 tsp fresh dill, finely chopped 1 lemon, finely zested and juiced 2 tsp Dijon mustard 80 ml extra virgin olive oil sea salt & freshly ground … [Read more...]
Roast Pumpkin Salad with Mustard, Currants & Herbs
Ingredients (serves 6 as a side) 2 kg jap pumpkin (½ large pumpkin), cleaned, seeded & cut in 3 cm wide pieces (see photograph) 3 Tbsp extra virgin olive oil 3 Tbsp apple cider vinegar 3 Tbsp seeded mustard 3 Tbsp currants 2 cups wild rocket 2 cups coriander, mint, parsley … [Read more...]
Broccoli, Apple & Pepita Salad with Boiled Eggs
Ingredients (serves 4) 4 x 70 g organic eggs (or more if you like!) 2 medium sized heads of broccoli, cut into 5 cm long florets- include the stalks ¼ cup pepitas 1½ Tbsp lemon juice 1 Tbsp seeded mustard 1½ Tbsp extra virgin olive oil ½ tsp each sea salt & freshly ground black … [Read more...]
Quinoa Seed Salad with Tahini Dressing
About A great tasting, nutrient dense salad, rich in B vitamins and vegetarian proteins for energy production. INGREDIENTS (serves 3 – 4) ¾ cup quinoa ½ small red onion, thinly sliced 2 medium carrots, peeled & grated ¼ cup pepitas 1 Tbsp sunflower seeds ¼ cup unhulled … [Read more...]
Avocado, Cos & Sweet Corn Salad
Vegetarian, Gluten free If you, like we, firmly believe that avocado makes everything better you'll love this summery green salad topped with creamy wedges of the good stuff! Ingredients (serves 4 as a side) 1 cob sweet corn, husk removed & halved 1 mini cos lettuce, … [Read more...]
Green Pea Salad with Feta & Mint
Vegetarian Fresh green peas go brilliantly with lemon and mint- and a little bit of feta cheese never fails to make the taste buds sing! This a sturdy, satisfying salad to take along to picnics and barbecues and goes very nicely with a pastured lamb chop or two. Ingredients … [Read more...]
Roast Vegetable & Kale Salad
Gluten free, Vegan This super satisfying and tasty salad is packed with nutrient dense whole foods. Ingredients (serves 4 as a side) 2 medium sweet potato, scrubbed & cut into wedges 3 cm thick 4 medium beetroot, scrubbed, trimmed & quartered 1 Tbsp olive oil 1 tsp Dijon … [Read more...]
Broccoli Salad with Tempeh & Tamari
Gluten free, Vegan Tempeh is a naturally fermented soy product from Indonesia. Its texture and taste are more pronounced than tofu, and because it preserves the whole bean is a richer source of protein, fibre and nutrients. Ingredients (serves … [Read more...]
Roast Pumpkin Salad with Baba ghanoush & Za’atar
Vegetarian Baba ghanoush, the famous smoky eggplant dip, and za'atar, a tangy spice blend, are both recurrent sides in Middle Eastern cuisine. Combined with the sweetness of pumpkin in this salad the smoky, zesty savoury flavours really sing. Sesame is an integral ingredient in … [Read more...]
Chicken, Mint & Coconut Noodle Salad
Gluten free If you've got leftover chicken in the fridge this tasty noodle salad can be on your table in no time! Sweetened with mirin, salty with fish sauce and sour with lime juice it's got a summery, Thai flavour. Ingredients (serves 4) 150 g bifun rice noodles 2 cups leftover … [Read more...]