I haven’t tried this one yet, looks delicious though, amazing what you can pair together!
Pair this nutty salad with pizza, a barbecue lunch or enjoy it as a meal of its own.
Pumpkin and Spinach Salad
600g butternut pumpkin, deseeded, peeled, cut into wedges
2 tsp olive oil
2 tsp honey
2 tsp sesame seeds
1 tbs fresh lemon juice
1 tbs honey, extra
2 tbs extra virgin olive oil
2 tsp wholegrain mustard
1 x 150g pkt baby spinach leaves
1 x 75g pkt toasted pine nuts
Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Place the pumpkin in a large bowl. Drizzle with oil and honey. Season with salt and pepper. Gently toss until the pumpkin is well coated. Place in a single layer on the lined tray. Bake, turning once during cooking, for 25 minutes or until golden brown. Remove from oven and sprinkle evenly with the sesame seeds. Return to oven and bake for 5 minutes or until the seeds are lightly toasted. Remove from oven and set aside for 30 minutes to cool
Combine the lemon juice, extra virgin olive oil, mustard and extra honey in a screw-top jar and shake until well combined. Season with salt and pepper
Place the pumpkin, spinach and pine nuts in a large bowl. Drizzle with the dressing and gently toss until just combined. Serve immediately
Shakshuka (Eggs Poached in a Spicy Tomato Sauce)
Ingredients – Serves 2:
– 4 eggs
– 200g cooked haricot beans (you could use chickpeas or any bean though)
– 2 cans of chopped tomatoes
– 3 garlic cloves, crushed
– 1 jalapeno, diced
– 1 onion, diced
– 1 yellow pepper, diced
– 1 tsp cumin
– 1 tbsp smoked paprika
– 2 tbsp feta cheese
– 4 tbsp fresh parsley, chopped
– 2 spring onions/scallions
– 2 tbsp green olives, sliced
– 2 wholewheat pita breads
1) Heat some oil in a pan and add the onion, pepper, jalapeno and garlic and cook for 4 minutes until softened.
2) Add the tomatoes, beans, cumin and paprika and cook for 5 minutes.
3) Crack the eggs on top of the tomato mixture and cook until the whites of the egg have set – around 10 minutes.
4) Grill your pita breads to head them up.
5) Scatter the spring onions/scallions, parsley, feta and olive on top of the eggs and tomatoes and serve with pita breads to dip in.
This vegetarian version of the classic Chinese stir-fry, Moo Shu, uses already-shredded vegetables to cut down on the prep time. Serve with warm whole-wheat tortillas, Asian hot sauce and extra hoisin if desired.
- 3 teaspoons toasted sesame oil, divided
- 4 large eggs, lightly beaten
- 2 teaspoons minced fresh ginger
- 2 cloves garlic, minced
- 1 12-ounce bag shredded mixed vegetables, such as “rainbow salad” or “broccoli slaw”
- 2 cups mung bean sprouts
- 1 bunch scallions, sliced, divided
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons hoisin sauce
- Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add eggs; cook, stirring gently, until set, 2 to 3 minutes. Remove to a plate.
Wipe out the pan and heat the remaining 2 teaspoons oil over medium heat. Add ginger and garlic and cook, stirring, until softened and fragrant, 1 minute. Add shredded vegetables, bean sprouts, half the sliced scallions, soy sauce and vinegar. Stir to combine. Cover and cook, stirring once or twice, until the vegetables are just tender, about 3 minutes. Add the reserved eggs and hoisin; cook, uncovered, stirring and breaking up the scrambled eggs, until heated through, 1 to 2 minutes. Stir in the remaining scallions and remove from the heat
≈Laugh loudly, Love generously, Care deeply, Speak kindly≈