INGREDIENTS 24 green prawns ¾ punnet of sweet baby tomatoes ½ cup kalamata olives 2 garlic cloves ½ bunch of parsley 1 brown onion 1 birds eye chilli 2 – 3 tablespoons sesame oil ¼ cup tomato puree ¼ cup water sea salt flakes and pepper to taste (optional angel hair pasta) METHOD Peel
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INGREDIENTS 1 pumpkin 1 onion 2 garlic gloves Sea salt flakes Black pepper 1L vegetable stock 2 tablespoon Lush Delights Red Thai Paste (www.lushdelights.com.au) 250ML greek yoghurt (soy yogurt can be used) Milk (Rice milk can be used) METHOD Peel and dice pumpkin, onion and garlic – place in large boiling pot with vegetable
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INGREDIENTS 1/2 packet of baby spinach 2 tomatoes (finely diced) 1/2 bunch dill 2 mangos 1/2 cup lebneh 24 cooked prawns Macadamia Oil METHOD Peel prawns and place aside, dice tomatoes and mango and set aside. Place baby spinach on plates followed by diced tomatoes then mango. place peeled prawns and
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INGREDIENTS 12 scallops (make sure that they are a good size – you won’t need the roe for this recipe) 1/2 cup mayonnaise 1 teaspoon wasabi (add more if you prefer a stronger horseradish taste) pinch nigella seeds 1 carrot 1 cucumber 1 lemon Rice bran oil METHOD Prepare garnish of carrot and cucumber with
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