INGREDIENTS 1 medium zucchini 1 punnet baby tomatoes 1 red capsicum (recently I learned that the female capsicum has 3 mounds at the bottom, best used for salads etc as it has a sweeter taste – male capsicums have 4 mounds and are best for roasting etc – choice is yours!) 1 medium
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INGREDIENTS 1/2 Butternut Pumpkin 2 cloves of Garlic Pinch of Sea Salt Olive Oil 1 packet of Spinach (rocket or any preference of lettuce, not iceberg) 1/2 cup Pinenuts Balsamic Glaze (not balsamic vinegar!!) Parmesen to personal preference (Aldi stocks a flavoursome, reasonably priced, flaked parmesen – it’s delicious) METHOD Preheat oven to around 180
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INGREDIENTS 1 teaspoon olive oil 1/2 cup finely chopped white onion 1 cup quinoa 2 cups water 1/2 teaspoon sea salt flakes 1 large orange, sectioned into 8 peices 1/4 cup chopped macadamias, toasted 2 tablespoons minced red onion 5 dates, pitted and chopped 1 bunch of asparagus – cut into 2 inch pieces
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INGREDIENTS 1/2 packet rocket 1/2 packet baby spinach 1 bunch basil 12 ripe figs 100 -150g prosciutto 100g goats cheese (South Cape located in Woolworths is great) 4 tablespoon honey 6 tablespoon olive oil Salt & Pepper to taste METHOD Finely chop about 1/4 bunch of the basil – whisk with honey and olive
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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 2 bunches of asparagus 2 zucchini 1 medium eggplant 1 punnet of baby tomatoes 1/2 packet of baby spinach 2 clove garlic 1 packet Haloumi (Lemnos from either Coles or Woolworths is great, but Aldi does stock haloumi, I just can’t recall the brand – Aldi is also significantly cheaper) 1/4 cup macadamias
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