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Lettuce Chilli Herb & Avocado Cups
Ingredients 1 x 2 pack butterhead lettuce 2 ripe hass avocado, halved, stone removed 2 tbs Greek yoghurt 1 green chilli, seeds removed, finely chopped 2 tbs chopped parsley leaves 2 tbs chopped mint leaves 1 lemon, halved 1 ripened red cherry tomatoes, quartered 100g soft feta ¼ cup pistachio kernels, toasted, chopped Coriander, to garnish Method Separate the small leaves from the Butterhead Lettuce, wipe clean. Arrange on serving platter. Spoon avocado into a bowl. Roughly mash with a fork. Add yoghurt, chill, parsley and mint. Squeeze over the juice from one lemon half, season with pepper. Stir to...
Zucchini Noodles With Chilli, Lemon & Mint
Ingredients 1.75kg (about 8 large) zucchini 100ml olive oil 3 garlic cloves, crushed 2 long red chilli, seeds in, finely chopped 1 long green chilli, seeds removed, finely chopped 2 lemons, juiced 40g butter 1/3 cup mint leaves, chopped 30g Pecorino, finely grated Lemon wedges, to serve, optional Method Using a spiralizer, cut the zucchini into long thin noodles. Add the butter to hot pan as it melts add the zucchini and cook, shaking pan often for 3-5 minutes until zucchini is warm and begins to collapse. Pour the chilli mixture over the zucchini and toss gently to combine. Remove...
Vietnamese Vegan Spring Rolls
Quinoa Tabbouleh Salad
If you've never heard of tabbouleh before, it's a vegetarian salad dish that originates in Lebanon. It's traditionally made with bulgur, tomato, finely chopped parsley, and a few other simple ingredients. It's a salad I've tried many times before and loved!
