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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...
Broccoli Coconut Green Soup
Ingredients 1 tbs coconut or olive oil 1 leek, trimmed, thinly sliced 2 garlic cloves, crushed 1 tbs grated fresh ginger 1 green chilli, finely chopped 2 Box (260g) Broccoli Florets, chopped 2 medium (400g) Zen Zucchini, grated 4 cups coconut water or vegetable stock 1 Box (100g) Hail Kale 270ml can coconut milk 1 cup Perfect Parsley, chopped ½ cup flaked coconut, toasted 1 lemon, rind finely grated pan fried flour tortillas, to serve (optional) Method Watch YouTube Video : Click Me Heat oil in a large saucepan over medium heat. Add the leek, garlic, ginger and chilli. Cook, stirring...
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!
