September 30, 2016 / Lyn Jones / 0 Comments
Serve with honeyed salmon or a chicken sandwich – serves 4
Ingredients
1 medium sized avocado, peeled, seeded and diced
150g Victorian Strawberries, hulled & diced
1 small Spanish onion, diced
1 small Lebanese cucumber, peeled, seeded & diced
1 Tab chopped fresh coriander leaves
1 Tab olive oil
1 Tab lime juice
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
Combine all salsa ingredients and serve
September 30, 2016 / Lyn Jones / 0 Comments
Serves 4
Ingredients
- 2 cups barley
- 2 cups brown rice
- 1 x 400g can brown lentils
- 1 x 200g packet natural almonds
- 1 bunch asparagus, trimmed
- 1 x 250g punnet Victorian strawberries, washed, hulled & halved
- torn
- 100g fresh ricotta
Method
- Cook the barley and brown rice in boiling water for 35 minutes, and add brown lentils just before draining to warm through. Drain well.
- In a non stick pan, toast almonds, asparagus and strawberries until charred.
- Serve barley mix topped with asparagus and berries.
- Add torn mint and ricotta.
- Serve as is or drizzle with some extra virgin olive oil and balsamic vinegar.