December 2, 2023 / Lyn Jones / 0 Comments
INGREDIENTS
1 Tab olive oil
2 Tab ground cumin
400g chickpeas, drained & rinsed
2 garlic cloves, crushed
.5 cup orange juice
.33 cup currants
2 carrots, coarsely grated
3 spring onions, sliced diagonally
100g baby spinach leaves
.33 cup coriander leaves, chopped
.25 cup tahini
2 Tab toasted seeds (sesame & sunflower)
DIRECTIONS
- Heat oil in a non-stick frypan over medium heat, add cumin, chickpeas and garlic, cook stirring often, for 3 minutes Remove from heat.
- Combine orange juice and currants in a tea cup. Microwave for 1 min until hot, drain & reserve orange juice.
- Combine currants, chickpea mixture, carrots, green onions, spinach & coriander in a large bowl.
- Dressing: Combine tahini & reserved orange juice. Whisk to combine & drizzle over salad.
- Toss salad through to coat in dressing and sprinkle with seeds to serve.
November 22, 2020 / Lyn Jones / 0 Comments
This baby packs a flavour punch + is filled with loads of veg to help you get your daily fix.
Serves 4-6
Ingredients
Pesto
2 cups coriander leaves, firmly packed (1 large bunch – leaves, stalks, 2 well-washed roots)
1/2 cup roasted, unsalted peanuts
1.5 tsp soy sauce
1/3 cup olive oil (a lightly flavoured one will be best)
1/2 tsp sesame oil
1/2 tsp fish sauce
1 tsp black vinegar or rice wine vinegar could work
juice and zest of one lime
1 spring onion, roughly chopped
1/2 a hot red chilli (or a whole mild one)
1 tsp freshly grated ginger
1 small clove of garlic, crushed
Salad
300g noodles (rice stick, egg or even spiralized zucchini would work)
1 large carrot, spiralized or grated
1 cup of cucumber, halved and thinly sliced
2/3 cup of coriander leaves
1/2 a red chilli (finely sliced)
3 spring onions finely sliced
1 cup bean shoots
1/4 of a small red cabbage finely shredded (2.5 cups approx)
2 tsp apple cider vinegar
pinch salt
3 Tbs roasted peanuts
Place cabbage in a bowl and dress with vinegar and salt, toss to combine and set aside to pickle slightly (this creates a much milder cabbage flavour and better texture for your salad).
Make pesto: Put all ingredients in a small food processor and blend until pesto consistency is reached. Taste and adjust seasoning and flavouring as required. Scrape into an airtight container.
Make salad: Cook noodles, drain & refresh briefly in cold water then drain again.
Toss with 2 Tabs of the pesto you’ve just made.
Drain cabbage, combine with noodles, coriander, carrot, cucumber, spring onion, and 2/3 of the bean shoots. Add more pesto to this mix if you want to.
Top with remaining bean shoots, the sliced chilli & peanuts. Dot another Tab of pesto around.
P.s This keeps in the fridge for lunches for a couple of days.