January 18, 2024 / Lyn Jones / 0 Comments
Make dinner easy on yourself with this scrumptious salmon pasta
Serves 4
1/3 cup extra virgin olive oil
2 cloves garlic, finely chopped
1 lemon, zested, juiced
325g spaghetti, broken in half
1 cup frozen peas
1 punnet dill, sprigs picked
300g hot smoked salmon, skin removed, flaked – try using other fish with smoked paprika
60g baby spinach leaves
30cm non-stick frypan
1. Heat 1T oil in pan over medium heat. Add garlic & lemon zest. Cook for 1 minute til fragrant.
2. Add 3c water & the pasta and bring to boil. Reduce to low heat. Simmer, uncovered, for 10 mins, adding peas in the last 2 minutes – or until pasta is almost tender and water almost evaporated.
3. Add lemon juice, dill, salmon, spinach and remaining oil. Toss over low heat for 5 minutes or until heated through. Season with freshly ground black pepper.
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.