June 4, 2017 / Lyn Jones / 0 Comments
serves 4
Ingredients
1kg butternut pumpkin, peeled, deseeded, cut into 3cm pieces
1 red onion, sliced
2½ tbs olive oil
½ cup French puy lentils or brown lentils, rinsed
2 garlic cloves
1 tbs lemon juice
1 tsp finely grated lemon rind
60g rocket and spinach leaves
1 cup light Greek-style yoghurt
1 tsp ground cumin
1 garlic clove, crushed
2 tbs lime juice
¼ cup chopped coriander
¼ cup chopped mint
1. Preheat oven to 200°c. Place pumpkin & onion on oven tray, drizzle with 1.5 Tabs oil. Season then roast for about 35-40 minutes or until golden.
2. Meanwhile, cook lentils in a saucepan with garlic and 4 cups cold water. Bring to boil, then reduce heat & simmer 15-20 mins until just tender. Drain & discard garlic. Cool 15 mins.
3. Yoghurt dressing: Whisk yoghurt, cumin, garlic & lime juice together. Add herbs and season with sea salt flakes & cracked black pepper. Add 1-2 Tabs of water to thin, if necessary.
4. Toss lentils with remaining olive oil, lemon juice & lemon rind. Add rocket & spinach leaves, toss
through the pumpkin & onion. Season to taste. Place on a serving platter and drizzle with dressing.
June 3, 2017 / Lyn Jones / 0 Comments
view-source:https://www.woolworths.com.au/Shop/Recipes/featured-recipes/dinner-made-easy?name=chilli-con-carne-soup&recipeId=4642
Serves 4
Ingredients
1 tbs olive oil
1 brown onion, chopped
2 garlic cloves, crushed
2 tsp ground cumin
1 tsp ground coriander
1 tsp lemon pepper seasoning
½ tsp ground chilli
500g Heart Smart Beef Mince
700ml bottle passata sauce
4 cups chicken stock
400g can cherry tomatoes
420g can red kidney beans, drained, rinsed
1 cup frozen corn kernels
1. Heat oil in a large deep saucepan over medium heat. Add onion and garlic and cook 4 mins or until softened. Add cumin, coriander, lemon pepper and chilli. Cook 1 min. Add mince and cook, stirring with a wooden spoon to break up lumps, for 10 minutes. Add passata. Fill bottle with water. Reseal and shake. Pour into the saucepan with chicken stock and tomato. Bring to the boil. Reduce heat and simmer for 10 minutes or until mince is cooked through.
2. Add beans and corn to soup. Cook for 3 minutes or until heated through. Season with salt and pepper. Serve with avocado on toast and lime wedges on the side.
TIP:
This is a great standby to keep in the freezer. Freeze in small portions to make reheating faster.