Recipes
Autumn Apple Salad
This apple salad is a wonderful side to any dish!
This apple salad is a wonderful side to any dish!
Ingredients
1x red apple, thinly sliced
1x green apple, thinly sliced
2x Radicchio heads
75g blue cheese
1⁄4 cup walnuts, slightly crushed
1⁄2 red onion, thinly sliced
Dressing ingredients:
2 tbsp verjuice
1⁄2 tsp raw sugar
3 tbsp extra virgin olive oil
Salt and pepper to taste
Equipment
Jar
Small Pan
Recipe
To make the dressing, add all ingredients into a jar and shake until well combined.
In a small pan, toast the walnuts until slightly golden.
On a serving platter, add a layer of radicchio leaves. Top with sliced apple, red onion, toasted walnuts and blue cheese.
Drizzle the dressing over the top.
Warm Pumpkin and Dutch Carrot Salad
A perfect salad to share, showing all the autumn colours!
A perfect salad to share, showing all the autumn colours!
Ingredients
Half butternut pumpkin, cut into wedges
10x Dutch carrots (mixed colours), halved lengthways
2 tbsp extra virgin olive oil
1 tsp sweet paprika
1 tsp garlic powder
Salt and pepper
1⁄2 tsp cumin powder
4 tbsp Greek yoghurt
Juice of 1⁄2 lime
1⁄4 cup slivered almonds
Coriander, roughly chopped
Equipment
2 x Baking Tray
SMALL BOWL
Recipe
Preheat the oven to 180C.
On a large baking tray, add the pumpkin wedges. Drizzle with half olive oil, half sweet paprika, half garlic powder, salt and pepper. Mix until the pumpkin is well coated. Bake in the oven for 40 minutes or until softened.
On another baking try, add the Dutch carrots and coat with the remaining olive oil, sweet paprika, garlic powder, salt and pepper.
Bake in the oven for 20 minutes or desired texture.
In a small bowl, combine the Greek yoghurt, cumin powder and lime juice. Season with salt and pepper.
To serve, spread the yoghurt mixture on the base of a serving platter. Place the baked pumpkin and carrot on top. Garnish with slivered almonds, chopped coriander and a drizzle of extra virgin olive oil.
Roasted Beetroot Salad with Barley, Hazelnuts and Goats Cheese
This richly coloured beetroot salad with barley, hazelnuts and goat’s cheese is full of nutrients, flavours and crunch.
This richly coloured beetroot salad with barley, hazelnuts and goat’s cheese is full of nutrients, flavours and crunch. Easy to combine, this vegetarian salad is sure to impress.
Recipe by GH Nutrition
Ingredients
3 beetroots, peeled and quartered
1/4 cup Extra Virgin olive oil + extra to drizzle
2 tbsp white wine vinegar
3/4 cup pearl barley
1/2 small red onion, finely sliced
3 baby colourful beetroots, peeled and finely sliced
3 radish, finely sliced
Roasted hazelnuts, roughly chopped, to serve
100g goat’s cheese, crumbled, to serve
Equipment
Baking Tray
Large Saucepan
Recipe
Pre-heat oven to 200 degrees Celsius. Line a baking tray with baking paper and add beetroot. Toss with 1 tbsp olive oil and season to taste. Cover pan tightly with foil and roast until tender (50-55 minutes). Once cooked, drizzle with 1 tbsp olive oil and half the vinegar.
Meanwhile, cook barley in a large saucepan of boiling water (20-25 minutes). Drain and cool.
To serve, spread barley on a platter and top with roasted beetroot, raw beetroot, onion, hazelnuts, goat’s cheese and remaining vinegar and olive oil. Season to taste.
Roast Cauliflower Salad with Pearl Couscous and Tahini Dressing
Pearl couscous, za’atar spice, fresh parsley and a creamy tahini dressing fill this cauliflower salad with contrasting textures and flavours
Pearl couscous, za’atar spice, fresh parsley and a creamy tahini dressing fill this cauliflower salad with contrasting textures and flavours. A delicious side dish to go with any meal.
Recipe by GH Nutrition
Ingredients
1/3 cup Extra Virgin olive oil
3/4 cup pearl couscous
1 medium cauliflower, cut into thin steaks through the stem
1.5 cups salt-reduced vegetable stock
2 tbsp za’atar
1 tbsp freshly squeezed lemon juice
1/2 cup almonds, roughly chopped
Sea salt and freshly ground black pepper, to season
Fresh parsley, to serve
1 tbsp lemon zest, to serve
Crusty sourdough bread, to serve
Tahini dressing:
1/4 cup unhulled tahini
1/4 cup Greek yoghurt
1/3 cup water
2 tbsp fresh lemon juice
1 garlic clove, minced
Sea salt and freshly ground black pepper, to season
Equipment
saucepan
Large Frypan
Recipe
Heat 1 tbsp olive oil in a saucepan over medium heat. Add couscous and toss to coat (1 minute). Add vegetable stock and bring to the boil. Reduce heat to low, cover and simmer until cooked (8-10 minutes). Set aside.
Meanwhile, heat remaining olive oil in a large frying pan over medium-high heat. Add cauliflower steaks and cook for 15 minutes, turning occasionally, until golden brown. While the cauliflower is cooking, prepare the tahini dressing.
Once cauliflower is cooked, add za’atar to the frying pan and toss to coat the cauliflower. Add almonds and couscous, tossing to combine.
Plate up and serve with fresh parsley, lemon zest and sourdough. Drizzle over tahini dressing and season to taste.
Jar Salad - Greek Style with Lamb Backstrap
This fresh and crunchy salad is served in a jar ready to go for a spectacular summer picnic or a fabulous quick work lunch option.
This fresh and crunchy salad is served in a jar ready to go for a spectacular summer picnic or a fabulous quick work lunch option. Add tender slices of lamb backstrap for a truly authentic Greek salad delight. Just shake the jar, open the lid and you are ready to enjoy!
Recipe by Ang Quinlan from GH Nutrition
Ingredients
2 pieces of lamb backstrap
1 tablespoon olive oil
Salt and pepper, to taste
2 punnets cherry tomatoes, halved (leave some whole)
1 cup chickpeas, rinsed and drained
2 Lebanese cucumbers, cut and diced
4 tablespoons black pitted olives
1 packet baby spinach leaves
1 iceberg lettuce, shredded
1 pack Greek feta, cut into cubes
4 mason jars for serving
Dressing:
1 cup good quality olive oil
1 tablespoon fresh oregano leaves roughly chopped
2 lemons, freshly squeezed
1 tablespoon apple cider vinegar
Salt and pepper to taste
1 clove crushed garlic (optional)
Equipment
Large Pan
Mason Jars
Recipe
Heat a large pan on medium heat. Baste the lamb backstrap with 1 tablespoon of olive oil, and sprinkle with salt and pepper to taste. Cook each side for 2-3 minutes for medium-rare. Set aside.
Combine all dressing ingredients and pour into mason jars in equal quantities.
Layer each salad ingredient: tomatoes, cucumber, olives, chickpeas, iceberg lettuce, feta, and top with spinach leaves.
Slice the lamb backstrap and add to the salad. Place lid on the jar and refrigerate until required.
When ready to eat, shake the jar to ensure the dressing covers all the salad ingredients.
Crunchy Slaw with Creamy Yoghurt and Chilli
This crunchy slaw can be prepared the day before your guests arrive, and assembled ready for your table.
This crunchy slaw can be prepared the day before your guests arrive, and assembled ready for your table. The creamy dressing has a healthy little zing to tempt the taste buds.
Recipe by Ang Quinlan from GH Nutrition
Ingredients
1 large carrot thinly sliced into straws (ensure all vegetables are around the same size)
1 large red capsicum thinly sliced
½ red onion thinly sliced
2 spring onions finely sliced
Approximately 10 -15 snow peas thinly sliced into straws
1 Lebanese cucumber thinly sliced into straws
½ red cabbage thinly shredded (may require more depending on size)
½ Chinese wombok OR green cabbage (if unavailable) thinly shredded (may require more depending on size)
1 cup baby spinach leaves
2 tablespoons each of shredded mint and coriander leaves
½ cup dry roasted cashews
6 sugar snap peas (for presentation)
Dressing:
250 ml natural Greek yoghurt
1½ cups of good quality egg mayonnaise
1 lime, freshly squeezed
½ teaspoon finely grated lime rind
2 teaspoons dried chilli flakes
Equipment
Large Bowl
Recipe
Combine all chopped salad ingredients in a large bowl and mix well. (This can be done ahead of time and covered with cling wrap until required).
Dressing: combine Greek yoghurt and mayonnaise in a bowl, add lime juice, grated lime and dried chilli. Stir until combined.
Pour over salad and mix well. Garnish with extra mint, coriander leaves, dry roasted cashews, and sugar snap peas.
Grilled Orange, Asparagus & Witlof Salad
Witlof is a salad green that is delicious raw or cooked.
Witlof is a salad green that is delicious raw or cooked. With a slightly bitter flavour, it complements the sweet oranges and vino cotto dressing.
Recipe from GH Nutrition
Ingredients
1 x orange, cut into wedges
Extra-virgin olive oil, to drizzle
1 x bunch baby asparagus
2 tbsp vino cotto dressing
2 x witlof, break apart
1 carrot, peeled into long ribbons
Sea salt and cracked black pepper, to season
Equipment
SMALL-MEDIUM FRYPAN
Recipe
Cut the oranges into wedges and drizzle over olive oil.
Heat a small-medium frypan over medium heat and grill the oranges until caramelised.
Heat a small pan with water, bring to the boil. Turn heat to low and blanch the asparagus until just tender. Remove from water and drizzle with olive-oil.
To make the dressing, add the vino cotta with a drizzle of olive oil and whisk to combine. Season with sea salt and cracked black pepper.
Toss the dressing through the oranges, asparagus, witlof and carrot and serve immediately.
Caramelised Tomato and Pearl Couscous Salad
Take advantage of seasonal tomatoes with this delicious and healthy salad recipe.
Take advantage of seasonal tomatoes with this delicious and healthy salad recipe. Adding a whole wheat couscous not only provides a delicious nutty flavour to the meal but it also amps up the fibre intake, meaning that it will keep you feeling fuller for longer.
Recipe by GH Nutrition
Ingredients
500g cherry tomatoes, washed and drained
1 red onion, sliced into wedges
3 cloves garlic, crushed
1 tbsp extra-virgin olive oil
1 tbsp caramelised balsamic vinegar
2 cups whole wheat pearl couscous
2 cups boiling water
1 vegetable stock cube
1/4 cup pitted olives
1/2 cup parsley leaves, torn
1/2 cup flaked almonds
1/4 cup soft goats cheese, crumbled
Sea salt and cracked black pepper, to season
Equipment
BAKING TRAY
LARGE SERVING PLATTER
Recipe
Preheat a fan-forced oven to 180 degrees celsius.
Add the cherry tomatoes and onion wedges to a baking tray lined with baking paper. Drizzle over the olive oil, vinegar and season with sea salt and cracked black pepper. Bake in the oven for 30 minutes, or until the tomato skins start to split and the onion is cooked and caramelised.
While the tomato mixture is cooking, add the couscous, boiling water, stock cube and garlic to a medium bowl. Mix to combine and cover with a lid or chopping board, for 12-15 minutes, or until liquid has evaporated. Use a fork to fluff up.
On a large serving platter, scatter the couscous, roasted tomatoes and onion. Top with the almonds, parsley, flaked almonds, goats cheese and season with sea salt and cracked black pepper.
Peach & Prosciutto Salad with Buffalo Mozzarella
Australia’s warm climate and hot, dry summers make for sweet, juicy stone fruit.
Australia’s warm climate and hot, dry summers make for sweet, juicy stone fruit. In their peak from November to April, now is the time to embrace peaches for all their flavour and goodness, as they make for a versatile addition to both sweet or savoury dishes.
When picking your peaches, most should smell the way you want them to taste. Choose ones that are yellow and deep golden and leave to ripen at room temperature.
Recipe by GH Nutrition
Ingredients
4 yellow peaches, stones removed, cut into quarters
Extra-virgin olive oil, for drizzling
2 cups watercress sprigs
1 cup spinach leaves
1⁄2 cup basil leaves, torn
2 tbsp lemon zest
2 tbsp lemon juice
8 slices prosciutto
200g buffalo mozzarella, torn
Sea salt and cracked black pepper, to season
Equipment
CHAR-GRILL PAN
OR BBQ
Recipe
Preheat a char-grill pan or BBQ over medium heat. Drizzle the pan with olive oil and when hot, add the peaches. Grill for 3 minutes each side, or until slightly charred. Set aside.
On a salad platter, scatter over the watercress, spinach, basil, lemon zest and juice.
Top salad with the peaches, prosciutto and buffalo mozzarella. Drizzle with olive oil and season with sea salt and cracked black pepper.
Sweet Potato Wedges with Goats Cheese, Fresh Herbs and Dukkah
Sweet potatoes are a rich source of fibre, as well as containing an array of vitamins and minerals.
Sweet potatoes are a rich source of fibre, as well as containing an array of vitamins and minerals, including iron, calcium, selenium, vitamin C and B vitamins. Keep the skin on your sweet potato for added fibre and healthy digestion.
Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition.
Ingredients
2 medium sweet potatoes, skin on
Extra-virgin olive oil, to drizzle
Sea salt and cracked black pepper, to season
150g goat’s cheese, crumbled
1 large handful of fresh mint leaves, roughly chopped
1 large handful of fresh flat-leaf parsley, roughly chopped
Dukkah, generous sprinkle
Equipment
LARGE BAKING TRAY
Recipe
Pre-heat oven to 200 degrees Celsius.
Cut the sweet potato lengthways into approximately 2cm thick wedges. Arrange on a large baking tray with baking paper. Drizzle with olive oil and season with sea salt and cracked black pepper. Bake for 25-30 minutes, until slightly crisp.
Once the sweet potato is cooked, transfer to a large serving plate and crumble over goat’s cheese. Sprinkle with fresh herbs and dukkah to serve.
Caramelised Pumpkin, Walnut & Goat's Cheese Salad
This salad is great with pizza, a BBQ lunch, with a roast or even to enjoy on its own.
This salad is great with pizza, a BBQ lunch, with a roast or even to enjoy on its own. Pumpkins are a great source of fibre, which helps keep you feeling full and promotes healthy digestion.
Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition.
Ingredients
1 / 2 Kent (Jap) pumpkin, cut into wedges
2 tbsp extra-virgin olive oil
1 / 2 tsp ground paprika
1 / 2 cup fresh sage leaves
100g spinach leaves, rinsed
1 / 2 cup walnuts, roughly chopped
1 / 4 cup pepitas, lightly toasted
100g goat’s cheese, crumbled
2 tbsp maple syrup
Equipment
BAKING TRAY
Recipe
Preheat oven to 200 degrees Celsius. Line a baking tray with baking paper and arrange pumpkin in a single layer on the tray. Drizzle pumpkin with 1 tbsp olive oil and paprika. Season with salt and pepper and bake for 30 minutes in the oven, or until tender.
When there are 5 minutes left for the pumpkin, sprinkle over the sage leaves and roast for a further 5 minutes or until sage is crisp and the pumpkin is ready.
While pumpkin is cooking, prepare a serving plate with the spinach leaves, walnuts, pepitas and goats cheese.
For the dressing, combine the remaining olive oil and maple syrup in a small bowl.
Top salad with pumpkin and drizzle over dressing.
Green Bean Salad with Mustard and Mint Spiced Vinaigrette
This fresh, vibrant green bean salad is not only delicious but light.
This fresh, vibrant green bean salad is not only delicious but light. A great accompaniment to showcase meat or seafood with your guests, or even to eat as a stand-alone dish.
Recipe courtesy of Good Food and remade by Accredited Practising Dietitian Georgia Houston from GH Nutrition.
Ingredients
1 cup green beans, trimmed
4 free-range eggs
300g mixed spinach and rocket leaves, rinsed
1 avocado, sliced
1 Lebanese cucumber, peeled and finely sliced
1/4 cup pistachios, roughly chopped
1 tbsp sesame seeds
1/4 cup fresh dill, chopped
1 tbsp parsley, finely chopped
Sea salt and cracked black pepper, to season
Vinaigrette Ingredients:
3 tbsp extra-virgin olive oil
1 tsp Dijon mustard
1 tbsp lemon juice
1 tsp honey
1/4 tsp ground cumin
1/4 tsp ground coriander
2 tbsp mint leaves, finely chopped
Pinch of sea salt
Equipment
JAR
MEDIUM SAUCEPAN
SERVING DISH
Recipe
For the vinaigrette, combine the ingredients in a jar and shake until well combined. If time, let stand for 10 minutes.
Bring a medium saucepan of water to the boil over high heat. Blanch the beans for 1 minute, then transfer to a bowl of iced water to refresh. Drain the beans and set aside. Return the saucepan to the boil and add the eggs.
Boil the eggs for 7 minutes, then transfer to a bowl of iced water to cool completely. Peel the eggs and cut in half.
Toss the mixed spinach and rocket leaves with the beans, avocado and cucumber, and transfer to a serving dish.
Place the eggs on top and scatter the pistachios, sesame seeds, dill and parsley. Season with salt and pepper, and pour over the vinaigrette to serve.
Roasted Plum and Frekkeh Salad with Chicken and Feta
Frekkeh is an ancient grain from the Middle East that has a nutty, slightly smoky flavour, adding some oomph to porridges, salads and soups.
Frekkeh is an ancient grain from the Middle East that has a nutty, slightly smoky flavour, adding some oomph to porridges, salads and soups. Low in fat and high in protein and fibre, frekkeh is a good option for those focused on weight loss, as it will keep you feeling fuller for longer.
RecipeRecipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition
Ingredients
6 plums, halved, stones removed
70mL extra-virgin olive oil
150g frekkeh
150g feta, crumbled
1 barbeque chicken, shredded
1 punnet baby shiso red (or substitute for any baby micro herb)
1/2 cup lat-leaf parsley, torn
60g pistachios, chopped
Juice of 2 lemons and zest of 1 lemon
Equipment
BAKING TRAY
SAUCEPAN
Recipe
Pre-heat oven to 200C. Place plums cut-side up on an oven tray lined with baking paper. Drizzle with 2 tbsp oil, season with salt and pepper. Roast until tender (20 minutes) and set aside.
Meanwhile, cook frekkeh in a saucepan of boiling salted water until tender (30-40 minutes). Drain well, spread on a large baking tray and set aside to cool.
Combine frekkeh, chicken, baby shiso red, parsley, pistachios, lemon juice and rind, remaining oil, plums and plum roasting juices on a large serving platter. Season with salt and pepper. Toss gently to combine.
Top with feta and serve.