Recipes
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.
Halloumi Spring Salad with Chilli Yoghurt
When you’re after a lighter lunch or dinner, try this pan-fried halloumi spring salad.
When you’re after a lighter lunch or dinner, try this pan-fried halloumi spring salad. Filled with greens and gluten-free quinoa for added protein, it makes for a speedy and satisfying meal.
Recipe from GH Nutrition
Ingredients
1 + 1/2 cups tri coloured quinoa
3 cups water
3/4 cup flat-leaf parsley leaves
3/4 cup mint leaves
1 tsp extra-virgin olive oil
200g halloumi, cut into matchsticks
Large handful snow peas, trimmed, blanched and halved
1 Lebanese cucumber, halved and cut into matchsticks
1 avocado, sliced
Lemon wedges, to serve
Chilli Mint Yoghurt Dressing:
1/3 cup Greek yoghurt
1/2 cup fresh mint leaves, finely chopped
1 tbsp sweet chilli sauce
Equipment
small saucepan
Large Saucepan
Frypan
Recipe
Place the quinoa and water in a large saucepan over high heat. Bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes, or until the quinoa is cooked and water has been absorbed. Set aside.
In a separate small saucepan, fill to halfway with water and bring to the boil. Reduce heat to low and blanch snow peas for 1-2 minutes.
Meanwhile, to make the chilli mint yoghurt dressing, place the yoghurt, mint, and chilli sauce in a small bowl and combine. Set aside.
Place the quinoa, parsley, mint and half the dressing in a large bowl and toss to combine.
Heat olive oil in a small frying pan over medium heat. Add the halloumi and cook for 1–2 minutes each side, or until golden.
Divide the quinoa, snow peas, cucumber, avocado and remaining dressing between the plates. Top with the halloumi and serve with lemon wedges.
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.
Fig and Walnut Salad with Baby Beets and Goat's Cheese
Full of colour, taste and crunch, this fig and walnut salad with baby beetroot and goat’s cheese makes for a perfect side dish or a light main meal.
Full of colour, taste and crunch, this fig and walnut salad with baby beetroot and goat’s cheese makes for a perfect side dish or a light main meal.
Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition
Ingredients
1 cup walnuts
1 tbsp maple syrup
6 baby beetroots, trimmed and thinly sliced
1 tbsp white balsamic vinegar
1 tbsp extra-virgin olive oil
Sea salt and cracked black pepper, to season
2 cups spinach leaves
2 cups baby red sorrel leaves
1 pomegranate, seeds removed
4 fresh figs, stems cut and sliced into quarters
100g soft goat’s cheese, crumbled
Balsamic vinegar, to serve, optional
Equipment
BAKING TRAY
SALAD PLATTER
Recipe
Preheat oven to 180 degrees Celsius. Place the walnuts on a baking tray lined with baking paper. Drizzle over maple syrup and mix to combine. Bake in the oven for 10 minutes or until caramelised, turning halfway.
Place the baby beets, vinegar and oil in a medium bowl and mix to combine. Season with salt and pepper.
On a salad platter, lay down the spinach and sorrel leaves. Top with the walnuts, baby beets, pomegranate seeds, fresh figs and goat’s cheese. Drizzle with balsamic vinegar, just before serving.
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.
Kingfish with Fresh Mint & Chilli Dressing
When it comes to making entertaining simple, a no-cook dish is always a good option.
When it comes to making entertaining simple, a no-cook dish is always a good option. This sashimi-grade kingfish with fresh mint and chilli dressing is the perfect meal to impress without all the fuss in the kitchen.
Ingredients
600g sashimi-grade kingfish, skin removed and trimmed
Sea salt and cracked black pepper
2 spring onions, white part only, thinly sliced
1/2 cup fresh mint leaves, torn
1 + 1/2 tbsp chilli paste
2 + 1/2 tbsp rice wine vinegar
1 + 1/2 tbsp tamari soy sauce
Equipment
Small Bowl
Serving Platter
Recipe
To make the chilli dressing, add the chilli paste, vinegar and soy sauce to a small bowl and whisk to combine.
Slice the kingfish into thin slices and arrange straight onto a serving platter.
Season the kingfish with salt and pepper and top with the spring onion and mint leaves.
Drizzle over the chilli dressing. Serve immediately.