INGREDIENTS 1 cup of cooked brown rice 1 cup cooked quinoa 1 tin lentils - drained & rinsed Toasted almonds Sunflour seeds Pumpkin seeds sesame seeds Pommi Granite Roasted Pumpkin Roasted Beetroot 1/2 bunch chopped parsley/corriander spring onions raisens tabasco Honey Lemon Juice Olive oil Soy sauce Salt and pepper
Zucchini, Tomato, Halloumi and Basil BBQ’d Salad
INGREDIENTS 2 Zucchini's 1 tub of cherry tomatoes 1packet of halloumi Olive Oil 1/2 Cup of Basil leaves Salt and Pepper METHOD 1. Cut the zucchinis into 3 pieces then into quarters long ways 2. Cut the halloumi into bite-size pieces. 3. Pour the cherry tomatoes into a mixing bowl - no need to cut... Continue Reading →
Crunchy Cashew Thai Quinoa Salad With Ginger Peanut Dressing
INGREDIENTS 3/4 Cup of Uncooked Quinoa 1-2 Cups of shredded red cabbage, depending on how much crunch you want! 1/2 Small Red Onion- diced 1 Capsicum - diced 1 Cup of Shredded Carrots 1/2 Cup of Coriander 1/4 Cup Spring onion- diced 1/2 Cup of Cashews- halved or peanuts 1 Cup of Chickpeas Fresh lime... Continue Reading →
Israeli Couscous
INGREDIENTS 150grams of Israeli Couscous Butter Chilli Flakes 1 Cup of Chicken Stock Silvered Almonds Currants Lemon Zest METHOD 1.Heat butter and chilli flakes in a frying pan. 2.Add couscous and stir until it is coated in the butter and turning brown. 3.Add chicken stock and put a lid on the frying pan. 4.If you... Continue Reading →
Carrie’s Vietnamese Salad
INGREDIENTS 1 finely sliced Red Cabbage 1/2 Red Onion 1/3a bunch of Coriander 1/2 a bunch of Vietnamese Mint 1/2 Peeled Carrot Fried Shallots- as many as you like Cashew Nuts- as many as you like 500grams of chicken tenderloins 1 Lemon 4 Cloves of garlic 1 Tablespoon of tarragon Chilli flakes or fresh chilli... Continue Reading →
Hellenic Republic’s Cypriot Grain Salad
INGREDIENTS 1 bunch coriander, chopped 1/2 bunch parsley, chopped 1/2 red onion, finely diced 1 cup freekah (or cracked wheat or quinoa) 1/2 cup Puy lentils 2 tbsp toasted pumpkin seeds 2 tbsp toasted slivered almonds 2 tbsp toasted pine nuts 2 tbsp baby capers 1/2 cup currants Juice of 1 lemon 3 tbsp extra... Continue Reading →
Bistro 381 