HEIRLOOM TOMATO & SQUASH PIZZAS
Serves 4 Prep 15 mins Cook 5 mins
✦ 1/3 cup basil & cashew pesto dip
✦ 4 zucchini flowers, flowers removed, stems sliced thinly
✦ 1 tbsp olive oil
✦ 2 yellow squash, sliced thinly
✦ 1 tbsp lemon juice
✦ 400g punnet medley tomatoes, sliced
✦ 250g tub buffalo mozzarella, drained, torn
✦ ¼ cup seed and nut mix (pepita, sunflower seeds, pine nuts), toasted
✦ small basil leaves, to serve
1│Heat a barbecue or chargrill on high. Cook pizza bases 2 mins each side until charred. Spread pesto over each base.
2│In a large bowl, toss zucchini stems and squash in combined oil and juice. Season to taste.
3│Top bases evenly with vegetables, tomatoes and mozzarella.
4│Scatter with flowers, seeds and basil. Drizzle with extra oil, season.
CHICKEN & BEETROOT SALAD WITH TARRAGON DRESSING
Serves 4 Prep 15 mins
✦ ¾ cup buttermilk
✦ ¼ cup whole-egg mayonnaise
✦ 1 tbsp chopped tarragon
✦ juice ½ lemon
✦ 2 x 425g cans brown lentils, rinsed, drained
✦ 1 tbsp extra-virgin olive oil
✦ 150g baby rocket leaves
✦ 300g pkt cooked baby beetroot, cut into wedges
✦ 1 barbecued chicken, skin and bones removed, meat shredded
✦ 1 small red onion, sliced into thin rounds
1│In a medium jug, whisk together buttermilk, mayonnaise, tarragon and lemon juice. Season.
2│Toss lentils in olive oil, season.
3│Pile rocket and lentils onto a serving platter. Scatter with beetroot, chicken and onion. Drizzle with plenty of tarragon dressing.
SLOW-COOKED CHIPOTLE PORK TACOS
Serves 4 Prep 15 mins
✦ 400g ready-to-eat slowcooked pork, shredded
✦ 250g packet mini tortillas
✦ 400g can black beans, rinsed, drained
✦ ¼ cup chipotle salsa
✦ 2 green onions, sliced finely
✦ 1 red apple, cored, sliced thinly
✦ 1 cucumber, peeled into ribbons
✦ 1 red capsicum, sliced finely
✦ ½ cup coriander leaves
✦ sour cream, lime wedges, to serve
1│Reheat pork following packet instructions. Heat a barbecue or chargrill on high. Chargrill tortillas 15 secs each side to heat through. Set aside, covered, to keep warm.
2│In a large bowl, combine pork, beans, salsa and green onion.
3│Pile pork mixture onto tortillas. Top with apple, cucumber and capsicum. Scatter with coriander leaves. Serve with sour cream and lime wedges.
CHINESE PORK & NOODLE SALAD
Serves 4 Prep 10 mins
• ½ Chinese cabbage (wombok), shredded finely
• 1 yellow capsicum, seeded, sliced thinly
• 1 carrot, peeled, shredded
• 4 green onions, sliced thinly
• 100g pkt crunchy noodles
• 500g Chinese barbecue pork, sliced thinly
• 1/3 cup roasted, chopped peanuts
• ½ cup coriander leaves
Dressing:
• ¼ cup olive oil
• ¼ cup rice vinegar
• 2 tbsp hoisin sauce
• 1 tbsp soy sauce
• 1 tsp sesame oil
1│In a large salad bowl, combine cabbage, capsicum, carrot and
green onion.
2│DRESSING In a small jug, whisk all ingredients together, season. Toss half through salad.
3│When ready to serve, toss noodles through salad and top with pork. Sprinkle with peanuts and coriander. Drizzle with remaining dressing.
CURRIED CRAB & AVOCADO SALAD
Serves 4 Prep 10 mins
• 100g mixed salad leaves
• 2 Lebanese cucumbers, peeled into ribbons
• 2 avocados, sliced
• 1 mango, sliced thinly
• 170g fresh or canned crab meat, drained
• 2 naan bread, toasted, torn roughly
Dressing:
• ¼ cup mango chutney
• 2 tbsp white balsamic vinegar
• ¼ cup olive oil
• 1 tsp curry powder
• 1 small garlic clove, crushed
1│On a large serving platter arrange leaves, cucumber, avocado and mango. Spoon
on crab meat, season.
2│DRESSING In a small jug, whisk all ingredients together. Season to taste.
3│Drizzle half dressing over salad. Serve with naan bread and remaining dressing.
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