by | | Curated Content
December 18th 2024
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WellBeing Magazine
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This flavoursome honey-roasted cauliflower & chickpea salad is very easy to make and is a perfect entrée to accompany whatever protein has been placed on the barbecue.
Serves:4
Ingredient
1 head cauliflower
425g tin chickpeas, drained
1 red onion, peeled & cut into eight wedges
2 tsp smoked paprika
3 tbsp honey
3 tbsp olive oil
Sea salt & freshly ground black pepper, to taste 95g flaked almonds
1 bunch fresh mint leaves, to serve
1 lemon, quartered, to serve
Method
1. Preheat the oven to 200°C fan forced.
2. Break the cauliflower into small florets and place on a large baking tray with the chickpeas and wedges of onion.
3. Mix the paprika, honey, olive oil and seasoning in a small bowl.
4. Pour over the veggies and mix well with your hands to coat the cauliflower, onion and chickpeas.
5. Bake in the preheated oven for 25-30 mins.
6. Place the almonds on a tray and add to the oven to toast for the last 5 mins. 7. Allow it all to cool before mixing with the mint leaves to serve alongside a wedge of lemon.
Recipe Featured in EatWell Magazine 55
The post Cauliflower & Chickpea Salad appeared first on WellBeing Magazine.
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Cauliflower & Chickpea Salad
by | | Curated Content
December 18th 2024
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WellBeing Magazine
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Indulge in the vibrant flavours of summer with this shaved zucchini salad, a delightful medley of freshness and texture. Thin ribbons of humble zucchini dance amidst a symphony of aromatic herbs — dill, mint and basil. Topped with the crunch of toasted almonds and the creamy tang of goat’s cheese, every bite is refreshing and satisfying, perfect for a light entrée.
Serves: 4
Ingredients
2 medium zucchinis
1⁄4 cup sliced almonds
50g goat’s cheese, crumbled
2 tbsp fresh mint leaves, chopped 2 tbsp fresh basil leaves, chopped 2 tbsp fresh dill, finely chopped
2 tbsp extra-virgin olive oil
1 tbsp lemon juice
Salt & pepper, to taste
Method
1. Using a vegetable peeler or mandolin, thinly shave the zucchinis lengthwise into ribbons. Place ribbons in a large mixing bowl.
2. In a small frying pan over medium heat, toast sliced almonds until golden brown and fragrant, about 3-4 mins. Keep an eye on them to prevent burning. Remove from heat and let them cool slightly.
3. Add toasted almonds, crumbled goat’s cheese, mint, basil and dill to the bowl with zucchini ribbons.
4. In a separate small bowl, whisk together extra-virgin olive oil and lemon juice to make the dressing. Season with salt and pepper to taste.
5. Drizzle dressing over salad ingredients in the bowl and toss gently to coat evenly.
6. Transfer salad to a serving platter or individual plates. Serve immediately as a refreshing appetiser.
RecipeFeatured in EatWell Magazine 55
The post Shaved Zucchini Salad appeared first on WellBeing Magazine.
Read the full article here:
Shaved Zucchini Salad
by | | Curated Content
December 18th 2024
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WellBeing Magazine
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Infused with the invigorating flavours of green curry, this aromatic broth with veggie ribbons and roasted mushrooms is rich in antioxidants and immune-boosting nutrients. The perfect meal starter for any function.
The post Green Curry Broth with Veggie Ribbons & Roasted Mushrooms appeared first on WellBeing Magazine.
Read the full article here:
Green Curry Broth with Veggie Ribbons & Roasted Mushrooms
by | | Curated Content
December 18th 2024
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WellBeing Magazine
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Guests will be delighted with these delicious vegetarian mini pizzas. Pumpkin is a powerhouse of nutrients, providing a high dose of beta-carotene, which supports eye health and boosts the immune system. Chickpeas are an excellent source of plant-based protein and fibre, which help promote satiety and digestive health and aid in blood sugar regulation. Chickpeas provide essential nutrients like iron, magnesium, and folate, which are vital for energy production, bone health and cell function.
Serves: 8-10
1 butternut pumpkin, peeled and diced P
inch ground cinnamon
1 tbsp pure maple syrup or raw honey
Pinch sea salt
3 cloves garlic, peeled
cold-pressed olive oil, to drizzle
8-10 mini pizza bases
Tomato pizza sauce
Pesto
Jar marinated artichokes
Sundried tomatoes, cut into strips
Mozzarella cheese, grated
Handful baby rocket
400g tin chickpeas, drained
1⁄4 cup toasted pine nuts
Method
- Preheat oven to 220°C. Line two baking trays with baking paper.
- Toss pumpkin pieces and garlic cloves in cinnamon, maple syrup, sea salt and olive oil.
- Place on baking trays and bake for 15 mins, until soft and golden.
- Transfer to food processor and blend until well combined.
- Place mini pizza bases on baking trays, spread with pizza sauce, then top with some pumpkin purée. Top with artichokes, sundried tomatoes, dollops of pesto, chickpeas and cheese.
- Bake for 12 mins until golden and base crispy.
- Cut pizzas in half and top with some rocket. Place on serving trays.
Recipe featured in EatWell Magazine 55
The post Pumpkin & Chickpea Vegetarian Mini Pizzas appeared first on WellBeing Magazine.
Read the full article here:
Pumpkin & Chickpea Vegetarian Mini Pizzas
by | | Curated Content
December 18th 2024
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WellBeing Magazine
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This starter offers a tantalising twist on a beloved classic that promises to delight the taste buds and nourish the body. Crisp asparagus spears are generously coated in a savoury parmesan crust, offering a symphony of flavours that dance across the palate with each satisfying crunch. Bursting with vitamins, minerals and antioxidants, these delectable fries provide a guilt-free indulgence that’s as wholesome as they are delicious.
Serves: 3-4
Ingredients
Cooking spray or olive oil
1 bunch asparagus spears
1⁄2 cup all-purpose flour
1⁄2 cup panko or gluten-free breadcrumbs
1⁄4 cup grated Parmesan Zest 1 lemon
Salt & pepper, to taste 2 eggs, beaten
Method
1. Preheat oven to 200°C. Line a baking tray with baking paper or lightly grease with cooking spray.
2. Trim tough ends off the asparagus spears and discard.
3. Place all-purpose flour in a shallow dish.
4. In another shallow dish, combine breadcrumbs, parmesan, lemon zest, salt and pepper. Mix well to combine.
5. Place beaten eggs in a third shallow dish.
6. Dredge each asparagus spear in the flour, shaking off any excess. Dip floured asparagus spear into the beaten eggs, ensuring it’s evenly coated. Then, coat asparagus in the breadcrumb mixture, pressing gently to adhere the coating. Make sure asparagus is evenly coated on all sides.
7. Place coated asparagus spears in a single layer on the prepared baking sheet.
8. Lightly spray tops of asparagus spears with cooking spray or drizzle with a little olive oil. 9. Bake in preheated oven for 12-15 mins, or until the asparagus is tender and coating is golden brown and crispy.
10. Serve baked crispy asparagus fries hot as a delicious and healthier alternative to traditional fries.
Recipe featured in EatWell Magazine 55
The post Parmesan Asparagus Fries appeared first on WellBeing Magazine.
Read the full article here:
Parmesan Asparagus Fries
