Cucumber and red cabbage coleslaw salad

Cucumber and red cabbage coleslaw salad

Ingredients (4 servings) Sea salt and freshly ground black pepper 1 English cucumber, sliced lengthways and deseeded ½ small red cabbage, finely shredded 100g snow peas, top and tailed, sliced 2 spring onions, finely sliced ½ cup of plain low fat yogurt as dressing Juice of ½ lime Method Sprinkle salt over the cucumber and [Continue Reading]

Greek salad omelette

Greek salad omelette

Ingredients (4 to 6 servings) 10 eggs handful of parsley leaves, chopped (optional) 2 tbsp olive oil 1 large red onion, cut into wedges 3 tomatoes, chopped into large chunks large handful black olives, (pitted are easier to eat) 100g feta cheese, crumbled Method Heat the grill to high. Whisk the eggs in a large [Continue Reading]

Chicken, spinach and soft-boiled egg salad

Chicken, spinach and soft-boiled egg salad

Ingredients (4 servings) 650g chicken breasts, thickly sliced 1 lemon, halved 80ml (1/3 cup) extra virgin olive oil 2 sprigs rosemary, leaves picked 1 large clove garlic, thinly sliced 2 tablespoons wholegrain mustard 1 teaspoon honey 4 eggs, at room temperature 250g baby spinach Method To marinate the chicken, place in a large bowl and [Continue Reading]

Beef, bean and feta salad

Beef, bean and feta salad

Ingredients (4 servings) 200g green beans, trimmed, cut into 3cm pieces olive oil cooking spray 500g beef steak of choice 2 x 400g cans cannellini beans, drained, rinsed 1 small red onion, thinly sliced 250g grape tomatoes, halved 50g Fetta, crumbled ½ cup fresh flat-leaf parsley leaves 1 tablespoon lemon juice 2 teaspoons olive oil [Continue Reading]

Chicken and avocado salad

Chicken and avocado salad

Ingredients (4 servings) 1 tablespoon vegetable oil 500g Chicken Breast Fillets 3 teaspoons cumin seeds ½ lettuce, coarsely chopped 2 avocados, cut into chunks ½ red onion, thinly sliced 1 cup mint leaves, torn 2 tablespoons macadamia oil 1½ tablespoons lemon juice Method Heat vegetable oil in a large frying pan over medium heat. Sprinkle [Continue Reading]

Roasted sweet potato, quinoa and feta salad with orange dressing

Roasted sweet potato, quinoa and feta salad with orange dressing

Ingredients (4 servings) ½ cup (100g) quinoa 1/3 cup (80ml) olive oil 2 tablespoons orange juice 1½ tablespoons honey 1 teaspoon ground cumin 750g sweet potato, peeled, cut into wedges 1 large red onion, peeled, cut into wedges 100g rocket ¼ cup (40g) natural almonds, toasted, coarsely chopped 1/3 cup (65g) feta, crumbled 2 tablespoons [Continue Reading]

Chicken, peach and rocket salad

Chicken, peach and rocket salad

Ingredients (4 servings) 2 tablespoons light olive oil 1 tablespoon balsamic vinegar 100g baby rocket leaves 2 cups (±320g) shredded roast chicken, skin removed 2 yellow peaches, stones removed, cut into wedges ±250g lettuce, rinsed, torn 1/3 cup basil leaves Method Combine the oil and vinegar in a large bowl. Add the rocket, chicken, peaches, [Continue Reading]

Pumpkin and beetroot salad

Pumpkin and beetroot salad

Ingredients 700g pkt diced butternut pumpkin, or 700g peeled seeded pumpkin, cut into 2cm pieces 2 teaspoons olive oil 1 teaspoon caraway seeds 2 tablespoons pepitas (pumpkin seeds) 250g cooked beetroot, halved or cut into wedges if large 280g pkt baby spinach ¼ cup (60ml) balsamic 150g blue cheese, torn Method Preheat oven to 200C. [Continue Reading]