Light Sides & Salads
Roast Pumpkin Salad
Serves 2
Combine:
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1 cup mixed salad leaves
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1 cup pumpkin (roasted)
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½ tomato
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¼ red onion
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2tbs parmesan cheese
Drizzle 3-4tbs natural yoghurt over the top.
Potato Salad
Serves 2
Dice 4 medium potatoes, cook and cool.
Combine:
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Potatoes
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1 finely sliced spring onion
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2tbs mayonnaise
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¼ cup chopped chives
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¼ cup chopped parsley.
Stuffed Mushrooms
Serves 2
Brush 2 large flat mushrooms with a small amount of olive oil and Worcestershire sauce.
Top the mushrooms with:
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1/2 diced tomato
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1/2 sliced avocado
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1/4 cup grated cheese
Grill until brown and cheese is melted.
Zucchini Salad with Olives & Pinenuts
Serves 4
Spiralise 2 large zucchini, salt and leave for 5 minutes to draw out moisture.
Combine dressing:
Juice of 1 lemon
2 tbs olive oil
1 tbs apple cider vinegar
1 garlic clove, finely chopped
Pat dry the zucchini with a paper towel and place in a large bowl.
Add:
Dressing
3 tbs pitted olives
2 tbs toasted pine nuts
1 tsp chilli flakes
2 tbs chopped mint and parsley
Add salt & pepper to taste
Roasted Red Cabbage
Serves 4
Cabbage -
Pre-heat oven to 200 degrees.
Line a baking tray with baking paper.
Cut 1 red cabbage into 8 wedges and lay onto the tray.
Drizzle over 3tbs oil and season with salt and pepper.
Roast for 30 minutes or until brown (turning once).
Dressing -
Combine:
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3tbs oil
-
1tbs dijon mustard
-
1tbs maple syrup
-
1tbs apple cider vinegar
When ready to serve, place cabbage on plate and drizzle with dressing.
Polenta Chips
Serves 2
Combine:
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2 cups of salt reduced chicken/vegetable stock
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1 clove crushed garlic
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2tbs chopped rosemary
Bring to the boil.
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Remove from heat and slowly sprinkle in ½ cup polenta whilst continually stirring until thickened.
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Stir in ¼ cup parmesan cheese.
Pour into baking tray that is lined with baking paper and spread over pan evenly.
Place in freezer for 20 minutes.
Once removed, polenta will be set and can now be cut into chips.
Place these on an oven tray and cook in 200 degree oven for 25 - 30 minutes (turning at least once).