These are a summery delicious time and exactly the kind of food I’m craving at the moment. The sweet and spicy salsa is the perfect punchy combo to go with the juicy golden prawns.
Soy and Sesame Roasted Cauliflower Salad with Quinoa and Green Tahini Dressing
This one is totally inspired by one of my favourite lunch bowls at Tinker but it’s a simpler version you can make at home without having to create loads of components. I add nuts to it for extra protein but you could add fish, chicken, an egg or tofu if your tummy is really growling.
Eggplant and Cashew Stir Fry
This is my work lunch this week and I’m obsessed. Sticky stir fried egg plant with golden roasted cashew and loads of garlic and spring onion. What’s not to love?
Rapini and Pine Nut Pesto
Have you heard or rapini? It gets called broccoli raab or rabe too and you can usually find it at green grocers or farmer’s markets. I’ve never seen it at a big supermarket in Melbourne but if you have, let me know. It’s part of both the cabbage and turnip families and used in Italian cooking. I love it as it’s like spinach with bite. If you can’t find it you could use spinach with a small handful of rocket thrown in for that bit of bite.
Lemon and Thyme Skillet Roasted Chicken
This is such a great way to roast chicken on a week night. By starting it in a hot skillet you’re guaranteeing crispy golden skin and juicy chicken. You can prep it the night before if you remember!
Corn and Cabbage Slaw with Satay Sauce
I love a crunchy salad. And I love Satay sauce. This salad is made both more delicious and more filling with the addition of roasted nuts and a creamy satay sauce.
Matcha and Coconut Creamy Mousse (Vegan)
This entirely vegan mousse is so creamy and luxurious. Sweetened with maple syrup to give it lovely caramel notes, it’s packed full of goodness as well as being delicious.
Almond Crumbed King George Whiting
This recipe is super easy and could be made with any thin small fillet of fish. It’s important it isn’t too thick as the almond crumb will burn if cooked too long. The crispy crunchy coating is so satisfying, the almonds add both flavour and texture.
It’s time to rethink that Fish’n’Chips classic and do it your way.
Cucumber and Pine nut Salad with Blue Cheese Dressing
The tangy dressing, crisp, crunchy cucumber and buttery pine nuts are a winning combination in this salad. It’s a great addition to any meal whether it’s fish, chicken a bbq or a vegetarian spread.
Mushroom Satay Skewers
These are so full of flavour and a great alternative to meet skewers. I tried a new technique to cook the mushrooms and it allows the marinade flavour to really soak in AND for the mushrooms to get lovely and golden.