Note to self: Don’t always offer second chances.
Who can resist a delicious serve of dumplings, especially when they’re filled with fresh vegetables and a chilli sauce – yum! Rather than heading out for dinner each time, make them from scratch at home. It’s actually easier than it sounds.
2 cups white flour
1.5 tsp salt
1 tbsp baking powder
2 tbsp olive oil
1 cup warm water
- Combine the flour, salt and baking powder into a small bowl.
- Add the water as you stir, then the oil. Keep mixing until the mixture has combined into a fine paste. Feel free to add any type of filling you like, or simply cook them without one.
- Use a spoon to scoop up each bit of the mixture, then drop it into a chicken or beef broth.
- Steam for 3-5 minutes or until the dumplings begin to rise to the top of the water.
Image via Mamas Southern Cooking
Nachos are a summertime staple since they’re so quick and easy to make, plus are easily altered to suit dietary requirements.
We have tracked down the perfect traditional nachos recipe which takes less than 20 minutes to prepare, and tastes great when paired with a side of tequila shots!
2 lbs ground beef
2 (16oz) cans refried beans
2 8 oz cans of black olives, diced
1 small jar pepper rings
1 bag round tortilla chips
2 bags shredded mexican-style cheese
large jar of salsa
- Preheat oven to 200ºC (400ºF)
- Spread a layer of chips on the bottom of a baking dish, enough to cover the bottom to a layer of 2-3 chips deep.
- Mix 1.5 cups of salsa and refried beans in a bowl. Microwave bowl long enough to heat beans and spread bean mixture on chips, add a layer of shredded cheese and cook until it melts.
- Cook ground beef, drain, and add 1/4 cup of taco seasoning and just enough water to make it not dry.
- Remove pan from oven, add ground beef, and another layer of cheese then heat in oven again to melt cheese.
- Remove pan from oven, add a layer of salsa, black olives, and pepper rings. Top off with more cheese and heat until it begins to melt.
Recipe via Open Source Cook, Image via Taste
If you’re looking for a quick and nutritious dinner recipe, why not try this yummy pesto gnocchi with green beans?
The meal itself takes less than 30 minutes to prepare, and is packed with vitamins and nutrients to keep late-night snacking at a minimum.
125g plain flour
1 cup green beans
1.5 tablespoons pesto sauce
Parmesan to serve
- Wash and peel potatoes, then boil for 15-20 minutes in hot, salty water. Remove, then mash and leave to cool in a bowl.
- Once the potatoes have cooled down, season with salt. Add the flour and one egg, then mix well with a wooden spoon.
- Keep mixing until the dough is smooth, then cut it in half. Divide it into small pieces, then press down over each side with a fork.
- In the meantime, cook steam the green beans for 3-5 minutes so they’re still rather crunchy (and any other greens you want to add).
- To cook the gnocchi, boil a large pan of salty water and cook until they float to the top.
- Warm the pesto in the microwave or over a hot stove, then serve over the gnocchi with green beans.
Image via Pink Basil
If you have a few leftover green vegetables, why not create this easy stir-fry which takes less than 15 minutes to prepare. Make the most of what’s in the fridge and throw a few of your favourite ingredients into the mix for a tasty dish that won’t leave you feeling hungry afterwards.
2 tbsp olive oil
2 cloves garlic
1 small onion (sliced)
1 tbsp root ginger
2 cups mushrooms
1 spring green cabbage
1 cup sliced broccoli
6 scallions (sliced)
2 tbsp red wine
1 tbsp soy sauce
- Heat the olive oil in a large wok and add the finely chopped garlic, ginger and onion. Cook for about a minute until brown.
- Stir through the mushrooms and cabbage, then add the spring onions and broccoli. Cook for a few more minutes and then add the red wine and soy sauce.
- Serve immediately on its own, or boil some white rice or flat noodles on the side.
Image via Season With Spice
If you’re looking for something easy but delicious to whip up for dinner, this grilled peach salad will do the trick. Served with a vanilla, balsamic dressing, the recipe is a balance of sweet and salty and is perfect for when the warmer weather strikes.
½ vanilla pod
150ml balsamic vinegar
1 teaspoon sugar
2 semi ripe peaches
pinch of ground cinnamon
2 lebanese cucumbers, sliced lengthwise with a peeler
1 bunch watercress, picked and soaked in cold water
2 small radicchio lettuce, washed
200g finely sliced prosciutto
Extra virgin olive oil
Sea salt and cracked pepper
- For the dressing, combine ingredients into a small saucepan and reduce by a half. Set aside to cool.
- Halved the peaches and remove the seed.
- Drizzle with olive oil, cinnamon, salt and pepper.
- On a hot grill pan or BBQ, sear the peaches for 1-2 minutes.
- Tear the lettuce into bite sized pieces. Layer ingredients onto a board.
- Drizzle with vanilla balsamic, olive oil and cracked pepper.
- Serve with a crusty loaf of bread.
Recipe courtesy of Minchinbury
Preparation time 5 minutes
Cooking time 30 minutes
2 avocados, diced
2 cups papaya, peeled, deseeded and diced
150g cherry tomatoes, quartered
1¼ cups brown rice
4 salmon fillets
- Combine avocado, papaya and cherry tomatoes in a bowl and set aside.
- Heat fry pan and add oil. Cook salmon skin-side down for 4-5 minutes before turning and cooking for about 4 minutes or until still slightly pink in the centre.
- Meanwhile, cook brown rice in rice cooker or according to the directions on the packet.
- Serve salmon on top of brown rice and top with salsa. Season to taste.
Create this guilt-free Friday night pizza recipe which is sure to be loved by the entire family. The dough is also made with one cup wholewheat flavour to keep things relatively healthy and light.
Season with some fresh baby spinach and chopped avocado for extra flavour!
1 cup wholewheat flour
1.5 cups all purpose flour
1 egg yolk
50g fresh yeast
1 cup milk
1 tbsp canola oil
1 tsp sugar
3 tbsp basil pesto
150g sun dried tomatoes
5 slices prosciutto
200g mozzarella cheese
- Deposit the milk into a pan, and simmer for 5-10 minutes. Then add the yeast and sugar until the mixture has completely melted. Set aside for a few minutes, and let it cool down.
- In a large mixing bowl, combine the flour, egg yolk, and yeast mixture. Knead the dough until everything has properly combined. Brush with a touch of canola oil, and place back into a bowl. Cover with plastic wrap, and set aside so the dough can rise. This can take anywhere from 30 minutes to a few hours.
- Preheat your oven to 180ºC (320ºF), and line a tray with baking paper.
- Roll out the dough on a flat surface lightly dusted with flour. Then add the pesto sauce, tomatoes, prosciutto and mozzarella. Bake for 20-25 minutes or until the base is golden brown. Decorate with rocket and avocado slices.
Image and Recipe via Taste Your Life
Tired of the same old beef dish which is not only out-dated but also lacks flavour? This delicious beef ragu recipe is made with fresh veggies, a pinch of Parmesan cheese, and is so filling you won’t be going back for seconds (even though you’d like to!)
1kg beef brisket, cut into 4 pieces
plain (all-purpose) flour, for dusting
¼ cup (60ml) olive oil
1 brown onion, thickly sliced
3 cloves garlic, peeled
1 cup (250ml) dry red wine
2 cups (500ml) beef stock
1 cup (250ml) water
400g cherry tomatoes
4 bay leaves
2 tbsp tomato paste
1 tbsp caster (superfine) sugar
400g caserecci+ pasta
Sea salt and cracked black pepper
½ cup basil leaves
Finely grated Parmesan, to serve
- Preheat your oven to 350ºF (180ºC), then move onto the beef. Dust it lightly in flour and remove any excess by shaking it softly.
- Pour 2 tablespoons of olive oil over a hot pan on high heat. Cook the beef for 2-3 minutes on each side until brown and crispy. Remove from the pan, and set aside to cool.
- Reduce the heat back down to low, then cook the onion and garlic for a few minutes or until it starts to brown slightly.
- Increase the heat back to high, and add the wine before mixing well with a wooden spoon. Wait for the mixture to reduce before adding stock, water, tomatoes, bay leaves, tomato paste and some sugar.
- Place the beef into a pan, and roast in the oven for 2 hours (depending on your oven this should be the average time).
- Cook the pasta in a large saucepan filled with water until al dente. Drain, then toss with sauce, salt, and pepper. Season with basil and Parmesan cheese.
Image and Recipe courtesy of Donna Hay via Domayne
We’ve had the privilege of giving the Philips Airfryer a whirl and it has single-handedly revolutionised the way we view ‘fatty’ foods. My personal favourite treat is sweet potato fries but the airfryed Fish and Chips are also right up there for me. Basically, the Philips Airfryer works by using Rapid Air technology to make tasty air-fried food without the fat. The fast-circulating hot air cooks food with up to 80% less fat than a traditional deep fryer. Personally, the thing I love most is that it’s completely fuss-free and so easy to clean once you’re done using it!
Airfryed Fish and Chips
200 g white fish filet (tilapia, cod, pollack)
30 g tortilla chips
300 g (red) potatoes
1 tbsp vegetable oil
½ tbsp lemon juice
- Preheat the AirFryer to 180°C.
- Cut the fish into four equal pieces and rub with lemon juice, salt and pepper. Let the fish rest for 5 minutes.
- Grind the tortilla chips very fine in the food processor and transfer the ground tortilla chips to a plate. Beat the egg in a deep dish.
- Dip the pieces of fish into the egg one by one and roll the pieces of fish through the ground tortilla chips so that they are completely covered.
- Scrub the potatoes clean and cut them lengthwise into thin strips. Soak the potato strips in water for at least 30 minutes. Drain them thoroughly and then pat them dry with kitchen paper. Coat them with oil in a boil.
- Insert the separator in the AirFryer basket. Position the potato strips on one side and the pieces of fish on the other.
- Slide the basket into the AirFryer. Set the timer to 12 minutes and fry the potatoes and the fish until they are crispy brown.
Image via flickr.com
Getting a second date can often be difficult to achieve, especially if the atmosphere isn’t that great to begin with. Avoid breaking the bank with these five fun date ideas which won’t have you maxing-out those credit cards after all.
Where: Glebe Public School, Glebe Point Road
Dress: Casual (Birkenstocks + boyfriend jeans will suffice for a day in the sun).
Drop by Glebe markets early on a Saturday morning to sample some gourmet foods, shop-up a storm from vintage as well as up-and-coming designers, and relax on the lawn and listen to some live music.
Where: Darlinghurst, Surry Hills, Pyrmont (The Star), Bondi, Parramatta
Dress: Anything you want! Dress up your outfit with some cute ankle boots
With now 5 locations across Sydney, there’s no better time to grab a cup (or cone) of delicious dessert than at Gelato Messina. Keep your eyes peeled for the specials board, which features yummy concoctions around for a limited time only!
Where: 285A Crown Street, Surry Hills
Dress: Leather skirt, cute clutch and a smart blazer with fun accessories
The Winery is the perfect meeting place for that first date – food and drinks are modestly priced and it’s just a stones throw away from the CBD. Be sure to try the giggly rose if you want something arty to post on Instagram (next to your hot date of course).
Where: Blackwattle Bay Park, Cockatoo Island, McKell Park, Mrs Macquaries Chair
Dress: Jeans, shorts, handbag, and make sure to wear flats
What better way to enjoy the Sydney spring weather than to have a picnic outside! Pack your snacks (and wine), bring along the trusty picnic blanket and get to know your date in a relaxing setting.
Where: Barrangaroo, Walsh Bay
Dress: Wear comfortable walking shoes!
Food trucks have become one of the biggest trends of the year, with hundreds of people lining up for a taste of street food. Catch the next Urban Pasta food truck between 12-2pm for delicious cup of pasta.
Image via Beyond Burke Street
So here’s the scenario: Recently met someone you liked through mutual friends, on Tinder or just the old fashioned way – but have no where to go? This week, we’re focusing on cute date ideas in Melbourne. Whether you like strolling in the art gallery or just enjoy a glass (or two) of red wine, below are just a few suggestions to get the creative juices flowing.
National Art Gallery of Victoria – 180 St Kilda Road, Melbourne
Be sure to head over to the NGV for some exclusive exhibitions during the month of August. Browse the late modern and contemporary art pieces with your date, and don’t forget to pick up a souvenir from the gift shop on your way out!
Naked For Satan – 285 Brunswick Street, Fitzroy
Located in Fitzroy and featuring delicious Spanish cuisine, Naked For Satan is known throughout the city for its Pintxos and Walnut Croquettes. Open every day of the week, take your date out for a delicious assortment of flavoursome tapas meals.
Top Paddock – 658 Church Street, Richmond
Fancy a breakfast or brunch date instead? Top Paddock boats a large selection of scrumptious muesli, hotcakes and their Instagram-worthy presentation. Open from 7am-4pm.
Secret Garden Bar – 7/60 Fitzroy Street, St Kilda
For a night-out without the extra calories, definitely drag your date to Secret Garden in St Kilda for some amazing sugar-free cocktails. Relax on one of the many daybeds, and indulge in some live music.
Studley Park Boathouse – 1 Boathouse Road, Kew
Ditch the drama from the city and go for a simple yet romantic boat ride in Studley Park. With complete views of the Botanic Gardens, this is the perfect date for anyone who loves to be outside with nature.
Image via A Table For Two
My buba (grandmother in Ukrainian) brought this recipe with her after fleeing her homeland after WWII. At 90 plus, she’s still well known for her soup, that eats more like a meal. Loaded with veggies and jam-packed with goodness, it actually tastes best on subsequent days. Most people make a big batch so they can freeze it, feed the entire mob around or have a ready-made meal for several days.
5 litres of water
2 lamb shanks
2 diced onions
4-5 cloves of crushed garlic
2 diced beets or a can of sliced beetroot
2 diced carrots
3 sticks of diced celery
4 diced potatoes
3 diced tomatoes or a large can of diced tomatoes
1/4 finely grated cabbage
1 tsp sugar
1 tbsp vinegar
1/4 cup fresh copped parsley
1/4 cup fresh dill
3 bay leaves
black pepper and sea salt to taste
A sprig of dill for garnish
- Place lamb shanks and chopped onion in an extra large 10+ litre saucepan.
- Add water, onion, garlic, bay leaves, vinegar, sugar, black pepper and sea salt to saucepan.
- Cook on high until water boils, then lower to a simmer and cook until meat separates from the bone. This may take several hours. Remove the bones.
- Add remaining vegetables, except dill and parsley. Stir vegetable through mixture and cook for another 30-45 minutes. (If using canned beetroot and tomatoes, add the entire can, including the juice).
- Add dill and parsley and cook for a remaining 15 minutes.
- Serve with a sprig of dill and dollop of sour cream.
Serve with warm bread for the ultimate traditional Ukrainian experience.
Image via air.news.gr/cov/-/NEO-KOSTAS/Mundial-Faghta/Russia-Borscht.jpg
By Kim Chartres
Not only is this fresh pasta dish easy to recreate, but it will surely make for a filling dinner at the end of a long day at work. Throw in some avocado before serving for an extra bit of taste, since this will bring a twist of flavour to the classic BLT.
1 pound bacon (sliced)
2 tablespoons extra virgin olive oil
2 cloves garlic (minced)
1 pound cherry tomatoes (cut in half if large)
1 pound penne pasta
1 cup finely grated Parmesan cheese
4 cups fresh baby spinach
Salt and pepper to season
- Heat up a pan over medium heat and cook the diced bacon until crispy. Remove the bacon and allow to cool down.
- Prepare the penne pasta, and put aside one cup of pasta water to create the sauce.
- Add the olive oil and sauté the tomatoes and garlic are they are soft.
- Drain the pasta, then combine the tomatoes, garlic, and baby spinach into the same pot.
- Stir well until the baby spinach begins to wilt, then add the Parmesan cheese before sprinkling over the bacon. Season with salt and pepper to taste.
Recipe and Image via Number 2 Pencil.
Vegetarians rejoice! This beet and bean burger is an easy, tasty, healthy meal for you and the kids. Black beans are a great source of fiber and protein, and beets are high in antioxidants, vitamins and minerals. The burger has a nice texture and makes a great balanced meal when served with salad.
3 large red beets (1 pound), diced
½ cup brown rice (raw)
1 yellow onion, diced
3-4 garlic cloves, minced
1 can black beans, drained and rinsed
1/2 juiced lemon
1 tbsp olive oil
2 tbsp parsley
1 teaspoon coriander
½ teaspoon thyme
2 tbsp all-purpose flour
Slices of Provolone cheese to serve
- To cook rice, bring a pot of water to the boil and add rice and a pinch of salt. Simmer for approximately 35 minutes. Drain and put aside.
- Heat a skillet over medium-high heat with oil to grease. Cook diced onion, then stir in beets. Cover and cook until beets are tender, stirring occassionally. Add garlic and cook for further 30 seconds.
- Empty the drained black beans into a large bowl and mash them a bit. Add the cooked rice, beet/onion mixture, lemon juice, olive oil and parsley, coriander and thyme. Combine. Add salt and pepper if necessary. Add the flour and stir until flour is completely mixed.
- Heat a skillet over high heat. Add some olive oil to coat the bottom of the pan. Using clean hands, scoop a handful of mixture and flatten into a burger-pattie shape in your hands. Place patties in pan and reduce to medium heat. Cook for 2-3 minutes on each side. Place provolone cheese on hot pattie to melt.
To serve, place beet and bean patty between wholemeal burger buns and add your choice of salad. Tomato and lettuce recommended.
Salad isn’t just for summer. This yummy, warm pumpkin salad is just enough to heat you up from the inside out.
500g butternut pumpkin, deseeded, peeled, cut into 2cm cubes
Tin of beetroot cubes
2 tbsp olive oil
Salt and pepper
100g baby spinach leaves
1 avocado, coarsely chopped
1 tbsp balsamic vinegar
1/2 cup crushed walnuts
- Preheat oven to 200 degrees C. Line an oven tray with baking paper. Place pumpkin on the tray and drizzle with half the oil.
- Season pumpkin with salt and pepper and bake for 20 minutes.
- Place spinach, beetroot and avocado in a large serving bowl. Add the pumpkin.
- Drizzle all with vinegar and the remaining oil.
- Gently toss to combine, then sprinkle with walnuts.
- Serve immediately.
While we’re all tempted to call it quits on cooking and let the local pizza place deal with dinner, a healthy and nutritious meal doesn’t always mean slaving in the kitchen all night long. Pizza’s can be healthy meals (without the guilt), if you just swap some ingredients for a healthier alternative. Try this quick vegetable pizza recipe the next time you’re feeling peckish.
1 crown broccoli, broken into florets
1 teaspoon olive oil
2-3 tablespoons prepared pesto
1 cup shredded mozzarella cheese
1/2 cup sun-dried tomatoes
Handful of basil leaves
Salt and pepper to taste
- Start off by preheating the oven to 400ºF (or 200ºC).
- Then simply line a tray with baking paper and drizzle a few drops of olive oil before adding the pieces of broccoli.
- Now is the best time to season the broccoli with salt and pepper, then pop into the oven and cook for 15-20 minutes or until it starts to brown. Remove the tray, and leave to cool.
- Whether you choose to make your own base from scratch or simply buy one from the store, line another tray with baking paper and pop on the base. Then spread a thin layer of the pesto onto the centre of the base.
- Chop up some capsicum and top off with mozzarella cheese before baking in the oven for 10-12 minutes or until lightly brown.
- Remove the pizza from the oven and sprinkle over the roasted broccoli, sun-dried tomatoes and basil to taste before cutting and serving.
Recipe and image via Oh My Veggies
By Felicia Sapountzis
If your anniversary is right around the corner or simply just planning something special for a loved one, ideas can be difficult to come by since there is so much variety on hand. As always, the key is to pick something which you will both enjoy, but that doesn’t mean sticking to the same old date-nights that you’re used to. Below are just a few suggestions to inspire your own special evening together.
An anniversary doesn’t have to mean losing your head and all of your money. As long as you’re both having fun, isn’t that the best gift of all? If no parties are up for a big night, consider drinks and a bite for an ideal way to celebrate the special day. Indulge in delicious cocktails, and a variety of dishes which are best shared.
Longrain – 85 Commonwealth Street, Sydney
A dinner date is probably the most popular way to celebrate an anniversary, although this doesn’t imply that it’s dated or boring in any way. There is nothing better than a personalised menu for your big night, and Sokyo at The Star lets you create a variety of Asian-fusion dishes which no doubt everybody will enjoy. Before you sit down for some dinner, grab some delicious cocktails at Sokyo Lounge which are exclusive to the bar.
Sokyo Japanese Restaurant, Level G, The Darling 80 Pyrmont Street, Sydney
For a one-of-a-kind dining experience definitely try a degustation course which is perfect as an anniversary gift. Small courses of meals are made with great care and allow guests to taste the chef’s signature dishes in one complete sitting. Often matched with delicious wines that help to bring out the flavour of the meal, and usually consist of eight or more small dishes in one night. A truly unique experience that combines delicious taste and beautiful presentation into one dish.
Quay Restaurant – Upper Level, Overseas Passenger Terminal 5 Hickson Road, The Rocks
Image via Vardaan
By Felicia Sapountzis
Winter has hit and the odd glass or two of red wine goes down a treat in the chillier weather. A few glasses of wine later and a quick trip to the bathroom, you notice your lips are stained with splotches of red and purple; you’re clearly suffering from a case of red wine lips. Anyone can fall victim to such a wine travesty from wine connoisseurs to the classiest of wine drinkers.
Let’s be honest, red wine lips are not pretty, nor do you want to blatantly admit to your boss the next day that you’ve had a big night on the red wine when he/she notices the red stains on and around your lips. The wine stain evidence can be hard to scrub off your precious wee kiss makers so here are 5 ways to avoid the dreaded red wine lips.
1. Constantly applying lip balm or lip-gloss is an easy one, as 9 times out of 10 you’ll have a stick of lip balm in the bottom of your handbag. By regularly applying the lip balm you’ll be creating a barrier between your lips and the wine, avoiding the stain. Just make sure to brush your teeth when you get home so all traces of red wine are brushed off of those too!
2. Red lipstick! If you can’t beat it, match it. This trick is perfect to cover up the evidence if you’re already well into the bottle of red wine and you have a spunky date across from you. You’ll look smart, sexy and your date will be stopping at nothing to get those lips closer to them.
3. Brushing your teeth, tongue and gently exfoliating your lips prior to drinking will smooth the surfaces of your lips and mouth to which wine pigments might cling. It’s not promised to last more than one glass, but it’s better than nothing. Plus make sure you do this tip at least an hour before you plan to drink wine otherwise you’re going to have some very nasty tasting wine! Toothpaste and wine do not mix well with each other!
4. This one’s a double whammy. Drink lots of water! The water will help wash away the traces of wine on your lips and in your mouth, plus it’ll also help lessen the wine headache the next day. If you have the option of sparkling water the carbonation in the water will help scrub those pearly whites even further.
5. Wine Wipes come in cute little compacts of 20 wipes and a mirror. The orange blossom flavoured wipes help to remove traces of wine on the lips and teeth in one easy swipe. The flavour of the wipes has been specially designed to not interfere with your palate during wine tasting too.
The method of stir frying has a lot going for it because it is super fast – with most being prepared in less than 15 minutes. It is also super easy and healthy to boot. Stir frying allows lots of ingredients to maintain their nutrients.
1/2 cup tamari (wheat free)
1/2 cup freshly squeezed lemon juice
1 tbsp freshly grated ginger
1 block firm tofu, cut into 2cm cubes
Olive oil spray
1/2 cauliflower, chopped
1 bunch broccoli, chopped
2 carrots, sliced
2 spring onions, chopped
1 red capsicum, sliced
1 cup snow peas
1 cup mushrooms, sliced
- In a large, shallow bowl, whisk together tamari, lemon juice and ginger. Add tofu and marinate in the fridge for at least one hour.
- Spray a heated wok with oil and toss in cauliflower, broccoli, carrots, onions, capsicum and marinated tofu, and cook over high heat, stirring frequently.
- Add snow peas, mushrooms and marinade from the tofu. Stir frequently. Allow to cook for a few more minutes until vegetables are tender, but not soft. Dish up with a spoonful (1/2 cup) of brown rice.
If you feel your body is needing a little detox (without going overboard), this recipe is perfect for packing in all the goodness and taste that your crave while being 100 per cent good for you. A great dinner or even weekend lunch recipe that the whole family can enjoy.
2 small garlic cloves, minced
1 tbsp fresh parsley, finely chopped
1 tsp extra virgin olive oil
4 salmon fillets (120g each)
Salt and pepper
1/2 lemon, juiced (plus lemon wedges to serve)
White Bean Puree
1 tbsp fresh parsley, finely chopped
400g can white beans, drained
2 garlic cloves
1 tsp fresh lemon juice
1 tsp extra virgin olive oil
Salt and pepper
- Preheat oven to 180 degrees C. Line a tray with baking paper.
- Combine garlic, parsley and olive oil. Arrange the salmon on the tray and spread the garlic mixture evenly over the fish. Sprinkle lightly with salt and pepper. Bake for 10-15 minutes.
- Meanwhile, combine all white bean puree ingredients into a blender and blitz until desired consistency.
- Plate a large spoonful on four plates. Place salmon on puree, drizzle with lemon juice and serve with lemon wedges, a garden salad and vegetables.
What’s for dinner? Something quick. Check. Healthy. Check. Easy to prepare. Check. Child-friendly. Check. And, most importantly, tastes good. Check. This Mediterranean-style salad will fill the hungriest of bellies on hump day.
8 Roma tomatoes, sliced
100g chargrilled red capsicum, sliced
100g chargrilled zucchini, sliced
Handful of small black olives, halved and pitted
1/2 small red onion, finely sliced
2 tbsp extra virgin olive oil
Salt and pepper
Handful of fresh basil leaves, roughly chopped
- Combine tomatoes, chargrilled capsicum, chargrilled zucchini, olives and onion in a large bowl. Drizzle with half the olive oil, season well and set aside. Divide between 4 bowls.
- Thickly slice the haloumi. Heat a frying pan over a high heat and cook haloumi in batches for a minute on each side until golden.
- Add the cooked haloumi to each bowl, drizzle with remaining olive oil and sprinkle over basil.
Recipe via The Healthy Mummy