Serves: 3

INGREDIENTS:

·         3 x 100g eye fillet steaks

·         1 clove of garlic, finely chopped

·          3cm chunk of ginger, peeled and grated

·         2 x red chilies, sliced

·         Juice of one lime

·         2 tablespoons of sesame oil

·         2 tablespoons of fish sauce

·         3 tablespoons of soy sauce

·         1 heaped tablespoon of brown sugar

·         250g rice noodles

·         150g spinach leaves

·         1 carrot, peeled and cut into matchsticks

·         1 cucumber, cut into matchsticks

·         1 red capsicum, thinly sliced

·         1 punnet cherry tomatoes, halved

·         ½ bunch Thai basil

·         ½ bunch Vietnamese mint

·         ½ bunch coriander

·         3 tablespoons of crushed cashews or peanuts

METHOD:

1.      To make the marinade, mix the garlic, ginger, 1 chili, lime juice, fish sauce, soy sauce and sugar in a bowl. Taste to make sure the mixture is balanced and adjust if necessary. Place the beef in the bowl and coat with the marinade. Cover and set aside for a minimum of 30 minutes (preferably 2-3 hours)

2.      Cook the rice noodles according to packet instructions, then cool and cut into smaller pieces

3.      In a large mixing bowl, add the noodles, spinach, carrot, capsicum, tomatoes and herbs. Toss to combine

4.      Heat a fry pan over medium-high heat add a little extra sesame oil. Place the steaks in the pan with as little marinade as possible (as the sugar will burn). Cook for 2-3 minutes each side or until cooked to your liking. Set steaks aside for 5-10 minutes to rest, then slice thinly against the grain.

5.      Using a clean pan (or after wiping the burnt marinade of the current pan), add the excess marinade. Cook over low-medium heat for 5-10 minutes or until it has started to thicken. Turn the heat off and allow to cool.

6.      Add the sauce to the salad and toss. Serve topped with sliced beef.

INGREDIENTS:

- 1 x 400g tin black beans, rinsed

- 1 cup spinach

- Handful of fresh coriander

- Handful of fresh parsley

- 1 x red capsicum

- 1 x medium beetroot, ends trimmed

- 2 x medium carrots, peeled and chopped into chunks

- 2 teaspoons of honey

- 1 teaspoon of cumin seeds

- 1 tablespoon currants

- 100g goats cheese

- 40g pistachios

- EVOO

- Lemon juice

METHOD:

1. Wrap the whole beetroot in foil and place on a baking tray

2. Place the carrot chunks on the same baking tray and top with honey, EVOO and cumin seeds. Bake in the oven at 180 degrees for 45-60 minutes or until soft.

3. Place the whole capsicum in the oven and bake for 45 minutes or until skin has blackened

4. Remove the capsicum from the oven ans place in a bowl covered with cling wrap for 10 minutes to allow the skin to sweat. Then easily peel off the skin, remove the seeds and cut into strips

5. Unwrap the beetroot, peel off the skin and dice into small chunks

6. Place all ingredients in a large salad bowl, squeeze some fresh lemon and drizzle some EVOO

7. Serve alone or with a portion of meat or fish

INGREDIENTS:

SALAD:

·      ½ cup blueberries

·      2 cups spinach

·      ¼ cup hazelnuts, roasted

·      ¼ cup cous cous

·      ¼ avocado, thinly sliced

·      Sprinkle of black sesame seeds

·      1 tsp Fresh oregano & parsley leaves

·      40g haloumi

MARINADE:

·      Juice and zest of 1 orange

·      1 tablespoon pomegranate molasses

·      1 tablespoon olive oil

·      1 cup parsley, chopped

·      Squeeze of lemon juice

METHOD

1. Add a small pinch of salt to the dry cous cous in a bowl. Pour in 100ml of just boiled water and let stand for 5 minutes before fluffing up with a fork

2. Mix all the marinade ingredients together in a bowl and add the sliced haloumi. Leave to stand for 15 minutes, then grill in a griddle pan for 2 mins on each side

3. Mix all salad ingredients together in a separate bowl and top with the grilled haloumi. Drizzle over leftover marinade and serve

INGREDIENTS:

- 1/2 cup cooked quinoa

- 1 tin tuna in basil infused oil

- 1tsp mayonnaise 

- 2 cups spinach

- 5 cherry tomatoes, halved

- 1/4 avocado, chopped

- 1/2 cup roasted sweet potato

- 30g marinated goats cheese

- drizzle of EVOO

- handful of fresh basil leaves

METHOD:

1. Mix the tuna (with the oil), mayonnaise and quinoa together in a bowl

2. Top with the spinach, tomato, avocado and sweet potato and toss

3. Crumble the goats cheese over the salad, drizzle the EVOO and top with the basil leaves

Serves: 2

INGREDIENTS:

Dressing:

·      2 tsp EVOO

·      1 tsp apple cider vinegar

·      Juice of ½ an orange

·      Juice of ½ a pomegranate (just half the juice left in the bowl after deseeding one)

·      A handful of mint leaves, finely chopped

·      2 tsp dill leaves, finely chopped

Salad:

·      180g Atlantic Salmon

·      1 cup diced sweet potato, roasted

·      2 cups rocket leaves

·      1 small head of broccoli, cut into small florets, steamed and cooled

·      ½ an avocado, diced

·      ½ an orange, peeled and sliced

·      Seeds of ½ a pomegranate

·      50g marinated goats cheese

METHOD:

1.     Make the dressing by mixing all ingredients together in a small bowl

2.     Grill the salmon over medium-high heat for a few minutes each side or until just cooked through. Stand aside to rest for a few minutes, then tear apart with a fork

3.     Mix the salad ingredients in 2 separate bowls and top with dressing and shredded salmon

INGREDIENTS:

- 1 cup pearl cous cous

- 100g spinach

- 250g cherry tomatoes, halved

- 1 avocado, diced

- 1 cucumber, diced

- 60g goats cheese or feta 

- seeds of 1/2 a pomegranate

- 1/2 cup pepitas, toasted

DRESSING:

- 30ml EVOO

- 15ml pomegranate molasses 

- 1 tsp white balsamic vinegar

- 2tsp Za'atar 

METHOD

1. Cook the pearl cous cous on the stove according to packet instructions. Allow to cool

2. Mix all dressing ingredients in a small bowl

3. Toss spinach, cherry tomatoes, avo, cucumber & cooked pearl cous cause in a large mixing bowl. Add dressing and toss (if you won't be eating the salad immediately, save the dressing and drizzle it over the salad right before serving to prevent the spinach going soggy)

4. Transfer the salad to a nice serving bowl. Top with goats cheese, pomegranate & pepitas

Ingredients:

- 500g Jarrah pumpkin, diced

- 2tsp maple syrup

- 1tsp cumin seeds

- 2 cups red quinoa

- 3tb extra virgo olive oil

- 1 clove garlic, crushed

- 2tb Moroccan Spice mix (I usedMoroccan Souk Spice from Gewurhaus Spice Merchants)

- 4 sprigs lemon thyme

- 600g chicken breast, cut into strips

- 1 medium avocado, diced

- 1 continental cucumber, diced

- 8 small truss tomatoes, diced

- 3 radishes, diced

- 1 tin chickpeas, drained

- 1 bunch flat leaf parsley, chopped

- seeds of 1/2 a pomegranate

- 150g Danish Feta

- 4tb lemon juice

Method:

1. Pre-heat oven to 180 degrees Celcius

2. In a mixing bowl, add 2tb EVOO, lemon thyme and Moroccan Spice and mix well. Add chicken and toss until all pieces are coated. Allow to marinate for 30 minutes

3. Place pumpkin cubes on a tray with remaining EVOO. Drizzle with maple syrup and sprinkle with cumin seeds. Bake in the oven for 45 minutes or until soft

4. Meanwhile, cook quinoa according to packet instructions. Transfer to a large plate to cool

5. Heat a fry pan over medium-high heat. Cook chicken for 3-5 minutes each side or until cooked through (you don't need to add any extra oil at this stage as there will be more than enough in the marinade to stop it sticking)

6. In a large mixing bowl, add all remaining ingredients including cooked quinoa and pumpkin. Crumble feta over the top and serve with hot chicken