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WITH CON FROM RICHMOND FRUIT MARKET
SPAGHETTI WITH ROCKET, LEMON, TUNA & CHILLI Prep 10 mins | Cook 12 mins | Serves 4
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350g dried spaghetti 1 ⁄ 4 cup extra virgin olive oil + extra to serve 1 garlic clove, chopped Juice and zest of 1 lemon 1 – 2( to taste) small red bird’ s eye chilies, deseeded and chopped 75g baby or wild rocket leaves 2 x 185g cans tuna in oil, drained and lightly flaked
SUPER GREEN SALAD & EGG BOWLS
Prep 30 mins | Serves 4 1 cup mixed quinoa 4 free-range eggs, at room temperature 100g baby spinach leaves 2 Lebanese cucumbers, sliced 2 sticks celery, thinly sliced 2 green onions( shallots), trimmed and thinly sliced 2 medium just-ripe avocados, peeled, deseeded and sliced lengthways 1 / 3 cup pepitas Tarragon & yoghurt dressing: ½ cup Greek-style natural yoghurt ¼ cup mayonnaise 2 tbs lemon juice 2 tbs finely chopped fresh tarragon 1 garlic clove, finely minced
BANANA & GRANOLA BREAKFAST POPS
Prep 20 mins + freezing time | Makes 10 These pops are terrific for a cool breakfast, brunch or a snack on the go. You’ ll need 10 paddle-pop sticks for this recipe.
5 ripe bananas, peeled and halved 1 tbs lemon juice 1 cup reduced fat thick vanilla bean yoghurt 4 cups granola or cluster breakfast cereal
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Step 1 Cook quinoa following packet directions. Set aside to cool. Step 2 Boil eggs in a small saucepan of simmering water for 5 minutes( for soft boiled). Drain, rinse in cold water and peel eggs. Step 3 To make tarragon & yoghurt dressing, whisk all ingredients in a bowl until well combined. Season with sea salt and pepper to taste. Chill until ready to serve. Step 4 To serve, arrange quinoa, spinach, cucumbers, celery, green onions and avocados in shallow serving bowls. Halve boiled eggs lengthways and top each bowl with an egg. Drizzle with the dressing, sprinkle with pepitas and serve.
Step 1 Peel bananas and brush with lemon juice. Thread bananas lengthways onto paddle-pop sticks. Step 2 Place yoghurt into a shallow bowl and the granola or cereal onto a dinner plate. Dip each banana into the yoghurt and spoon over granola or cereal, pressing to coat the banana. Place onto a tray lined with baking paper and chill for 4 hours or overnight then serve.
Step 1 Cook spaghetti in a large saucepan of boiling water, following packet directions, until dente. Step 2 Meanwhile, combine oil, garlic, lemon juice and zest, chillies, rocket and tuna in a large bowl. Season with salt and pepper to taste. Gently toss to combine. Step 3 Drain spaghetti and return to pan. Add rocket and tuna mixture. Gently toss and spoon into serving bowls. Drizzle with a little extra oil and serve.
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16 ISSUE 189 // FEBRUARY 2026 theindependentmagazine. com. au THE HAWKESBURY INDEPENDENT