Our recipe for wellbeing
Roasted Pumpkin and Hazelnut Salad
Wendy Wickens
Ingredients Method
800g pumpkin, peeled and cut into 2cm cubes
1 red onion, quartered 2 tbsp. olive oil Sea salt Freshly ground black pepper 1 tbsp. lemon juice 4 cups of baby spinach leaves
¾ cup hazelnuts, roasted and finely chopped
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Preheat oven to 200 degrees. Put pumpkin and onion in a large baking dish, drizzle with oil. Season with salt and pepper and toss well. Roast for 40 minutes until golden brown. Leave to cool to warm room temperature. Meanwhile, make dressing by combining oil and lemon juice in a small bowl. Tip roasted pumpkin and onion into a large bowl and add spinach, hazelnuts and dressing. Toss and serve.
Rosemary Lamb Greek Kebabs and Greek Salad
Alexis Psaltis
Ingredients Method
8-15 stalks of fresh rosemary
800g lamb fillets, cut into 3cm pieces
3 cloves garlic, crushed 2 tbsp. olive oil 2 tsp. finely grated lemon rind Greek salad 375g baby tomatoes, chopped 2 Lebanese cucumbers, chopped 1 red pepper, chopped 1 red onion, finely sliced ¼ cup pitted black olives 200g feta, crumbled 2 tsp. small, fresh oregano leaves ¼ cup extra virgin olive oil 2 tbsp. red wine vinegar 1 tbsp. pomegranate seeds
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Remove leaves from bottom two-thirds of each rosemary stalk and trim. Thread lamb onto rosemary skewers. Brush kebabs with combined garlic, olive oil and rind. Refrigerate until required. For the Greek salad, combine ingredients into a large bowl. Cook kebabs on a heated grill plate for 10 minutes, turning and brushing with remaining garlic mixture until cooked. Serve kebabs with Greek Salad.
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