Green Goodness

Pump up the greens! These simple sides are packed with flavour.

KALE & GRAIN SALAD WITH BLUE CHEESE

PREP + COOK TIME 20 MINUTES SERVES 4

½ cup (125ml) extra virgin olive oil

250g packet ready-cooked brown basmati and quinoa

250g kale 2 tablespoons red wine vinegar

200g blue cheese

½ cup (70g) skinless roasted hazelnuts

2 cups (320g) small red grapes

1 Heat 2 tablespoons of the oil in a small frying pan over medium heat. Add basmati and quinoa; cook, stirring occasionally, for 8 minutes or until warmed and slightly crisp.

2 Tear off the leaf from either side of the kale stem; discard stems. Place leaves in a large bowl with remaining oil and the vinegar; season with salt and pepper. Using your hands, massage the dressing into the leaves for 3 minutes or until softened.

3 Crumble or cut blue cheese into small wedges. Coarsely chop hazelnuts; cut grapes in half.

4 Layer rice mixture and kale on a large platter; top with blue cheese, hazelnuts and grapes. Serve immediately.

BRUSSELS SPROUTS, DUKKAH & HONEY

PREP + COOK 10 MINUTES SERVES 4

500g brussels sprouts

2 tablespoons honey

2 tablespoons olive oil

2 tablespoons dukkah

1 Trim ends from brussels sprouts; cut in half. Place in a bowl with honey and oil. Season; toss well to combine.

2 Heat a non-stick frying pan over medium heat; cook sprouts, cut-side down, for 2 minutes or until tender. Turn over; cook for 2 minutes or until tender. Add dukkah; toss to combine.

FARRO, EGG & GREEN BEAN SALAD

PREP + COOK TIME 1 HOUR 10 MINUTES SERVES 4