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
この記事は The Australian Women's Weekly Food の Issue 51 2019 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です ? サインイン
この記事は The Australian Women's Weekly Food の Issue 51 2019 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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ADVANCED - Cooking class
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