Category: Summer

Pesto Pasta Salad

Fresh: Pesto Pasta Salad

Serve this as a main or as a side.

INGREDIENTS

  • 350g gluten free Penne Pasta
  • 80g Baby Spinach
  • 100g Feta, crumbled
  • 200g Basil Pesto (made with garlic infused oil)

INSTRUCTIONS

  1. Cook pasta according to packet instructions.
  2. Drain pasta then allow to cool (but remain warm) and transfer to a bowl.
  3. While still slightly warm, stir through the basil pesto to coat the pasta.
  4. Once cooled, add the baby spinach to the bowl along with the feta. Stir through.
  5. Serve.

ALTERNATIVES

Add some toasted chopped walnuts, pumpkin seeds, or sunflower seeds.

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Brown Rice Salad with Greens, Slow Roasted Tomatoes, and Bacon

Fresh: Brown Rice Salad

INGREDIENTS

  • 1 1/2 C Brown Rice, cooked, cooled
  • 1 Tbsp Olive Oil
  • 2 tsp Balsamic Vinegar
  • 1 tsp Caster Sugar
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 2 Tomatoes, medium (230g), chopped into 1x2cm pieces
  • 5 Streaky Bacon strips, optional
  • 100g Feta, broken into small pieces
  • 240g Green Beans
  • 100g Broccoli, cut into small floret bites
  • 30g Sunflower Seeds
  • 30g Pumpkin Seeds
  • 4 C Rocket
  • 100g Basil Pesto (without garlic to be FODMAP friendly)

INSTRUCTIONS

  1. Preheat the oven to 150°C.
  2. Whisk the olive oil, balsamic vinegar, caster sugar, salt and pepper together, and toss the tomatoes through in a bowl.
  3. Place the tomatoes on a baking tray and bake for 40 minutes, tossing once halfway through.
  4. Heat a small pan on medium-high. Add the sunflower and pumpkin seeds and toast, tossing until starting to brown. Remove from heat.
  5. Increase the oven temperature to 200°C . Move the tomatoes to one side and add the bacon strips flat in the tray in a single layer, then cook for 15 minutes, turning once halfway through.
  6. Bring a pot of water to the boil and add the beans and broccoli. Cook for a few minutes.
  7. Drain the beans and broccoli, then run cold water over them.
  8. Once the bacon and tomatoes have finished cooking, remove from oven.
  9. Chop the bacon strips into small pieces, approximately 1x2cm.
  10. In a large bowl, toss the rice and basil pesto together. Add the rocket, green beans, broccoli, bacon, tomatoes, feta, pumpkin seeds and sunflower seeds. Toss through, then serve.

SERVE

Serve as a side dish or as a main.

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Chicken and Bacon Salad

Light and Filling: Chicken and Bacon Salad

This can be served as a main for 2 people, or as a side for 4 people.

INGREDIENTS

  • 4 Eggs, boiled, halved and quartered
  • 4 pieces of Streaky Bacon
  • 1 Chicken Breast
  • 1/2 Capsicum (approx. 60g), sliced
  • 90g Cherry Tomatoes, halved
  • 70g Lettuce, roughly chopped/sliced into large pieces
  • 45g Parmesan Cheese, grated
  • 1 Spring Onion, green tops only, sliced
  • Salt & Pepper, to taste
  • 2 Tbsp Olive Oil
  • 2 Tbsp Extra Virgin Olive Oil
  • 10g Butter
  • 1/2 Tbsp Balsamic Vinegar

INSTRUCTIONS

  1. Heat the olive oil and the butter in a pan. Add your chicken breast to the pan and cook through, turning half way.
  2. Meanwhile, prepare the vegetables and add to bowl, along with the eggs and parmesan.
  3. Once the chicken has cooked through, remove from pan and slice. Add to bowl.
  4. Reheat pan, add the bacon and cook through, turning half way. Remove from pan, and slice. Add to bowl.
  5. Add salt and pepper to taste, along with the extra virgin olive oil and balsamic vinegar. Toss through, then serve.

ALTERNATIVES

  • Add some avocado or cucumber to add extra flavour to your salad.
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Vietnamese Prawn Rice Rolls

Light and Summery: Vietnamese Prawn Rice Rolls

Serves 2

INGREDIENTS

  • 200g Prawns, raw
  • 1/2 Carrot, thinly sliced or grated
  • 100g Cucumber, thinly sliced
  • 50g Red Cabbage, thinly sliced or grated
  • 200g Rice Vermicelli, cooked
  • 1 Tsp Garlic Oil
  • 10g Butter
  • Chilli Flakes, to taste
  • 1 Tbsp Lemon Juice
  • Coriander, a few sprigs, to taste. Separate into individual leaves.
  • Mint, a few sprigs, to taste. Separate into individual leaves.
  • Rice Paper Wrappers, small or large
  • Warm (not hot) water
  • Dipping Sauce – Vietnamese Dipping Sauce

INSTRUCTIONS

  1. Prepare dipping sauce now, or after step 5.
  2. Prep your ingredients.
  3. Heat garlic oil and butter in a pan over a high heat. Add raw prawns to pan in a single layer.
  4. Add a sprinkle of chilli flakes to the prawns, to taste. Cook prawns until starting to turn pink and browning on one side. Flip and cook through, then remove from heat.
  5. Add lemon juice to pan and mix through prawns.
  6. Add warm water to a medium-large bowl until it is almost full. Add your rice paper wrapper into the bowl and submerge for about 5 seconds. Remove from bowl and place onto a damp surface (too dry or too wet and your wrapper may tear).
  7. Add a small amount of your prawns, vegetables, rice vermicelli, and herbs on the top third of the wrapper. Don’t add too much or your roll will not be able to stick together properly.
  8. Roll it up by folding the two sides up, then pull the bottom of the roll up and over the filling and tuck in the other side, before rolling the rest of the way.
  9. Repeat for the remaining filling & rice paper wrappers.
  10. Serve with dipping sauce.

ALTERNATIVES

  • Use marinated tofu for a vegetarian filling, or pork, beef, or chicken for alternative meat options.
  • A peanut satay dipping sauce is also a tasty choice.
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Chilli, Lemon & Prawn Pasta

Warming: Chilli, Lemon & Prawn Pasta

INGREDIENTS

  • 500g Prawns, deveined and peeled
  • 100g Baby Spinach
  • 1-2 Tomatoes, diced
  • 20g Butter
  • 1 Tbsp Garlic Oil
  • Chilli flakes, to taste
  • 400g GF Pasta
  • 1 Tbsp Lemon Zest
  • 1 Lemon, juiced
  • Parmesan, grated, to taste
  • Salt & Pepper, to taste

INSTRUCTIONS

  1. Add pasta to boiling, salted water and cook as per packet instructions.
  2. Melt butter and garlic oil in hot frying pan, add prawns and cook through (grey to pink).
  3. Add tomatoes to pan and cook, approximately 2 minutes.
  4. Add chilli flakes, lemon zest, and lemon to pan. Cook for 30 seconds, then add baby spinach and cook until slightly wilted.
  5. Add cooked, drain pasta to serving bowls, and top with the cooked ingredients from the pan.
  6. Top with parmesan, salt, and pepper to serve.

ALTERNATIVES

This works really well both with and without tomatoes.

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Coctel de Camarones (Shrimp Cocktail)

Knockout: Coctel de Camarones (Shrimp Cocktail)

INGREDIENTS

  • 600g Shrimp, peeled and deveined
  • 2 Limes, juiced
  • 2 Tomatoes, deseeded and diced
  • 1/2 of a Cucumber
  • 2 Avocados, pitted and diced
  • Coriander, lightly chopped
  • 1/2C Ketchup
  • 2/3C Tomato Juice (alternatively, add more ketchup and more shrimp cooking juice)
  • 2 Jalapeno Peppers, seeded and chopped
  • Salt and Pepper, to taste
  • 1C Shrimp cooking liquid

INSTRUCTIONS

  1. Bring salted water to a boil in a pot. Add shrimp and cook through (shrimp will change from grey to pink), about 2-3 minutes.
  2. Ensuring you reserve the liquid for later use, drain the shrimp.
  3. Chill shrimp and reserved liquid in the fridge until cool. This may take up to an hour.
  4. Once chilled, combine shrimp, tomatoes, cucumber, jalapeno, coriander, and lime juice into a bowl. Then add ketchup, reserve shrimp cooking liquid, and tomato juice. Stir to combine. Add avocados, salt, and pepper before giving it another gentle stir to combine.
  5. Refrigerate for 10 minutes, then ladle into cocktail glasses and serve.

SERVE WITH

GF corn chips & hot sauce for extra kick.

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