Showing posts from April, 2017

Brown rice and quinoa salad

After a few work lunches at Jack Greens I fell in love with brown rice in salad. The nuttiness and slightly chewy texture, makes brown rice a perfect addition to any salad.
So when my health-conscious cousin came over for dinner one night, I decided to give it a go. The rice and quinoa combined with hearty vegetables, adds great depth to the dish and makes it a complete meal. The yoghurt dressing cuts through the richness and natural sweetness of the corn and pumpkin, adding some needed tang.

Ingredients: 1 cup quinoa and brown rice cooked1 zucchini½ jap pumpkinOlive oil100g baby spinach1 tomato1 corn on cob4 tablespoons yoghurt½ lime juice1 tablespoon chopped coriander1 tablespoon chopped parsley1 small red chili without seeds½ garlic clove½ teaspoon honeySalt and pepper
Method: Preheat oven to 220 fan forcedCut up pumpkin into 1.5cm pieces and mix with olive oil, salt and pepperCook pumpkin until cooked through, approximately 30 minutesGrate zucchini into ribbons and cook until it star…

Easter baking - Greek yoghurt sugar cookies