To access the full recipe, please click here (note this will take you to thecultureco.com.au).
For more delicious recipes like this one, check out The Culture Co. website.
To access the full recipe, please click here (note this will take you to thecultureco.com.au).
For more delicious recipes like this one, check out The Culture Co. website.
To access the full recipe, please click here (note this will take you to thecultureco.com.au).
For more delicious recipes like this one, check out The Culture Co. website.
To access the full recipe, please click here (note this will take you to thecultureco.com.au).
For more delicious recipes like this one, check out The Culture Co. website.
To access the full recipe, please click here (note this will take you to thecultureco.com.au).
For more delicious recipes like this one, check out The Culture Co. website.
To access the full recipe, please click here (note this will take you to thecultureco.com.au).
For more delicious recipes like this one, check out The Culture Co. website.
- 4 tbsp extra virgin olive oil (EVOO)
- 1 large eggplant, cut into 2 cm cubes
- 1 red capsicum, cut into 2 cm pieces
- 400g can cherry tomatoes
- 1⁄4 cup capers, in vinegar and drained
- 1⁄4 cup green olives, pitted and chopped
- 1⁄4 cup red wine vinegar
- Freshly cracked black pepper, to taste
- 1⁄4 cup toasted pine nuts
- 1⁄4 cup chopped parsley
- 1⁄4 cup chopped basil leaves
- 2 x 110g cans no-added-salt sardines, drained
- 4 pieces wholegrain sourdough, lightly toasted
Heat EVOO in a large frying pan over medium-low heat. Add eggplant and cook for 5-8 minutes, tossing constantly, until the eggplant is glossy. Add the capsicum, tomatoes and 1 cup water and cook for 15-18 minutes, stirring occasionally, until the mixture just starts to break down.
Stir in capers, olives, vinegar and freshly cracked black pepper to taste. Simmer gently, stirring occasionally, for 8-10 minutes until the vegetables are very tender and the caponata is thick and stew like. Stir through pine nuts and fresh herbs.
Store the caponata in an airtight container in the fridge covered with EVOO.
- 600g pumpkin, cut into 4 large wedges, seeds removed
- 4 tbsp extra virgin olive oil (EVOO)
- 1 tsp sumac
- 1 x 400g can no-added-salt chickpeas, drained and rinsed
- 1⁄4 cup gluten free tahini
- 1 lemon, zested and juiced, 1 tbsp separated for the dressing
- Freshly cracked black pepper, to taste
- 1 cup baby spinach leaves
- 1⁄2 can no-added-salt brown lentils, drained and rinsed
- 2 tbsp fresh lemon thyme leaves, to garnish
- Preheat oven to 180°C and line a baking tray with baking paper. Lay the pumpkin wedges on the tray with space between each wedge. Drizzle with 1 tbsp EVOO and sprinkle with sumac. Roast for 30-40 minutes until golden brown and easily pierced with a fork. Remove from the oven and allow to cool.
- Meanwhile, make the hummus by placing chickpeas, tahini, lemon zest, all but 1 tbsp lemon juice and freshly cracked black pepper to taste in a blender and puree until smooth. Add water, if necessary, to achieve a soft, spreadable consistency.
- To make the dressing, whisk together 3 tbsp EVOO and remaining 1 tbsp lemon juice.
- Toss the spinach, lentils and thyme leaves together.
- Assemble by spreading hummus on the base of a serving platter. Add roasted pumpkin wedges and scatter with spinach salad. Drizzle the dressing over the salad.
- 2 tbsp extra virgin olive oil (EVOO)
- 1 tbsp miso paste
- 2 tsp salt-reduced soy sauce
- 1 tbsp lemon juice
- 4 skinless chicken thigh fillets
- 500g sweet potato, peeled and cut into 2x2cm cubes
- 1 x 400g can white beans, drained and rinsed
- 1⁄4 cup mint leaves
- 1⁄4 cup parsley leaves
- Lemon zest
- Preheat oven to 200°C and line a baking tray with baking paper.
- Combine 1 tbsp EVOO, miso, soy sauce and lemon juice in a small mixing bowl. Set aside.
- Lay chicken thighs in a single layer on the baking tray. Brush chicken with half of the miso mix. Toss the sweet potato cubes in 1 tbsp EVOO and scatter around the chicken. Bake for 10 minutes and remove from oven.
- Brush remaining miso paste onto chicken thighs. Scatter beans around the chicken and sweet potato. Bake for a further 15 minutes, or until sweet potato is tender and chicken is cooked through.
- Serve with mint, parsley and lemon zest scattered over the tray bake.
- 2 cups rolled oats
- 1⁄4 cup whole almonds, roughly chopped
- 1⁄4 cup linseeds
- 1⁄4 cup pepitas
- 1⁄4 cup coconut flakes
- 2 tbsp extra virgin olive oil (EVOO)
- Preheat oven to 180°C.
Mix together oats, nuts, seeds and coconut in a large bowl. Add EVOO and stir through to coat evenly. Spread muesli on a lined baking tray.
Roast for 20 minutes or until lightly toasted. Stir the muesli after 10 minutes to avoid burning.
Remove from oven and allow to cool. Seal in an airtight container and use as required.
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