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.
- 3⁄4 cup brown rice
- 1 cup no-added-salt chickpeas, drained and rinsed
- 2 tbsp extra virgin olive oil (EVOO)
- 2 tbsp lemon juice
- 1 tsp grated ginger
- Sesame oil
- 1 x 425g can tuna in oil, drained
- 10 snow peas, shredded
- 1 small red capsicum, cut into julienne strips
- 4 large radish, shaved
- 1 lebanese cucumber, shaved
- Fresh dill, to serve
- Fresh parsley, to serve
Place rice and 1 cup water in a saucepan and stir to combine. Cook over medium heat, covered with a tight-fitting lid, for 8 minutes. The liquid should be absorbed and the rice tender. Add the drained chickpeas and stir.
Meanwhile, make the dressing by combining EVOO, lemon juice, grated ginger and a few drops of sesame oil in a screw top jar. Screw on the lid and shake.
Assemble by dividing the rice and chickpea mixture in the base of four bowls. Follow with one quarter of the tuna, prepared vegetables and herbs in each bowl. Drizzle the dressing over the prepared bowls just before serving.
- 3 tbsp extra virgin olive oil (EVOO)
- 300g lean pork fillet, thinly sliced
- 2 cups broccoli head florets
- 2 medium carrots, julienned
- 1 small red capsicum, seeds removed and julienned
- 15 green beans, sliced
- 1 x 270g packet soba noodles, prepared according to packet instructions
- 2 tbsp gluten free sweet chilli sauce
- 2 tbsp lime juice
- 1 cup bean sprouts
- 1⁄2 cup coriander leaves
- 2 tsp black sesame seeds
Heat a large fry pan or wok to a high temperature. Add 1 tbsp of EVOO and stir fry half of the pork fillet for 3-4 minutes. Repeat with second half of pork. Remove from pan and set aside.
Heat remaining EVOO, add broccoli, carrots, capsicum and beans and toss till just tender, another 3-4 minutes.
Return pork to the pan with cooked noodles. Add sweet chilli sauce and lime juice. Toss to combine and heat through.
Serve immediately garnished with bean sprouts, coriander leaves and black sesame seeds.
- 250g chickpea penne pasta
- 1 tsp dijon mustard
- 1 cup lactose free yoghurt
- 1 lemon, zested and juiced
- White pepper, to taste
- 200g hot smoked salmon, flaked and bones removed
- 2 tbsp capers in vinegar, drained
- 1⁄4 cup chopped dill
Cook pasta according to packet instructions. Drain and allow to cool.
Mix together mustard, yoghurt, lemon zest, lemon juice and pepper in a large mixing bowl.
Gently fold the cooled pasta, salmon and capers.
Garnish with fresh dill.
- 1 tsp mayo
- ½ avocado, mashed
- 2 slices wholegrain bread
- 40g cheddar cheese
- 1 cup lettuce leaves, washed 3 slices canned beetroot
- ½ carrot, grated
- ½ cucumber, sliced thinly
- Spread mayonnaise on one piece of bread and avocado on the other. Place topping side up on a chopping board.
- Add cheese and salad ingredients to one piece of bread, then sandwich with the other slice of bread. Serve immediately.
- 1 wholegrain wrap
- 1 tsp mayonnaise
- 1 slice of cheese
- 1 x 95g can salmon in oil, drained
- Handful of baby spinach
- Spread mayonnaise along the centre of the wrap.
- Add cheese, salmon and spinach.
- Fold the wrap and serve immediately.
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