Zucchini, feta, mint & pomegranate salad | GF VEG SF

This salad is deliciously fresh & has a great balance of flavours with fresh zucchini & mint, sweet pomegranate & of course, salty feta.

It’s also very easy to prepare, so long as you can get seeds out of pomegranates (unlike me!)

1 zucchini, use a vegetable peeler to slowly slice lengthways. 

2 tablespoons pomegranates

2 tablespoons feta

1/4 cup mint leaves

Throw all ingredients into a bowl, eat immediately!  

 

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Quinoa & Chickpea fritters

Fritters are one of the easiest meals to prepare & are a great way to get veggies into kids! It is also a meal you can prepare very quickly

INGREDIENTS
1 tin chickpeas, drained & rinsed really well
2 eggs
1/3 cup quinoa, cooked
1 carrot, grated
1/2 zucchini, grated
1/2 cup broccoli, steamed for 2 minutes
2 tbspns flour of choice (gluten-free / wholemeal)

OPTIONAL ADDITIONAL INGREDIENTS
1/4 cup parsley, finely chopped
1 small red chilli, finely chopped

PREP
1. Cook quinoa. Drain any excess liquid & allow to cool
2. Steam broccoli for 2 minutes then drain immediately & allow to cool
3. Grate zucchini & carrot, then put in a mixing bowl.
4. Throw chickpeas, eggs & cooled broccoli in food processor – blend but don’t purée.
5. Pour lumpy mixture into bowl w carrot & zucchini, then stir.
6. Tip in quinoa & stir again.
7. Slowly pour in flour & mix gently.

COOKING
1. Heat up a pan w oil of your choice (coconut / olive)
2. Spoon in fritters, flip once & drain on paper towel

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Ricotta & vegetable tart w gluten-free rosemary crust

After coming home from an amazing but exhausting & busy weekend away staying with 10 of my husband’s mates & wives/girlfriends to head to a school friend of theirs wedding, I came home exhausted & not feeling great after eating food I would not normally eat. I’m not perfect – I enjoyed a few champagnes, cocktails & wedding cake.

CRUST
½ cup             rice flour
½ cup             wholemeal plain flour or gluten free flour
1/3 cup            almond meal
¼ cup              ground flaxseed
1 tspn              salt
2-3 tspns            fresh rosemary, finely chopped
¼ cup olive oil
½ cup cold water (I decided last minute to create this recipe so just threw ½ cup tap water in the freezer for 10-15 mins)

FILLING
I really just looked in the fridge & grabbed what I could but there are so many options.

500g        ricotta (full-fat)
2               free-range eggs
¼ cup      broccoli, steamed for 2-3 minutes, cut quite small
½             zucchini, 4-5 big slices to put on top & the rest chopped smaller
¼ cup      peas
1/3 cup    parsley, finely chopped (could use basil instead)
1/3 cup    leek, sautéed in olive oil then cooled
120g        feta or goats cheese

  1. Throw all dry ingredients into your food processor
  2. Slowly pour in the olive oil & water. I did not use all the water as it seemed a bit wet so I really mean it when I say pour in slowly!
  3. When the dough comes together, take it out & pop it on some glad wrap on the bench. Knead it a bit & then wrap up & put in fridge for half hour (timer on!)
  4. Take out of the fridge, & press into whatever you want to cook it in. I used a shallow cake tin
  5. Put it back in the fridge for another 30 minutes
  6. Turn the oven to 180 degrees
  7. Take  out of the fridge & blind bake for 20 minutes

While this is happening prep the filling:

1.            whisk up the 2 eggs & 500g ricotta
2.            add in all the green ingredients & stir a bit more
3.            take off whatever you are using to blind bake & allow it to bake another 10 minutes (ie 30 minutes in total)
4.            after 30 minutes, take the pastry out of the oven & pour the ricotta & veg filling in. Top with feta & a generous grind of black pepper
5..            set the timer for 30 minutes – I took it out & gave a bit of a wobble. If it’s like jelly, give it another 5-10 minutes. I ate it hot from the oven but it would be just as nice eaten warm or cold (which I did the night after!)Image