Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
Entre
Chilli Chicken Avocado Salad
Bu er Bean and Tuna Salad with Garlic Kale Chips
Mains
Meatball and Tabouli Wraps
Avocado Pesto Pasta with Hot-Smoked Salmon
Mango, Avocado & Macadamia Salad
Dessert
Green Goodness Sundae
Dairy-free Chocolate Avocado Ice-cream
Avocado Hummus and asparagus bagels - 3058 kJ
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INGREDIENTS:
2 bunches asparagus, woody ends trimmed
4 bagels, split
125g haloumi, cut into slices crossways
For AVOCADO HUMMUS:
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 large ripe avocado, peeled, stoned
400g can chickpeas, rinsed, drained
2 tablespoon lemon juice
1 tablespoon tahini
For CHERMOULA:
1/4 cup coriander, nely chopped
1/4 cup at-leaf parsley, nely chopped
2 tablespoons olive oil
1 tablespoon lemon juice
1 garlic clove, crushed
1 teaspoon Moroccan seasoning
METHOD:
1. To make the avocado hummus, toast the cumin and paprika in a small frying pan over medium
heat for 1 min or un l aroma c. Transfer to a food processor. Add the avocado, chickpeas, lemon
juice and tahini and process un l smooth. Season to taste.
2. To make the chermoula, combine the coriander, parsley, oil, lemon juice, garlic and Moroccan
seasoning in a small bowl. Season.
3. Preheat a barbecue grill or chargrill on high. Add the asparagus and cook, turning, for 2-3 mins
or un l lightly charred. Transfer to a plate. Toast the bagels, cut-side down, on the grill for 1 min
or un l toasted.
4. Cook the haloumi on the grill for 1 min each side or un l charred. Transfer to a plate. Place
bagels on serving plates. Spread with avocado hummus. Top with haloumi and asparagus and
drizzle with chermoula.
Chicken and pance a club sandwiches - 2675 kJ & Green Breakfast Smoothie (535 kJ) 3210 kJ
h p://www.taste.com.au/recipes/chicken-pance a-club-sandwiches/c31973ed-9b95-4
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INGREDIENTS for Sandwiches:
190g (3/4 cup) whole egg mayonnaise
2 tablespoons bought basil pesto
1 large sourdough bread loaf, cut into 24 thin slices
18 slices (about 150g) Primo Gourmet Selec on Pance a
1 large avocado, halved, stone removed, peeled, thinly sliced
1 bunch rocket, ends trimmed
300g smoked chicken breast, thinly sliced
6 cherry tomatoes
METHOD:
Step 1) Combine the mayonnaise and pesto in a small bowl.
Step 2) ) Preheat a grill on high. Place half the bread on a baking tray. Cook under grill for 1-2
minutes each side or un l toasted. Repeat with the remaining bread.
Step 3) ) Meanwhile, heat a non-s ck frying pan over medium-high heat. Add one-third of the
pance a and cook for 3 minutes each side or un l crisp and golden. Transfer to a plate lined with
paper towel. Repeat, in 2 more batches, with the remaining pance a, rehea ng the pan
between batches.
Step 4) ) Spread 6 slices of toast with half the pesto mayonnaise and top with pance a. Top with 6 of
the remaining slices of toast and the avocado and rocket. Top with 6 of the remaining slices of
toast, spread with the remaining pesto mayonnaise and top with chicken. Finish with the
remaining toast.
Step 5) ) Thread a cherry tomato onto the end of each skewer and use to secure sandwiches. Serve
immediately.
METHOD:
Step 1) Place all ingredients in a blender and blend un l smooth, thick and creamy.
Divide between 2 glasses, serve immediately. Tip: try adding a tablespoon of protein
powder for long las ng energy throughout the day.
METHOD
Step 1: Place potato in a medium saucepan. Cover with water. Bring to the boil. Boil for 6
minutes or un l tender. Drain. Rinse under cold water. Drain.
Step 2: Meanwhile, place chillies, garlic, oregano, paprika, 2 tablespoons oil and 2 tablespoons
lemon juice in a small food processor. Process un l almost smooth. Season with salt and pepper.
Reserve 2 tablespoons of mixture.
Step 3: Combine chilli mixture and chicken in a large bowl. Heat a greased barbecue hotplate or
a large frying pan over medium heat. Cook chicken for 5 to 6 minutes each side or un l just
cooked through. Transfer to a plate. Cover loosely with foil. Set aside for 5 minutes to rest.
Thickly slice.
Step 4: Meanwhile, whisk reserved chilli mixture with remaining oil and lemon juice. Season with
salt and pepper. Arrange potato, capsicum, onion, avocado, le uce and chicken on a serving
pla er. Drizzle with dressing. Serve with lemon wedges and extra oregano leaves.
METHOD
Step 1: Preheat oven to 160C/140C fan-forced. Line two large baking trays with baking paper.
Step 2: Place kale and 1/2 the oil in a large bowl. Using hands, toss un l kale is well coated. Place
kale in a single layer on prepared trays. Sprinkle with garlic salt. Bake for 25 minutes or un l kale
is crisp. Cool completely.
Step 3: Whisk vinegar, mustard and remaining oil in a small jug. Add onion. Season with salt and
pepper. Place beans, tuna and the mustard dressing in a medium bowl. Toss well to coat.
Step 4: Arrange kale chips, bean mixture, avocado, radish, tomato and basil on a serving pla er.
Drizzle with remaining dressing. Sprinkle with pecans. Serve.
Mains - 4 mains