Kumara, Broccoli and Corn CousCous
400 grams broccoli
100 grams corn kernels
2 cups vegetable stock
1 cup cous cous
5 tablespoons pine nuts, roasted
1 avocado cut into 2cm chunks
1 bunch fresh mint
2 tablespoons olive oil
Preheat oven to 180°C.
Peel and dice kumara into 2cm pieces, then roast or bake for 20 minutes.
Meanwhile, wash the broccoli, and cut into small florets. Steam broccoli
and corn kernels.
In a saucepan bring stock to the boil. Place cous cous in a large
bowl and pour 1 cup of heated stock over the cous cous. Gently fork
through. Let the cous cous sit for 5 minutes then fluff the cous
cous with the fork again.
Mix in broccoli, corn kernels, sweet potato and pine nuts. Carefully
fold the avocado pieces and mint leaves through.
Drizzle with olive oil and lemon juice, then serve...
Chicken, Broccoli & Almond Pasta
200 grams pasta, spaghetti or any other pasta
1 large broccoli, cut into small florets
3 tablespoons unsalted butter or olive oil
2 cloves garlic, crushed
1½ cups cooked and sliced chicken
1 teaspoon chicken stock powder
1 tablespoon grated lemon zest
4 tablespoons lemon juice
½ cup slivered almonds
freshly ground black pepper
½ cup chopped fresh basil
½ cup chopped fresh parsley
Cook the spaghetti or pasta shapes until al dente. Cook broccoli
in boiling water briefly for 2 minutes. Remove from heat immediately,
drain, and set aside.
Heat the butter or oil in a pan. Stir in the garlic, let it sizzle
for 10 seconds then add the chicken, chicken stock powder, lemon
zest and juice.
Cook while stirring for a couple of minutes, then add the almonds.
Stir the chicken mixture and broccoli through the pasta, then season
with black pepper. Add the herbs and toss well.
Roasted Kumara, Lentil and Broccoli Salad
650 g kumara
500 g broccoli
800 g lentils (canned)
½ cup plain low fat yoghurt
1 tablespoon tahini
1-2 tablespoons toasted sesame seeds
½ cup walnut pieces, toasted
Preheat oven to 180°C. Line a large baking tray with baking
paper. Peel and dice kumara into 2cm cubes. Place kumara on tray,
spray with oil and season with black pepper. Bake for 25 minutes.
Meanwhile, cut broccoli into florets, and blanch until bright green.
Drain well. Place kumara, broccoli and canned lentils into a bowl.
Season with black pepper and stir to combine.
Mix yoghurt and tahini together, thin with a little warm water if
necessary. Drizzle yoghurt dressing over salad, sprinkle sesame seeds
and walnuts over, then serve. Serves 4.