Dec 6, 2023
There’s nothing like a summer BBQ! This dish will be a crowd pleaser with you and your family.
Ingredients
Creamy herb dressing
½ cup thick unsweetened Greek yoghurt
3 tbsp whole egg mayonnaise
1 tsp Dijon mustard
1 garlic clove, finely grated or crushed
1 Zest of 1 lemon
1 tbsp fresh lemon juice
3 tbsp of fresh herbs (a mix of fresh dill, basil and chives), finely chopped
1 pinch Sea salt, to taste
1 pinch Freshly cracked black pepper, to taste
BBQ vegetables
6 Portobello mushrooms, halved
1 handful of Swiss Brown mushrooms, halved or kept whole
2 zucchinis, thickly sliced
1 red or green capsicum, thickly sliced, and a handful of mini capsicums if available
1 bunch of spring onions (scallions)
1 bunch of fresh asparagus
1 bunch of broccolini
23 tablespoons extra virgin olive oil
1 tbsp teaspoon sea salt
1 pinch Freshly cracked black pepper
Directions
Creamy herb dressing
In a small serving bowl, combine the creamy herb dressing ingredients.
Taste for seasoning and adjust as necessary.
Stir the ingredients together until well combined.
Set aside until ready to use.
BBQ vegetables
Preheat your BBQ to high heat.
Arrange all the vegetables on a tray.
Drizzle with olive oil and sprinkle with salt and a generous amount of freshly cracked black pepper.
Toss the vegetables to coat evenly.
Grill the vegetables on the hot BBQ until charred and just cooked to your liking. Aim for a slight crunch, which should take just a few minutes.
Arrange the BBQ’d vegetables on a platter.
Serve alongside the creamy herb dressing for people to help themselves.
Optionally, drizzle the sauce over the vegetables and top with a sprinkling of fresh herbs.
Serve immediately and enjoy!
NOTES
Preheat the BBQ to high heat before placing the vegetables on it. This helps achieve a nice char and ensures even cooking.
Keep an eye on the vegetables while grilling to prevent overcooking. The goal is to have vegetables with a slight crunch. This dish is best served immediately to enjoy the grilled vegetables while they’re hot and maintain their crunchiness.
Feel free to either serve the sauce alongside for people to serve and add themselves, or drizzle the sauce over the vegetables before serving, accompanied by an extra sprinkling of fresh herbs.
Nov 13, 2023
With the weather warming up, this delicious salad will be your go-to!
Ingredients
2 tbsp harissa
2 tbsp honey
¼ cup olive oil
Salt, pepper
6 portobello mushrooms
2 x 400g tins cooked lentils
1 punnet grape tomatoes, halved
⅓ cup pitted green olives, halved
Handful each of mint, flat-leaf parsley and dill, roughly chopped
¼ cup pepita seeds
¼ cup toasted almonds, crushed
1 lemon, zest & juice
2 tbsp extra virgin olive oil
1 small red onion, finely sliced into rounds
1 tsp sumac
Juice 1/2 lemon
⅓ cup marinated feta
Handful basil leaves
Directions
Preheat the oven to 210°C.
In a bowl combine the harissa, honey, olive oil and a little salt to make a marinade.
Lay the mushrooms, cup side up, onto a baking tray and spoon the marinade evenly over them. Season with a little salt, pepper and roast for 8–10 minutes. You want to see juices just pooling in the cup but do not dry out the mushrooms. Allow these to sit on the tray undisturbed to let some juice soak back into the mushrooms. Save all the juices on the tray as a dressing.
In a bowl, combine the lentils, tomatoes, olives, herbs, seeds, almonds, lemon zest and juice, and olive oil. Season to taste.
In a small bowl, combine the onion, sumac, lemon juice and a pinch of salt. Set aside.
Spoon the lentil salad over a large platter or individual plates, top with mushrooms, then spoon over any tray juices and finish with the feta, red onion & basil.
Sep 8, 2023
Try this if you’re after a light and refreshing salad to invigorate your taste buds
Ingredients
375 g cup mushrooms
1 medium Lebanese cucumber
1 tbsp olive oil
Pinch salt
Handful mint leaves
1 (250g) microwave rice pouch (your choice of rice and grains)
½ cup raw or honeyed cashews
½ cup pomegranate arils*
Juice of 1 lemon
Dressing
3 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp honey (or maple syrup for a vegan option)
Salt and pepper to taste
Directions
Slice mushrooms. Cut the cucumber in half lengthwise and use a spoon to scoop out the seeds. Discard the seeds. Slice the cucumber and set aside.
In a large frying pan, heat oil over medium heat. Add the sliced mushrooms, season with salt and sauté them until they become tender and slightly browned, about 5–7 minutes.
Meanwhile, pick mint leaves off stems and chop finely, reserve some whole leaves as well. Chop cashews. Follow the instructions on the rice pouch to cook the rice in the microwave. Once cooked, add to a large bowl and allow to cool slightly.
Add cucumber, cashews, mint and cooked mushrooms to the rice bowl, toss gently.
Extract the pomegranate arils from the fruit if you haven’t already or use frozen ones, and add to the bowl. Drizzle with lemon juice. Transfer to a serving platter.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey (or maple syrup), salt, and pepper. Taste and adjust the seasoning if needed. Serve dressing on the side and drizzle over the salad before serving.
*Note: If you can’t get fresh pomegranate, you can use frozen arils instead.
Apr 21, 2023
Vietnamese is always a good idea if you ask us, and this Vietnamese Mushroom Noodle Salad is no exception.
Ingredients
50 ml rice wine vinegar
1 tbsp soy sauce
1 tbsp mirin
½ cup water
2 tsp caster sugar
3 cm fresh ginger, finely grated
1 stick of lemongrass, cut in half and bruised
200 g Swiss Brown mushrooms, halved
Dressing:
1 ½ tsp caster sugar
1 tsp rice vinegar
1 garlic clove, finely grated
1 red chilli, deseeded and finely chopped
2 tbsp lime juice
1 tbsp fish sauce
1 tbsp water
Salad:
125 g vermicelli noodles
1 Lebanese cucumber, thinly sliced
1 baby cos lettuce, leaves separated
1 large carrot, grated
¼ cup Vietnamese mint
Serve:
Garnish with thinly sliced red chilli (optional), fried shallots, and lime wedges
Directions
Place rice wine vinegar, soy sauce, mirin, water, caster sugar, ginger, lemongrass, and mushrooms into a saucepan and bring to the boil. Reduce and simmer for 10 mins. Place in a container or jar, cover and allow to cool before placing in a fridge for at least 30 mins.
To make the dressing: combine in a jar with a lid the caster sugar, rice vinegar, garlic, chilli, lime juice, fish sauce and water. Place lid on and shake, set aside to serve.
Follow rice stick noodle packet instructions to cook.
To serve, plate noodles, lettuce, carrot, cucumber, mushrooms and Vietnamese mint. Drizzle with the dressing and garnish with optional chilli, fried shallots and lime wedges.
Aug 30, 2022
A delicious marinated raw mushroom salad that makes a perfect side to barbecued chicken
Ingredients
375 g button mushrooms
1 (275g) jar marinated artichokes
100 g snow peas
Small handful of mixed sprouts – mung bean, snow pea
3 tbsp olive oil
2 small garlic cloves, peeled
3 tbsp finely chopped flat-leaf parsley
Pinch salt
¼ tsp freshly ground black pepper, plus extra to serve
Directions
Slice mushrooms and roughly chop artichokes and place in a bowl. Reserve 3 tablespoons of the artichoke marinade for the dressing. Remove stalks and roughly chop the snow peas. Add to the bowl along with sprouts.
In a small jar or cup mix together the reserved marinade, olive oil, crushed garlic, chopped parsley, salt and pepper.
Drizzle the salad with prepared dressing and mix well. Serve immediately or store in the fridge for about 4 hours or overnight for the mushrooms to marinade and flavours to mingle. Season with extra pepper to serve.
*Note: you can use button or small cup mushrooms in this recipe.
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