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- Shredded silverbeet, chickpea sprout, sorrel & hazelnut salad
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... of sorrel leaves, finely shredded 2 handfuls of chickpea sprouts 50 g parmigiano reggiano, finely grated ...
- Crunchy pumpkin salad
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... Ingredients (serves 2) 1 small butternut pumpkin coconut or olive oil 120 g quinoa ½ a red cabbage 1 green pepper For the satay dressing 1 ...
- Sweet potato & haloumi frittata
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... 100 g zucchini (1 regular) ¼ red onion 2 handfuls baby spinach 150 g haloumi 8 eggs ...
- Charred vegetables & smoky hummus
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... 2–3 golden beetroots 3 slices Kent pumpkin ½ cup drained chickpeas 2 tsp chipotle spice ... it slides into the centre easily. Spray the slices of pumpkin with olive oil and add to the grill, cooking until soft and golden. ...
- Lola Berry's pumpkin & almond tartlets
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... For the filling 1 ½ cups diced pumpkin 2 tbsps extra-virgin olive oil 2 tbsps almond milk, ... almonds, activated if possible (see note) 3 tbsps pumpkin seeds 3 tbsps desiccated coconut 2 tbsps coconut oil, ...
- Chickpea tabouli
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... cherry tomatoes, cut into quarters ¼ small red onion, finely diced 1 small bunch fresh flatleaf parsley leaves, ...
- Green tea pomegranate infused quinoa with roast pumpkin
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... Ingredients (serves 4) 500g organic pumpkin, cut into 2.5cm cubes Flannerys Own Organic Olive Oil 1 ... Method 1. Preheat the oven to 200C fan forced. Place pumpkin on a lined baking tray, drizzle with olive oil. Place in the oven to ...
- Massaman potato & lentil curry
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... beef and go with a delicious combination of the same sweet curry flavours with a thick lentil base and creamy potatoes. ... Twitter Ingredients 1 large red onion 2 tbsp olive oil ¼ cup vegan Massaman curry ...
- Pumpkin & ginger cheesecake
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... and yoghurt and underpinned by a nutty base – with pumpkin purée, fresh ginger and cinnamon as the midlife trump cards. The ... cheese 150 g thick Greek yoghurt 400 g can pumpkin purée (or make your own) 60 ml runny honey, plus extra ...
- Luke Mangan's smashed spiced pumpkin & ricotta on rye with poached eggs
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... using sweet potato as it also works well instead of the pumpkin. Share: Facebook Twitter Ingredients (serves 8) Moroccan-spiced pumpkin ½ medium butternut pumpkin, skin left on, cut in ...
... of sorrel leaves, finely shredded
2 handfuls of chickpea sprouts
50 g parmigiano r
...
Ingredients (serves 2)
1 small butternut pumpkin
coconut or olive oil
...
100 g zucchini (1 regular)
¼ red onion
2 handfuls baby spinach
...
2–3 golden beetroots
3 slices Kent pumpkin
½ cup drained ch
...
For the filling
1 ½ cups diced pumpkin
2 tbsps extra-virgin olive
... cherry tomatoes, cut into quarters
¼ small red onion, finely diced
1 small
...
Ingredients (serves 4)
500g organic pumpkin, cut into 2.5cm cubes
Flann
... beef and go with a delicious combination of the same sweet curry flavours with a thick lentil base
... and yoghurt and underpinned by a nutty base – with pumpkin purée, fresh ginger and cinnamon as
... using sweet potato as it also works well instead of the pumpkin.
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