Butternut Pumpkin Quinoa Salad

Ingredients
2.5 cups butternut pumpkin, diced into 1.5cm cubes
1.5 cups red onion, diced into 1cm cubes
2 tablespoons extra virgin olive oil
1 tsp sea salt
1 cup quinoa, uncooked
2 cups water
1/3 cup dried cranberries
1/4 cup pepitas

Method
Preheat oven to 200 degrees C.
Add butternut and red onion to a baking sheet. 
Coat with 2 tablespoons of olive oil and sprinkle with 1 tsp sea salt. 
Bake for 20 minutes.
In the meantime cook the quinoa.
Remove from the heat, let the quinoa sit for 2 minutes then fluff the quinoa with a fork.

Dressing
Ingredients
60g goat cheese, crumbled
2 tablespoons raw apple cider vinegar
2 tablespoons extra virgin olive oil
1.5 tablespoons raw honey
pinch of ground cinnamon

Method
In a small bowl mix the apple cider vinegar, 2 tablespoons of olive oil, raw honey, ground cinnamon and salt to taste.
In a large bowl, mix the cooked quinoa, butternut pumpkin, red onion, dried cranberries, pepitas, goat cheese and dressing.

Gently stir to mix everything together.

Healthy coconut, pumpkin, mushroom and brie Quiche

Serves 6

Ingredients:

Roasted Pumpkin
1/2 butternut pumpkin, diced
1 tablespoon olive oil
Sprinkle of thyme and cinnamon
Season with salt and pepper

Mushroom and red onion
1 red onion, sliced
200g mushrooms, sliced
1 tablespoon olive oil
Season with salt and pepper

Pastry

260g plain flour

145g butter, chopped

1 egg yolk

2-3 tablespoons iced water

Filling

Roasted pumpkin
Mushroom and red onion
100g brie, cubed

200g coconut milk

2 eggs

sea salt and cracked black pepper

Method:

Roasted pumpkin
To make the roasted pumpkin, after preparing the pumpkin into cubes toss the pumpkin in olive oil, cinnamon and thyme, salt and pepper and then either line a tray and cook pumpkin in 180 degrees oven for 30 minutes or put in air fryer on 180 degrees for 15-20 minutes. Set aside.

Mushroom and red onion
Slice red onion and mushrooms and cook in frypan for 5-10 minutes with olive oil and season with salt and pepper.

Pastry

Place the flour and butter into the TM bowl and mix for 10 seconds/speed 6, or until mixture resembles fine breadcrumbs.

Set dial to closed lid position and add egg yolk and water.  Knead for 30 seconds/interval speed, or until the dough just comes together. Turn out onto a lightly floured surface and form into a ball. Flatten into a disc, wrap in plastic wrap and refrigerate for 30 minutes.

Roll the pastry out to 3mm thick and place into a lightly greased pie dish or tart tin. Trim the excess pastry, prick the base with a fork and refrigerate for 15 minutes.

Preheat oven to 180 degrees.

Line the pastry case with non-stick baking paper and fill with baking weights or uncooked rice. Bake for 10 minutes. Remove the paper and weights and bake for a further 10 minutes or until light and golden. Allow to cool. .

Filling

Place mushroom and red onion on the bottom of the pie base, top with roasted pumpkin and then top with brie.

Place coconut milk, eggs, salt and pepper in bowl and mix for 15 seconds/speed 3.  Pour the coconut milk and egg mixture over the filling in the tart shell and bake in oven at 180 degrees for 40 minutes or until set.

Serve warm or cold with a simple green salad.

Basmati rice salad

Ingredients:
1 cup basmati rice
2 cups hot water
1 pinch of sea salt
1 tablespoon of olive oil

4 courgettes/small zucchinis, chopped roughly
4 to 5 grilled peppers, chopped roughly
basil leaves, chopped roughly
3 to 4 tablespoons extra virgin olive oil
pinch of salt
2 tablespoons balsamic vinegar

Method:
In a heavy based saucepan, add basmati rice, hot water, sea salt and olive oil and bring to the boil.

Roughly chop courgettes/zucchinis, grilled peppers, basil leaves and then mix with extra virgin olive oil, salt and balsamic vinegar.
Add the rice and stir to combine.
Serve with seafood like salmon or grilled fish.

Couscous Salad

Ingredients:

1½ cups chicken stock
¼ cup water
1½ cups couscous
60g butter
1 cup flat leaf parsley, coarsely chopped
1 lemon, shredded rind and juice
1/3 cup pistachio kernels, coarsely chopped
Salt flakes and freshly ground black pepper

Method:

Combined stock and water in a heavy-based pan and bring slowly to the boil. Put couscous in a bowl, add stock mixture and stir until combined. Cover bowl and stand couscous for 5-8 minutes or until liquid is absorbed. Add butter and stir with a fork, gently separating the grains. Allow to cool.

Gently stir in parsley, lemon rind and juice, and pistachios and season. Spoon into an airtight container and refrigerate until required.