Rocket, Courgette, and Walnut Salad

Ingredients
-3 courgettes
-2 handfuls of rocket
-1 medium bulb of fennel
-1 handful of walnuts

Dressing:
-2 dessert spoons of yoghurt
-3 tsp of mustard
-3 dessert spoons of oil
-1 lemon
-1 tsp of cider vinegar
-salt and pepper to taste

Method:
-Place rocket in bowl
-Thinly slice courgettes
-Thinly slice the fennel bulb
-Roughly chop walnuts
-Toss to combine

Beetroot and Carrot Coleslaw

Ingredients:
-2 carrots
-2 medium sized beetroot
-2 sticks of celery
-1 handful of mint
-1 handful of parsley
-1 handful of dates
Dressing:
-1 lemon
- 2 tsp of apple cider vinegar
-1/2 cup of olive oil
-salt and pepper to taste
-Combine the above ingredients in a jar

Method:
-Peel carrot and beetroot and slice into match sticks.
-Thinly slice celery
-Roughly chop dates, mint and parsely
-Toss the combined ingredients in a bowl

Charlotte's Mac n' Cheese

Ingredients:
-1 pack of spiral pasta
-50g of butter
-1/2 cup of flour
-1 tsp of nutmeg
-1 litre of milk
- 2 cups of tasty cheese
Topping:
-1 red onion
-2 dried chilies
-2 tbsp of capers
-2 cups of chopped parsley
-3 cups of bread crumbs
-1 tbsp of olive oil

Method:
-Pre-heat oven to 160 C
-Cook pasta
-Cheese Sauce- Melt butter in a saucepan,  add flour and nutmeg. Once combined, add milk. Stir constantly until thickened slightly. Add cheese.
-While cooking sauce, cube cut red onion and saute in pan with oil and chili. Once onion is soft, add parsley and breadcrumbs and brown slightly.
-Mix cheese sauce through pasta in a baking dish. Evenly sprinkle topping and add extra cheese.
-Bake for 20 minutes or until cheese is golden brown.

cucumber, chickpea salad dressed with goats cheese

Salad
Ingredients:

1 C chickpeas (soaked over night) or 1 Can.
100g Green beans (optional)
2 ripe avocados
Juice of 2 lemons
1/2 C italian parsley leaves
1/2 C fresh mint leaves
1/2 cucumber
1/4 red onion
2 stalks celery
large handful of fresh salad leaves
2 tbsp olive oil
Salt & pepper


Cook chickpeas, blanch beans (boiling water 2-3 minutes then ice bath before draining).

Peel & cut avocado. Toss in lemon juice to prevent from browning.

Combine all ingredients in a large bowl, toss with olive oil.


Dressing
Ingredients:

1 clove crushed garlic
1 tbsp tahini
juice of 1 lemon
74 g soft goats cheese
1/4 C yoghurt
2 tbsp water

Place all ingredients into food processor & blend.

Corn & Salsa Tortilla wrap

Taken from Kokako

Bang up veggie summer dinner

Corn Salsa Slaw Wrap

Use the large wrap breads that you can find in the supermarket- great flavours like spinach and sun-dried tomato. The wraps can be heated in a pan or toasted after you have assembled them.
Pack the wraps with heaps of slaw – they are delicious.
The slaw recipe you can change to suit your tastes – add toasted seeds or nuts to mix it up.
Roasted pumpkin wedges are also great in a wrap.
The salsa and hummus recipe make a larger amount that you can then store in your refrigerator and use through the week.

Carrot Cabbage Beet SlawMakes enough for 4 wraps
2 carrots peeled and grated
½ red cabbage sliced very thinly or sliced through a mandolin
¼ white cabbage same as above
2 bunches of spinach cut into thin strips
2 beetroots peeled and grated
½ red onion peeled and grated
½ lemon juice
Splash of oil
Salt & pepper

Place all the slaw ingredients into a bowl and toss with a splash of oil and season with salt and pepper to taste.

Hummus400g canned chickpeas- drained and reserve liquid
3 tbsp tahini
Juice of 1 lemon
1 garlic clove peeled and grated
½ tsp each of toasted ground cumin and coriander
4 t

bsp sunflower oil
Salt & pepper

Place all ingredients into a blender and process – adding the reserved liquid gradually to achieve a smooth consistency.
Taste for seasoning.

Corn Avocado Salsa2 fresh corn cobs
1 avocado, peeled and diced
½ red onion diced finely
1 small fresh chilli deseeded and diced finely
½ bunch each of fresh Italian parsley and fresh coriander chopped
1 garlic clove peeled and diced
1 tomato diced
1 lemon zest and juice
2 tbsp olive oil
Salt & pepper

In a large bowl cut the cooked corn off the cobs and then add all the other ingredients, mix gently to combine and season to taste.

Wrap Assembly

Place the wrap down on a flat surface, slather on some hummus close to the edge, add the slaw on top and spoon on the salsa.  Fold over and roll and wrap. Toast if you like or just cut in half and serve. Add a little more salsa on the side if you like. Delicious.