Warm Veg Salad

{ THIS GLUTEN FREE WINTER SALAD IS GLUTEN FREE, DAIRY FREE AND VEGAN. ENJOY THIS NOURISHING AND DELICIOUS WINTER SALAD BY CLARISSA KOCOVSKI IN COLLABORATION WITH PIMP MY SALAD }

{ INGREDIENTS }

SALAD

800g Baby White Potatoes (washed)
1 Red Onion (roughly chopped)
1 Tbsp Oil
1 tsp Salt
½ tsp Black Pepper
2 Cups Asparagus (roughly chopped)
230g Cannellini Beans (drained)
Handful of Pimp My Salad Coconut Bacon 
Handful of Pimp My Salad Super Seed Sprinkles
½ Cup Black Rice (cooked) 

 

DRESSING

3 Tbsp Smooth Tahini
2 Tbsp Fresh Lemon Juice
1 Tbsp Nutritional Yeast
1 Tbsp Pimp My Salad Cashew Parmesan 
½ tsp Pure Maple syrup
½ tsp Salt

{ METHOD }

Preheat the oven to 200C. Slice potatoes into quarters. Place on an oven tray lined with parchment paper. Place the red onions onto the same tray. Drizzle oil. Season with salt and pepper. Mix. Roast for 15 minutes.

Meanwhile, to make the dressing, add all ingredients including Pimp My Salad Cashew Parmesan to a small bowl or recycled Pimp My Salad jar. Stir until you have a thick paste. Add a few teaspoons of water until you reach a runny consistency. 

Add the asparagus and beans to the same tray. Toss. Roast for another 15 minutes until the potatoes are cooked through.

Remove from oven. Allow to cool for 5-10 minutes. Time to plate up! Arrange rocket into the bottom of a serving platter. Add the warm veggies. Sprinkle over a generous handful of Pimp My Salad Coconut Bacon and Super Seeds. Add black rice. Drizzle over the dressing. Enjoy! 

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
+ Serves 4 +
Protein-Packed Pancakes With Chia Blueberry Topping

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Lindy Cook

 www.mygreenlunchbox.com.au Lindy Cook has been a Naturopath and Nutritionist working in private practice for well over 15 years.  Encouraging her patients and their children to consume a healthy, nutritious diet has always been Lindy’s absolute passion. During her time practicing she became distressed to see the ever increasing incidence of obesity, with all its health implications, in Australia. As a mother of two she could see firsthand how the food being consumed by children was contributing to this and having such a detrimental effect on their health. Packet foods, processed foods, fast foods and just plain nutritionally ‘dead’ foods filled lunch boxes. Her research found that an amazing 43% of Australian primary school children are just not getting the daily recommended amount of fruit and vegetables. Given a third of their daily food intake is consumed at school, she knew just how important it was for this food to provide optimum nutrition – the protein, fibre, vitamins and minerals – needed for energy, growth and wellbeing.   BROWSE OUR RECIPES & ARTICLES TO SORT My Green Lunchbox MY GREEN LUNCHBOX { START YOUR CHILD’S DAY FROM WITHIN… AND AVOID THE UNNECESSARY LUNCH LITTER. } Contributor: Luke Hines Read More » MAINS Chicken & Kale Burgers Chicken and Kale Burgers { WHAT EVER THE OCCASION THESE EASY CHICKEN BURGERS ARE SURE TO PLEASE THE APPETITE. } Read More » SWEETS: BAKING Berry & Banana Coconut Muffins { COCONUT FLOUR HAS A RICH, NUTTY TASTE AND IS A REALLY GREAT WAY TO PICK UP YOUR CHILD’S PROTEIN AND FIBRE LEVELS, PLUS IT HAS PLENTY OF GOOD FATS TO KEEP THEM FULL AND SATISFIED. } Read More » BREAKFAST Healthy Berry Jelly HEALTHY BERRY JELLY { YOUR KIDS WILL LOVE COMING HOME TO THESE HEALTHY JELLY CUPS AFTER SCHOOL OR ENJOYING THEM Read More » SNACKS Lindy’s Superfood Bliss Balls LINDY’S SUPERFOOD BLISS BALLS { THESE BLISS BALLS ARE A SUPERFOOD DREAM. COMPLETELY NATURAL AND RICH IN PROTEIN, ESSENTIAL FATTY Read More »

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CRISPY CHICKEN STRIPS WITH LIME AIOLI { DELICIOUS CRISPY CHICKEN DOESN’T NEED TO BE A THING OF THE PAST WHEN EATING FOR A GLUTEN FREE DIET.  THESE DELICIOUS CHICKEN STRIPS ARE SO EASY TO MAKE AND WILL BE SURE TO BE A HIT IN YOUR HOUSEHOLD. } Contributor: Rebecca Coomes { INGREDIENTS } 16 free range chicken tenderloins 1 free range egg, beaten 1 cup almond meal 1 tsp ground cumin 1 tsp ground coriander 1 tsp smoked paprika 1 tsp dried parsley 1 tsp salt 1 tsp pepper 4 tbs coconut oil   LIME AIOLI 8 tbs mayonnaise 1 tsp lime zest 2 tbs lime juice { METHOD } Beat the egg in a bowl.  On a separate plate, mix together the almond meal, cumin, coriander, smoked paprika, salt and pepper. Dip the chicken tenderloins in the egg.  Shake to remove excess egg, then place in the almond meal mix.  Cover completely then set aside on a plate.  Repeat the process until all pieces are covered. In another small bowl, mix together all of the lime aioli ingredients.  Set aside. Heat a deep frying pan on a medium heat.  Once hot, add in the coconut oil and melt, allowing the pan to return to temperature.  To test if the oil is hot enough for shallow frying, dip a corner of one piece of chicken into the oil.  If it sizzles, it is ready.  Carefully place the chicken in the oil, being careful not to overcrowd it in the pan.  You may need to cook it in two batches.  The oil may spit so take care and use a splatter cover if you have one.  Cook the chicken on both sides until golden brown and cooked through.  Remove and repeat until all pieces have been cooked. Serve hot with the lime aioli. Prep time: Cook time: Total time: + 4 + More Recipes in this Category

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Categories: SIDES AND SALADS.