Ingredients
- 4 medium sweet potatoes
- 62 ml Marula Oil
- 2 tablespoons lemon juice
- ½ teaspoon sea salt
- black pepper freshly ground
- 1 green pepper
- 1 small onion
- 1 celery stalk
- parsley chopped
Ingredients
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Instructions
- Steam or boil the potatoes until tender. Drain and set aside to cool. When cool, peel off the skin which should slide off easily and cut potatoes into cubes.
- Mix Marula Oil, lemon juice, salt and pepper together and pout over the potatoes. Cover and leave in the fridge to chill for at least a few hours.
- Lastly, add the chopped green pepper, onion and celery.
Servings |
4people |
Servings |
4people |
Ingredients
- 1 pink grapefruit
- 2 tablespoons Avocado Oil (cold pressed)
- 1 avocado diced small
- 1 shallot minced
- 2 large handfuls rocket
- 2 endive chopped
- 1 handful nuts or crushed pecans and pumpkin seeds (soaked)
- parsley chopped
Ingredients
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Instructions
- Peel the grapefruit, remove the bitter pith and separate into segments. Chop the segments and place in a bowl.
- Mix together the Avocado Oil, the shallots and any grapefruit juice that has seeped out.
- Assemble the remaining ingredients in a bowl and add the oil mixture.
- Serve this lovely salad on a single serving plate or in individual cups.
- Variation: Add some cooked prawns.
Servings |
4people |
Servings |
4people |
Ingredients
- 150 grams broccoli
- 150 grams romanesco cauliflower
- 150 grams cauliflower
- 1 large carrots
- 3 tablespoons Camelina Oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- salt & pepper (freshly ground)
- parmesan cheese
Ingredients
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Instructions
- Wash the cauliflowers and broccoli and break into florets. Peel and slice the carrots.
- Blanch the vegetables for just few minutes in salt water to retain their crunch. Rinse with cold water so they do not lose their colour.
- Prepare the dressing by mixing together the vinegar, oil, honey, salt and pepper.
- Arrange the vegetables on a plate, add the dressing and garnish with grated Parmesan cheese.
Servings |
6people |
Servings |
6people |
Ingredients
- 500 grams cherry tomatoes fragrant and ripe
- 3 small preserved lemons
- 2 sprigs fresh coriander (cilantro)
- 1/4 teaspoon cumin (ground)
- 4 tablespoons Argan Oil
- 1 dash lemon juice
- salt & pepper to taste
Ingredients
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Instructions
- Wash the cherry tomatoes and dip them in boiling water to ease the removal of the skins. Refresh them under cold water, peel off the skins with a knife and cut tomatoes in half.
- Finely chop the preserved lemons and add to tomatoes.
- In a small bowl, whisk together the Argan Oil and lemon juice. Add the cumin, salt and pepper. Drizzle the tomato salad with the dressing and add a few sprigs of coriander.
- Keep cool until ready to serve.
Ingredients
- 1 tablespoons Hemp Seed Oil
- 2 tablespoons Olive Oil
- 1 tablespoon mustard
- 1 tablespoon balsamic vinegar
Ingredients
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Instructions
- Mix the ingredients together and pour over the salad just before serving.
Ingredients
- 1 romaine lettuce
- 1/2 red capsicum (bell pepper)
- 50 grams feta cheese
- 20 ml Hazelnut Oil
- 2 chives finely chopped
- salt & pepper
Ingredients
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Instructions
- Finely dice the red capsicum and toss together with diced feta in a bowl.
- Add the Hazelnut Oil, salt and pepper and stir to combine.
- Separate the lettuce leaves and arrange side by side on a serving plate. Fill each one with some of the mixture and garnish with the chives.
Ingredients
- green beans
- 1 sliced red pepper
- 2 tablespoons fresh coriander
- 2 teaspoons sesame seeds toasted
- 30 grams brazil nuts chopped
- 4 tablespoons Brazil Nut Oil
- 2 tablespoons balsamic vinegar
- 1 tablespoons apple cider vinegar
- 1 teaspoon dijon mustard
- sea salt
- black pepper freshly ground
Ingredients
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Instructions
- Top and tail the green beans and steam lightly until just tender. Transfer to a shallow serving dish.
- Mix all the other ingredients together, except the salt and pepper and pour over the beans.
- Mix to coat and season with salt and pepper.