Curry Cauliflower Tacos With Cucumber Salsa

Curry Cauliflower Tacos With Cucumber Salsa

Recipe By Courtney Roulston

Ingredients

• 1 head cauliflower, cut into florets

• 3 tbsp Patak’s korma paste

• 2 tbsp extra virgin olive oil

• 250 g punnet Coles Australian grape tomatoes

• 1 Lebanese cucumber, seeded, diced

• 1 small red onion, diced

• 1 long red chilli, diced

• ¼ bunch coriander, roughly chopped

• 12 small street tortilla wraps, to serve

• 1 cup greek yoghurt

• ⅓ cup Patak’s mango chutney

• 1 lemon to serve

Method

• Preheat the oven to 180 degrees (C). Place the cauliflower florets into a bowl and toss with the korma paste, olive oil and sea salt until well coated. Place the cauliflower onto a lined oven tray and roast for 15 minutes. Add the cherry tomatoes onto the tray and cook for a further 10 minutes, or until the cauliflower is tender and charred and the tomatoes are wrinkled and starting to burst.

• For the salsa, place the cucumber, onion, chilli and coriander into a bowl and season with a pinch of salt, pepper and a squeeze of lemon.

• Warm the tortillas in a hot pan for 30 seconds each side and keep warm.

• To serve, spread the yoghurt onto the base of the tortillas and swirl through the mango chutney. Top with cauliflower florets and tomatoes. Scatter with the salsa on top and serve with lemon wedges on the side.

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Thai Pork & Coconut Lon

Recipe By Louis Tikaram

Ingredients

• small packet of cassava crackers

• 1 ltr oil to fry cassava crackers

• 500 g Coles minced pork

• 2 tbsp Coles coconut oil

• 2 cloves peeled garlic

• 1 knob peeled ginger

• 2 cups coconut cream

• 1 cup Coles real chicken stock

• ¼ cup soy bean paste

• 2 tbsp tamarind paste

• 3 tbsp fish sauce

• 1 tbsp palm sugar

• 1 pinch roasted red chili powder or chili flakes

• ½ stick lemongrass, finely sliced 

• 1 long red chili, julienned

• 3 kaffir lime leaves, finely sliced

• 1 Lebanese cucumber cut into lengths

• 1 lime

• ¼ bunch of coriander, washed and roots cut off

Method

• Pound ginger & garlic in a mortar & pestle to a fine paste. Heat the coconut oil in a medium saucepan and fry off the paste until golden brown, then add the pork mince, stirring regularly to prevent it clumping and sticking to the saucepan, cook for 2 or 3 minutes or until the pork is cooked.

• Add the stock and coconut cream along with the soy bean paste and gently simmer for another minute.

• Season with tamarind paste, fish sauce, palm sugar and chilli powder, the lon should taste salty, sour, slightly sweet and creamy from the coconut.

• In a wok or pot, heat 1 litre of oil to 180 degrees (C) or use a bench top deep fryer if you have one to fry the cassava crackers 2 or 3 at a time for 30 seconds until puffed golden & crisp. Place the crackers on absorbent paper to cool.

• Serve the lon in a small bowl and garnish with the finely sliced lemongrass, lime kaffir lime leaf and julienne chilli.

• Place the cassava crackers beside the dish with some cucumber pieces, coriander sprigs & a lime wedge.

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Spiced Watermelon with Labneh, Lime & Hot Honey

Spiced Watermelon with Labneh, Lime & Hot Honey

Recipe By Courtney Roulston

Ingredients

• 1 kg tub Jalna greek yoghurt

• ½ cup Coles australian honey

• 1 lime

• 1 long red chilli, sliced

• ¼ whole watermelon

• ¼ cup mint leaves, finely sliced

Spice Mix

• 2 tsp whole fennel seeds

• 1 tsp coriander seeds

• 2 tsp white sesame seeds

• 2 tsp sumac

• sea salt and cracked black pepper to taste

Method

• Place the yoghurt into a sieve line with a muslin cloth or clean chux cloth suspended over a large glass bowl. Mix a little sea salt into the yoghurt and then pour into the cloth. Cover the top of the yoghurt with the cloth and place in the refrigerator for 8 hours or overnight to drain.

• Place a small pot over a medium heat. Slice the lime in half and place into the pan flesh side down and cook for 3-4 minutes, or until slightly charred. Carefully add in the honey and sliced chilli to the pot. Leave on a very low heat to infuse for 10 minutes.

• Toast the fennel seeds and coriander seeds in a small frying pan until fragrant. Grind into a fine power in a mortar and pestle then place into a small bowl. Toast the sesame seeds and add in with the spices, sumac, sea salt and black pepper.

• Spread the drained yoghurt onto the base of a serving platter. Cut the watermelon into wedges and arrange on top of the yoghurt. Using tongs squeeze the lime juice into the honey mixture then drizzle over the top of the watermelon and yoghurt. Scatter the spice mix over the top and garnish with mint leaves before serving.

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Mortadella & Smoked Mozzarella Skewers With Pistachio Pesto

Mortadella & Smoked Mozzarella Skewers With Pistachio Pesto

Recipe By Michael Weldon

Ingredients

Pistachio Pesto

• ½ bunch fresh basil, leaves picked

• ½ bunch fresh parsley

• ¼ cup parmesan, shredded

• ¼ cup pistachio nuts, roasted

• juice from ½ lemon

• ½ cup Squeaky Gate extra virgin olive oil

• sea salt

• black pepper

 Skewers

• 300 g sliced mortadella

• 200 g smoked mozzarella, diced into 2 cm cubes

• 8 soaked bamboo skewers

Method

• In a mortar and pestle, pound the pesto ingredients until smooth.

• Cut your mortadella sliced in half to have half circles. Take a piece of mortadella and wrap it around a piece of smoked mozzarella, then skewer it. Repeat this process until you have 3 pieces of each bundle on each skewer.

• Heat a grill to medium heat, brush the grill and the skewers with oil and cook on the grill. They will be ready when the mortadella is charred and crisp. The smoked mozzarella should just be starting to melt.

• Serve the skewers on a platter, topped with the pesto.

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Prawns With Spicy Mayo, Mango, Coriander & Cos Lettuce

Prawns With Spicy Mayo, Mango, Coriander & Cos Lettuce

Recipe By Louis Tikaram

Ingredients

• 10 gem lettuce leaves

• 1 cup japanese mayonnaise

• ¼ cup sriracha spicy chili sauce

• 1 cup picked coriander leaves

• 1 firm mango, cut into matchsticks.

• 10 cooked prawns, peeled (tails intact), deveined

• ½ a lime, juice & finely grated zest

Method

• Arrange lettuce on a platter.

• Mix the Japanese mayo and sriracha together, keep the leftover in the fridge for an epic condiment with other dishes.

• Dollop 1 teaspoon into each lettuce leaf, top with a pinch of mango and prawns then scatter with coriander leaves.

• To serve, drizzle over lime juice and sprinkle with zest.

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BBQ Prawns with Chunky Romesco Sauce

BBQ Prawns with Chunky Romesco Sauce

Recipe By Courtney Roulston

Ingredients

• 12 xl raw/green Australian king tiger prawns, whole

• sea salt and pepper to taste

• ⅓ cup (80ml) Squeaky Gate extra virgin olive oil

• 1 lemon, sliced in half

Special Equipment

• 4 wooden or metal skewers 

Romesco Sauce

• 200 g perino red cherry tomatoes

• 1 long red chilli

• 285 g jar piquillo peppers, drained

• 1 clove garlic, peeled

• ½ tsp smoked paprika

• 2 tbsp sherry or red wine vinegar

• 120 g whole roast almonds

Method

• Heat a BBQ grill over a high heat. Add the cherry tomatoes and chilli straight onto the grill and cook for 4 - 5 minutes, or until blistered and starting to split.

• Thread 3 prawns onto each skewer. Drizzle with remaining oil and season with salt and pepper.

• Place the cut lemon and prawns skewers on the grill and cook for 2 minutes each side, or until the prawns have changed colour and are cooked through and the lemon has charred.

• Place the tomatoes and chilli into the jug of a food processor along with the piquillo peppers, garlic, paprika, vinegar and a pinch of salt and pepper. Blitz until the mixture is combined. Pour in 50 ml of the oil and add the almonds then pulse until the mixture is a chunky sauce consistency. Place the romesco into a sterilise jar and set aside.  

• Place the skewers onto a serving platter along with the charred lemon. Place some romesco sauce into a small bowl and serve warm.

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Demitri's Eggplant Balls

Demitri's Eggplant Balls

Recipe By Dimitri’s Feast

Ingredients

• 1 large eggplant

• 2 tbsp Squeaky Gate extra virgin olive oil

• 1 ½ cup panko breadcrumbs

• 3 cloves garlic,

• ½ cup fresh flat-leaf parsley chopped

• 1 tsp oregano

• 1 chia mix (egg substitute) (1 tbsp chia seeds mixed with 2.5 tbsp water)

• ½ tsp salt

• cracked black pepper to taste

• 4 cups napoli sauce

• 2 tbsp vegan yoghurt to drizzle over top (optional: non-vegan yoghurt)

Method

• Preheat the oven to 200 degrees (C). Line a baking sheet with greaseproof paper and set aside. 

• Chop the eggplant into 1-inch pieces. Heat the olive oil over medium heat and add eggplant along with ¼ cup water. Sauté for 10 minutes until eggplant is slightly brown and tender.

• Transfer the cooked eggplant into a food processor along with all the other ingredients. Process to just bring mixture together and check seasoning.

• Roll the mixture into golf ball size and place on baking sheet. Bake for 20-25 minutes, until balls are browned and crispy on the outside. When the eggplant balls are cooked through, add them to napoli sauce and heat all the way through. 

• Serve with yoghurt drizzled over the top.

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Ultimate Chicken Salad Sandwich with Yoghurt Dressing

Ultimate Chicken Salad Sandwich with Yoghurt Dressing

Recipe By Michael Weldon

Ingredients

• 1 roast chicken, meat picked from the bones

• 1 butter lettuce, washed

• 1 avocado, sliced

• 50 g butter

• 1 whole turkish bread (or your other favourite bread)

Pickled Fennel

• ½ head of fennel, sliced as thin as possible

• ½ cup Squeaky Gate white balsamic vinegar

• ¼ cup sugar

• pinch of salt

Yoghurt Dressing

• 1 cup Jalna greek yoghurt

• 1 tbsp dijon mustard

• 1 tbsp Squeaky Gate extra virgin olive oil

• ½ lemon juice

• ¼ cup chopped smoked almonds

• ¼ cup capers

• ¼ bunch chives

• ¼ bunch tarragon

• pinch sea salt

Method

• In a small saucepan combine the vinegar, sugar, salt and ¼ cup water. Bring to a boil then pour over the fennel and allow to pickle for 20 minutes.

• In a mixing bowl whisk together the yoghurt, Dijon, olive oil, lemon juice and a pinch of salt. When combined add the remaining ingredients and mix. Add the chicken into the mix and fold until the chicken is evenly dressed.

• To build the sandwich, toast the bread if you like the crunch. Then spread the bottom layer of the sandwich with butter, on top add a layer of lettuce and a layer of sliced avocado. Top with a generous amount of chicken salad mix. Top that with the pickled fennel and top with the buttered top piece of bread. Lunch Done!

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Turmeric & Lemongrass Chicken Satay

Turmeric & Lemongrass Chicken Satay

Recipe By Louis Tikaram

Ingredients

• 1 kg Coles free range chicken breast, sliced into strips

• 2 tbsp coriander root, washed

• 1 tsp salt

• 2 tbsp lemongrass, chopped

• 8 tbsp red shallots, chopped

• 6 Coles lime leaf, torn

• 2 tbsp Coles turmeric

• 6 tbsp peanuts

• 2 tbsp coriander seed

• 2 tbsp cumin seed

• 1 ½ cup Coles coconut cream

• 4 tbsp palm sugar

• 1 tbsp caster sugar

• 1 tbsp chilli powder

• 4 tbsp fish sauce

• ½ lime, to serve

Method

• Put the cumin and coriander seeds in a bowl and wash quickly, this will help release the flavour when roasting. Dry roast in the oven for 10 minutes at 160 degrees (C) until fragrant then set aside.

• Add the coriander root, salt, lemongrass, shallots, lime leaf, turmeric, peanuts into a blend and mix. Grind the spices and add to the paste mix and blend again into a fine paste. Then add the coconut cream, palm sugar, caster sugar, chilli powder, fish sauce and mix until combined.

• Add the chicken to the mix and allow to marinate for 1 to 2 hours.

• Skewer the marinated chicken in a zig zag motion until ⅔ of the skewer is filled up. Grill the skewers on medium heat until golden brown, whilst brushing on more marinade while they grill.

• Serve the skewers on a plate stacked on one another, with a wedge of lime on the side.

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Beef & Black Pepper Skewers

Beef & Black Pepper Skewers

Recipe By Michael Weldon

Ingredients

• 2 porterhouse steaks, diced in 3 cm cubs

• 2 red onions, cut into chunks

Marinade

• 1 tbsp cracked black pepper, toasted

• ½ tsp Sichuan pepper, toasted

• 3 tbsp light soy sauce

• 2 tbsp oyster sauce

• 2 tbsp Shaoxing wine

• 2 tsp caster sugar

• 1 thumb size piece of ginger, grated

• 1 tbsp sesame oil

• 12 bamboo skewers, soaked in water

Method

• Combine the marinade ingredients in a large bowl. Remove half the marinade to use as a glaze. Add the beef to the remaining marinade and mix to coat. Leave to marinade for 4 - 6 hours or overnight.  

• To make the skewers, place a piece of beef onto the skewer followed by a piece of onion followed by another piece of meat.

• Heat a BBQ until smoking hot. Add the skewers to the BBQ and cook, glazing every time you turn until the meat is caramelized and cooked too medium. Brush with one last layer of glaze and serve.

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Green Goddess

Green Goddess

Recipe By Frankie Cox

Ingredients

• 1 cup spinach

• 1 cup cooked barley

• 5-6 med size florets roasted broccoli - some portions of stalk would also be great. Cut away

• skin and portion into oblique cuts.

• 6-8 green beans, blanched. Top can be removed but keep bottom tail on if possible

• ⅓ cup shaved parmesan - flaky little sheets

• ¼ cup toasted pumpkin seeds

• chilli flakes to taste

• salt flakes to taste

• pepper, ground, to taste

 Dressing

• 1 bunch flat leaf parsley

• 1 bunch coriander

• ½ bunch mint

• ½ bunch dill

• 1 cm knob ginger, peeled, rough chop

• 1 - 2 cloves garlic, peeled rough chop

• 1 tsp dijon mustard

• ¼ cup apple cider vinegar

• 1 cup extra virgin olive oil

• 1 tsp chilli flakes

Method

• Combine all salad ingredients into a bowl.

• Blitz all dressing ingredients together and pour over the salad.

• Toss and serve straight away.

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Oat, Almond & Dark Chocolate Biscuits

Oat, Almond & Dark Chocolate Biscuits

Recipe By Courtney Roulston

Ingredients

• 1 ½ cups Red Tractor Australian organic creamy style oats

• 1 tbsp Red Tractor chia seeds

• ½ cup plain flour

• 1 tsp cinnamon

• 1 tsp baking powder

• ½ cup dried cranberries, soaked in boiling water for 10 minutes

• ½ cup extra virgin olive oil

• 1/3 cup coconut sugar

• 1 free range egg

• 1 tbsp orange zest

• 70 g good quality dark chocolate, melted

• ⅓ cup slivered almonds

Method

• Preheat the oven to 180 degrees (C) and line a large baking tray with paper.

• In a large mixing bowl combine the oats, chia seeds, flour, cinnamon, baking powder and slivered almonds. In a separate bowl whisk together the olive oil, sugar, egg and orange zest. Drain the cranberries and gently fold through the olive oil mixture.

• Mix the wet ingredients into the dry ingredients until you have a firm dough. Take tablespoon sized amounts of the mixture and roll into rough balls and place onto the lined tray. Repeat with all the cookie mixture. Use a fork to slightly flatten the top of the biscuits then bake for 15 minutes, or until golden and cooked through.  

• Remove from the oven and allow to cool before drizzling the top with the melted chocolate. Allow the chocolate to set before serving.

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Warm Olive Oil Dip With Whipped Feta

Warm Olive Oil Dip With Whipped Feta

Recipe By Courtney Roulston

Ingredients

• ¾ cup Squeaky Gate extra virgin olive oil

  2 cloves garlic, finely chopped

  1 large anchovy fillet, chopped

  ½ cup pitted green olives, chopped

  1 tbsp Coles baby capers, chopped

  ¼ cup flat leaf parsley, chopped

  1 lemon

  sea salt and black pepper to taste

  ⅔ cup Jalna Greek yoghurt

  1 tbsp honey

  120 g Coles deli feta cheese

Method

• Place the oil into a medium sized frying pan over a low heat. Add in the garlic an anchovy and warm through gently for 2 minutes to melt the anchovy into the oil. Add in the olives and capers then leave on a very gentle heat for 3 - 4 minutes to warm everything through. Use a vegetable peeler to peel some strips from the outside of the lemon and add to the pan. Turn off the heat and set aside to infuse.

  Meanwhile place the yoghurt, honey, feta and a tablespoon of the lemon juice into a small food processor and blitz until smooth and creamy.

  Spread the whipped feta onto the base of a serving plate.

  Add the parsley into the olive oil mixture and season with a pinch of salt and cracked black pepper. Spon the olive oil mixture over the whipped feta and serve with crusty bread.

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Baby Gem Salad With Greek Yoghurt Dressing Crispy Prosciutto

Baby Gem Salad With Greek Yoghurt Dressing Crispy Prosciutto

Recipe By Courtney Roulston

Ingredients

• 4 baby gem lettuce, washed, quartered

• 2 tbsp Squeaky Gate extra virgin olive oil, plus extra to serve

• sea salt and pepper to taste

• 6 slices prosciutto

Green Yoghurt

• ½ cup basil leaves

• 1 bunch chives, 1 tbsp reserved to garnish

• 1/2 clove garlic

• 1 anchovy fillet

• juice and zest of ½ lemon

• 2 tsp honey

• ¾ cup Jalna Greek yoghurt

• 25 g parmesan cheese, add into the mix after you have finished with the blender, plus extra shavings to serve

Method

• For the dressing, place the basil, chives, garlic, anchovy fillet, lemon zest, lemon juice, honey, parmesan, 1 tablespoon of olive oil and a pinch of salt into the jug of a stick blender. Blitz until smooth and bright green. Place the yoghurt into a bowl and whisk through the herb mixture until smooth. Set aside.

  Heat the remaining 1 tablespoon of oil in a non-stick frying pan over a medium heat. Cook the prosciutto for 2-3 minutes, or until crispy. Remove and allow to cool before breaking into rough shards.

  Arrange the lettuce wedges onto a serving platter and drizzle with the green yoghurt dressing.

  Scatter the crispy prosciutto over the top and garnish with chives and a drizzle of extra virgin olive oil.

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Stir Fried Green Beans & Pork

Stir Fried Green Beans & Pork

Recipe By Louis Tikaram

Ingredients

• 4 tbsp oil

• 250 g Coles pork mince

• 1 tbsp dark soy sauce

• 1 tsp Coles cornflour

• 350 g green beans, top & tailed

• 2 cloves garlic, crushed

• 1 large red chilli, sliced

• 2 tbsp oyster sauce

• 1 tsp sugar

Method

• Mix the pork mince, soy sauce and cornflour and mix well then set aside and cut the green beans into 3 cm lengths.

• Heat a wok over high heat and add the oil. Fry the beans in the oil for about 4 minutes, until they appear dry and wrinkled. Remove the beans from the wok with a slotted, leaving the oil in the wok.

  Add the garlic and chilli to the wok and fry until the garlic and chili is aromatic.

• Add the marinated pork and break up while stirring constantly frying until well browned, return the beans to the wok, add the oyster sauce, sugar and a spoon of water then continue to toss, serve up as a snack by itself or as part of a shared meal.

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Mussels In White Bean Sauce

Mussels In White Bean Sauce

Recipe By Michael Weldon

Ingredients

• 1 onion, diced

• 1 head of fennel, sliced

• 2 garlic cloves, sliced

• ½ tsp dried chilli flakes

• 1 cup white wine

• 1 cup Coles real chicken stock

• 1 tin of Coles white beans

• 1 kg cleaned mussels

• ½ bunch parsley

• 2 tbs butter

• ½ lemon, juice

• Squeaky Gate extra virgin olive oil

• sea salt

• grilled bread, to serve

Method

• In a large saucepan, sweat off the onion and fennel. When they begin to soften, add in the garlic and chilli, cook for another minute.

  Add in the white wine, stock and beans, bring up to a boil.

  Add in the mussels and cover with a lid. Cook until the mussels pop open, once opened, remove and place in a serving bowl. Continue until the mussels are open.

  Into the sauce, add some butter and mix in. Taste for seasoning and adjust to your liking. Turn off the heat, add in the lemon and parsley.

  Serve the mussels family-style in a large bowl. Add the bread to mop up the sauce.

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Banana & Peanut Butter Granola

Banana & Peanut Butter Granola

Recipe By Courtney Roulston

Ingredients

• 4 cups Red Tractor Australian organic creamy rolled oats

• ¾ cup whole almonds, roughly chopped

• ⅓ cup pepita seeds

• ⅓ cup sunflower seeds

• 1 tbsp sesame seeds

• 1 tsp ground cinnamon

• sea salt flakes to taste

• ¾ cup crunchy peanut butter

• 2 medium overripe bananas, mashed

• ⅓ cup coconut oil, melted

• ½ cup Coles Australian honey or maple syrup

• 1 tsp vanilla bean paste

Method

• Preheat the oven to 160 degrees (C). Line a large shallow baking tray with baking paper.

  In a large bowl mix together the oats, almonds, pepita seeds, sunflower seeds, sesame seeds, cinnamon and a pinch of salt.

  In a small pot over a medium heat mix together the peanut butter, coconut oil, honey and vanilla until smooth and runny. Add the honey mixture into the oat mixture along with the mashed bananas. Toss well so everything is evenly coated.

  Spread the mixture evenly onto the line tray and bake for 45 minutes, tossing the ingredients every 15 minutes so that it cooks evenly and the edges don’t burn. Give the mixture one last toss so it doesn’t clump together too much. Allow to cool on the tray before transferring to sterilised jars. Will last for up to 2 weeks in an airtight container.

  Best served with milk, yoghurt and fresh sliced banana!

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Chilli Charred Brussels Sprout Macadamia Cream

Chilli Charred Brussels Sprout Macadamia Cream

Recipe By Nornie Bero

Ingredients

• 400 g brussels sprouts

• 2 tbsp macadamias, crushed

• 1 tsp ginger, crushed

• 1 tsp crushed garlic

• 2 tbsp chilli flakes

• pinch lemon aspen salt

• 6 caperberries, halved

• 2 shallots

• 1 tsp bush tomato

• extra virgin olive oil

Method

• In a small bowl mix ground ginger, crushed garlic, chilli flakes, macadamia and a 3 tbsp of olive oil.

• Slice brussels sprouts in half and blanch in a large pot in boiling water for 4 mins, drain and set.

• In a frying pan add a good dash of olive oil, fry off shallots and brussel sprouts making sure to give the inner sliced side a good charring for about 3 minutes.

• Add 1 tbsp of crushed macadamia, bush tomato, 1 tbsp chilli mix and caperberries. Cook for 2 more minutes and finish with a pinch of lemon aspen salt.

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Asian Guacamole

Asian Guacamole

Recipe By Louis Tikaram

Ingredients

• 3 large ripe hass avocados, halved, pitted, and scooped out

• ¼ medium red onion, minced

• 1 tsp fresh lime juice

• ½ tsp fish sauce

• ½ tsp Coles Asia sesame seed oil

• 2 tsp toasted sesame seeds

• 2 tbsp chopped coriander

• ½ tsp fresh cracked black pepper

• ½ tsp sea salt

• 1 pack rice crackers, to serve

Method

• In a bowl, mash the avocado with a fork, leaving it a little chunky. Stir in the red onion, lime juice, fish sauce, sesame seed oil, sesame seeds, coriander, salt and pepper.

• Serve immediately with a side of rice crackers.

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Zucchini Kebabs with Cashew Cream & Seeds

Zucchini Kebabs with Cashew Cream & Seeds

Recipe By Courtney Roulston

Ingredients

• 4 medium green zucchini, sliced into 1.5 cm rounds

• 3 tbsp Squeaky Gate extra virgin olive oil

• sea salt and pepper to taste

• ⅓ cup pomegranate seeds to serve

• ⅓ cup mint leaves to serve

Seed Mix

• 1 tbsp sesame seeds

• 1 tbsp pumpkin seeds, roughly chopped

• 1 tsp ground sumac

• 1 tsp whole cumin seeds

Cashew Cream

• ¾ cup raw almonds, soaked in boiling water for 1 hour

• 2 tbsp Squeaky Gate white balsamic vinegar

• 2 tsp Coles finest pure Canadian maple syrup

• ½ clove garlic

Method

• Heat a small frying pan over medium heat. Add the sesame and pumpkin seeds to the pan and toast for 1 - 2 minutes, or until golden. Add in the spices and 2 tablespoons of oil then season with salt and pepper. Place the mixture in a bowl and set aside to cool.

• Place the soaked cashews in a blending jug along with ⅓ cup of water, vinegar, maple syrup, garlic and a pinch of salt. Blitz until smooth and creamy.

• Heat a BBQ grill over a medium heat. Thread the zucchini rounds onto the skewers and drizzle with remaining oil and season with salt. Grill the skewers for 3 minutes each side, or until charred and tender.

• Place the zucchini skewers onto a serving platter and drizzle with a little of the cashew cream. Scatter with the seed mixture, pomegranate seeds and fresh mint before serving.

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