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Cinnamon Banana Bread

Cinnamon Banana Bread

Summer Hill Pantry | February 15, 2019

 

Whip up a perfect banana bread using our incredible gluten-free cinnamon cake mix in a matter of minutes!

 

Ingredients

400g Summer Hill Pantry Cinnamon Cake Mix
3 medium or 2 large overripe bananas – mashed
½ cup olive oil
2 eggs

 

Method

1. Preheat oven to 180 C. Line loaf tin with baking paper.

2. Combine oil and eggs in a bowl. Whisk together for about 60 seconds until small bubbles form.

3. Stir through the banana.

4. Fold in the rest of the cake mix and stir until just combined.

5. Transfer to prepared tin and bake for 55 – 60 minutes, test with a skewer to check it’s ready.

 

This banana bread is excellent served warm with butter or coconut butter!

 

Share your delicious gluten-free baking with us on Instagram with #myTWC

 

Healthy Choc-Orange Biscuits

Healthy Choc-Orange Biscuits

Georgia Harding | February 10, 2019

 

Recipe thanks to wellnourished.com.au

This is a fabulous, easy to make, back to school biscuit. They freeze really well (either the dough or the finished biscuit) so they are great for batch baking and stocking your freezer for the first term of school. Are you back in your school baking groove?

 

Ingredients

50 grams (¼ cup) butter or coconut oil, melted
85 grams  (¼ cup) sweetener (rice malt syrup, maple syrup or honey)
Zest one orange, finely grated
3 tablespoons fresh orange juice
1 teaspoon vanilla essence
Pinch salt
¼ teaspoon bicarbonate of soda
215 grams (1¾ cups) wholemeal spelt flour

Chocolate coating
200 grams dark chocolate, broken into squares
1 tablespoon coconut oil

 

Method

1. Place the fat, sweetener, zest, orange juice, vanilla and sea salt into a large bowl and beat until well combined.
Thermomix: melt the butter or coconut oil 1 min, 90, speed 3 then add the sweetener, zest, juice, vanilla and salt and mix 1 min, speed 4.

2. Add the bicarbonate of soda and mix well.
Thermomix: 5 seconds, speed 4.

3. Add the spelt flour and mix until combined.
Thermomix: Lock lid, 30 seconds knead (flour symbol). Scrape the sides of the bowl to incorporate the flour.

4. The dough should be firm and hold together without sticking to your hands (like play dough). If it is too wet (sticky) add a little more flour. If too dry, add a tablespoon of juice or water.

5. Place the dough onto a piece of baking paper and roll it into a log (approx. 5cm in diameter).

6. Place in the fridge for 1-2 hours then slice into 5mm biscuits (in winter you will only need 30 mins in the fridge).

7. Preheat the oven to 180℃ before slicing the dough.

8. Place slightly apart on a lined baking tray (they spread ever so slightly) and bake for 10 minutes.

9. Allow to cool fully on the tray (they firm as they cool).

 

Chocolate Coating Method

1. Bring a small pot of water to the boil and then turn off the heat. Place a small ceramic, glass or metal bowl over the hot water. Add the chocolate and coconut oil and stir until it is melted.
I use a small bowl so that the melted chocolate is deep (which makes it easier to get a good half of the biscuit coated).

2.  Work with your tray of biscuits right next to the melted chocolate. Dunk half the biscuit into the melted chocolate and place back on the tray. Pop in the fridge to set the chocolate.

 

Time-Saving Tip

If you can’t be bothered with the chocolate coating, press a chocolate button into each biscuit before baking.

 

Variations

Gluten-free
Swap the spelt flour with 130g (1¼ cup) of almond meal plus 95g (¾ cup) buckwheat flour plus 2 tablespoons tapioca flour. This dough is firm but sticky so wet your hands to shape it into the log. Another GF option is a good quality gluten-free premix (link to your mix).

Dairy-free and vegan
Use a dairy-free chocolate.

Fructose-friendly
Choose rice malt syrup as your sweetener and 98% dark chocolate.

Nut-free
Choose the coconut oil (or even melted butter) for your fat.

Coconut-free
Replace the coconut oil with macadamia oil or melted butter and omit from the chocolate coating.

 

Georgia’s website, Well Nourished, is full of delicious, wholefood recipes, blog articles around health and wellness so much more.

Share your beautiful, wholefood baking creations with us on Instagram with #myTWC

Raw Maca Chocolate Bark with Nut Butter Swirl

Raw Maca Chocolate Bark with Nut Butter Swirl

FoodMatters | February 7, 2019

 

Enjoying a treat of chocolate doesn’t have to make you feel guilty. Like anything, consuming poor quality chocolate, such as chocolate loaded with added sugar and chemicals, is not beneficial for your body.

There are lots of healthy chocolate recipes you can try to make sure you are giving your body the best!

 

Ingredients

¼ cup raw cacao
½ cup coconut oil, melted
2 tsp maple syrup
1-2 tbsp maca powder
1 tbsp nut butter – almond butter, cashew butter, peanut butter, ABC butter.

 

Method

1. Mix together cacao, melted coconut oil, maple syrup and maca powder.

2. Pour into a small tray or chocolate moulds, lined with parchment paper.

3. Drop in teaspoons of nut butter randomly.

4. Using a skewer or knife, swirl the nut butter throughout the chocolate mixture.

5. Place in the freezer to set for half an hour.

6. When serving, remove from freezer and break up into bark pieces.

7. Store in the freezer and snack on when you are feeling a little low.

 

Share your favourite healthy chocolate creations with us on Instagram with #myTWC!

 

Paleo Sticky Date Pudding

Paleo Sticky Date Pudding

Natural Evolution | February 6, 2019

 

Make this Valentine Day extra special by whipping up this nourishing paleo sticky date pudding! This classic dessert has received the ultimate nutrition & gluten-free boost with Natural Evolution’s incredible gluten-free baking flour which is made with green bananas, so whether you’re making this treat for someone sweet, or just your sweet self there’s a lot to love!

 

Pudding Ingredients

200 grams pitted dates
200 grams water
2 teaspoons of bicarb soda
70 grams coconut sugar
70 grams coconut oil
2 eggs
1 teaspoons vanilla extract
130 grams of Natural Evolution Gluten-Free Baking Flour

 

Sauce Ingredients

1 cup coconut cream
150 grams dates (soaked in boiling water for 10 minutes)
1 teaspoon vanilla extract
½ teaspoon of salt (or suit to your taste)
1 tablespoons of coconut oil

 

Method

1. Preheat oven to 180C. Lightly grease round cake tin (20cm) and dust with flour or line.

2. Chop dates finely by hand or in a food processor, or Thermomix chop for 8 seconds on speed 7.

3. Put water and dates into a saucepan and gently simmer on stove for 5 minutes constantly stirring. Thermomix 5 minutes, 100C, on Speed 1.

4. Add bicarb soda to the water/date mixture and mix well. Thermomix 3 seconds, speed 2.

5. Set bicarb, date, water mixture aside.

6. In  a bowl add coconut oil, flour, sugar, eggs, flour and vanilla and mix well.

7. Add date, water, bicarb mixture to oil, flour, sugar, eggs and vanilla – mix well.

8. Pour mixture into prepared tin and place in preheated oven. Bake for 50 minutes or until skewer inserted into the centre comes out clean.

9. Leave in tin 10 minutes before turning out onto a plate.

 

Serve with caramel sauce or fresh fruit as desired.

 

Caramel Sauce

1. Add the drained dates, vanilla and oil mix in food processor or Thermomix until they form a thick paste.

2. Add salt and coconut cream until well combined and creamy. Can be served hot or cold.

 

Share your fantastic gluten-free baking creations with us on Instagram #myTWC! 

 

Chocolate Protein Bombs

Chocolate Protein Bombs

Belinda Smith | February 3, 2019

 

Forget the marketing on packets of biscuits which say ‘Perfect For Lunchboxes’ because they really aren’t.  These packets are usually loaded with sugar, additives and preservatives and are usually empty carbohydrates – high energy, low nutrient foods. Now these Chocolate Protein Bombs really are Perfect For Lunchboxes. They’re naturally sweet from the dates and are packed with protein from the seeds, so they will offer longer lasting energy.

 

Ingredients

10 medjool dates
¼ cup sunflower seeds
¼ cup pepitas
1 tbsp chia seeds
½ cup coconut flakes
½ cup oats
2-3 tbsp cacao powder*
2-3 drops peppermint oil or flavour (optional)
Pinch salt
Desiccated coconut (to roll balls in)

*My family like 85-90% dark chocolate so I used 3 overflowing tbsp of cacao. Adjust the amount to suit your family or use carob powder if you’re making these for little ones to enjoy too.

 

Method

1. Soak dates in warm water for 5 minutes

2. Drain dates, then throw into a food processor or Thermomix

3. Put the rest of the ingredients in the food processor or Thermomix

4. Blitz until the mixture comes together – blitz until you get the consistency you want (I still leave mine a little chunky because the kids don’t mind the texture of the seeds but if your children prefer not to have lumps, just blitz for longer)

5. Roll into balls – I make mine smaller than the store-bought bliss balls because they are easier to pack into the lunchbox (I just pack 2 instead of 1 big one)

6. Place desiccated coconut onto a plate. Now roll the ball in the coconut. Give it a little shake to get rid of any excess coconut.

 

Freezing / Storage

These are best stored in the fridge, then pack directly into the lunchbox – too easy. I haven’t tested freezing these yet but it’s not really necessary, they will last a month in the fridge anyway.

Another 2 Ways

Jaffa Balls: Replace the peppermint oil with orange – you could add a tablespoon of orange juice and some zest or use 2 drops of food grade orange oil.

Choco-Nana Balls: Replace the peppermint oil with half a dried banana popped int the food processor and a good pinch of cinnamon.

 

These bombs are a great way to get your kids involved in making their snacks. Why not have them whip up a batch on the weekend to pop into school lunchboxes throughout the week?

Find more healthy, wholefood, kid-friendly recipes on Bel’s website, The Root Cause.

 

Show us your favourite bliss ball creations on Instagram with #myTWC! 

 

Dairy-Free Peanut Butter Fudge

Dairy-Free Peanut Butter Fudge

Ellen Babauskis | February 2, 2019

 

This creamy fudge is the perfect summer snack or dessert. Delicious and satisfying, quick and easy to make, and it keeps well in the fridge for long periods of time – winner! Make a batch to have on hand for when guests are coming over or for when you feel like a satisfying sweet treat! This recipe is dairy free, egg free, refined sugar-free and gluten-free but yet still very satisfying! And unlike most sugary sweets, you’ll be satisfied after just one square. Enjoy!

 

Makes 14

 

Ingredients

60g desiccated unsweetened coconut
60g coconut oil, melted
130g natural peanut butter
40g maple syrup
Pinch fine salt
½ tsp vanilla extract
Crushed peanuts (optional)
Coconut flakes (optional)

 

Method

 

1. Line a 25cm x 10cm tin with baking paper. Set aside.

2. Place desiccated coconut into processor or bullet blender and blend for 30 sec – 1 minute.

3. Add melted coconut oil and pulse until combined.

4. Add peanut butter, maple syrup, salt and vanilla extract. Blend until combined.

5. Transfer mixture to lined loaf pan and spread into an even layer. Sprinkle crushed peanuts and coconut flakes on top if using – these will sink in but that’s okay. Refrigerate for a minimum of 4 hours.

6. Slice into squares and enjoy. Serve straight from the fridge.

 

Find more of Ellen’s fantastic vegan Thermomix recipes & vegan advice on Alyce Alexandra Cookbooks.

Share your favourite wholefood sweet treat creations with us on Instagram with #myTWC

 

Spicy Broccoli Pasta

Spicy Broccoli Pasta

Alyce Alexandra | January 30, 2019

 

The perfect quick meal for two, you’ll have dinner on the table in less than 15 minutes! Our star ingredient broccoli forms the bulk of the sauce, enhanced with chilli, garlic, lemon juice, olive oil and cheese – it’s a winning combination. Finish this dish off with toasted pine nuts for creaminess and crunch, there’s nothing unsophisticated about this simple dish.

This recipe is vegetarian, serves two people & can be made gluten-free by using your favourite gluten-free pasta!

Ingredients

250g orecchiette, or gluten-free penne, spiral pasta or spaghetti
1 brown onion, peeled and halved
3 cloves garlic, peeled
2 long red chillis, halved
100g olive oil
2 heads broccoli, cut into florets
1 lemon, juice only
1 tsp fine salt
50g pine nuts, toasted
80g cheese, to serve (Parmesan, Pecorino, Feta, blue, to make vegan use nutritional yeast instead)
Chilli flakes, to serve (optional)

 

Method

1. Cook pasta according to package instructions.

2. Meanwhile, place onion, garlic and chilli in TM bowl, chop for 5 seconds, speed 5. Scrape down sides.

3. Add olive oil, sauté for 5 minutes, 120°C, speed 1.

4. Add broccoli, chop for 5 seconds, speed 4, or until finely chopped, assisting with spatula if necessary.

5. Add lemon juice and salt, heat for 3 minutes, 80°C, reverse speed soft.

6. Toss broccoli mixture, pasta and pine nuts. Top with cheese and chilli flakes (if using) to serve.

 

Total time: 15 minutes.

 

Find more of Alyce’s fantastic whole food Thermomix recipes on her website.

 

Share your delicious pasta recipes with us on Instagram with #myTWC

 

Easter Hot (Cold) Cross Smoothie!

Easter Hot (Cold) Cross Smoothie!

Kate Parker | January 29, 2019

 

This smoothie is a SUPER delicious way to enjoy all the flavours of hot cross buns in a healthy, nourishing way that will cool you right down! We whipped up some hot (frozen) cross smoothies using our fantastic selection of oil & sulphur free dried fruits and spices. This smoothie will keep little legs powering all Easter long weekend.

 

Ingredients

1 frozen banana
1 cup of almond milk
1 medjool date
1 small handful of mixed raisins and sultanas
1 tsp vanilla extract
A pinch of cinnamon
A pinch of nutmeg
A pinch of cardamom
A pinch of ginger powder
A pinch of Himalayan salt
Extra cinnamon powder

Method

1. Blend all ingredients until smooth except the extra cinnamon.

2. Create 2 paper strips to make your hot cross and then sprinkle with cinnamon!

What treats are you enjoying this easter? Share them with us on Instagram with #myTWC

 

5 Plant-Based Dairy Free Milk Recipes

5 Plant-Based Dairy Free Milk Recipes

FoodMatters | January 29, 2019

Nut milks are great non-dairy, non-soy alternative and they’re super healthy! They’re convenient, delicious and portable. Plus they’re bursting with health benefits.

Packed with healthy monounsaturated and polyunsaturated fats, protein and fiber, they’ll help curb your appetite, keep you regular, and help to maintain healthy gut bacteria.

You can make a variety of plant-based milks by blending raw nuts and seeds, with water. Homemade milks are fresh, free of additives and preservatives, and you can experiment with different kinds of nuts and seeds.

Pumpkin Seed Milk

Pumpkin seeds are high in minerals such as magnesium, phosphorus, manganese, zinc, iron, copper and essential fatty acids! You’ll find they are a little cheaper than nuts that you would usually use to create your own milk at home, making it a great alternative to almond or cashew milk while still offering a whole bunch of health benefits.

Add this as a base to your smoothies, oatmeal, chia puddings or drink a glass on its own!

INGREDIENTS

1 cup pumpkin seeds (soaked overnight)
6 cups filtered water
3 pitted dates or 1 tbsp raw honey
1 tsp vanilla extract
½ tsp sea salt

METHOD

1. Drain your soaked pumpkin seeds.
2. Combine pumpkin seeds, dates, vanilla, sea salt, and water in the blender or the Hurom Juicer.
3. Blend well for 30 seconds to 1 minute until milk is smooth and creamy.
4, Optional to strain through a nut milk bag or pour straight into glass bottles for storage in the fridge if you don’t mind the pulp in your milk.

~~~~~~~

Brazil Nut Milk

Although we love almond, we also love to mix it up! Brazil Nut Milk has quickly become a favorite of ours due to these nut’s unbelievably amazing nutrient profile. One of the richest sources of selenium in the food world, making them a great addition to your diet to help boost your immune system. They also contain a complete amino acid profile making them a great plant-based protein source.

Add this as a base to your smoothies, oatmeal, chia puddings or drink a glass on its own!

INGREDIENTS

1 cup Brazil nuts (soaked overnight)
4 cups filtered water
2 dates, pitted
1 tsp vanilla powder or extract
½ tsp sea salt
1/2 tbsp of coconut oil to make it super creamy

METHOD

1. Drain and rinse soaked brazil nuts.
2. Combine soaked brazil nuts, dates, vanilla, sea salt and water in the blender or the Hurom Juicer.
3. Blend well for 30 seconds to 1 minute until milk is smooth and creamy.
4. Optional to strain through a nut milk bag or pour straight into glass bottles for storage in the fridge if you don’t mind the pulp in your milk.

~~~~~~~

Creamy Cashew Milk

It might seem easier to buy store-bought nut milk but we are here to convince just how easy it is to make your own, not-to-mention nutritionally superior to store options. Plus, with that many on the market now, who has time to figure out which one is the best by delivering nutritional labels!

Cashew milk is a creamier version of the popular almond milk. Cashew offers many vitamins and minerals such as zinc, phosphorus, iron, manganese, copper and is particularly rich in Vitamin E making them a great addition to your diet to protect and nourish your skin from the inside out.

INGREDIENTS

1 cup cashews (soaked overnight)
4 cups filtered water
2 pitted dates
1 tsp vanilla extract
½ tsp sea salt
1/2 tbsp of coconut oil to make it super creamy

METHOD

1. Drain and rinse soaked cashew nuts.
2. Combine soaked cashew nuts, dates, vanilla, sea salt and water in the blender or the Hurom Juicer.
3. Blend well for 30 seconds to 1 minute until milk is smooth and creamy.
4. Optional to strain through a nut milk bag or pour straight into glass bottles for storage in the fridge if you don’t mind the pulp in your milk.

~~~~~~~

Creamy Sesame Milk

Sesame seeds are one the richest plant-based sources of calcium, making them a great staple in anyone’s diet. These tiny seeds are one of the most ancient foods on Earth, and offer big health benefits! Thanks to their high levels of phytosterols they can assist in lowering cholesterol along with assisting to protect the heart and improve blood pressure due to their lignans content. A great source of vitamins and minerals such as iron, fiber, magnesium and calcium, just to name a few.

INGREDIENTS

1 cup sesame seeds (soaked overnight)
4 cups filtered water
2 dates, pitted
1 tsp vanilla powder or extract
½ tsp sea salt
1/2 tbsp of coconut oil to make it super creamy

METHOD

1. Drain your soaked sesame seeds.
2. Combine sunflower seeds, dates, vanilla, sea salt, and water in the blender or the Hurom Juicer.
3. Blend well for 30 seconds to 1 minute until milk is smooth and creamy.
4. Optional to strain through a nut milk bag or pour straight into glass bottles for storage in the fridge if you don’t mind the pulp in your milk.

~~~~~~~

Sunflower Seed Milk

Sunflower seeds are a great source of protein, fibre, essential fatty acids, calcium, iron, zinc, magnesium, potassium, manganese, selenium and vitamins B & E. Similar to pumpkin seeds, sunflower seeds contain high levels of tryptophan with is great for alleviating stress. Seed milks are a little cost effective than nut milks, so a great alternative for those on a budget or if nut allergies are in your family!

Add this as a base to your smoothies, oatmeal, chia puddings or drink a glass on its own!

INGREDIENTS

1 cup sunflower seeds (soaked overnight)
6 cups filtered water
2 pitted dates
1 tsp vanilla extract
½ tsp sea salt
1/2 tbsp of coconut oil to make it super creamy

METHOD

1. Drain your soaked sunflower seeds.
2. Combine sunflower seeds, dates, vanilla, sea salt, and water in the blender or the Hurom Juicer.
3. Blend well for 30 seconds to 1 minute until milk is smooth and creamy.
4. Optional to strain through a nut milk bag or pour straight into glass bottles for storage in the fridge if you don’t mind the pulp in your milk.

**Note:

 

We love using our Hurom for nut milk as it strains out most of the pulp and leaves you with a smooth, creamy milk!

 

Soaking nuts, seeds and grains allows enzyme inhibitors to be released, making them easier to digest and enhances nutrient bio availability. Soaking them also makes them easier to blend and results in a creamy consistency that is like milk. Most nuts generally require 7 – 12 hours or overnight of soaking time for optimal results. Discard the soaking water and thoroughly rinse with fresh water.
Summer Mango Berry Coconut Tart

Summer Mango Berry Coconut Tart

Jacqueline Alwill | January 29, 2019

 

What says summer more than the refreshing flavours of mango, berries and coconut? This summer mango berry tart is perfect for entertaining this summer!

This recipe is wheat free, dairy free, sugar-free and vegetarian and serves 6-8 people.

 

Tart Crust Ingredients

½ cup oats
1 cup Spelt flour
¼ cup coconut sugar
Pinch of salt
½ cup ghee, melted
1 tsp apple cider vinegar mixed with 1 tablespoon ice cold water

Filling

¾ cup coconut or vanilla bean yoghurt
Topping: fresh seasonal fruits of choice – mango, berries, passionfruit

 

Method

1. Combine oats, spelt flour, coconut sugar and sea salt in a large mixing bowl and mix for approx 3 minutes.

2. Gently pour in ghee and mix a further 2 minutes or thereabouts.

3. Slowly pour in apple cider vinegar and water combination and mix a further 30 seconds.

4. Remove dough from bowl, form into a ball, wrap in glad wrap and refrigerate for 1 hour.

5. After 1 hour, remove the dough from fridge and roll on a floured bench top with a rolling pin until rectangular or circular in shape.

6. Line the base of a tart tin with baking paper and press into the tin (we used a 15 x 30cm rectangular tin).

7. Prick pastry with a few holes, then bake in preheated 180C oven for 25 minutes.

8. Let pastry cool completely before topping with coconut or vanilla bean yoghurt and fresh seasonal fruit of choice.

 

Find plenty more stunning plant-based dishes and information about nutrition by Jacqueline on her website, Brown Paper Bag Nutrition.

Share your favourite summer treats with us on Instagram with #myTWC

 

Raw Vegan Lime Coconut Mini Cheesecakes

Raw Vegan Lime Coconut Mini Cheesecakes

FoodMatters | January 28, 2019

 

Creamy, zesty, simple to put together and completely delicious. Ticking all of your boxes? These mini raw coconut and lime ‘cheesecakes’ will soon become your hero recipe!

 

Cheesecake Base Ingredients

½ cup macadamia nuts or almonds
½ cup Medjool dates
2 tbsp coconut oil
2 tbsp shredded coconut

 

Cheesecake Base Method

1. Place all ingredients into a food processor and blitz until fine and combined.

2. Divide the base between 6 mini moulds (line moulds with baking paper or use silicone moulds)

3. Press down evenly. Place in freezer to set while you make the filling.

Cheesecake Filling Ingredients

2 cups raw cashews, soaked overnight
1 cup coconut cream
¼ cup maple syrup 
Juice and zest of 1 lime
1 tsp Food Matters Superfood Greens

 

Cheesecake Filling Method

1. Place all the ingredients into the food processor and process until you have a smooth, silky texture.

2. Take the bases out of the freezer and pour mixture over bases, evenly.

3. Let the cheesecakes set in the freezer for at least 3 hours.

4. Keep cheesecakes in the freezer until 10-15 minutes prior to serving.

5. Top with some fresh lime and crushed nuts.

 

Check out the Food Matters website for fantastic whole food recipes, health & wellness inspiration & the incredible Food Matters TV channel.

Share your favourite healthy sweets with us on Instagram with #myTWC

 

Toasted Almond Mango Salad with Sweet Chilli Dressing

Toasted Almond Mango Salad with Sweet Chilli Dressing

Lyndi Cohen | January 24, 2019

Boy oh boy, I love bright, fresh summer salads like this one. This beauty is ideal to take along to a BBQ. It’s interesting and filling and even non-salad lovers will dig it.

I’m always adding nuts and seeds to salads for more crunch (and healthy fats/protein). When I toast seeds and nuts, I do it in bulk and then store them in airtight jars. This simple meal prep hack saves me time and really motivates me (and makes it easy) to whip up more gourmet meals and interesting salad bowls.

When you’re toasting the almonds or any nuts, consider that they brown VERY quickly so don’t get distracted or step away. You’ll often smell them when they’re ready so keep your senses alert if you are busy in the kitchen.

I also always use a V-slicer (also known as a mandolin) to easily slice onions and other veggies. It means fewer tears (from the onions) and faster meal prep. Just be careful not to slice your fingers! I also use a vegetable peeler to slice the cucumber into ribbons, leaving out the very wet middle bit. I just like the way they look so feel free to chop or slice the cucumber instead.

My family is South African (and I was born there) so I grew up eating fruit in salads. I love to add mango to salads as well as blueberries, strawberries, pomegranate, watermelon, peaches, lychees and apricots.

I made this salad for my family’s Friday night dinner (catering to about 12 adults) and it was perfect as a side. Simply half the recipe if you’re making this for a simple mid-week meal.

If you don’t have broccolini, I think asparagus would work well here too. I also imagine you could swap out mangos for strawberries if it’s not summer but I am yet to try this! And of course, use rocket leaves or mixed lettuce instead of baby spinach if you prefer.

I really love a bit of chilli so I also added a sliced large red chilli on top afterwards, seeds removed. They aren’t very hot but give great colour. Adding red cherry tomatoes would also be a great option!

This is a great basic salad dressing so keep it on hand for future recipes too. It makes about 1 cup. Enjoy this recipe, my friends!

 

Ingredients

⅓ cup flaked almonds
1 tablespoon extra virgin olive oil, for cooking
2 bunches broccolini, sliced diagonally
2 cucumbers, sliced into ribbons
1 teaspoon chilli 
4 cups baby spinach leaves
2 large mangoes, cubed
2 large, ripe avocados
½ red onion, sliced
½ cup extra virgin olive oil
¼ cup sweet chilli sauce
¼ cup of lemon juice (ie. juice of 1 lemon)
Pinch of salt

 

Method

1. Heat large fry pan to med-high and toast almonds for 2-3 minutes, or until brown. Remove almonds and return pan to heat.

2. Add 1 tablespoon of extra virgin olive oil to the pan. Once hot, add broccolini, salt and chilli flakes. Saute for 5 minutes, or until cooked.

3. In a large salad platter/bowl, layer the ingredients starting with the spinach, broccolini, cucumber, red onion, avocado and mango.

4. Mix up the dressing (oil, sweet chilli sauce, lemon juice and salt).

5. Add the almonds and dress the salad just before serving for the best result.

 

Details

Prep time: 10 mins Cook time: 10 mins Total time: 20 mins

Serves: 10-12 as a side

 

Share your summer salad creation with us on Instagram with #myTWC

Find more fabulous recipes, health advice and more on Lyndi’s website.