Spring salad with Pomegranate molasses dressing served with HOMMUS and OLIVE SOURDOUGH

Spring is here and all my fave veggies are becoming readily available... Yippee!!! This is a twist on the Lebanese Fattoush Salad which is one my faves too! 

Serves 5

Ingredients:

2 cups snow peas, chopped into strips

2 cups celery, cut into half moons

2 cups tomatoe, cut into chunks

2 cups red capsicum, cubed into 1.5 cm

2 shallots, cut up finely

8 large leaves of cos lettuce, chopped up in strips

Bunch coriander, chopped finely (or parsley if you can't handle coriander)

• Place all salad ingredients into a large salad bowl

Dressing:

1/4 cup olive oil

1/8 cup pomegranate molasses

1/8 cup lemon juice

1/2 tsp salt

• Mix dressing ingredients together and pour over salad just before serving. Mix well.

HOMMUS

1 tin chickpeas, drained and rinsed

2 cloves crushed garlic

1/4 cup lemon juice

2 Tbs tahini

1/2 tsp salt

2 Tbs water

• Place all ingredients into a food processor/blender and process until smooth and creamy.

Serve your gorgeous salad with a side dish of HOMMUS and toasted olive sourdough bread. Enjoy!!

Blessings.... The Awde Tribe xxx

Thai Pumpkin Soup

 

Tashy has put up a delish roasted pumpkin soup recipe in the past, but I thought to put up an all in one saucepan soup.  Number 2s fave dish!!

Serves 4

Ingredients:

1 small Jap pumpkin (approx 1kg), peeled and cubed into 1inch chunks

3 potatoes, peeled and cubed 

4 large kaffir lime leaves

1 large onion, diced

4 cloves garlic

1 thumb size piece of ginger, grated 

2 stock cubes

1/2 tsp salt

1/2 tin coconut cream (or more if you like)

Serve with

Coriander, lime wedges, and Olive sourdough bread

• Fry up the onion, garlic, ginger, and kaffir lime leaves until onion starts softening.
• Add the pumpkin and potato to the onion mixture and fry together 1 more minute. 
• Add the stock cubes then add enough water to the pot to reach just below the top of the pumpkin. You don't want the pumpkin to be covered with water, chunks should still be poking through water.
• Bring up the heat and let it start bubbling, then turn it down a smidge. Cook for approx 20-30 minutes or until pumpkin and potato soft.
• Once cooked through use a stick blender (or blender) to blend together all the ingredients. 
• Once blended add the coconut cream.
• Serve with coriander, wedges of lime and some delightful sourdough bread

Blessings 

The Awde Tribe xxx

Simple is BEAUTIFUL 😍

A few simple QUALITY ingredients splashed with a few treats can make a SPECTACULAR meal. We are super blessed to have access to such good food here in QLD; fresh and local chilli sourdough loaf, sourdough French stick, Ajvar, marinated Kalamata olives, and gorgeous fresh organic produce for our farmers market. 

 

My boys love this sort of breakfast. Lots of raw, colourful vegetables to make it a 'wanna-have'.

 

Spring onion is always a must with my crew 😗

Blessings xxxx