COUS COUS, ROASTED BUTTERNUT AND FETA SALAD

Serves 4

Ingredients:

400g butternut, diced

Olive oil

Salt

Pepper

1 onion, finely sliced

45ml ground cumin

15ml chilli powder

30ml paprika

1 cup cous cous

2 cups boiling water

70g feta, crumbled

1 tin chickpea, drained

125g rocket

Method:

Preheat oven to 200°C.

Place the butternut in a roasting pan, drizzle with olive oil, and season with salt and pepper.

Roast until golden and caramelized.

In a medium sauce pan sauté the onions in olive oil until golden and soft. Add the spices and sauté for 2 minutes. 

Remove from the heat and add the boiling water, and then the cous cous. Cover with cling film and allow to stand for 10-15 minutes before fluffing with a fork.

Add the roasted butternut to the cous cous and season well with salt and pepper.

Allow to cool.

Add the feta and chick peas, and toss with the rocket leaves. Serve cold.

Beetroot, Orange and Goat's Cheese Salad

Ingredients:

500g beetroot

30ml olive oil

Salt and pepper

100g goat’s cheese, roughly broken into pieces

2 oranges, segmented

Rocket and baby spinach to serve

15ml lemon juice

60ml extra virgin olive oil

5ml Dijon mustard

10ml honey

100g toasted walnuts

Method:

Peel and dice the beetroots into bite size pieces. Coat well in the olive oil  and season with salt and pepper. Place on a baking tray and roast in the oven at 180°C for 20 to 30 minutes until just tender. Allow to cool slightly.

Whisk together the lemon juice, juice from segmented oranges, olive oil, Dijon mustard and honey.

Toss the rocket, baby spinach, goat’s cheese, oranges, walnuts and beetroot together, and drizzle with the dressing and serve.

THE 3 'B' BURGER

BEEF, BACON AND BLUE CHEESE BURGER

Serves 4

Ingredients:

500g Lean Beef Mince

½ Red Onion, finely chopped

3 Sweet and Tangy Gherkins, finely chopped

45ml Bread Crumbs

1 Egg                      

45ml Tomato Sauce

15ml Worsterschire Sauce

45ml BBQ Sauce

Salt and Pepper

45ml olive oil

4 Sesame seed buns

½ cup crumbled blue cheese

1 cup mayonaise

2 teaspoons chopped fresh thyme, divided

2 onions, sliced

8 slices bacon, cooked till crispy

Method:

Mix the mince, the red onion, the gherkins, the bread crumbs, the egg, the tomato sauce, the worsterschire sauce, and the BBQ sauce in a large mixing bowl.  Season well with salt and pepper.

Shape the mince into 4 large burger patties. Place them in the fridge to chill and set for 15 minutes.

Heat the oil in a large frying pan, and fry the burger patties until golden and cooked.

Place the burger buns in a clean dry pan, and toast until golden.

Combine 1/2 cup blue cheese, mayonnaise, 1 teaspoon thyme, in a small bowl; stir well.

Sauté the onion in a little oil until translucent. Season well with salt and pepper.

Assemble the Burger  top with a burger patty, sautéed onion, 2 slices of bacon and Rosa tomatoes

Sweet Chilli Chicken, Grilled Pineapple and Avocado Burger

Serves 4

Ingredients:

4 chicken breasts, sliced in half horizontally

85ml sweet chilli sauce

Salt and Pepper

1 avocado

1 pineapple, sliced and grilled

4 whole wheat burger buns, halved

Mayo

Micro rocket or Rocket

METHOD:

Marinade the halved chicken breasts in the sweet chilli sauce for about an hour.

Cook the chicken breast until caramelized and cooked through in a very hot pan.

Spread a little mayo on the bottom half of the bun, place 2 pieces of chicken on top and top it with the pineapple and sliced avocado. Garnish with micro rocket or rocket leaves.