Stir-fried meal

Tofu, walnut & asparagus stir-fry 1 View Ingredients View Nutrients
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Ingredients
  • 2 tablespoons dry sherry
  • 1 tablespoon tamari (wheat-free soy sauce)
  • 2 teaspoons honey
  • Olive oil spray
  • 60g walnuts
  • 1 red onion, halved, cut into thin wedges
  • 2 garlic cloves, thinly sliced
  • 2 long fresh red chillies, seeded, thinly sliced
  • 250g broccoli, trimmed, cut into florets
  • 2 bunches asparagus, woody ends trimmed, cut into 4cm lengths
  • 2 tablespoons water
  • 200g firm tofu, cut into 1cm-thick slices
  • 2 cups steamed brown rice, to serve
  • Fresh coriander leaves, to serve
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Nutrients
  • Calories: 1715 kj
  • 17g FAT TOTAL:
  • 1.5g SATURATED FAT:
  • 8g FIBRE:
  • 21g PROTEIN:
  • 40g CARBS (TOTAL):

Tofu, walnut & asparagus stir-fry

Tamari and honey add a salty-sweet kick to this satisfying vegetarian stir-fry.

(5 / 5)
Vegetarian spring green stir-fry with caramelised garlic and cashews recipe View Ingredients
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Ingredients
  • 2 teaspoons sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons sweet chilli sauce
  • 1 tablespoon mirin
  • 250g packet microwave red quinoa
  • 1 tablespoon peanut oil
  • 5cm piece fresh ginger, peeled, cut into matchsticks
  • 4 garlic cloves, thinly sliced
  • 2 bunches broccolini, trimmed, cut into 5cm lengths
  • 100g snow peas, trimmed
  • 150g sugar snap peas, trimmed
  • 3 spring onions, cut into 5cm lengths
  • 1 bunch asparagus, trimmed, cut into 5cm lengths
  • 1/4 cup cashews, toasted
  • 1 long red chilli, thinly sliced

Vegetarian spring green stir-fry with caramelised garlic…

Make the most of fresh, green vegetables with this sensational vegetarian stir-fry.

(5 / 5)
Fried haloumi with Greek peperonata View Ingredients
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Ingredients
  • 175g pkt Vine Sweet Minicaps Baby Capsicums, halved lengthways, deseeded
  • 1 baby fennel, trimmed, sliced
  • 1 red onion, cut into wedges
  • 2 garlic cloves, thinly sliced
  • 2 fresh bay leaves
  • 80ml (1/3 cup) extra virgin olive oil
  • 1 tablespoon ouzo (optional)
  • 180g pkt haloumi, sliced
  • Chopped fresh continental parsley, to serve
  • Lemon wedges, to serve

Fried haloumi with Greek peperonata

Meet the vegetarian dish that dreams are made of – crispy, golden haloumi served on top of a rich capsicum and…

(5 / 5)
Greek-style meatball sandwich View Ingredients
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Ingredients
  • 500g lean beef mince
  • 1/2 small red onion, finely diced
  • 2 cloves garlic, crushed
  • 2 tablespoons oregano leaves, finely chopped plus extra leaves, to garnish
  • 1 tablespoon olive oil
  • 4 long crusty bread rolls, split
  • 1/4 cup garlic aioli
  • 1 cup baby rocket leaves
  • 2 vine-ripened tomatoes, sliced
  • 1 Lebanese cucumber, peeled into ribbons
  • 60g feta cheese, crumbled
  • 1/4 cup pitted Kalamata olives, sliced
  • Lemon wedges, to serve

Greek-style meatball sandwich

Oppa! This moreish Mediterranean meatball sub is packed with herby beef mince meatballs, Greek salad and crumbly feta.

(0 / 5)
Greek chicken and artichoke kotopita View Ingredients View Nutrients
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Ingredients
  • 1 tablespoon extra virgin olive oil
  • 650g chicken thigh fillets, trimmed, cut into 3cm pieces
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon plain flour
  • 250ml (1 cup) Massel salt reduced chicken style liquid stock
  • 1 lemon, rind finely grated, juiced
  • 280g jar artichoke hearts in brine, drained, halved
  • 320g (2 cups) broad beans, thawed, peeled
  • 1/2 cup fresh dill sprigs, chopped, plus extra, to sprinkle
  • 100g Greek goat's feta, crumbled
  • 4 sheets filo pastry
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Nutrients
  • Calories: and crisp. NUTRITION 2029 kj
  • 29g FAT TOTAL:
  • 8g SATURATED FAT:
  • 9g FIBRE:
  • 38g PROTEIN:
  • 14g CARBS (TOTAL):

Greek chicken and artichoke kotopita

Creamy goat’s feta is perfect with the chicken and pastry in this kotopita. Treat yourself with this one-pan weeknight dinner.  

(0 / 5)
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