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Braised Spinach & Kale with Roast Chickpeas & Haloumi Crumbs
Warm Chicken, Edamame & Orzo Salad with Pesto Dressing
Italian Chicken Caesar Salad
Kale & Spinach Tabbouleh Salad
Potato & Pomegranate Salad
Braised Spinach & Kale with Roast Chickpeas & Haloumi Crumbs400g can chickpeas, rinsed and drained 1 tablespoon olive oil 1 teaspoon paprika 1 teaspoon ground cumin ¼ teaspoon ground chilli, or to taste ½ teaspoon flaky sea salt 1 tablespoon olive oil, extra 100g haloumi, chopped into very small pieces 1 small onion, finely chopped 1 clove garlic, crushed 1 large red chilli with seeds removed, sliced 120g bag Krispkut™ Kale and Spinach Mix salt and freshly ground black pepper, to taste lemon wedges, to serve • Preheat the oven to 200ºC. Pat the chickpeas dry with paper towels. Place into a large bowl with the olive oil, paprika, cumin, chilli and salt. • Toss until the chickpeas are well coated. Place the chickpeas into a shallow baking dish. Roast for 20-30 minutes or until crisp. • Meanwhile, heat the extra olive oil in a frying pan over medium heat. Add the haloumi and cook for 3-4 minutes or until it is golden. Remove from the pan and set aside. • Add the onion, garlic and chilli to the pan and cook for 4-5 minutes or until it is soft. Add the Krispkut™ Kale and Spinach Mix and cook for 30 seconds until it just starts to wilt. Remove from the heat, season to taste with salt and pepper. • Top with the chickpeas and haloumi and serve with the lemon wedges.
Kumara Quiche450g Kaipara Orange Kumara, cleaned 1 tablespoon olive oil 1 onion, peeled and finely diced 3 cloves garlic, sliced 1 head broccoli, cut into florets and parboiled ¾ cup grated cheese 4 eggs 1 cup milk ½ cup self-raising flour • Preheat the oven to 220°C. Wrap the kumara in a paper towel and microwave it on high for 4-5 minutes, or until it is soft. Set the kumara aside to cool, then peel off the skin and dice it into 1cm pieces. • Heat a pan over a medium heat and add the oil. When it is hot, add the onion and garlic and cook them until the onion is just beginning to turn golden. Combine the onion and garlic in a bowl with the broccoli and kumara. • Spray a 23cm pie dish with spray oil and arrange the vegetables in an even layer over the base. Sprinkle over the cheese. • Whisk together the eggs and milk in a bowl and gently combine the flour. Pour the egg mixture over the vegetables and tilt the dish gently so the mixture is evenly distributed. • Bake the quiche in the preheated oven for 25-30 minutes, or until it is golden and has just set in the centre. Serve the quiche with a green salad.
Warm Chicken, Edamame & Orzo Salad with Pesto DressingPesto Dressing ¼ cup olive oil 2 tablespoons each: pesto, lemon juice 1 teaspoon honey salt and freshly ground black pepper, to taste Pasta 1½ cups orzo 1 tablespoon olive oil 300g boneless chicken thighs,cut into 2cm pieces 1 clove garlic, peeled and crushed 1 teaspoon dried Italian mixed herbs 1 red capsicum, deseeded, cut into chunks 150g frozen edamame beans, cooked and podded 2 cups baby spinach salt and pepper, to season • To prepare Pesto Dressing, combine all ingredients and set aside. • Cook orzo following packet instructions. • Heat oil in a frying pan over medium heat. Add chicken and cook for 4-5 minutes until browned. • Add garlic and herbs and cook for 1 minute. Add capsicum and edamame beans and cook for a further 3-4 minutes until pepper has softened and chicken is cooked through. • Remove from heat and toss through drained orzo and baby spinach. Drizzle with dressing and toss to combine. Season if necessary. Serve.
Herb-roasted Potatoes1.2kg roasting potatoes, peeled 1/4 cup olive oil 1 packet McCormicks Italian Herb Potatoes Mix 2 sprigs each: thyme, rosemary 2 cloves garlic crushed, skin on sea salt • Preheat the oven to 200°C. Cut the potatoes into pieces big enough for two bites. Cook the potato pieces uncovered in boiling water for about 5 minutes. Drain well. • Place the lid on the pan and give it a good shake. Add 2 tablespoons of the oil, toss to coat the potatoes evenly. • Add the McCormicks Italian Herb Potatoes Mix and toss to coat the potatoes evenly. • Spread the potatoes in a roasting tray and add the thyme, rosemary and garlic. Drizzle over the remaining oil and sprinkle over some of the sea salt. • Bake the potatoes in the preheated oven for 45 minutes, or until they are golden, crisp and tender. Serve immediately.
Italian Chicken Caesar Salad2 small chicken breasts 1 tablespoon oil 1 teaspoon Italian mixed herbs 1 clove garlic, crushed salt and pepper, to taste 4 rashers streaky bacon 250g packet Krispkut Caesar Salad Kit (with cos lettuce, Caesar dressing, parmesan and croutons) ¼ cup slivered almonds, toasted • Combine the chicken, oil, Italian herbs, garlic, salt and pepper in a small bowl. • Preheat a barbecue or ridged grill pan. Cook the chicken for 3-4 minutes on each side or until cooked through and golden brown. Remove from pan and allow to cool. • Add bacon to the pan or barbecue and cook for 2-3 minutes or until crispy. Remove, cut into pieces and set aside. • Place the cos lettuce on a platter or in a salad bowl. Slice chicken into strips and add to salad. Top with bacon pieces, croutons, parmesan and almonds. Drizzle with the Caesar dressing and toss gently.
Kale & Spinach Tabbouleh Salad1¼ cups bulgur wheat, cooked according to packet instructions 1 small red onion, finely diced 2 handfuls of Krispkut™ Kale & Spinach Mix ¼ cup each chopped fresh mint, parsley 2 cloves garlic, crushed finely grated zest of 1 lemon 75ml Krispkut™ Italian Style White Wine Vinaigrette sea salt and freshly ground black pepper 12 cherry tomatoes, halved 70g shelled pistachio nuts, lightly toasted, roughly chopped chopped, cooked streaky bacon or prosciutto (optional), to serve • Combine the cooked bulgur wheat in a bowl with the onion, kale mix and herbs. • Add garlic, lemon zest, vinaigrette and seasoning and mix well. • Add tomato halves and nuts, tossing gently to combine. If desired, serve topped with pieces of crispy fried streaky bacon or prosciutto.
Potato & Pomegranate Salad700g Little Diggers new baby potatoes, skin on 4 tablespoons olive oil 2 tablespoons white wine vinegar 2 teaspoons wholegrain mustard ½ teaspoon ground cumin 1 tablespoon honey zest of a lemon, plus 1 tablespoon of juice 50g hazelnuts, roasted, skins removed, roughly chopped ½ cup fresh mint leaves salt and pepper seeds from 1 pomegranate • Cook potatoes in a saucepan of boiling salted water until just tender. Drain well and leave to cool slightly. Cut larger potatoes in half. • To make dressing, combine olive oil, vinegar, mustard, cumin, honey, lemon zest and juice in a bowl until well combined. Toss through the warm potatoes and leave to cool completely. • Once cool, toss through half the nuts and mint and season with salt and freshly ground black pepper. Transfer to a serving bowl and scatter over remaining mint, nuts and pomegranate seeds. Serve salad at room temperature.