Green Smoothie
SERVES 1 | PREP 5mins | COOK 0min
Ingredients
- 2/3 cup natural yoghurt
- 2/3 cup milk
- 1/2 frozen banana (or 1/2 banana & 4 ice cubes)
- 30g baby spinach leaves
Method
- Combine all ingredients in a blender and whizz until smooth.
Falafel Salad
SERVES 1 | PREP 5mins | COOK 2mins
Fresh, flavourful and vegan, this is the perfect lunch – with or without the wrap.
Ingredients
- 5 x (pre-made) falafel balls
- 50g mixed salad leaves
- 1 medium tomato
- salt & pepper, to taste
- 1 tsp extra virgin olive oil
- 1/4 lemon, juiced
- 1 tbs hummus
- 6 green olives (optional)
Method
- Heat falafel balls according to packet instructions. Toss salad and tomatoes with salt and pepper, olive oil and lemon juice. Serve warmed falafel with salad, olives and hummus.
Spring Greens Minestrone
SERVES 4 | PREP 10mins | COOK 20mins
The cleanest, greenest minestrone celebrating the best of spring produce. We used water instead of stock for a purer soup.
Ingredients
- 1 tbs olive oil
- 1 leek, white part only, finely sliced
- 2 garlic cloves, minced
- 2 zucchini, sliced
- 2 bunches asparagus, cut into 2cm pieces
- 1 small head broccoli, cut into florets
- 250g green beans, cut into 2cm pieces
- 1 cup frozen or fresh peas
- 400g can cannellini beans, rinsed & drained
- 2 tbs basil leaves, finely chopped plus a few extra to serve
- 2 tbs pesto
- 4 tbs roughly chopped almonds, to serve (1 per serve)
Method
- Heat olive oil over medium heat in a large saucepan, add leek and garlic and saute for a few minutes until soft.
- Add zucchini, asparagus, broccoli and green beans and toss lightly for a couple of minutes. Season with salt and pepper, add in 1.5 litres of cold water.
- Bring to boil then reduce to a simmer for 4 minutes. Add peas and cannellini beans and bring back to a simmer. Once vegetables are tender, stir in the basil and pesto and ladle into bowls.
- Scatter with almonds and extra basil leaves to serve.
