1. Preheat oven to 200°C fan forced.
  2. Arrange the Fioretto® in a small greased roasting pan. In another greased roasting pan, combine pumpkin and chickpeas. Stir cumin, sumac and 2 tsp of olive oil together. Spoon half over the Fioretto® and half over the pumpkin and chickpeas. Turn the vegetables to coat and roast together, the Fioretto® for 15 minutes and the pumpkin for 30 minutes, until tender. Add the Fioretto® to the pumpkin and chickpeas and cook for 10 minutes.
  3. Meanwhile, whisk remaining olive oil, red wine vinegar and pomegranate molasses together. Season.
  4. Add the spinach and onion to the roasted vegetables and toss gently to combine. Arrange on a large platter and crumble with feta. Sprinkle with pomegranate seeds. Spoon over the dressing and season. Serve.

Tip: When pomegranates are not in season, replace with 1/4 cup dried currants marinated in warmed red wine vinegar.

  • Steam, microwave or boil the Stringless Sugar Snap Peas until bright green and just tender. Drain and refresh in a bowl of iced water then drain again and pat dry with paper towel. Place on a serving platter or into a shallow bowl.
  • For the dressing; Toast the pepita seeds in a small non-stick frying pan over medium heat, shaking the pan for 4 minutes or until lightly toasted. Remove to a board to cool. Roughly chop. Whisk the remaining dressing ingredients together. Season with salt and pepper then stir in the pepita’s.
  • Add te radish and mint leaves to the sugar snap peas and toss gently to combine. Crumble over the feta. Spoon over the dressing and season with pepper. Serve.

Tip: To turn this into a main meal, add shredded roast chicken, pan seared salmon or barbecue chorizo.

  1. Preheat oven to 170°C and place potatoes tossed in 3 tbs of olive oil on a lined baking tray. Bake for 30 minutes until starting to turn golden.
  2. Add the Fioretto® to the tray, spraying with a little olive oil, and return to bake for another 15-20 minutes until the stems of the Fioretto® are tender when pricked with a knife.
  3. Remove tray from the oven and cool for ten minutes.
  4. In the meantime, add walnuts and dill to a large bowl. Roughly tear each date into four pieces and add to the bowl.
  5. Add potatoes and the Fioretto®. Combine.
  6. In a small jug or bowl, mix together dressing ingredients with a spoon until combined. Pour over salad and toss through. Season to taste if you need to and serve warm.


Recipe by From My Little Kitchen

  • Preheat oven to 200°C fan forced. Arrange the Fioretto® in a single layer in a roasting pan. Combine 2 tablespoons of oil and Za’atar, spoon over the Fioretto® and turn to coat. Roast for 15 minutes, until tender. Cool for 10 minutes.
  • To make the cranberry vinaigrette, whisk the oil, vinegar, mustard, sugar, salt and pepper in a bowl.  Stir in the cranberries and set aside.
  • Drizzle the remaining oil over both sides of the haloumi. Heat a large non-stick frying pan over medium-high heat until hot. Cook the haloumi in batches for 2-3 minutes each side until golden and soft. Remove to a board and cut into pieces.
  • Combine the Fioretto®, haloumi, rocket, tomato and hazelnuts on a platter and toss gently to combine. Spoon over the vinaigrette and season with pepper. Serve.

Tip: This salad is delicious served with barbecue lamb, chicken or seafood

  • Preheat oven 200°C fan forced.
  • Cut the leek in quarters lengthways. Place into a large roasting pan with Broccolini®, Minicaps®, eggplant, carrots and mushrooms. Drizzle over the olive oil. Scatter over the oregano and garlic. Season, toss gently to combine. Roast 30 minutes or until vegetables are tender.
  • Remove from the oven, add the Solanato™ tomatoes and olives, squeeze over one lemon half. Allow to cool to room temperature in the pan. Add the herbs and pinenuts. Toss gently. Drizzle with extra virgin olive oil and remaining lemon.

PF TIP Delicious served with lamb or chicken skewers.

  • Preheat the oven to 220˚C. Place the chickpeas, garlic, cumin, paprika, turmeric in a small baking dish. Drizzle over about 1/4 cup olive oil (enough to cover the chickpeas) and season with 2 big pinches of sea salt and good turn of black pepper; toss to coat the chickpeas. Roast in a hot oven for 20-25 minutes, or until crispy. Allow to cool (the chickpeas crisp up more as they cool).
  • Drizzle the Broccolini® with olive oil and season with sea salt. Heat a barbecue or grill pan on high heat. When hot, add the Broccolini® and cook until charred, about 2-3 minutes. At the same time, add the halved lemons, cut side down, onto the grill and char for 1-2 minutes, until the face of the lemon is charred. Remove both the Broccolini® and lemon immediately from the heat and set aside.
  • To make the dressing, squeeze the juice of 1/2 a charred lemon into a small bowl, and whisk in the olive oil. Add the mint, shallots, capers and stir to combine. Taste, and add more charred lemon juice if needed, and season with sea salt and black pepper.
  • Place the Broccolini® on a serving plate and top with crispy chickpeas. Spoon over the charred lemon dressing and scatter over the mint, parsley and pecorino.

Recipe created by @arthurstreetkitchen for Perfection Fresh

  1. Heat an oven to 150˚C. Place the Kumato® on a small baking dish and scatter over the sumac, garlic and oil. Season with sea salt and black pepper and slow roast for 1 hour (or longer if you have the time and patience).
  2. Place the quinoa in a medium saucepan and cover with vegetable stock. Cook for 15 minutes, until the quinoa is translucent and tender. Set aside.
  3. Meanwhile, prepare the rest of the salad. Cut the long stems off the Broccolini® and cut these into 1cm pieces (keep the florets intact). Heat a frypan on high heat. When hot, add a drizzle of olive oil, along with the stems and Broccolini® florets. Season with sea salt and cook for 2 minutes, until charred and just tender. Remove immediately from the heat.
  4. To assemble the salad, combine the quinoa with the Qukes®, fresh Kumato®, parsley, mint, dill, shallots, allspice, sumac, lemon juice, 1/4 cup of extra virgin olive oil and seeds. Toss to combine and season with sea salt and black pepper. Taste, and add more oil, citrus, salt or pepper until it is seasoned to your liking. Lastly, add the slow roasted Kumato® and Broccolini® and toss. Serve immediately or allow to sit for 30 minutes* to allow the flavours to meld.

 

*Once you season your tabbouleh, the fresh tomatoes and herbs will release some moisture which can make your tabbouleh soggy. There are three ways of combatting this wetness – firstly, eat straight away! Secondly, you can salt your fresh tomatoes and parsley for about 20 minutes before adding to the final salad (drain off the excess liquid before assembling the salad). Lastly, you can assemble your salad, dress it, let it sit for 20-30 minutes, and then drain the entire salad in a colander before transferring back to a serving plate.

  • For the green sauce; Combine all the ingredients in a blender or processor. Blend or process until well combined. Remove to a bowl and season.
  • Combine the paprika, chilli and 1 tablespoon of oil on a large plate. Add beef and turn to coat.
  • Preheat barbecue plate or grill on medium-high. Cook beef for 4-5 minutes on each side for medium or until cooked to your liking. Set aside for 10 minutes to rest. Thinly slice beef across the grain. Arrange over the base of shared board or serving plate. Spoon ¼ cup of the green sauce over the warm beef.
  • Combine the Radicchio, onion, Qukes®, Solanato™ tomatoes and herbs and arrange over the beef. Serve drizzled with remaining sauce.

 

 

  1. Preheat oven to 200°C fan forced. Lightly grease two roasting pans. Arrange the radicchio in 1 roasting pan. Drizzle over 1 tablespoon of oil, season and turn to coat. Set aside.
  2. Add fennel to the second roasting pan. Combine maple syrup and remaining oil, spoon over the fennel, turning to coat. Season well. Roast for 25-30 minutes, turning once, or until fennel is golden and tender. Set aside.
  3. Place the pan with Treviso™ radicchio into the oven, roast for 15-20 minutes, turning after 10 minutes. Scatter the walnuts over a baking tray, place into the oven under the radicchio and cook for 5-8 minutes until toasted.
  4. Arrange the radicchio on a board or serving platter. Top with fennel, oranges, walnuts and parsley. Whisk all the dressing ingredients together and spoon over the salad just before serving.

 

 

Tip: Delicious served with roast chicken or pan cooked steak or fish.
Tip: When blood oranges are not available use navel

  1. Cut Fioretto® into florets leaving the stems long.
  2. Combine chilli, garlic, white and lime green part of lemongrass and 2 tablespoons of the oil in a small processor. Process until finely chopped. Add peanuts and process to a paste (a little texture still in the peanuts is good). Remove to a bowl.
  3. Heat a wok over high heat until hot. Add remaining oil to the hot wok. Wash the Fioretto®, leaving water clinging, add to the wok and stir-fry for 2 minutes. Add the peanut lemongrass paste and stir-fry for 5 minutes or until Fioretto®is tender and the paste aromatic. Remove from the heat and squeeze over the lime halves. Serve.

Tip: You can substitute 1 tablespoon of lemongrass paste for the fresh lemongrass if you like. This meal is best served as a side.

  • Cut 200g of Toma’Muse™ in half crossways and place into a large bowl with remaining Toma’Muse™. Add the baby cos, avocado, lentils, parsley, hazelnuts and pepitas. Toss gently to combine.
  • To make the mustard vinaigrette, whisk all ingredients in a bowl and season with salt and pepper. Spoon the dressing over the salad, toss gently. Serve.

Tip: To turn into a main meal, add 600g shredded cooked chicken and double the dressing.

  • For the mango dressing, peel and dice the mango. Combine the remaining ingredients in a bowl, season and whisk to combine. Add the mango and set aside for 15 minutes.
  • Heat a large frying pan over medium-high heat. Brush both sides of the haloumi with oil and cook in batches, for 2-3 minutes each side until golden. Remove to a plate.
  • Peel and slice the mangoes. Scatter the spinach leaves, mint and pine nuts over a large platter. Top with mango and haloumi. Spoon over the dressing and toss gently. Serve.
  • Place a greased oven tray in the oven. Preheat the tray and oven to 200°C fan forced.
  • Combine Cajun spice, paprika, garlic, oregano and pepper together. Sprinkle over all sides of the salmon, pressing it on with fingertips. Heat oil in a frying pan over medium heat and cook salmon in two batches for 1 minute each side until seared. Transfer to the hot oven tray and bake for 8 minutes for medium or until cooked to your liking.
  • For the salad; whisk yoghurt, lime juice, mustard and oil together in a medium bowl. Thinly slice the fennel, then cut into matchsticks. Add to the yoghurt and stir to coat. Peel and slice the mangoes and stir into the fennel with herbs, season.
  • Spoon the salad onto serving plates, top with salmon and serve with lime wedges.

Tip: You can turn this into a light salad by allowing the salmon to cool then breaking into chunks and gently stirring through the mango and fennel salad.

Tip: Cooking salmon with the skin on prevents it from falling apart while cooking, it can be easily removed after cooking.

  • For the dressing, combine all ingredients and mix well.
  • Preheat oven to 180°C fan forced. Heat a large frying pan over medium-high heat until hot. Add a little oil and chicken, cook for 3 minutes each side. Transfer to the oven and cook for 10-15 minutes until cooked through. Remove to a plate, cover and stand for 5 minutes. Shred the warm chicken and transfer to a bowl. Spoon over 2 tablespoons of the dressing, stir to combine. Refrigerate until cool.
  • Combine the tomatoes, Qukes®, wombok, carrots, snow peas, bean sprouts, and mint on a large platter. Add the chicken and remaining dressing, toss until well combined. Scatter with sesame seeds. Serve.
  • Preheat oven to 200°C fan forced. Line a roasting pan with baking paper. Arrange beetroot in the roasting pan. Drizzle with 1 tablespoon of oil and the balsamic. Season. Roast for 30 minutes, turning every 10 minutes until just tender. Remove from the oven and set aside to cool.
  • Combine the Minicaps® and carrots in another roasting pan. Drizzle with the remaining oil and season. Roast for 15-20 minutes until tender. Set aside to cool.
  • Scatter the walnuts over a baking tray and roast under the Minicaps® for 5 minutes until toasted.
  • Add the Minicaps®, carrots, walnuts and kale to the beetroot. Combine all the dressing ingredients. Spoon over the salad. Season and toss gently to serve.

 

  • Spread the Minicaps®, eggplant and zucchini on a large tray. Combine the oil, oregano and garlic. Spoon 3 tablespoons over the vegetables. Season and turn to coat both sides.
  • Preheat a barbecue grill plate on medium high. Cook the vegetables in batches for 8 minutes, turning until lightly charred and tender. Remove to a serving board or platter. Cool for 15 minutes.
  • Add the lemon rind, 2 tablespoons lemon juice, honey and mustard to the remaining oil mixture, season and mix well. Add the tomatoes, olives, capers and parsley leaves to the barbecue vegetables. Pour over the dressing and toss gently to combine. Serve with baguette.
  • Spread the Minicaps® on a large tray. Drizzle with oil, season and turn to coat. Wash the corn and place on a microwave-safe plate, cover with damp paper towel and microwave on High/100% for 3 minutes until hot.
  • Preheat a barbecue plate on medium heat. Barbecue the corn and Minicaps®, for 8-10 minutes, turning occasionally or until lightly charred. Set aside to cool to room temperature. Cut the corn from the cobs.
  • For the dressing, whisk the oil, orange rind and juice, honey and mustard together, Season then stir in the hazelnuts.
  • Combine the Minicaps®, corn, Qukes®, radish and watercress on a platter. Spoon over the vinaigrette, toss gently. Serve.

Tip: To turn this into a main meal, add 2 cups shredded chicken or top each plate with 125g smoked salmon slices.

  • For the vinaigrette, combine all the ingredients in a bowl, season. Whisk to combine.
  • Place the potatoes in a large saucepan of salted cold water. Bring to the boil over high heat. Cook for 10-15 minutes or until just tender. Remove the potatoes to a board, using a slotted spoon. Cool for 15 minutes.
  • Add the Broccolini® to the saucepan of boiling water and cook for 1-2 minutes until bright green and just tender. Drain and refresh in a bowl of iced cold water. Drain and pat dry with paper towel. Cut into 3-4cm lengths.
  • Thickly slice the potatoes and place in a large bowl, add the Broccolini®, tomatoes, olives and basil. Pour over the dressing and toss gently to combine. Spoon onto a serving platter or board, season, then scatter with parmesan.

Tip: this salad is delicious as a side to ham, chicken, seafood or beef. Add fresh prawns, salmon or shredded chicken to the salad to turn it into a main.

  1. Spoon coconut into a small frying pan over medium heat. Cook, shaking pan 2-3 minutes until toasted. Transfer to a bowl. Add sesame seeds to the pan, cook, shaking pan 2 minutes until lightly toasted. Add the chilli, cook further 30 seconds. Add to the coconut. Set aside to cool.
  2. Combine the dressing ingredients in a jug, season and whisk until well combined. Pour half into a large bowl. Using a mandolin, thinly slice the fennel and radish. Add to the dressing just before you are ready to serve. Toss gently to coat.
  3. Cut the cheeks from the mangoes. Using a large spoon remove the mango fruit from the cheeks and slice. Add to the fennel with the cucumbers, prawns and parsley. Toss gently to combine.
  4. Pile salad onto serving plates. Sprinkle with coconut chilli mixture. Spoon over the remaining dressing. Season and serve.

Tip: This recipe is best served as a light meal.

  • Combine chicken, tandoori paste and 1 tablespoon of the yoghurt in a bowl. Stir to coat.
  • Heat a non-stick frying pan over a medium to high heat. Add oil and swirl to coat, add the chicken. Cook, stirring occasionally for 5 minutes or until cooked through. Remove to a bowl.
  • Combine the chutney and remaining yoghurt, spoon the mixture evenly between six 225ml serving cups. Top with lettuce.
  • Cut the Qukes® lengthways into quarters. Arrange in cups around the inside edge. Spoon chicken over the lettuce. Top with mint leaves. Serve with roti bread.

Tip: You can replace the Tandoori paste with satay if you like