Posts Tagged ‘pistachio’

Haloumi with Broccoli and Cauliflower | I Spy Plum Pie

Recipe: Haloumi with Broccoli and Cauliflower

I was looking for something nutty and delicious for work lunches recently and had some haloumi staring at me in my fridge. The result was this haloumi with broccoli and cauliflower dish, packed with nuts, seeds and most importantly flavour! Easy to whip up and oh-so-tasty.

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Freekeh and Buckwheat Pomegranate Salad | I Spy Plum Pie

Recipe: Freekeh and Buckwheat Pomegranate Salad

This post is in collaboration with Cobram Estate

There’s something about grain salads that just scream Christmas lunch to me, and this freekeh and buckwheat pomegranate salad is no exception. It’s colourful, delicious and even healthy – which I know isn’t necessarily a requirement for Christmas day!

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Recipe: Hazelnut Dukkah

Dukkah is one of those things that I forget how versatile it is until I have some in my kitchen again, and that’s definitely been the case since I whipped up this hazelnut dukkah! I’ve been using it on pretty much everything – salads, eggs at breakfast, dips or just as is with some bread and oil. It’s so simple to whip up but adds an amazing burst of flavour, I really should remember to make it more often!

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Recipe: Date Fudge Slice

I’m not going to lie, this slice is not the prettiest thing I’ve ever shared here on the blog, but it sure is tasty! This gooey date fudge slice is deceptively healthy, it’s free from flour and added sugar and is both vegan and gluten free. It might be slightly messy to eat, but it’s worth it, I promise!

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Recipe: Zucchini & Pistachio Salad

The beauty of this salad is in its simplicity. It relies on the flavours of the fresh produce, brought together with a tangy lemon dressing. It looks much fancier than it really should given it takes mere minutes to pull together. I highly recommend it as a side at a BBQ, or as a quick and easy mid-week salad served with some protein of some kind (a poached egg works perfectly!). You can prepare it all ahead of time, just store the ribboned zucchini in a sealed container in the fridge and add the dressing when you are ready to serve. Easy as that!

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