SHAKE IT UP

MY STAPLE SALAD DRESSING

1/3 CUP LEMON JUICE
1/3 CUP WHITE VINEGAR OR APPLE CIDER VINEGAR
1Tbsp EXTRA VIRGIN OLIVE OIL
PINCH OF CURRY POWDER
1Tsp BROWN SUAGR
1/2 Tsp CRUSHED GARLIC
1/3 Tsp DJON MUSTARD
CRACKED PEPPER
PINCH OF SALT

STEP 1. Shake or blend all of the above ingredients and pour desired amount over any lettuce, bean or vegetable salad. Refrigerate the left over dressing.

BLITZED IT

Spring is nature’s way of saying, "Let’s party!"  ~Robin Williams

Medium Rare Scotch Fillet with Pea mash and Bean salad

Ingredients:
2. Cups of fresh or frozen green peas
1-2 Tbsp of chicken/vegetable stock
Pinch of salt

Step 1. Simply boil peas until cooked & drain. Quick blitz in baby blender, dash of stock and good pinch of salt. Careful not to add too much liquid.

THINK BEANS:

Combine a can of drained white beans, chopped mixed baby tomatoes, mixed olives, chopped herbs (parsley or mint) & dress with splash of extra virgin olive oil, apple cider vinegar and lemon juice.

CHILLI NIGHTS

THINK BEANS WITH  CHILLI CON CARNE

"What good is the warmth of summer, without the cold of winter to give it sweetness.” – John Steinbeck

Ingredients:

500g Lean beef mince

1 can of red kidney beans

3 tsp crushed Garlic

1 can of crushed tomatoes 

2 tsp Mexican chilli powder

Marinated capscicum (jar) - few pieces

1 ripe avocado

Sour cream

Corn chips

Step 1. In a pan fry garlic & beef mince until cooked through

Step 2. Add chopped roasted capsicum, Mexican chilli powder, kidney beans and crushed tomatoes. Simmer for 5- 10 mins. Season with salt and cracked pepper

Step 3. Serve with smashed avocado, generous dollop of sour cream and corn chips.

Enjoy this super easy  kid friendly winter classic!

Hint#  Reduce tomato flavour by adding 1 tsp of brown sugar to the beef & bean mix.