Raspberry balsamic dressing
Preheat oven to 200 deg C.
Sorghum is a gluten-free pseudo grain, like millet and quinoa. Botanically speaking, it’s actually a grass, but it cooks like a grain. It reminds me most of pearl (or Isreali) couscous with its round shape and slightly chewy texture.
Bring a large pot of salted water to the boil. Preheat oven to 200C. Line an oven tray with baking paper.
To serve, spoon salad onto platter; crumble over feta and scatter over nut and seeds.
While pork belly may not exactly be an everyday food, this is a special occasion dish and makes a very impressive meal when entertaining guests! The salad is light and fresh and compliments the meat perfectly. The final burst of heat at the end makes the pork extra sticky and caramelised – yum!
Char siu sauce is a Chinese barbeque sauce available at supermarkets. Most varieties contain gluten. To make gluten-free, replace with gluten-free char siu sauce, hoisin sauce or honey soy marinade – the brand Ayam makes gluten-free versions of these, just check the packaging.
DirectionsPreheat the oven to 160°C.
This lamb salad makes easy work of getting in all those important veges, including eggplant, beetroot and kale. One of my favourite elements of this dish is its citrus, garam masala and honey-spiked spiced yoghurt dressing. It takes the salad from delicious to downright stunning. Serve with a scattering of pomegranate seeds for a gorgeous burst of freshness.
DirectionsPreheat the oven to 180°C.
Moroccan spice mix: Mix together 4 teaspoons paprika, 1 teaspoon ground coriander, 1 teaspoon ground cinnamon, 2 teaspoons ground cumin and 4 teaspoons sumac. Makes ¼ cup but will keep well in an airtight container.
This pasta is brilliant for kids. Older kids could even have a go making it themselves. It also freezes very well, making it perfect to have ready to go for a rainy day. I also think it would be a great meal to make someone who needed a bit of comfort food in their lives – creamy pesto pasta always make me feel better.
This rich, fragrant curry sauce is great with prawns, but you could easily use chicken instead. It’s worth hunting out tamarind puree for this Sri Lankan curry. It adds the most delicious sour notes that taste amazing and balance the curry perfectly.
This curry is gluten free, dairy free, and if you use mild curry powder it’s great for kids! If you want to amp up the veggies, a side of steamed green beans would be perfect. You could even serve this on cauliflower rice if you feel like even more veggies!
Flaked salmon salad
Preheat oven to 200°C. Line an oven tray with baking paper.
1 stalk Lemongrass, 10cm of the white part of a thick stalk, crushed
4 slices Fresh ginger, cut 1cm thick
2 Garlic cloves, squashed
1 Kaffir lime leaf
3 Tbsp Japanese soy sauce
1 whole Chicken, free range or organic, wing tips cut off
2 Baby cos lettuce, leaves separated
¼ medium Celeriac, very thinly sliced, tossed in 2 Tbsp lemon juice (if celeriac isn't available, use celery heart, the bottom inside part of a bunch of celery, very thinly sliced)
1 Red onion, very thinly sliced
1 Carrot, peeled and grated
¼ cup Mayonnaise, store-bought
3 Tbsp Coconut milk
3 Tbsp Lime juice
2 Tbsp Chopped mint
2 Tbsp Chopped coriander
2 Tbsp Chopped basil
1 pinch Chilli flakes, a generous one
3 Limes, halved
1 tsp Paprika
1 tsp Ground cumin
1 Orange, zest and juice
2 cloves Garlic, crushed
3 Tbsp Olive oil
4 pieces Fish fillets, firm, white and boned, 150-170g each
2 Tbsp Parsley, finely chopped
To make ahead: Assemble recipe, cover and store in the refrigerator for up to 1 day. If storing for more than 1 day, refrigerate mixed greens separately and add them right before serving.