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longgullygrove

Carrot, chickpea, cumin seed and feta fritters

Carrot, chickpea, cumin seed and feta fritters 2560 2416 Long Gully Grove

2 x 440g can chickpeas, drained and rinsed 4 carrots, peeled and grated 1 cup chopped coriander leaves 1 cup chopped parsley leaves 1 teaspoon dried chilli flakes – or…

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Easy Vegetarian Skillet Lasagna

Easy Vegetarian Skillet Lasagna 1920 2560 Long Gully Grove

1 teaspoon extra virgin olive oil 1 x jar of good quality tomato sauce (approx. 400g) – I used vine ripened tomato with chilli 1 x cup of tomato passata…

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Turmeric Quinoa with Roast Cauliflower and Dates

Turmeric Quinoa with Roast Cauliflower and Dates 2560 1920 Long Gully Grove

½ medium size cauliflower – cut into small florets 1 tsp cumin seeds 2-3 tblsps extra virgin olive oil Salt and freshly ground pepper 1 cup white quinoa 1 ¼…

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Roast Parsnips with Honey, Ginger & Thyme

Roast Parsnips with Honey, Ginger & Thyme 1440 1440 Long Gully Grove

4 parsnips 1-2 tablespoons olive oil Salt and pepper to taste 2 tablespoons honey 1 teaspoon grated ginger 4 stems fresh thyme, leaves removed ¼ cup pistachios, roughly chopped Fresh…

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Charred Broccolini and Sweet Pea Salad

Charred Broccolini and Sweet Pea Salad 1920 2560 Long Gully Grove

This salad is best served at room temperature when the broccolini and peas are cooked and cooled. 8 stems broccolini stems, left whole 1-2 tablespoons olive oil 1 cup frozen…

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Raw Beet & Carrot Salad with Tahini Orange Dressing

Raw Beet & Carrot Salad with Tahini Orange Dressing 1920 2560 Long Gully Grove

3 x medium – large raw beetroot, grated 3 x carrots, grated 1 x orange, peeled and diced into pieces 1 x bunch of chopped parsley ½ cup walnuts, roughly…

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Bejewelled Beetroot Couscous with Greens

Bejewelled Beetroot Couscous with Greens 1920 2560 Long Gully Grove

2 cups Israeli or giant couscous 2 tablespoons extra virgin olive oil 1 tablespoon Ras el Hanout spice mix 2 ½ cups vegetable stock ¼ cup salt and ground black…

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Brussels Sprouts & Parmesan Salad with Lemon Dressing

Brussels Sprouts & Parmesan Salad with Lemon Dressing 1920 2560 Long Gully Grove

The combination of raw and roast sprouts gives this salad both depth and freshness. 700g small brussels sprouts, trimmed, 500g left whole and the rest thinly shaved by hand or…

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Green Beans & Tahini with Za’atar Pita Breads

Green Beans & Tahini with Za’atar Pita Breads 1920 2560 Long Gully Grove

1 round white or brown pitta (100g), pocket opened up, roughly torn into 2-3cm pieces 1 tablespoon za’atar 75ml extra virgin olive oil 3 x 400g tins of cannellini beans, drained 30g parsley,…

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Zucchini & Feta Balls in Coconut Turmeric Sauce

Zucchini & Feta Balls in Coconut Turmeric Sauce 1920 2560 Long Gully Grove

Zucchini Balls 2 medium size zucchini 70g crumbled feta 1 teaspoon dried chilli flakes 2 spring onions, finely sliced ½ teaspoon grated fresh ginger 2 tablespoons chopped fresh coriander (leaves…

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