Starters & Light meals Archives

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Cheese fondue

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Avocado with crispy bacon dressing

10 minutes

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Spinach quinoa with chickpeas, seeds and feta

25 minutes

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10 minutes

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20 minutes

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40 minutes

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10 minutes

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5 minutes

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10 minutes

Avocado, feta and asparagus with pasta

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

350 g asparagus tips
2 ripe avocados
4 T chives, chopped
¼ cup extra virgin olive oil
1 garlic clove, crushed
1 lemon, juiced
Sea salt and freshly ground black pepper, to taste
500 g Woolworths fresh tagliatelle pasta, cooked al dente
100 g feta

Method

Blanch the asparagus in boiling salted water for 30 seconds, then plunge into iced water to stop the cooking process. Drain and place in a mixing bowl.

Halve and stone the avocados. Scoop out the flesh and add to the mixing bowl along with the chives, olive oil, garlic and lemon juice. Season to taste.

Toss through the cooked pasta while it’s still hot and crumble over the feta.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Fresh corn soup with sausage, samp and beans

Arancini with easy tomato sauce

Cheese fondue

Avocado with crispy bacon dressing

Spinach quinoa with chickpeas, seeds and feta

Pizza toast

Potato aloo sarmies

Roast sweet potatoes

Butter bean toasties

Avocado smash

Blueberry French toast

Avocado, feta and asparagus with pasta

Avocado, feta and asparagus with pasta

Ingredients

Method