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Cold roasted-tomato soup with fresh tomato

15 to 20 minutes

Wasabi and maple syrup steamed butternut

15 minutes

Crystallised ginger with salted pistachios

50 minutes

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Tempura cauliflower discs with soy sauce dip

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Tofu and coconut stirfry

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Curried butternut soup with crisp coconut shavings

30 minutes

Green pawpaw and avo salad with a tamarind and lime dressing

22 of 22

Green pawpaw and avo salad with a tamarind and lime dressing

Name: Cold roasted-tomato soup with fresh tomato
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Starters & Light meals
Ingredients: cans organic chopped tomato 2 x 400g,cloves garlic 2,organic olive oil 3T,sea salt and freshly ground black pepper ,organic vegetable stock 2cups,For the marinated fresh tomato topping, mix together ,organic baby tomatoes, halved 100g,organic balsamic vinegar 1T,sea salt and freshly ground black pepper, to taste ,organic parsley, chopped, for garnishing(optional)

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Ingredients

1 pawpaw, halved
1 cucumber
1 x 120 g punnet king oyster mushrooms, sliced
Baby leaves, for serving
Juice of 2 limes
1 chilli sliced
½ cup soya sauce
2 T tamarind paste
½ cup rice-wine vinegar
1 T palm sugar
½ cup olive oil
2 ripe avocados, sliced
150 g mangetout, thinly sliced lengthways

Method

Using a grater or vegetable peeler, cut long, thin slivers of the pawpaw and cucumber and arrange in a large serving bowl.
Toss with the sliced mushrooms and baby leaves.
Whisk together the lime juice, chilli, soya sauce, tamarind paste, rice-wine vinegar, palm sugar and olive oil.
Drizzle the dressing over the salad and top with the avocado and mangetout slices before serving.

This is a test recipe

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Tempura cauliflower discs with soy sauce dip

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Green pawpaw and avo salad with a tamarind and lime dressing

Green pawpaw and avo salad with a tamarind and lime dressing

Ingredients

Method