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Monday, 8 October 2012

Raw Zucchini Pesto Pasta served with a Chicken Roast Pumpkin Quinoa Salad......

Serves: 4- 6

   6 small to medium zucchini
   1/2 cup pine nuts, toasted
   1/4 cup pine nuts
   1 3/4 cups fresh basil leaves
   2 small garlic cloves, halved
   3/4 cup cashews
   5 tbs olive oil
  1. Using a mandoline or a vegetable peeler, cut the zucchinis into long, narrow ribbons. Fill a large bowl with luke warm salted water and placed ribbons to rest for 30 mins.
  2. Meanwhile, blend all ingredients, except for the zucchini, in a food processor until smooth.
  3. Drain zucchini ribbons and pat dry.  Scoop zucchini pasta into bowls and top with pesto sauce, toss and add toasted pine nuts.
    Parmeasan cheese can be added for those who like/ want dairy.

Chicken Roast Pumpkin Quinoa Salad

   1 cup uncooked quinoa
   2 tablespoons extra virgin olive oil
   Juice from 2 limes
   2 1/2 cups water
   1/2 medium sized pumpkin, deseed skinned cut into chunks and roasted
   1 large chicken breast, trimmed cut into cubes and cooked
   medium handful of english spinach, ripped up
   1/2 medium red capsicum, trimmed and sliced
   medium handful snowpeas trimmed, snapped in half
Chilli Lime Dressing
   Juice from 1/2 lime
   1/2 long red chilli deseeded, diced
   1tbsp sweet chilli sauce
   1 tsp extra virgin olive oil
   small handful mint leaves diced
  1. First, rinse your quinoa in a sieve. Heat slightly salted water in a large saucepan over medium-high heat, add quinoa slowly. Cook, whilst stirring until all of the water has been absorbed. Just before all the water has evaporated add 1/2 the lime juice.
    The quinoa should turn out fluffy and tender.
  2.  Allow the quinoa to cool and toss through the remaining lime juice. Place a small amount in the bottom of the serving platter, and build your salad, adding quinoa as you like.
    Finish with a drizzle of the chilli lime dressing and a sprig of mint, enjoy.

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