THE GOOD CARBS KITCHEN

ROASTED TOMATO, QUINOA AND CRISPY CHICKPEA SALAD WITH CREAMY CASHEW DRESSING

0:50 Prep • 6 Serves • Main • Every day

INGREDIENTS

500g cherry tomatoes, halved

5 tablespoons olive oil

1 tablespoon roughly chopped fresh thyme

freshly ground black pepper

fine sea salt

2 x 400g cans chickpeas in spring water, drained and rinsed

2 cups quinoa, rinsed and drained

70g lightly toasted, roughly chopped almonds

zest and juice of 1 lemon

½ cup roughly chopped fresh flat-leaf parsley

½ cup roughly torn fresh basil

Creamy cashew dressing

70g cashew nuts

1 clove garlic, chopped

1 teaspoon nutritional (savoury) yeast (optional)

juice of ½ lemon

METHOD

Preheat oven to 180°C. On an oven tray lined with baking paper, place cherry tomatoes cut side up. Drizzle 1 tablespoon of the olive oil over tomatoes, scatter with thyme and season with black pepper and salt. Roast for 25-30 minutes, or until tender and semi-dried. Remove and set aside, leaving oven on.

While tomatoes cook, in a bowl place cashews and cover with boiling water. Set aside for 20-30 minutes.

Meanwhile, spread chickpeas on a baking tray lined with baking paper. Season with salt and pepper and drizzle with 2 tablespoons of olive oil. Roast for 10-15 minutes, turning every 5 minutes, or until chickpeas are crispy and golden brown.

Cook quinoa according to packet directions. Set aside to cool.

Drain soaking cashews and place in a blender along with other dressing ingredients, plus ½ cup cold water. Blend on high until smooth. Season with salt.

In a large bowl, gently combine cooled quinoa, roasted tomatoes, crispy chickpeas, almonds, lemon zest, parsley and basil, and season with salt. Squeeze over lemon juice and drizzle over remaining 2 tablespoons of olive oil.

Divide salad among 6 plates and drizzle over cashew dressing.

NUTRITION

Per serve: 2440kJ/583 calories; 21g protein; 29g fat (includes 4g saturated fat; saturated : unsaturated fat ratio 0.16); 36g available carbohydrate (includes 7g sugars and 29g starch); 14g fibre; 440mg sodium

RECIPE AND IMAGE

Courtesy of Australian Healthy Food Guide magazine.

For more healthy recipe inspiration and expert advice, visit healthyfoodguide.com.au

WATERMELON AND MINT FRAPPE

0:10 Prep • 6 Serves • Drink • Special occasion

INGREDIENTS

6 cups watermelon, seeded, peeled and chopped

4 cups crushed ice

¼ cup fresh mint

2 tablespoons fresh lime juice

METHOD

Blend half the watermelon, ice, mint and lime juice until smooth. Repeat process with remaining ingredients.

Pour frappé into 6 cocktail glasses and serve immediately.

NUTRITION

Per serve: 170kJ/41 calories; 1g protein; 0g fat (includes 0g saturated fat; saturated : unsaturated fat ratio 0); 9g available carbohydrate (includes 9g sugars and 0g starch); 1g fibre; 10mg sodium

RECIPE AND IMAGE

Courtesy of Australian Healthy Food Guide magazine.

For more healthy recipe inspiration and expert advice, visit healthyfoodguide.com.au