Following the inspiration from Logansfewd, this Cucumber Salad with Tuna and Potatoes is my version of the viral salad making it an ideal gluten-free lunch option! Within 7 minutes, you can prepare a nutritious meal rich in protein, carbohydrates, and healthy fats. Enjoy the combination of thinly sliced soft potatoes, crunchy cucumbers, salty tuna, and Everything Bagel seasoning, all blended with a creamy yogurt dressing to create a perfectly balanced and delicious meal. Let's get cooking! “sometimes you need to eat an entire cucumber” - @logansfewd This cucumber salad is a fantastic lunch or dinner option because it's light yet satisfying, giving you the right balance of nutrients. The tuna provides a solid source of protein, which helps maintain energy levels and supports muscle growth. The fluffy potatoes offer healthy carbs for sustained energy, while the olive oil and Greek yogurt add good fats that keep you full longer. Plus, it’s gluten-free, easy to make, and refreshing, making it an ideal choice for a busy day or for teenagers who need a nutritious, quick lunch between activities. Watch How to Make It Helpful Tips and Tricks Using the Mandolin If possible use the hand guard for safety. Adjust the thickness setting to your preference – thinner slices cook faster and absorb more flavor. Slice slowly and evenly for uniform pieces. Microwaving Potatoes Thinly slice potatoes using the mandolin, then rinse them to remove excess starch. Place them in a microwave-safe dish, cover with a lid, and microwave on high for 5 minutes or until tender. Allow them to cool for a few minutes before adding to the salad. Shaking Without Overmixing When combining the salad, gently shake the bowl or container with the lid on. Shake just enough to coat all the ingredients, avoiding overmixing to maintain the texture of the cucumbers and potatoes. If tossing, use light, sweeping motions to prevent mushy potatoes. Simple Variations for Your Cucumber Salad Swap the Tuna Use grilled chicken, smoked salmon, or chickpeas for a different protein boost. Change the Potatoes Try sweet potatoes or roasted pumpkin for a sweeter twist. Use cooked quinoa or brown rice for a grain-based option. Modify the Dressing Swap Greek yogurt for a light mayo or hummus for a creamier texture. Use balsamic vinaigrette or lemon-tahini dressing for a tangier flavor. Add Extras Toss in avocado, boiled eggs, or shredded carrots for extra nutrients and flavour. Other Salad Recipes Chickpea Quinoa Salad with a Creamy Hummus Dressing Peanut Pad Thai Salad with Chicken Chopped Salad with Pita Pockets The Classic Greek Salad ALL SALAD RECIPES Viral Cucumber Salad with Tuna and Potatoes Prep 7 minutes Cook 5 minutes Serves 1-2 INGREDIENTS   1 continental cucumber, thinly sliced 3 baby potatoes, thinly sliced 95g can of tuna ½ red onion 2 heaped tablespoons Greek yoghurt 2 tablespoons parsley or chives, finely chopped 3 tablespoons fresh lemon juice (½ lemon) 1 tablespoon extra-virgin olive oil 1 tablespoon Everything Bagel seasoning ½ teaspoon sea salt ½ teaspoon pepper INSTRUCTIONS 1.     Microwave Baby Potatoes : Thinly slice 3 baby potatoes with a mandolin or sharp knife, rinse under cold water, drain, place in a microwave-safe dish, cover with a microwave-safe lid, and microwave on high for 5 minutes or until tender. Allow to cool for a few minutes. 2.     Prepare the Vegetables : While the potatoes are cooking, thinly slice the cucumber and red onion, and place them in a large bowl or container. 3.     Make the Sauce : In the same bowl, add the Greek yogurt, lemon juice, olive oil, parsley and/or chives, Everything Bagel seasoning, sea salt, and pepper. Gently add the cooled potatoes on top. 4.     Combine : Cover the bowl or jar with a lid and shake until everything is mixed, or toss gently in the bowl until well combined. 5.     Serve : Remove the lid and enjoy right away, or store in the fridge for later. Grab a fork and dig in! Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare   Instagram    Pinterest    Facebook    TikTok   OR YouTube    Margaret Pahos @CreateCookShare

Herb Kafta is a delicious, versatile dish that can easily be tailored to suit different tastes and occasions. Whether you’re planning a quick family dinner or a stylish appetizer for guests, this gluten-free recipe has you covered. The kafta, seasoned with aromatic herbs and spices, pairs beautifully with a refreshing bean salad and a creamy yogurt dressing. It’s an affordable, simple, and delightful meal that’s perfect for lunch or dinner. What makes this recipe truly special is how effortlessly it adapts to individual preferences—serve it traditionally with a side salad, as a meze platter with pita bread, or wrapped up for a quick, satisfying meal. This dish will quickly become a family favorite with its inviting flavors and flexible serving options! Helpful Tips for Perfect Herb Kafta: Mixing the Meat : Avoid overmixing the meat mixture to ensure your kafta is tender and juicy. Gently combine the ingredients until just mixed. Overmixing can result in a dense texture. Enhance Tenderness : For a softer texture, consider adding a binder like breadcrumbs or almond meal. The breadcrumbs help retain moisture, while almond meal provides a grain-free alternative that adds subtle flavor and softness. Chilling the Mixture : Chill the shaped patties in the refrigerator for at least 15-20 minutes before cooking. This helps the patties hold their shape better while cooking and allows the flavors to meld. Cooking the Kafta : Cook the patties over medium heat, turning them to brown each side. Avoid cooking over high heat to prevent the outside from burning while the inside remains undercooked. Aim for a nice golden-brown crust. Serving Ideas : Experiment with different serving styles to keep things interesting. Serve with a side salad and yogurt dressing, wrap in a flatbread with salad toppings, or offer as part of a mezze platter with various dips and bread. Serving Suggestions As a Meal (above):  Plate the kafta with a side of bean salad and a dollop of yogurt dressing for a balanced, colorful main course. In a Wrap (above):  Spread a generous amount of yogurt dressing on flatbread, add the kafta, top with bean salad, and wrap it up for a quick, handheld meal. As a Platter (below):  Arrange the kafta patties on a serving platter, surrounded by a generous drizzle of yogurt dressing. Garnish with fresh herbs and serve alongside the bean salad Herb Kafta with a Bean Salad and Yoghurt Dressing Serves 4-6 Prep 30 minutes including chilling time Cook 25 minutes Herb Kafta Ingredients: 300g beef mince 300g lamb mince 2 large onions, grated 6 cloves fresh garlic, crushed 1 cup parsley, finely chopped ½ cup mint, finely chopped 1 teaspoon dried oregano 1 teaspoon ground cinnamon 1 teaspoon paprika ½ teaspoon ground cumin ¼ cup gluten-free breadcrumbs or almond meal (for a grain-free option) Sea salt and pepper, to taste 2-3 tablespoons Extra Virgin Olive Oil (for frying) Instructions: Prepare the Meat Mixture:  In a large bowl, combine beef mince, lamb mince, grated onions, garlic, parsley, mint, oregano, cinnamon, cumin, salt, and pepper. Mix gently until all ingredients are just combined. Fold in gluten-free breadcrumbs or almond meal. Shape the Patties:  Divide the mixture into 8-12 equal portions and shape each into thick, short sausage patties. Chill:  Place the patties on a plate or tray, cover, and refrigerate for 15-20 minutes. This helps the patties hold their shape while cooking. Cook the Kafta:  Heat olive oil in a large frying pan over medium heat. Add the patties and cook for 3-4 minutes on each side until evenly browned and cooked. Turn the patties every 2-3 minutes to ensure even cooking on all 4-sides. Grilling Option : Grilling the kafta on a charcoal or gas grill can add a smoky flavour that enhances the overall taste. Recipe for Bean Salad and Yoghurt Dressing Below 👇🏼 Bean Salad Ingredients: 400g can cannellini beans, rinsed and drained 2 tomatoes, diced 1 Lebanese cucumber, diced 1 small Spanish onion, thinly sliced 2 tablespoons Extra Virgin Olive Oil 2 tablespoons freshly squeezed lemon juice sea salt and pepper Optional:  Rocket leaves, sliced roasted red capsicum or sliced olives for extra flavour. Instructions: In a large bowl, combine the cannellini beans, diced tomatoes, cucumber, and sliced onion. Season well. Optionally add roasted red capsicum, olives, or baby rocket leaves. Drizzle with olive oil and lemon juice, then toss gently to coat all ingredients evenly. Yogurt Dressing Ingredients: ½ cup Greek yogurt 1 garlic clove, minced 2 tablespoons freshly squeezed lemon juice 2 tablespoons Extra Virgin Olive Oil 1 tablespoon lemon zest ½ teaspoon ground cumin Instructions: Combine Greek yogurt, minced garlic, lemon juice, lemon zest, olive oil, and cumin in a bowl. Mix well until smooth and creamy. Margaret Pahos @CreateCookShare

This Gluten-Free Christmas Ham with Hoisin, Orange and Ginger Glaze recipe is all about being fuss-free, and incredibly simple. With just a handful of ingredients, you wouldn't believe how much flavour it packs. To keep it gluten-free for my family, I used Chang's Hoisin Sauce, which brings a wonderful depth and sweetness to the ham. If you're not in Australia, no worries—you can use your favourite brand of hoisin sauce. The beauty of this recipe is its simplicity; the ready-made sauce saves time without compromising on taste. And let's face it, with everything else going on during the holidays, a few shortcuts in the kitchen are more than welcome. Harmony of Flavours To make it extra special, I've added freshly squeezed orange and lemon juice, a good drizzle of honey, some Dijon mustard, and freshly grated ginger. The result is a fresh, vibrant, and perfectly sweet glaze that makes this ham a standout dish for any festive lunch or dinner. Gluten-Free Christmas Ham with Hoisin, Orange and Ginger Glaze Serves:  8-10 Cooking Time:  1.5 hours Preparation Time:  15 minutes INGREDIENTS 4 kg ham on the bone ½ cup Chang’s Gluten-Free Hoisin Sauce ¼ cup freshly squeezed orange juice 3 tablespoons lemon juice 3 tablespoons honey 2 tablespoons Dijon mustard 2 teaspoons ground ginger or freshly grated ginger INSTRUCTIONS Preheat:  Preheat your oven to 165°C (fan-forced). Prepare the Glaze:  Combine all glaze ingredients (hoisin sauce, orange juice, lemon juice, honey, Dijon mustard, and ginger) in a saucepan. Bring the mixture to a boil, then reduce the heat and simmer for 3 minutes. Remove from heat and allow the glaze to cool while preparing the ham. Prepare the Ham:  Remove the skin from the ham, taking care not to damage the layer of fat underneath. Score the fat in thin, straight lines using a sharp knife to create a diamond pattern. First Glaze and Bake:  Brush the ham with one-third of the glaze. Place the ham in the preheated oven and bake for 30 minutes. Second Glaze and Bake:  After 30 minutes, remove the ham from the oven and brush with another third of the glaze and bake for 30 minutes. Final Glaze and Bake:  Repeat the glazing process and brush with the remaining glaze. Bake for a final 30 minutes (total cooking time is 1.5 hours). Rest and Serve:  Once cooked, let the ham rest for 15 minutes before carving and serving. Enjoy this delightful, hassle-free Christmas ham with your loved ones!

These tender, Gluten-Free Vegetable-Packed Meatballs with Potatoes have been a beloved family recipe for years, cherished for their versatility and delicious taste. Whether served with fluffy roasted potatoes and a fresh salad for a complete meal, baked as a meze with tzatziki, or smashed into a bread roll with tomato sauce, these meatballs are always a hit. The best part? They’re secretly packed with vegetables—50% to be exact—and you’d never know! This gluten-free recipe is perfect for anyone looking to enjoy a hearty, satisfying dish without gluten. The added bonus of a zesty, basil-tomato salad takes this meal to the next level. Let's get cooking! Why It’s Great for Meal Prep: This dish is not only delicious, gluten-free, and easy to make, it's also a fantastic option for meal prep. Everything bakes together on one tray, making it incredibly convenient. You can prepare enough for lunch for up to four days, ensuring you have a healthy, homemade meal ready to go for work or school. Simply heat the meatballs and potatoes in the microwave, then add the salad ingredients afterward for a fresh, vibrant touch. To make these meatballs there are some simple steps: Step 1. Firstly add all the ingredients into a bowl and combine well. Step 2. Secondly, you want to make sure you grate or chop up in the food processor all the vegetables. You want them finely cut so they become one with the mince and this is what makes the meatball nice and fluffy. Step 3. Thirdly, roll them into meatballs with a 6cm diameter. This is the perfect size to keep the meatball moist whilst baking. Smaller meatballs may cook faster but they also run the risk of being drier. Step 4 . Once you have the meatballs ready on the tray, clean and cut the potatoes as these are baked at the same time. The potatoes are cut into wedges (cut thin enough so they can cook at the same time) and place them in a bowl where to season with salt, pepper, garlic powder and extra virgin olive oil and then spread amongst the meatballs. You can add them all to one big tray or separate them into two smaller trays. There will be approximately 10-12 meatballs. Step 5: Once this is done, bake in a preheated 190°C fan forced oven for about 50 minutes. I do suggest that halfway through baking you turn the tray around in the oven to make sure all meatballs and potatoes are evenly browned. I find certain sections of the oven tend to brown quicker so rotating the tray evens out the browning. Step 6: Once cooked, I highly recommend serving the potatoes hot with a squeeze of fresh lemon juice for added zest and freshness. For an extra layer of flavor and texture, try garnishing with crumbled feta, diced tomatoes, and basil. These additions are optional but truly elevate the dish, making it even more satisfying and complete. More Recipes to Enjoy! One-Pan Sausage and Vegetable Bake with Herb Gravy Honey Mustard Salmon and Vegetable Tray Bake Sweet and Sour Chicken Tray Bake ONE TRAY AND ONE POT RECIPES Watch How to Make It Gluten-Free Vegetable-Packed Meatballs with Potatoes Makes 10-12 large meatballs Serves 6-8 Prep Time: 20 minutes Cook Time: 50 minutes INGREDIENTS Meatballs: 800g beef mince 2 brown or white onions, grated 2 zucchini, grated 1 large carrot, grated ½ cup parsley, finely chopped ½ cup basil, finely chopped ¼ cup gluten-free breadcrumbs 1 egg 1 tablespoon extra-virgin olive oil 2 teaspoons dried oregano 1 teaspoon paprika 1½ teaspoons salt ½ teaspoon pepper Potatoes: 4-5 medium potatoes, cut into 6 wedges each 3-4 tablespoons extra virgin olive oil 2 teaspoons salt 1 teaspoon garlic powder ½ teaspoon pepper Optional Salad: 250g mini tomatoes, sliced in half 150g feta, crumbled (dairy-free optional) Handful of fresh basil leaves INSTRUCTIONS Prepare the Meatballs:  In a large bowl, combine all the meatball ingredients. Mix thoroughly until everything is evenly distributed. Shape the mixture into meatballs about 6cm in diameter and place them on a baking tray lined with baking paper. Preheat the Oven:  Begin preheating your oven to 190°C fan-forced. Prepare the Potatoes:  Clean and cut the potatoes into wedges. In a separate bowl, toss them with olive oil, salt, garlic powder, and pepper until well-coated. Arrange the potatoes in between the meatballs on the tray, drizzling any leftover oil over the potatoes. Bake:  Place the tray in the preheated oven and bake for 50 minutes, or until the potatoes are tender and golden. Halfway through baking, rotate the tray to ensure even browning. Prepare the Salad:  While the meatballs and potatoes bake, prepare the salad by combining sliced mini tomatoes, crumbled feta, and fresh basil leaves. Finish and Serve:  Once cooked, remove the tray from the oven, squeeze a whole lemon over it all and let it cool for 3-4 minutes. Garnish the meatballs and potatoes with the crumbled feta, diced tomatoes, and basil leaves before serving. Serve immediately for best results. Optional to serve with my Greek Tzatziki Have you tried this recipe? Please leave me a rating and comment below, or share it with me at @CreateCookShare on   Instagram    Pinterest    Facebook    TikTok   or YouTube     Margaret Pahos @CreateCookShare

There’s something magical about gathering around a vibrant, colorful platter filled with fresh, flavorful bites. Whether it’s for a casual get-together or a quiet night at home, this Mediterranean-inspired platter is a feast for both the eyes and the taste buds. It's a delicious mix of textures and flavors that can be enjoyed by everyone, with an irresistible centerpiece: Herb and Cashew Coated Potato Wedges. Perfectly seasoned and oven-baked to golden perfection, these wedges pair beautifully with the array of dips, cheeses, fruits, and nuts on this platter. Creating a platter like this is not just about the food—it's about the experience. It's the joy of picking and choosing, of sharing and tasting. The diversity of this spread allows everyone to find something they love, making it ideal for any occasion. Plus, the cashew-infused potato wedges add a unique twist to your typical platter, combining the heartiness of potatoes with the richness of cashews. It's a recipe that’s as fun to make as it is to eat, and it's sure to impress your guests or your family. For the Potatoes: Ingredients: 1 kg potatoes 3 tablespoons extra virgin olive oil (EVOO) 1 tablespoon crushed cashews (lightly toasted for extra flavor) 1 tablespoon dried oregano 2 teaspoons garlic powder Sea salt, to taste Freshly ground pepper, to taste Instructions: Preheat your oven to 200°C (fan-forced). Wash and cut the potatoes into wedges, leaving the skin on for added texture and flavor. In a large mixing bowl, combine the potato wedges with extra virgin olive oil, lightly toasted crushed cashews, dried oregano, garlic powder, sea salt, and freshly ground pepper. Toss until the potatoes are evenly coated. Spread the potato wedges on a baking sheet lined with parchment paper, ensuring they are in a single layer for even cooking. Bake in the preheated oven for 35-40 minutes, or until the wedges are golden brown and crispy on the outside, and tender on the inside. Halfway through baking, give the potatoes a gentle toss to ensure even browning. Once done, remove from the oven and let them cool slightly before serving. Assembling the Mediterranean Platter: While your potatoes are baking, prepare the remaining ingredients: Hummus Dip:  Spread hummus in a small bowl and top with a drizzle of EVOO, a sprinkle of sesame seeds, and a pinch of dried oregano. Variety of Olives:  Use a mix of green, black, and Kalamata olives for variety in flavor and color. Baby Gherkins:  These crunchy little pickles add a delightful tang. Baby Carrots:  Fresh, crisp baby carrots bring a touch of sweetness. Snow Peas / Snap Peas / Green Beans:  Blanch these for a vibrant green addition to your platter. Block of Cheese:  Kefalotyri is a great choice, but feel free to use your favorite cheese or a dairy-free alternative. Mini Tomatoes:  Cherry or grape tomatoes work well for a burst of color and juiciness. Radishes:  Slice them thin for a peppery crunch. Wedges of Oranges:  Blood oranges add a beautiful color contrast and a hint of sweetness. Grapes:  Fresh grapes are a must-have for their natural sweetness. Walnuts, Almonds, or Pistachios:  These nuts add a delightful crunch and healthy fats. Two Types of Crisps:  Choose your favorite varieties to add a satisfying crunch. Two Types of Cheese:  Offer a variety of cheeses to cater to different tastes; you can include dairy-free options for those with dietary restrictions.

Looking for a quick, flavourful weeknight meal that's also great for meal prep? This Greek Chicken and Vegetables Tray Bake is your answer! Packed with vibrant Mediterranean flavours, this easy one-tray bake brings the taste of Greece straight to your kitchen. With tender chicken, crisp veggies, and a zesty lemon-garlic dressing, it’s a dish that’s gluten-free, simple to prepare and irresistibly delicious. Whether you're cooking for the family, hosting a casual dinner, or prepping meals for the week, this recipe delivers a satisfying meal with minimal cleanup. Perfect for busy evenings, this dish will quickly become a staple in your weekly rotation. Transport yourself to the sun-soaked streets of Greece with this Greek Chicken and Vegetables Tray Bake. Each bite captures the essence of Mediterranean cuisine, with tender chicken and vibrant vegetables seasoned to perfection. The aromatic blend of garlic, oregano, dill, and paprika, combined with the zesty freshness of lemon juice and extra virgin olive oil, will whisk you away to those blissful summer nights along the ‘paralea’ – the beachside promenade. Just imagine the sea breeze, the laughter of friends, and perhaps a shot of ouzo to complete the scene. This dish is a perfect way to bring a taste of Greece to your table. Watch How to Make It Greek Chicken and Vegetables Tray Bake Serves:  4-5 Prep Time:  15 minutes Cook Time:  45 minutes INGREDIENTS Souvlaki: 800g chicken thigh fillets, diced 2 large potatoes, diced (2x2cm) 1 red capsicum, diced 1 yellow capsicum, diced 2 zucchini, diced 1 cup pitted kalamata olives Seasoning: ¼ cup fresh dill, finely chopped 1 tablespoon dried Greek oregano 1 teaspoon sweet paprika 2 teaspoons sea salt 1 teaspoon white pepper Dressing: ¼ cup extra virgin olive oil ¼ cup freshly squeezed lemon juice 4 cloves of garlic, minced or chopped Serve with: RICE Pita Bread or Wraps, gluten-free INSTRUCTIONS Preheat the oven: Preheat your oven to 200°C (fan-forced), 220°C (conventional), or 425°F, and line a large baking tray with baking paper. Prepare the chicken and vegetables: Arrange all the souvlaki ingredients on the tray. Season with oregano, paprika, dill, sea salt, and pepper. Prepare the dressing: In a bowl, whisk together the EVOO, lemon juice, and garlic. Pour this mixture over the tray, then toss everything to coat evenly. Spread the ingredients out in a single layer on the tray. Bake: Bake for 45 minutes, until the chicken is cooked through and the vegetables are tender. Serve: Serve hot! It is suggested to garnish with a crumbled feta (or dairy-free alternative), an extra squeeze of lemon juice, and a drizzle of EVOO. For a heartier meal, pair with steamed rice or pita bread. Margaret Pahos @CreateCookShare

Introducing a simple weeknight recipe that combines the lively and fresh tastes of the Mediterranean into a single impressive dish: Baked Salmon with Bruschetta Salad. This dish showcases a perfectly baked salmon, expertly seasoned with fragrant herbs and tangy lemon, providing a flavourful base for a colorful bruschetta salad. Not only is this meal a delight for the senses, but it also provides a fast and simple choice for either a regular weeknight dinner or a special event. The salmon is perfectly baked in just half an hour, and the bruschetta salad is easily put together, resulting in a recipe that is both easy and remarkable. Pair it with some steamed rice on the side for a wholesome and fulfilling meal. Let's get cooking! Watch How to Make It Baked Salmon with Bruschetta Salad Serves: 4 Prep Time 15 minutes Cooking Time 30 minutes INGREDIENTS Salmon: 1.4kg side of salmon, washed and pat-dried 2 tablespoons extra virgin olive oil 2 tablespoons lemon juice 1 teaspoon dried oregano 1 teaspoon dried dill 1 teaspoon sea salt 1/2 teaspoon black pepper Bruschetta Salad: 250g cherry or grape tomatoes, diced 1 clove garlic, minced 1 small red onion, diced 20 kalamata olives, sliced 2 tablespoons extra virgin olive oil Juice of 1 lemon A handful of fresh basil and parsley leaves INSTRUCTIONS Prepare the Salmon:  Preheat your oven to 210°C (410°F). Line a baking tray with baking paper and place the salmon side onto the tray. Season with sea salt, black pepper, dried oregano, and dried dill. Drizzle with extra virgin olive oil and lemon juice. Bake in the preheated oven for 30 minutes, or until the salmon is cooked through. Allow the salmon to cool for 5 minutes before topping with the bruschetta salad. Make the Bruschetta Salad:  In a bowl, combine diced cherry or grape tomatoes, minced garlic, diced red onion, and sliced kalamata olives. Add extra virgin olive oil and lemon juice. Toss gently to mix, then add fresh basil and parsley leaves. Serve:  Spoon the bruschetta salad over the cooked salmon. Drizzle with a bit more extra virgin olive oil if desired. Serve immediately, optionally with a side of my RICE Have you tried this recipe? Please leave me a rating and comment below, or share it with me at @CreateCookShare on   Instagram    Pinterest    Facebook    TikTok   or YouTube   Margaret Pahos @CreateCookShare

You'll love this simple pasta dish featuring blistered tomatoes, garlic, kalamata olives, and feta cheese for a quick, flavourful, and nutritious dinner that will be a hit with everyone. This light and uncomplicated pasta dish, with blistered cherry tomatoes, creamy feta, and kalamata olives, offers a delicious and effortless dinner option. The tomatoes are roasted until perfectly sweet, and the gluten-free pasta provides a smooth texture, resulting in a mouth-watering combination! The main ingredient in the meal is the Blistered Tomatoes, a simple yet effective process that yields a gourmet outcome. Just drizzle olive oil and balsamic vinegar over the tomatoes, season, and bake for 20 minutes, and they're good to go. This uncomplicated side dish complements almost any meal, especially when served alongside gluten-free spaghetti. Gluten-Free Pasta with Blistered Tomatoes Olives and Feta Serves 4 Prep Time: 10 minutes Cooking Time 30 minutes INGREDIENTS Spaghetti: 400g-500g gluten-free Spaghetti 200g Greek feta, crumbled 3 tablespoons extra virgin olive oil 3 garlic cloves, minced 1 cup pitted kalamata olives 1 teaspoon dried Greek oregano ½ teaspoon ground paprika ¼  cup reserved cooking water (from pasta) 2 tablespoons tomato paste fresh basil leaves Blistered Tomatoes: 500g cherry tomatoes 1-2 tablespoons extra virgin olive oil 1-2 tablespoons balsamic vinegar sea salt/ground pepper INSTRUCTIONS Blister the Tomatoes:  Preheat your oven to 200°C (fan-forced) / 220°C (conventional) / 425°F. Place the cherry tomatoes on a baking tray lined with parchment paper. Drizzle with extra virgin olive oil and balsamic vinegar, and season with sea salt and pepper. Bake for 20 minutes, or until the tomatoes are blistered. Remove from the oven and set aside. Cook the Spaghetti:  While the tomatoes are baking, cook the gluten-free spaghetti according to the package instructions. Once cooked, drain the pasta, reserving 1/4 cup of the cooking water. Prepare the Sauce:  In the same pot, heat the extra virgin olive oil over medium heat. Add the minced garlic, kalamata olives, oregano, and paprika, sautéing for 2-3 minutes until fragrant. Add the cooked spaghetti to the pot and toss to combine (Note: rub the oregano between the fingers to release its fragrance). Mix in Tomato Paste and Feta:  Dissolve the tomato paste in the reserved pasta cooking water and pour it over the spaghetti. Stir to evenly coat the pasta. Season with freshly ground black pepper, then sprinkle in the crumbled feta. Toss the pasta again to combine all the ingredients. Serve:  Evenly divide the spaghetti among plates, garnish with fresh basil leaves, and drizzle with extra virgin olive oil. Top each plate with 5-6 blistered tomatoes and serve immediately. Have you tried this recipe? Please leave me a rating and comment below, or share it with me at @CreateCookShare on   Instagram    Pinterest    Facebook    TikTok   or YouTube    Margaret Pahos @CreateCookShare

This Gluten Free Zucchini Cannelloni Bake is a comforting dish that is both nutritious and suitable for those following a gluten-free and low-carb diet! It features zucchini slices filled with a tasty mixture of beef, ricotta and parmesan cheese, then baked in a savory pasta sauce, garnished with freshly grated parmesan cheese and fragrant basil leaves. Let's start cooking! Helpful Tips to Begin Zucchini Start with slicing the zucchini with a mandolin. It is preferred that you buy large, thick zucchini and slice them thin as this allows you to roll them up easily. The thicker slices will unfortunately snap and break. Filling It is really important that you break up the mince using a wooden spoon whilst cooking. Once the mince is cooked allow it to cool and then combine the ricotta. Rolling Add a tablespoon of mixture to the end of the zucchini slice, roll it up and place it into the baking dish. Do not add too much mixture as it will overflow. Zucchini Cannelloni Bake Serves 4-6 Prep Time: 20 minutes Cook Time: 45 minutes INGREDIENTS Filling: 500g beef mince 2 tablespoons extra virgin olive oil 4 garlic cloves, minced 1 large onion, finely diced 1 tablespoon chia seeds 600g homemade or jar of favourite pasta sauce 300g fresh ricotta 100g parmesan cheese sea salt, a generous amount pepper, a generous amount Zucchini: 4-5 large zucchini, sliced using a mandolin freshly grated parmesan cheese handful of fresh basil leaves INSTRUCTIONS Preheat the Oven:  Preheat your oven to 200°C (fan-forced) / 220°C (conventional) / 425°F. Cook the Mince:  In a large saucepan, heat the olive oil over medium heat. Add the beef mince and, using a wooden spoon, break it down as it cooks. Cook until lightly browned. Add Aromatics:  Add the diced onion and minced garlic to the pan. Continue cooking until most of the liquid has evaporated, then stir in the chia seeds, sea salt, pepper, and half of the pasta sauce. Remove from heat and let it cool slightly. Prepare the Filling:  Once the mince mixture has cooled, stir in the ricotta and parmesan cheese until well combined. This will be the filling for your zucchini cannelloni. Assemble the Cannelloni:  Pour the remaining pasta sauce into the base of a baking dish. Take a slice of zucchini, place a tablespoon of the filling at one end, and roll it up. Place the rolled zucchini into the baking dish. Repeat with the remaining zucchini slices and filling. Bake:  Place the dish in the preheated oven and bake for 30 minutes. Garnish and Serve:  Once cooked, remove from the oven and sprinkle with freshly grated parmesan cheese and basil leaves. For an extra cheesy topping, you can add mozzarella cheese 10 minutes before the end of the baking time. Serve immediately. Have you tried this recipe? Please leave me a rating and comment below, or share it with me at @CreateCookShare on   Instagram    Pinterest    Facebook    TikTok   or YouTube     Margaret Pahos @CreateCookShare

Prepare to enjoy this delicious Spinach and Feta Stuffed Chicken Breast as your next weeknight dinner. The creamy combination of spinach, feta, cream cheese and onion adds a burst of flavour to the tender chicken breast, keeping the chicken moist, tender, succulent, and full of taste. This Spinach and Feta Stuffed Chicken Breast is a must-try for all chicken lovers. Let's start cooking! Helpful Tips Avoid Overcutting:  Be careful not to cut all the way through the chicken breast when creating the pocket. If you do, simply seal the other side with an additional toothpick. Removing Chicken Tenders:  If your chicken breasts have attached tenders, you can leave them or remove them and save them for my AIRFRYER PARMESAN CHICKEN TENDERS Using Chicken Thighs:  While chicken thighs can be used, they are trickier to seal. Let it Rest:  After baking, let the chicken rest for a few minutes before slicing. This allows the juices to redistribute, making the chicken even more tender Serve it with Rice or a Greek Salad For a well-rounded and satisfying meal, consider pairing this Spinach and Feta Stuffed Chicken Breast with a side of fluffy RICE or a refreshing GREEK SALAD . The rice will soak up the delicious juices from the chicken, adding an extra layer of flavor, while the crisp and tangy Greek salad offers a fresh contrast to the creamy, cheesy filling. Leftovers This dish also makes for fantastic leftovers. Simply reheat it in the microwave, and you'll have a delicious and quick meal ready in no time, with all the flavors still perfectly intact. Spinach and Feta Stuffed Chicken Breast Serves 4 Prep 10 minutes Cooking 35 minutes INGREDIENTS Chicken: 4 medium size chicken breast fillets 2 teaspoons dried Greek oregano 1 teaspoon garlic powder 1 teaspoon onion powder sea salt and pepper, a generous amount extra virgin olive oil for frying Stuffing: 60g baby spinach, finely chopped 1 red onion, finely chopped 100g feta crumbled 150g cream cheese 1/2 cup parsley, finely chopped Juice of 1 lemon INSTRUCTIONS Preheat the Oven:  Preheat your oven to 180°C (fan-forced) / 200°C (conventional) / 400°F. Season the Chicken:  In a small bowl, mix together the salt, pepper, garlic powder, onion powder, and dried oregano. Using a sharp knife, cut a pocket into the side of each chicken breast. Season both the inside and outside of the chicken breasts with the seasoning mix. Prepare the Stuffing:  In a medium bowl, combine the finely chopped spinach, red onion, crumbled feta, cream cheese, and parsley. Mix until well combined. Stuff the Chicken:  Open each seasoned chicken breast and spoon the spinach and feta mixture into the pocket. Fold the chicken breast over to enclose the filling and secure the edges with toothpicks. Sear the Chicken:  Heat a drizzle of extra virgin olive oil in an oven-safe frying pan over medium heat. Add the stuffed chicken breasts and cook for about 4 minutes on each side, or until golden brown. Bake the Chicken:  Transfer the pan to the preheated oven and bake for about 20 minutes, or until the chicken is fully cooked (larger pieces may require more time, but be careful not to overcook to avoid drying out). Cover the chicken with a piece of baking paper during baking to keep it moist. Prepare the Sides:  While the chicken is baking, optional to prepare a GREEK SALAD or cook  RICE   to serve alongside the chicken. Finish and Serve:  Once the chicken is cooked through, remove it from the oven and squeeze the juice of 1 lemon over the top. Drizzle with a bit more extra virgin olive oil and garnish with fresh parsley leaves. Allow to sit for 2-3 minutes and then serve with your prepared side dish. Enjoy! Have you tried this recipe? Please leave me a rating and comment below, or share it with me at @CreateCookShare on   Instagram    Pinterest    Facebook    TikTok   or YouTube    Margaret Pahos @CreateCookShare