Roasted Cauliflower and Chickpea Salad with Halloumi, is the salad you need at your next family gathering. It's a flavour-packed and nutritious dish, that brings together the earthy goodness of roasted cauliflower, protein-packed chickpeas, and the savoury richness of halloumi cheese, all coated in a creamy Dijon-lemon vinegarette. Let's Begin! Why make this salad? To begin, fresh cauliflower florets and chickpeas are tossed in olive oil, herbs, and spices and roasted until they achieve a golden-brown colour and a slightly crispy texture. However, the star of this dish, halloumi cheese, is then sliced, diced, and pan-fried until it develops a golden-brown crust while maintaining a deliciously gooey interior. The finishing touch, the salad is tossed with a zesty dressing that brings all the components together. A simple vinaigrette made with olive oil, lemon juice, Dijon mustard, and honey, that balances the richness of the halloumi and enhances the overall palate of the salad. Watch How to Make It It's perfect for Meal Prep too! Yes, Roasted Cauliflower and Chickpea Salad with Halloumi can be a great option for meal prep. It's a versatile dish that holds up well when prepared in advance, and it can be enjoyed cold or at room temperature. Simply prepare the dressing separately and store it in a small container. Add the dressing to the salad just before eating to avoid the salad becoming soggy. PLUS! Store the roasted cauliflower, chickpeas, halloumi, and salad greens in separate airtight containers to keep them fresh. This allows you to assemble the salad easily and control portion sizes. Other Recipes you will Love Harissa Whole Baked Cauliflower Kung Pao Cauliflower Bake Roasted Cauliflower with Sweet Thai Sauce Cauliflower Tabouli All SALAD and SIDE Dishes Roasted Cauliflower and Chickpea Salad with Halloumi Serves 8 as a side salad Prep Time: 15 minutes Cooking Time: 30 minutes INGREDIENTS Halloumi and Salad: 400g halloumi, cut into diced pieces 1 large coz lettuce, cut into chunks 1 small cauliflower, broken into florets 400g canned chickpeas, rinsed and drained 1 red onion, sliced ½ cup parsley leaves ½ cup dill, chopped ½ cup pecans, chopped (or walnuts) 2 tablespoons extra virgin olive oil 1 tablespoon ground oregano 1 teaspoon garlic powder Sea salt and cracked pepper Dressing: 3 tablespoons extra virgin olive oil 4 tablespoons lemon juice 1 tablespoon runny honey 2 teaspoons Dijon mustard Sea salt and freshly cracked pepper INSTRUCTIONS 1. Preheat the oven: Preheat oven to 210°C fan forced and line a large baking tray with baking paper. 2. Prepare and bake the cauliflower and chickpeas: Remove the outer leaves of the cauliflower and cut into small florets. Place it onto the baking tray along with the chickpeas. Drizzle with the olive oil and season with garlic powder, ground oregano, sea salt, and pepper. Toss to evenly coat and spread across the baking tray in a single layer. Bake in the preheated oven for 25-30 minutes or until they begin to golden and the chickpeas are starting to crisp. 3. Prepare the salad and pecans: Chop and slice the lettuce, onion, parsley, and dill and roughly chop the pecans. 4. Prepare the dressing: In a jar, add the olive oil, lemon juice, honey, Dijon mustard, sea salt and pepper. Close the lid and shake well until combined. 5. Fry the halloumi: Lightly spray the frying pan with olive oil and over high heat, fry the halloumi. At first, it should release liquid, then once the liquid evaporates, it should begin to go golden. Cook for 2-3 minutes, turning a couple of times, then remove from the heat. 6. Assemble the salad: In a large bowl, combine the lettuce, cauliflower, chickpeas, onion, parsley, dill, pecans and halloumi. Drizzle the dressing over the salad and gently toss to coat all the ingredients evenly. Recipe and Photography Margaret Pahos @CreateCookShare

This flavour-packed Chopped Salad served with gluten-free Pita Pockets is brimming with a medley of Mediterranean-inspired ingredients including, feta, kalamata olives, salami, and fresh basil. Each ingredient is finely chopped, ensuring every mouthful bursts with flavour. Let me show you how to make it. Why you'll LOVE this Chopped Salad Perfect texture and flavour in every bite: The highlight of this recipe lies in its texture. If you've never tried a chopped salad, this recipe will introduce you to what you've been missing! A chopped salad is simply when all the ingredients are cut into small pieces, which makes it easy to eat, and every bite has just the right mix of everything. A rich, creamy, and tangy Dressing: The bold flavours of crispy vegetables, creamy feta, fresh flavourful basil, and tasty salami, are all coated in a rich, creamy, and tangy Dijon Vinaigrette that marries together all the flavours. A wonderful party salad! With a colorful array of vegetables, it caters to various dietary preferences (gluten-free, nut-free, vegetarian, and vegan options), and restrictions, providing guests with a healthier option amidst other indulgent treats. Plus, chopped veggie salads are usually straightforward to prepare, especially if you chop the vegetables ahead of time. This makes it a convenient option for hosts who want to minimize stress and save time on party preparations. Watch How to Make It Variations and Additions to a Chopped Salad These are some variations to customise your Chopped Salad: Swap lettuce with spinach, rocket, or kale Swap purple cabbage with radicchio Swap olives with caper berries Swap feta with ricotta, bocconcini, grated parmesan or any grated cheese Swap salami with chickpeas, cannellini beans, black-eyed beans or shredded chicken Make it Vegetarian or Dairy-free Vegetarian: Swap the salami with chickpeas or your favourite beans. Dairy-free: Swap the feta for vegan feta or preferred dairy-free cheese Ways to serve this Chopped Salad In pita bread! It's our favourite. As a side dish alongside grilled chicken or fish. Layered onto a bed of mixed greens and topped with grilled chicken or prawns for a hearty main course. Served as part of a buffet spread at a party or gathering. Mixed with cooked pasta or grains like quinoa or rice for a satisfying salad bowl. Wrapped in a tortilla and transformed into a colorful and tasty wrap. Served on its own as a light lunch option with some crusty bread on the side. As part of your meal prep! Add to individual jars for a convenient grab-and-go lunch option (simply add the dressing just before serving). Other Salad Recipes Potato and Cucumber Salad with a Creamy Dill Dressing Roasted Cauliflower and Chickpea Salad with Halloumi Nacho Salad with Spiced Beef and Creamy Nacho Dressing All Salad and Sides Recipes Chopped Salad with Pita Pockets, gluten-free Serves 4-6 Prep 15 minutes INGREDIENTS Salad: 1 coz lettuce, finely chopped (or 2 baby coz) ¼ purple cabbage, finely chopped 1 punnet cherry tomatoes, halved 1 yellow capsicum, diced 1 Lebanese cucumber, diced 1 red onion, diced 1 cup kalamata olives, pitted and sliced 1 cup fresh basil leaves 200g Greek Feta, diced or crumbled (dairy-free option) 100g salami slices, chopped OR 400g can chickpeas, drained and rinsed (as a vegetarian option) Dressing: ¼ cup extra virgin olive oil (add extra if needed) 3 tablespoons red wine vinegar 2 teaspoons dried oregano 2 teaspoons Dijon mustard 1 heaped teaspoon of honey 1 teaspoon sea salt 1 teaspoon cracked pepper To Serve: pita bread, gluten-free OR Read above on ways to serve this Chopped Salad INSTRUCTIONS 1. Make the dressing: In a glass jar or a deep bowl, combine the oil, vinegar, oregano, Dijon mustard, honey, salt, and pepper. Shake or whisk until combined well. 2. Make the salad: In a large bowl, combine the lettuce, cabbage, tomatoes, capsicum, cucumber, onion, olives, basil, feta and either (or both) the salami and/or chickpeas. Toss gently to combine. 3. Pour the Dressing and Serve: Pour the dressing over the salad, toss until well coated and serve immediately either on its own or stuff each pita pocket with the chopped salad. Have you tried this recipe? Please leave me a rating and comment or why not share it with me at @CreateCookShare on Instagram  Pinterest  Facebook  TikTok  or YouTube Recipes and Photography Margaret Pahos @CreateCookShare

Quinoa is versatile and can be served alongside anything, including stews and curries, and can be combined into salads and roasted vegetables. Cook it for lunch or dinner or simply make a big batch as part of your meal prep. What is Quinoa Pronounced "keen-wah", Quinoa is a nutritious seed (not a grain) with a light nutty flavour that comes in a variety of colours and types. It is very nutritious and high in protein and as it is naturally gluten-free, it is often used in gluten-free dishes. Quinoa is also made into Quinoa Flour and Quinoa Flakes. Below shows white quinoa and tri-coloured quinoa, however, it also comes in red and black. Preparing Quinoa It is best to prepare quinoa before cooking by first rinsing or placing it into a bowl of water, stirring it a few times and then draining it. Rinsing well reduces the saponin and gives it a loevly nutty flavour. Perfectly Cooked Quinoa Firstly, rinse the quinoa well. Secondly, use exactly twice as much water as quinoa. So, 1 cup quinoa to 2 cups water OR 2 cups quinoa to 4 cups water and so on. The cooking time will vary depending on the quantity. Thirdly, it is important not to add any oil as this will make the quinoa gluggy. Fourthly, turn off the heat, cover and allow the quinoa to steam. This allows the quinoa seeds to pop open and become fluffy. Watch How to Make It Grab my Mexican Quinoa Salad Recipe Cook my Mexican Quinoa Salad How to Cook Quinoa Serves 3 cups of cooked quinoa Prep 2 minutes Cook 8-15 minutes Formula: 1 part quinoa to 2 parts water INGREDIENTS 1 cup quinoa uncooked, (white, red or tricolour) 2 cups water ½ teaspoon sea salt INSTRUCTIONS 1. Place quinoa in a fine mesh colander and rinse under water. 2. Drain well and then place into a saucepan. 3. Add water and sea salt and bring to a boil. 4. Once boiling, reduce heat to a gentle simmer and cook until all the water has been absorbed*. Remove any impurities with a spoon. 5. Turn off the heat, cover the pot with the lid and allow it to steam for 10 minutes. 6. Remove lid, fluff with a fork, and serve or allow to completely cool if adding to a cold dish, such as a salad. *Note: smaller size quinoa can absorb the water whilst cooking within 8 minutes and larger size quinoa can take up to 12+ minutes. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography Margaret Pahos for @CreateCookShare

This Spring Roll Salad with Peanut Dressing is deliciously crunchy, and creamy with all the flavours and textures of a fresh rice paper roll without all the time and fuss it takes to roll and wrap them. It's full of fresh vegetables, vermicelli noodles, a creamy peanut and ginger dressing and protein-packed with ocean fresh prawns. It's also gluten-free, and dairy-free and can be easily adapted to suit a vegetarian diet. Why you'll LOVE this Spring Roll Salad Convenience: Unlike traditional spring rolls that require rolling and wrapping, a spring roll salad is easy to assemble, saving you time and effort in the kitchen. Healthiness: Packed with nutrient-rich veggies and lean proteins, this salad provides a wholesome and nutritious meal option that supports your well-being. Customizability: You have the freedom to customize your spring roll salad with your favorite ingredients, (eg. swap the prawns with shredded chicken or tofu), allowing you to tailor it to your taste preferences and dietary needs. Meal Prep/ Portability: Whether you're enjoying it at home or on the go, a spring roll salad is convenient to pack and transport, making it an ideal option for picnics, work lunches, or quick meals on busy days. Watch How to Make It Preparing in Advance or for Meal Prepping Here's how you can do it: Prep the Ingredients: Wash and chop the vegetables, herbs, and protein (such as cooked chicken, tofu, or shrimp) in advance. Soak the noodles, drain them, and place them in a container. Keep them stored separately in airtight containers in the refrigerator. Prepare the Dressing: Prepare it ahead of time and store it in a jar. Just give it a good shake and allow it to return to room temperature before using it. Assemble When Ready to Eat: When ready to enjoy, simply take out the prepped ingredients from the fridge. Arrange salad and noodles in a bowl or on a plate, then add the prawns and top with the peanut dressing. Add Crunchy Elements: Add the crushed peanuts just before serving to maintain their texture. Toss and Enjoy: Gently toss everything together to coat the ingredients evenly with the dressing, and your spring roll salad is ready to be enjoyed! Alternative Idea for Meal Prepping: Prepare all ingredients in an air-tight container as shown in the photo below and combine just before eating. Other Salad Recipes Chopped Salad with Pita Pockets Potato and Cucumber Salad with a Creamy Dill Dressing Nacho Salad with Spiced Beef Watermelon Salad with Rocket and Feta Vermicelli Noodle Salad with Steak and Nuoc Cham Dressing Spring Roll Salad with Peanut Dressing, gluten-free Serves 4-6 Prep 10-15 minutes Soaking noodles for 5 minutes INGREDIENTS Salad: 250g Rice Vermicelli Noodles, gluten-free 2 Lebanese cucumbers, sliced into sticks* 1 large carrot, grated or sliced into thin sticks* ¼ purple cabbage, finely shredded* ¼ iceberg lettuce, thinly sliced 3 green onions, thinly sliced 1 cup coriander leaves 1 cup mint OR Thai basil leaves ½ cup peanuts, roughly chopped 20 cooked prawns, peeled and deveined 1 x juice of lime 1 teaspoon sea salt ½ teaspoon pepper Peanut Salad Dressing: ½ cup smooth peanut butter (or almond butter) ¼ cup fresh lime juice 3 tablespoons sweet chilli, gluten-free 2 tablespoons tamari soy sauce (or coconut aminos), gluten-free 2 tablespoons fresh ginger, grated 2 garlic cloves, minced 2-3 tablespoons hot water (enough to create a smooth consistency) Optional: 1 tablespoon sesame oil *optional to use a mandoline slicer INSTRUCTIONS 1. Prepare the Rice Vermicelli Noodles: Soak the noodles in a bowl of boiling water for 5-8 minutes or according to packet instructions. Once soft, rinse under cold water, drain and set aside. 2. Make the Peanut Dressing: In the meantime, combine the salad dressing ingredients in a jar and shake or add to a bowl and whisk. If too thick, add a tablespoon of hot water at a time until it creates a smooth salad dressing consistency. (Tip: for extra flavour add 1 tablespoon sesame oil). 3. Prepare the Salad and Prawns: Peel and devein the prawns, then slice into 2cm pieces. Place into a bowl and squeeze a whole lime over them. Then chop, slice, and grate the salad ingredients, optional use a mandoline slicer for the cucumber, carrot, and cabbage. 4. Bring it together: Add to a large bowl all the ingredients, drizzle over the Peanut Salad Dressing and gently toss to combine. Serve and enjoy! Have you tried this recipe? Please leave me a rating and comment OR why not share it with me at @CreateCookShare on Instagram  Pinterest  Facebook  TikTok  or YouTube Recipe and Photography Margaret Pahos @CreateCookShare

Are you ready to spice up your salad game? Try this gluten-free Nacho Salad with Spiced Beef and Creamy Nacho Dressing! It combines crispy salad vegetables, seasoned beef, tasty cheese, pinto beans, ripe avocadoes, and a dreamy sour cream and mayonnaise dressing that enhances every bite into a flavour-packed fiesta. Let's make it together! Are you one of those individuals who typically shy away from salads, finding them lacking in excitement and satisfaction? Well, prepare to be pleasantly surprised as I introduce you to the Nacho Salad - a dish that defies expectations. How, you ask? That's because what sets this Nacho Salad apart is its ability to bridge the gap between traditional salads and hearty, flavour-packed meals. Why You'll Love This Nacho Salad Hearty and Filling: Unlike traditional salads, this dish is hearty and filling, making it a satisfying meal option for lunch or dinner. The combination of protein-packed beef and fiber-rich beans ensures you'll feel satisfied and energized after enjoying this dish. Quick and Easy: With minimal prep and cooking time, this Nacho Salad is perfect for busy weeknights when you need a delicious and nutritious meal in a hurry. It's simple enough for beginner cooks yet impressive enough to serve to guests. Family-Friendly: Loved by kids and adults alike, this is a crowd-pleaser that's sure to become a family favorite. It's a great way to sneak in some extra veggies while still indulging in a meal that feels like a treat. Customizable: Whether you prefer extra heat with jalapenos or enjoy a milder flavor, this salad is customizable to suit any taste preferences. Add or subtract ingredients as you like to create your perfect combination. Perfect for Entertaining: Whether you're hosting a casual gathering or a party, this is the ultimate crowd-pleasing dish. Serve it as a main course or as a festive appetizer, and watch as it disappears within minutes. Adapting the Nacho Salad to Suit Vegans: Replace Beef Mince: Instead of using beef mince, opt for plant-based alternatives such as crumbled tofu, tempeh, or a meatless ground substitute made from soy or legumes. Season it with the same Mexican spices. Skip the Cheese or Use Vegan Cheese: Omit the cheese or replace it with your favorite vegan cheese alternative. There are many dairy-free cheese options available that taste similar to traditional cheese. Choose Vegan Sour Cream and Mayonnaise: Look for vegan sour cream and mayonnaise options at your local grocery store or health food store. Experiment with Additional Ingredients: Get creative with your vegan Nacho Salad by incorporating other plant-based ingredients such as roasted vegetables, guacamole, salsa, quinoa, or roasted chickpeas for added protein and flavor. Watch How to Make It Storage Instructions and Meal Prep Storage: Keep any leftover taco salad in the refrigerator for up to 2-3 days. If you anticipate having leftovers, reserve extras without adding the nacho dressing, and avocado, as these ingredients are best added fresh. For optimal freshness, store the beef separately to reheat later. Reheating: When ready to enjoy again, reheat the beef in a pan or the microwave until warmed. This ensures that the meat retains its juicy flavor and texture before adding it to the salad. Meal Prep: Simplify meal prep, by browning the meat with the Mexican seasoning and chopping all your taco salad ingredients in advance. Store them in meal prep containers without mixing. Keep the nacho dressing, and beef separate until you're ready to assemble and serve the salad. Remember to squeeze lime juice over the avocado ahead of time to prevent browning. Just before serving, heat the meat, and combine it with the other ingredients. Finally, pour over the creamy nacho dressing. Other Salad Recipes You'll LOVE Potato and Cucumber Salad with Creamy Dill Dressing Watermelon Salad with Rocket, Feta and Pistachios Vermicelli Noodle Salad with Steak and Nuoc Cham Dressing Mexican Quinoa Salad Classic Greek Salad Nacho Salad with Spiced Beef and Creamy Nacho Dressing Serves 4-6 Prep 10 minutes Cook 15 minutes INGREDIENTS Beef Mixture: 500g beef mince 1 tablespoon tomato paste 1 tablespoon Beef Bone Powdered Stock (I used San Elk) with ¼ cup water (OR ¼ cup beef liquid stock), gluten-free Mexican Seasoning: 1 teaspoon dried oregano ½ teaspoon cumin ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon cayenne powder ½ teaspoon smoked paprika ½ teaspoon sea salt ¼ teaspoon pepper OR 2 tablespoons ready-made Mexican or Taco Seasoning Salad: 4 cups iceberg lettuce, chopped 2 large ripe tomatoes, diced 1 large red onion, sliced 2 avocados, diced 1 cup (400g) can of black, borlotti or pinto beans drained and rinsed 2 cups cheddar, grated (or Mexican Blend Cheese) 1 large packet Nacho corn chips, gluten-free Optional: chilli or jalapenos Nacho Salad Dressing: ½ cup sour cream ¼ cup mayonnaise ¼ cup lime juice, freshly squeezed 1 teaspoon garlic powder ½ teaspoon onion powder INSTRUCTIONS 1. Make the Mexican Seasoning: In a bowl, mix oregano, cumin, garlic powder, onion powder, cayenne powder, smoked paprika, sea salt, and pepper. Alternatively, you can use ready-made Mexican or Taco Seasoning. 2. Prepare the Beef Mixture: In a pan or pot over high heat, cook the beef mince until browned and break it up with a wooden spoon. Next add the tomato paste, beef stock, and water, stirring well to combine. Add the Mexican seasoning over the beef mixture, stir, and simmer over low heat for 5 minutes, or until the mixture thickens. 3. Make the Nacho Salad Dressing: In a small bowl or jar, whisk together sour cream, mayonnaise, lime juice, garlic powder, and onion powder until smooth. 4. Prepare the Salad Ingredients: Chop, dice, and grate all the salad ingredients. 5. Assemble the Nacho Salad: Serve in individual bowls or a large serving bowl the lettuce, tomatoes, onion, avocado, beans, and cheese, and then place a generous portion of the taco beef mixture over the top. Drizzle the nacho salad dressing over and serve. 6.  Serve: Serve with Nacho Corn Chips and enjoy. Have you tried this recipe? Leave a rating below OR Share it with me at @createcookshare on Instagram  Pinterest  Facebook  TikTok  YouTube Recipe and Photography Margaret Pahos @CreateCookShare

Step into a world of bold flavors and refreshing textures with this tantalising Cucumber Noodle Salad with Sichuan Dressing. Featuring a warming citrus twist – the Sichuan-inspired dressing takes this dish to a whole new level. This vibrant and zesty salad is a celebration of crisp cucumbers, silky healthy noodles, and a symphony of spices that will awaken your taste buds. Perfect as a main meal for warm days or as a delightful side to complement the main course, this recipe effortlessly combines simplicity with an explosion of flavors. Why you'll love this Noodle Salad Explosion of flavors and textures: This salad offers a perfect harmony of flavors, ranging from the crisp and refreshing cucumbers to the bold and zesty Sichuan dressing. The combination of Asian sauces, and aromatic spices creates a symphony of tastes. Refreshing and Light: As a salad, it's light and refreshing, making it an ideal choice for warm days or when you're in the mood for a wholesome yet not overly heavy meal. The cucumbers brings a cooling element that complements the spiciness of the Sichuan dressing. Versatility: This salad is incredibly versatile, making it suitable for various occasions. Whether you're serving it as a standalone dish for a light lunch, a refreshing side for a barbecue, or a vibrant accompaniment to your favorite protein, it adapts seamlessly to different dining scenarios. Health-conscious Choice: Packed with fresh vegetables and herbs and utilizing konjac noodles, this salad is a health-conscious choice without compromising on taste. The nutrient-rich ingredients contribute to a well-balanced and satisfying meal. Gluten-Free and Dairy-Free: Yes, this Cucumber Noodle Salad with Sichuan Dressing is both gluten-free and dairy-free, provided you use gluten-free sauces. Easy to Prepare: With a straightforward preparation process, this salad is perfect for both novice and experienced cooks. The accessibility of ingredients and simplicity of the recipe make it a go-to option for anyone looking to whip up a delicious and impressive dish without spending hours in the kitchen. Watch How to Make It Can I make this Ahead of Time or as Part of my Meal Prep? Absolutely! The Cucumber Noodle Salad with Sichuan Dressing is an excellent choice for meal prep. The fact that it can be served cold makes it a practical and enjoyable option for preparing in advance. Here's why it's great for meal prep: Long Lasting Freshness: The cucumber, and konjac noodles, used in the salad retain their freshness well even after being refrigerated. This makes it an ideal choice for preparing several portions ahead of time. Easy Assembly: The salad is easy to assemble, and you can store the dressing separately from the vegetables and noodles until you're ready to eat. This prevents the salad from becoming soggy and ensures the salad maintains its texture. Portable and Convenient: Pack the salad in individual containers, and you have a ready-to-go meal for work, picnics, or any on-the-go situation. The separate packaging of the dressing keeps everything fresh until you're ready to enjoy. Customization: This salad is highly customizable. You can prep different variations by adjusting the vegetables or adding proteins like grilled chicken, tofu, or tuna. This allows you to create a variety of meals using the same base ingredients. Other Noodle Recipes you'll Love Vermicelli Salad with Steak and Nuoc Cham Dressing Miso Chicken Noodle Soup Lemongrass Tenderloins with Vietnamese Salad Cucumber Noodle Salad with Sichuan Dressing Serves 2 (as a main) or 4 (as a side salad) Prep 10 minutes Cook 5 minutes INGREDIENTS Noodles: 400g drained Konjac Noodles (I used Chang’s LoCal Noodles) (you can also use rice vermicelli noodles and cook according to packet instructions) 2 Lebanese cucumbers 2 spring onions, finely sliced 1 long red chilli, seeds removed and finely chopped 1 handful of coriander, finely chopped Sichuan Dressing: 2 teaspoons Sichuan peppercorns ½ teaspoon chilli flakes 2 garlic cloves, minced 1 tablespoon balsamic vinegar 2 tablespoons Chang’s Sesame Oil 5 tablespoons Chang’s Crispy Noodle Salad Dressing (if you live O/S and Crispy Noodle Salad Dressing is unavailable, you can substitute it with 2 tablespoons Tamari Light Soy Sauce + 2 tablespoons Hoisin Sauce + 1 tablespoon honey) Optional added protein: Chicken, tuna, or tofu INSTRUCTIONS 1. Prepare the noodles: Drain and rinse very well the konjac noodles, according to packet instructions. Then place the noodles in a non-stick pan and cook for several minutes on their own to help eliminate extra water from the noodles. Remove from heat and place again into a sieve to drip dry. Set aside. 2. Make the Sichuan dressing: In a separate pan, lightly toast the Sichuan peppercorns for 1 minute or until fragrant, and then remove from heat. Allow cooling and then grind using a mortar and pestle or crush using a rolling pin. Place into a bowl and combine all the ingredients for the Sichuan dressing. 3. Prepare the salad: Slice the cucumber into thin long strips (optional to use a mandolin slicer) and prepare the chilli, spring onions, and coriander. 4. Bring it together: Toss the noodles in the Sichuan dressing, then stir through the cucumber, chilli, coriander, and spring onions. Serve and enjoy. Have you tried this recipe? Share it with me at @createcookshare so I can admire your masterpiece! Tap below to join me Instagram Pinterest Facebook TikTok or YouTube Recipe and Photography Margaret Pahos @CreateCookShare

These Salmon and Buffalo Mozzarella Potato Gem Cups are crispy, cheesy, creamy and salty. The golden and crispy potato gems serve as the perfect vessel for a mouthwatering combination of buffalo mozzarella, smoked salmon, and fresh basil. This gluten-free recipe not only promises a visually appealing appetizer but also delivers a burst of satisfying taste in every bite. Come and make them with me! Perfect for entertaining guests or adding a touch of gourmet flair to your everyday meals, these savoury potato gem cups are a delicious and fun treat that promises to leave a lasting impression. Simple to prepare yet impressive in presentation, they're sure to become a favourite. Watch How to Make It Helpful Tips and FAQ Pressing the Potato Gems: When shaping the cups after the initial bake, use a glass or spoon to gently press down, creating a well-defined cup shape without flattening the gems too much. Adjusting the Portions: Adapt ingredient quantities if your muffin cups are smaller or larger to maintain a well-balanced flavor profile in each cup. Using fresh potatoes instead of frozen potato gems: While the frozen potato gems contribute to the crispy texture and convenience of this recipe, you can experiment with freshly grated potatoes. Ensure they are well-drained to achieve a similar texture. Substituting the salmon with a vegetarian option: Feel free to customize the filling based on your preferences. For vegetarian options, consider adding roasted vegetables or sautéed mushrooms as excellent alternatives. Making these Potato Gem Cups ahead of time for a party: Prepare the cups in advance and store them in the refrigerator. When ready to serve, reheat them in the oven and add the fresh toppings just before serving to maintain their vibrant flavors and textures. Other Appetisers Spinach and Feta Pinwheels Olive and Halloumi Pinwheels Cheese and Tomato Mini Tartlets Brie and Cranberry Puff Pastry Bites All Appetisers Salmon and Buffalo Mozzarella Potato Gem Cups Makes 16 Prep 10 minutes Cook 25 minutes 2 x Muffin Cup Tray with 8 cups in each measuring 7cm in diameter Note: If muffin cups are smaller or larger, adapt portions accordingly. INGREDIENTS 1 x 900g frozen potato gems (tater tots), gluten-free 2 x buffalo mozzarella, pulled apart into 16 pieces 150g Smoked salmon, cut into pieces 16 x Fresh basil leaves Olive oil or avocado oil spray Chilli flakes Freshly cracked pepper INSTRUCTIONS 1. Preheat and Prepare: Preheat oven to 220°C fan forced and spray each cup in the muffin tray with olive oil (brush as well if needed). 2.  Bake and Shape: Place 5 potato gems into each muffin cup (cups measure 7cm in diameter) and bake for 10 minutes. Then remove from the oven and using at the bottom of a small glass cup that will fit into the muffin cups, press down and ‘mash’ the potato gems into a cup shape. 3. Cheese Infusion: Place a tablespoon of grated cheddar into each cup and bake for a further 15 minutes. Allow to cool for 3 minutes. 4. Layer and Garnish: Add and load into each potato gem cup some buffalo mozzarella, pieces of smoked salmon, a sprinkle of chilli flakes and a leaf of fresh basil. Serve and enjoy! Note for Portion Adaptation: The number of potato gems in each muffin cup will depend on the size of the muffin cups. If your muffin cups are smaller or larger than the specified 7cm in diameter, feel free to adapt the portions accordingly to ensure the perfect balance of flavours in each bite. Have you tried this recipe? Share it with me at @createcookshare on Instagram  Pinterest  Facebook  TikTok YouTube Recipe and Photography Margaret Pahos @CreateCookShare

If you've ever tasted homemade pesto, then you'll never eat store-bought again, trust me. In just a matter of minutes, you can whip up this luscious Cashew Basil Pesto, which is a blend of fresh basil, roasted cashews, parmesan cheese, garlic, and fresh lemon juice that will leave your taste buds dancing. It's perfect for pasta, steaks, grilled chicken, sandwiches, salads, and more. Let's dive into the world of flavors with this homemade delight! Why use Cashews for this Basil Pesto? Creamy Texture: Cashews have a naturally creamy texture when blended, creating a velvety and smooth consistency in the pesto. This adds a luxurious mouthfeel to the sauce, making it satisfying and enjoyable. Mild, Nutty Flavor: Cashews have a mild and slightly sweet nutty flavor that complements the peppery freshness of basil and the savory notes of Parmesan cheese. This combination creates a well-balanced pesto that is rich and flavorful. Nutritional Benefits: Cashews are a good source of healthy fats, protein, and essential nutrients like magnesium and copper. Including cashews in your pesto not only adds flavor but also contributes to the nutritional profile of the dish. Accessibility and Affordability: Cashews are widely available and tend to be more affordable compared to some other nuts. This makes cashews a practical choice for those looking to create a delicious pesto without breaking the bank. How to store Cashew Basil Pesto Refrigerator: After making the Cashew Basil Pesto, fill a sterilised jar to almost the very top. Drizzle a little olive oil over the top and seal closed to keep the pesto green. This can keep for a few months in the fridge if you continue to cover the top with olive to keep the herbs fresh. Freezer: If you decide to make a large batch, then transfer to a freezer bag (s). Freeze flat, and break off chunks of pesto to use whenever you need it. When you need larger quantities defrost the entire bag. Favourite Ways to use Cashew Basil Pesto Pasta Sauce: Toss cooked pasta with a generous amount of cashew basil pesto for a quick and delicious pasta dish. Spread for Sandwiches and Wraps: Use cashew basil pesto as a spread for sandwiches and wraps. It adds a burst of flavor to cold or grilled sandwiches, giving them a gourmet touch. Try it with grilled chicken, turkey, or roasted vegetable sandwiches. Pizza Sauce: Instead of traditional tomato sauce, spread cashew basil pesto on your pizza crust as a flavorful alternative. Top with your favorite cheeses, veggies, and proteins for a unique and delicious pizza. Dip for Vegetables and Bread: Serve cashew basil pesto as a dip for fresh vegetables, breadsticks, or crusty bread. It's perfect for entertaining guests. Salad Dressing: Mix cashew basil pesto with a bit of olive oil and lemon juice to create a tasty salad dressing. Drizzle it over a green salad, pasta salad, or roasted vegetable salad for an extra layer of flavor. Protein Enhancer: Use cashew basil pesto as a marinade or sauce for grilled or roasted proteins. It pairs well with chicken, shrimp, salmon, or even tofu, adding a rich and herby flavor. Stir into Risotto or Quinoa: Stir cashew basil pesto into risotto or cooked quinoa for a vibrant and flavorful side dish. It adds depth to the dish and complements the nuttiness of the grains. Baked or Grilled Vegetables: Coat your favorite vegetables with cashew basil pesto before baking or grilling. The pesto infuses the vegetables with a savory flavor, making them a tasty side dish or standalone appetizer. Eggs and Breakfast Dishes: Swirl cashew basil pesto into scrambled eggs, omelets, or frittatas for a gourmet breakfast experience. It adds a burst of flavor to your morning routine. Grain Bowl Topping: Drizzle cashew basil pesto over grain bowls, such as quinoa or rice bowls, to add a burst of flavor and elevate the overall dish. What to pair this Cashew Basil Pesto with? Parmesan Chicken Tenderloins - add to the chicken or salad for extra flavour and juiciness. Cashew Basil Pesto Pasta - a simple yet flavour-packed weeknight dinner. Steak 'n' Chips Tray Bake - the perfect savoury topper to steak and chips. Crispy Gnocchi Tray Bake - drizzle over each bowl of gnocchi for a Mediterranean twist. Roasted Boneless Leg of Lamb - ditch the other sauces and try roasted lamb with this pesto instead! Cashew Basil Pesto Prep 5 minutes Process 1 minute Produces 1 ½ cups INGREDIENTS 2 packed cups fresh wide-leaf basil leaves, washed, dried, and stems removed ¾ cup extra virgin olive oil, light ¾ cup roasted (not salted) cashews ¼ cup parmesan cheese, freshly grated 2 large garlic cloves, cut into quarters 2 tablespoons fresh lemon juice ½ teaspoon pepper ½ teaspoon sea salt INSTRUCTIONS 1. Prepare to add to the food processor: In a food processor, start by layering the ingredients for optimal blending. Begin with the roasted cashews, garlic, lemon juice, sea salt, and pepper. 2. Adding the parmesan, basil, and olive oil: Add the freshly grated Parmesan cheese on top of the initial ingredients. Then, pack in the fresh basil leaves, ensuring they are washed, dried, and free of stems. Finish off the layering process by pouring the extra virgin olive oil over the basil leaves. This order helps achieve a smooth and consistent texture. 3. Process until smooth and store: Process the ingredients in the food processor until you achieve the desired texture and consistency. Stop and scrape down the sides if necessary to ensure everything is well incorporated. Once the pesto has reached a creamy perfection, transfer it into a sterilized jar and add a thin layer of olive oil on the top so the pesto is not exposed to air. This delicious concoction can be stored in the refrigerator for up to 3 months. Note on Olive Oil: Keep in mind that olive oil may solidify in the refrigerator. If this happens, simply leave the pesto out at room temperature for about 10 minutes before using. Have you tried this recipe? Share it with me at @createcookshare on Instagram  Pinterest  Facebook  TikTok YouTube Recipe and Photography Margaret Pahos @CreateCookShare

This Spaghetti with Home-Made Cashew Basil Pesto offers a perfect balance of flavours with the nutty richness of cashews, the freshness of basil, the sweet-tartness of semi-sundried tomatoes and the savoury notes from parmesan cheese. It's an easy one-pot dinner that's gluten-free, healthy, quick to make and a family favourite. Let's Begin! It's the perfect dinner, easy entertaining dish or meal prep idea! Quick and Easy Preparation: The recipe involves simple steps and doesn't require extensive preparation or cooking time. This makes it suitable for busy weeknights when you may not have a lot of time to spend in the kitchen. Minimal Ingredients: The recipe uses a handful of fresh and flavorful ingredients, making it easy to assemble without the need for a lengthy shopping list. This is convenient for weeknights when you may not have the time or inclination for complex recipes. One-Pot Dish: With the pasta and pesto combined, it's a one-pot meal. This means fewer dishes to wash, saving you time on cleanup and making the evening more relaxed. Versatile and Customizable: The recipe can be easily adapted based on what ingredients you have on hand. You can customize it by adding other vegetables, or protein sources, or adjusting the level of spiciness to suit your taste preferences. Satisfying and Flavorful: Despite its simplicity, the combination of fresh basil, cashews, Parmesan, and semi-sundried tomatoes creates a dish bursting with flavor. It's a satisfying and delicious meal that feels like a treat, making it perfect for turning a regular weeknight into a special dinner. Family-Friendly: The appeal of pasta is universal, making it a family-friendly option. The flavors in this dish are generally well-liked, making it a crowd-pleaser for both adults and children. Leftovers for Lunch or Meal Prep: If you have leftovers, this pasta dish can make a tasty and convenient lunch for the next day. It reheats well and can be packed for lunch at work. How to Make your Pasta Juicy! If you ever found your pesto pasta to be on the dry side, then make it juicier by using pasta water. The starchy pasta water can help create a creamy and cohesive sauce. Here's a simple breakdown of the process: As you mix the pesto with the cooked spaghetti, the pasta might absorb the sauce quickly, leaving you with a dry dish. The addition of a little pasta water, with its starch content, helps create a smoother, creamier texture, preventing the sauce from becoming overly thick or dry. The starches in the water form a cohesive bond with the pesto, allowing it to evenly coat each strand of spaghetti. Other Pasta Recipes 2-Ingredient Gluten-Free Fresh Pasta Creamy Ravioli Soup Creamy Mushroom Pasta One-Pot Lasagna Spaghetti with Home-Made Cashew Basil Pesto and Semi-Sundried Tomatoes, gluten-free Serves 4 Prep 15 minutes Cook 10 minutes INGREDIENTS 400-500g spaghetti, gluten-free ¾ cup home-made Cashew Basil Pesto ¾ cup semi-sundried tomatoes, chopped into strips Extra Virgin Olive Oil Parmesan Cheese Fresh Basil Leaves INSTRUCTIONS Cook the Spaghetti: Cook the spaghetti in a large pot of salted boiling water according to the package instructions. Keep 1/4 cup pasta water and then drain and set aside. Prepare the Cashew Basil Pesto: While the pasta is cooking, add the pesto ingredients to a food processor and combine. Combine Pasta with Pesto: Combine the cashew basil pesto and 1/4 cup of pasta water. Add Semi-Sundried Tomatoes and garnish: Gently fold in the chopped semi-sundried tomatoes, distributing them throughout the pasta. Drizzle a bit more extra virgin olive oil and garnish with additional fresh basil leaves and a generous sprinkle of freshly grated Parmesan. Serve: Plate the spaghetti on individual serving dishes, serve and enjoy. Home-Made Cashew Basil Pesto Recipe - CLICK HERE FOR THE RECIPE Have you tried this recipe? Share it with me at @createcookshare on Instagram  Pinterest  Facebook  TikTok YouTube Recipe and Photography Margaret Pahos @CreateCookShare

These Ricotta and Prosciutto Potato Gem Cups are crispy and cheesy, filled with flavour, gluten-free and perfect as an appetiser, snack, or lunch option. Featuring a crispy Potato Gem base, each cup is generously filled with melted cheddar, creamy ricotta, savoury prosciutto strips, and juicy cherry tomatoes. Every bite makes these cups irresistibly tasty. Come and make them with me! Whether you're hosting a gathering or treating yourself to a flavourful snack, these cups are sure to be a hit. Easy to make and visually appealing, they showcase that gluten-free appetisers can be delicious and indulgent. Watch How to Make It These Ricotta and Prosciutto Potato Gem Cups will be the first appetisers to disappear at a party or from the kitchen table because they're so much to eat! Who doesn't love bites of fried potato goodness? Helpful Tips and FAQ Pressing the Potato Gems: When shaping the cups after the initial bake, use a glass or spoon to gently press down, creating a well-defined cup shape without flattening the gems too much. Adjusting the Portions: Adapt ingredient quantities if your muffin cups are smaller or larger to maintain a well-balanced flavor profile in each cup. Using fresh potatoes instead of frozen potato gems: While the frozen potato gems contribute to the crispy texture and convenience of this recipe, you can experiment with freshly grated potatoes. Ensure they are well-drained to achieve a similar texture. Substituting the prosciutto with a vegetarian option: Feel free to customize the filling based on your preferences. For a vegetarian options, consider adding roasted vegetables or sautéed mushrooms are excellent alternatives. Making these Potato Gem Cups ahead of time for a party: Prepare the cups in advance and store them in the refrigerator. When ready to serve, reheat them in the oven and add the fresh toppings just before serving to maintain their vibrant flavors and textures. Other Appetisers Spinach and Feta Pinwheels Olive and Halloumi Pinwheels Cheese and Tomato Mini Tartlets Brie and Cranberry Puff Pastry Bites All Appetisers Ricotta and Prosciutto Potato Gem Cups, gluten-free Makes 16 Prep 10 minutes Cook 25 minutes 2 x Muffin Cup Tray with 8 cups in each measuring 7cm in diameter Note: If muffin cups are smaller or larger, adapt portions accordingly. INGREDIENTS 1 x 900g frozen potato gems (tater tots), gluten-free 1 cup (100g) Cheddar or tasty cheese, grated ½ cup (100g) Ricotta cheese 8 slices of shaved prosciutto, pulled apart into strips 8 cherry tomatoes, cut in to quarters Microgreens or baby rocket to garnish Olive oil or avocado oil spray Freshly cracked pepper INSTRUCTIONS 1. Preheat and Prepare: Preheat oven to 220°C fan forced and spray each cup in the muffin tray with olive oil (brush as well if needed). 2.  Bake and Shape: Place 5 potato gems into each muffin cup (cups measure 7cm in diameter) and bake for 10 minutes. Then remove from the oven and using at the bottom of a small glass cup that will fit into the muffin cups, press down and ‘mash’ the potato gems into a cup shape. 3. Cheese Infusion: Place a tablespoon of grated cheddar into each cup and bake for a further 15 minutes. Allow to cool for 3 minutes. 4. Layer and Garnish: Add and load into each potato gem cup a teaspoon of ricotta, strips of prosciutto, diced tomatoes, a few microgreens, sprouts or baby rocket to garnish. Season with pepper and serve. Note for Portion Adaptation: The number of potato gems in each muffin cup will depend on the size of the muffin cups. If your muffin cups are smaller or larger than the specified 7cm in diameter, feel free to adapt the portions accordingly to ensure the perfect balance of flavours in each bite. Have you tried this recipe? Share it with me at @createcookshare on Instagram  Pinterest  Facebook  TikTok YouTube Recipe and Photography Margaret Pahos @CreateCookShare