Get ready for a flavor-packed dish that's perfect for those busy weeknights: One-Pan Sausage and Vegetable Bake with Herb Gravy. This budget-friendly, mess-free, and gluten-free dinner includes juicy sausages nestled among a colorful mix of roasted veggies, all coated in a herb gravy that'll have you coming back for seconds. With just one pan and minimal prep, it's a breeze to whip up, making it ideal for feeding the family or impressing guests. Sounds perfect? Then let's start cooking! I'm excited to share with you one of my favorite go-to recipes for those busy end-of-week evenings when you want something hearty, flavorful, and oh-so-easy. Introducing my One-Pan Sausage and Vegetable Bake with Herb Gravy—a dish that's as simple to make as it is satisfying to eat! Watch How to Make It Why you'll LOVE this Recipe ✔️ Quick and Easy: Perfect for busy weeknights, this dish requires minimal prep and just one pan, streamlining the cooking process and reducing cleanup time. ✔️ Wholesome Ingredients: Packed with colorful veggies like baby potatoes, green beans, squash, carrots, and onions, along with juicy sausages, it's a balanced and satisfying meal. ✔️ Crowd-Pleasing: Whether you're feeding the family or hosting a dinner party, this dish is sure to impress with its vibrant colors, bold flavors, and comforting appeal. ✔️ Gluten-Free: Suitable for those with dietary restrictions, this recipe is gluten-free, ensuring everyone can enjoy a delicious and hearty meal together. ✔️ Vegan Option: Simply swap the sausages with vegan sausages and the broth to vegetable stock and you've got a vegan-friendly option! ✔️ Meal Prep Friendly: This recipe is perfect for meal prep, allowing you to prepare ahead for busy days or enjoy leftovers throughout the week. ✔️ Make-Ahead Option: You can chop the veggies and prepare the herb gravy in advance, storing them in separate containers in the fridge until ready to use. ✔️ Versatile: Feel free to customize the recipe by swapping out veggies or using different types of sausages to suit your preferences or accommodating what you have on hand. ✔️ Reheating: Leftovers can be reheated in the oven or microwave for a quick and convenient meal, making it a practical option for busy schedules. Helpful Tips Potatoes: Slice the baby potatoes into 2cm cubed pieces to ensure they bake thoroughly within the cooking time. Swapping ingredients: Feel free to customize the recipe by swapping out veggies or using different types of sausages to suit your preferences or accommodating what you have on hand. Gravy Thickness: Once cooked, allow the herb gravy to rest for at least 5 minutes. This delay enables the cornstarch to activate fully, resulting in a thicker, more flavorsome gravy. Other Tray Bake Recipes you'll LOVE Baked Meatballs and Potatoes in a Rich Tomato Sauce Honey Mustard Salmon and Vegetable Tray Bake One-Pan Mediterranean Beans and Halloumi Bake Steak 'n' Chips Tray Bake All Tray Bakes and On-Pot Meals One-Pan Sausage and Vegetable Bake with Herb Gravy, gluten-free Serves 4 Prep 15minutes Cook 55 minutes INGREDIENTS 8-10 beef or pork sausages, gluten-free 400ml beef or vegetable broth / or stock 500g baby potatoes, washed and diced into 2cm cubed 300g green beans, washed and sliced in half 4 small yellow squash, quartered 2 carrots, peeled, sliced in half and diced 2 red onions, quartered 2 tablespoons olive oil + extra 2 tablespoons Worcestershire sauce, gluten-free 2 tablespoons dried Italian herbs 1 teaspoon garlic powder 1 teaspoon onion powder 2 tablespoons corn starch (known as corn flour in AUS/UK) 1 teaspoon sea salt ½ teaspoon pepper INSTRUCTIONS 1. Prepare the oven and pan: Preheat the oven to 200°C fan force and prepare a baking pan approx. 40x25cm. 2. Prepare and bake the vegetables: Prepare the potatoes, carrots, squash, and onions. Place them into the baking pan and drizzle over the olive oil. Season with sea salt, pepper, and 1 tablespoon of Italian herbs. Toss to combine and bake for 15 minutes. 3. Prepare the gravy: In the meantime, prepare the herb gravy. Heat the broth in the microwave or on the stovetop. Then add the Worcestershire sauce, garlic powder, onion powder, the remaining Italian herbs, and the corn starch. Whisk until well combined (note: I prefer to combine a nourishing powdered bone broth and hot water rather than a ready-made liquid stock). 4. Add the sausage and gravy: Remove the vegetables from the oven, and place the green beans and sausages on top of the layer of vegetables. Pour the herb gravy mixture into the baking pan and place the baking pan back into the oven for a further 40 minutes. Optional to turn the sausages halfway through so they brown on all sides. 5. Serve and enjoy: Remove the pan from the oven and sit for 5 minutes to allow the herb gravy to slightly thicken. Divide between bowls and serve. 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 Recipe and Photography Margaret Pahos @CreateCookShare

Check out this One-Pan Mediterranean Beans and Halloumi Bake with its flavourful sauce, hearty beans, and veggies all crowned with golden halloumi cheese. It's an easy, quick, budget-friendly, and wholesome vegetarian dinner perfect for busy families. This delicious one-pan wonder is also gluten-free and a great meal-prep idea as it re-heats perfectly! Want to make it even heartier? Serve it up with some flatbreads or rice to soak up all those tasty juices. Let's start cooking! Let's pause to celebrate the flavours of this vegetarian recipe; a harmonious blend of velvety beans, crunchy vegetables, and salty halloumi cheese, enriched in a heartwarming Mediterranean-style tomato sauce. What's even better? This recipe simplifies cooking by combining all ingredients in one baking pan, resulting in a mess-free midweek successful dinner. Watch How to Make It Helpful Tips and Substitutions Halloumi: Marinate the halloumi slices in olive oil and lemon juice before adding them to the bake for an extra burst of flavor. Substituting Vegetables: Feel free to customize the vegetable selection based on your preferences or what's in season, potatoes, eggplant, sweet potato or cherry tomatoes would all be great additions, making sure they are sliced no larger than 2cm diced to make sure they cook evenly. Substituting Halloumi: If you can't find Halloumi cheese, try replacing it with feta cheese for a similar texture and taste. For a dairy-free option choose vegan halloumi. Spices: If you prefer a spicier dish, add a pinch of chili flakes or cayenne pepper to the vegetable mixture before baking. Serving options: Instead of pita bread, serve the dish with crusty bread, rice, or quinoa for a hearty meal. Storage Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, place individual portions in the microwave or oven until heated through. Meal Prep / Leftovers This One-Pan Mediterranean Beans and Halloumi Bake yields enough for 4-5 servings, making it an excellent choice for meal prepping. Simply divide the cooked dish into individual containers and refrigerate them. These portions are perfect for taking to work or enjoying as quick lunches throughout the week. Other Vegetarian Recipes you'll LOVE Roasted Cauliflower and Chickpea Salad with Halloumi Chickpea Vegetable Soup with Lemon and Dukkah Artichokes and Potatoes with Peas Crispy Gnocchi Tray Bake with Bocconcini Spinach and Ricotta Stuffed Sweet Peppers Mediterranean Beans and Halloumi Bake Serves 4 Prep 10 minutes Cook 40 minutes Roasting Pan: 30x20 cm INGREDIENTS 400g x 2 cans of butter beans, drained and rinsed 400g can of black beans, drained and rinsed 400g can tomatoes, diced 225g halloumi, sliced 2cm thick 2 tablespoons extra virgin olive oil + extra 1 large fennel bulb, sliced into 1cm wedges 1 large carrot, diced 1cm cubed 1 large zucchini, diced 1 large red capsicum, seeds removed and diced 3 tablespoons pine nuts, toasted 2 tablespoons balsamic glaze 2 teaspoons garlic powder/granules 2 teaspoons smoked paprika 1 teaspoon ground cumin 1 teaspoon sea salt + extra ½ teaspoon white pepper To Serve: 4 pita bread pockets, gluten-free or White Rice INSTRUCTIONS 1.Oven: Preheat the oven to 220°C fan forced. 2. Preparing the Fennel: Slice the fennel into wedges, about 1 cm thick, and set aside the green leaves for garnishing later. Thinly and finely chop the stems and leaves. 3. Baking the Vegetables: Arrange the sliced fennel, carrots, zucchini, and red capsicum in the prepared roasting pan. Drizzle them with extra virgin olive oil and season with the smoked paprika, cumin, garlic, sea salt, and black pepper. Give everything a good toss to coat evenly, then place the pan in the preheated oven. Roast for 15 minutes. 4. Adding the Tomatoes and Beans: Remove the pan from the oven and add the canned tomatoes, beans, and balsamic glaze. Give all the ingredients a gentle stir, drizzle over more olive oil and sprinkle some sea salt, then continue baking for a further 15 minutes. 5. Add the Halloumi: Remove the pan from the oven and then place the halloumi slices and reserved fennel leaves on top of the vegetable mixture and continue baking for a final 10 minutes. 6. Toasting Pine Nuts: Start by toasting the pine nuts in a dry pan over medium heat. Stir them frequently to prevent burning, and toast them until they turn golden brown and become fragrant. This usually takes about 3 minutes. Keep a close eye on them as they can burn quickly. 7. Serve: Once cooked, sprinkle over the pine nuts and serve alongside pita bread. 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 Recipe and Photography Margaret Pahos @CreateCookShare

Feast in the Mediterranean-inspired flavours of this Chicken, Potatoes, and Haloumi Tray Bake. Tender chicken, creamy halloumi, and baby potatoes are coated in fragrant herbs, olive oil, and lemon juice, creating a juicy and succulent meal. With its straightforward marinade and dressing, this dish is effortlessly prepared yet brimming with Mediterranean goodness. Whether it's a casual weeknight dinner, a meal-prep option, or cooked for a special occasion, this tray bake is guaranteed to please and make a memorable impression with its comforting and flavourful appeal. Let's get cooking! Chicken and Haloumi Tray Bake Serves 4 Prep Time: 20 minutes Cook Time: 45 minutes INGREDIENTS Chicken and Halloumi: 4 small chicken breasts (150-180g each) * 8-10 baby red potatoes, cut into 2cm cubed 225g halloumi, sliced 2cm thick *note: for larger chicken breasts, around 250g or more each, slice them horizontally to create two thin steaks, ensuring they're no thicker than 1.5cm. This step eliminates the need for pounding while ensuring even cooking throughout the tray bake. Chicken and Potatoes Marinade: 4 tablespoons extra virgin olive oil 2 tablespoons lemon juice 2 tablespoons honey 2 teaspoons dried oregano 8 springs of fresh thyme, leaves removed (or dried thyme) 1 x zest of a lemon Sea salt and freshly ground pepper Chicken and Potatoes Dressing: 2 tablespoons of extra virgin olive oil 2 tablespoons fresh lemon juice 1 large garlic clove, minced or finely grated ½ teaspoon paprika ¼ cup flat-leaf parsley, finely chopped sea salt and pepper INSTRUCTIONS Preheat Oven: Preheat the oven to 200°C fan-forced and line a roasting tray with baking paper. Bake the Potatoes: Place the diced potatoes on the prepared tray, drizzle with a little olive oil and seaon with sea salt and bake for 10 minutes to slightly soften. Prepare the Chicken Marinade: In the meantime, in a bowl, combine the extra virgin olive oil, lemon juice, honey, oregano, thyme, lemon zest, sea salt, and pepper. Add the Chicken: Remove the potatoes from the oven, and place the chicken breasts with the potatoes. Use half the marinade to coat the chicken and the remaining drizzle over the potatoes. Cover the tray loosely with foil and bake for an additional 25 minutes. Prepare the Dressing: While baking, prepare the dressing by combining its ingredients in a bowl. Add the Halloumi: After 25 minutes of baking, place the halloumi slices over the chicken and potatoes. Return the tray to the oven, uncovered, for an additional 10 minutes until the halloumi is golden and everything is cooked through. Serve: Once baked, spoon the dressing over the chicken, potatoes, and halloumi and serve immediately. Note: For a dairy-free option, use vegan halloumi.

Easter is just around the corner, and what better way to celebrate than with these charming Easter Bunny Biscuits! Picture this: a delightful combination of gluten-free arrowroot biscuits, creamy white chocolate, and an array of colorful toppings that come together to create the cutest bunny faces. These treats are not only a joy to make but will also bring a smile to the faces of everyone who indulges in them. Perfect for Easter gatherings, school events, or simply as a fun family activity, these bunny biscuits are sure to be a hit. Why Easter Bunny Biscuits are a Great Idea Not only are these Easter Bunny Biscuits adorable to look at, but they also make for a fantastic Easter activity that the whole family can enjoy. The process is simple and allows for creativity, making it a perfect project for kids and adults alike. Plus, these treats are a sweet addition to any Easter gathering, adding a touch of fun to your celebration. So, gather your ingredients, round up your loved ones, and get ready to hop into Easter with these irresistibly charming Easter Bunny Biscuits. With every bite, you'll be savoring the joy and sweetness of the season! Let's Begin! Watch How to Make them Helpful Tips and Suggestions Work in Small Batches: Instead of coating all the biscuits at once, work in small batches. This ensures that the chocolate stays melted and workable for each row. Use a Spoon or Spatula: When applying chocolate to the first row of biscuits, use a spoon or spatula to spread it evenly. This allows for better control and helps in achieving a smooth and uniform coating. Have Decorations Ready: Before starting, have all your decorations (marshmallows already dipped in the 100s and 1000s for ears, candy eyes, skittles for noses) laid out and easily accessible. This way, you can quickly place them on the chocolate-coated biscuits without delay. Storing: To keep your Easter Bunny Biscuits fresh and adorable, store them in an airtight container in the refrigerator or a cool dry place in the pantry. Other Sweet Treats Tim Tam Reindeer Biscuits Snikers Date Bark Nutella Stuffed French Toast Bites All Sweet Treats! Easter Bunny Biscuits, gluten-free Makes 20 Prep15 minutes INGREDIENTS 200g (1 packet) Arrowroot Biscuits @ledaglutenfree 150g White Chocolate, melted (optional dairy-free) 20 large white marshmallows 1/4 cup 100s and 1000s 40 candy eyes 20 skittles lollies INSTRUCTIONS 1. Prepare ingredients: All ingredients need to be prepared in advance. Have set out the candy eyes and Skittles noses. 2. Marshmallows: Pour the 100s and 1000s in a shallow bowl. Slice or cut each marshmallow in half diagonally and dip the sticky side into the sugar. Set aside. 3. Arrowroot Biscuits: Arrange Arrowroot Biscuits on trays lined with baking paper. 4. Prepare the Chocolate: Place the chocolate in a microwave-proof bowl and heat at 30-second intervals, stirring the chocolate to ensure it is evenly melting. Be cautious not to overheat as it can burn the chocolate. Alternatively, use the double boiler method* 5. Coat the biscuits: Using a spoon place a dollop onto each cookie and spread. 6. Create the bunny face: Add two marshmallows on top of each biscuit for ears, add two candy eyes below the ears, and a skittle as a nose. 7. Serve: Refrigerate for 10 minutes or until the chocolate sets and serve. *Double Boiler Method to Melt Chocolate: 1. Fill a saucepan with a small amount of water (about 1-2 inches) and bring it to a simmer. Make sure the water doesn't touch the bottom of the bowl you'll be using. 2. Place the heatproof bowl on top of the saucepan, creating a double boiler. 3. Add the chocolate to the bowl and stir occasionally as it melts. The steam from the simmering water will gently melt the chocolate. 4. Once the chocolate is fully melted, remove the bowl from the heat. 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 Recipe and Photography Margaret Pahos @CreateCookShare

This Lemon and Garlic Butter Baked Fish is the most simplest and delicious way you can bake white fish fillets. The lemon and garlic butter sauce is silky and irresistible and the fish is flaky and cooked to perfection. Serve it with rice, quinoa, mashed potatoes, steamed vegetables, or a garden salad to create a perfect wholesome meal in 20 minutes. Let's Begin! Why you'll LOVE this recipe Effortless Preparation: With just 5 minutes of prep time, this recipe offers maximum flavor with minimal effort, perfect for busy weeknights or lazy weekends. Versatile Serving Options: Whether paired with rice, quinoa, or a side salad, this dish complements a variety of sides, allowing you to customize your meal according to your preferences. Healthy and Wholesome: Made with fresh ingredients, gluten-free, and with dairy-free options, this dish is not only delicious but also nutritious, offering a wholesome dining experience for you and your loved ones. Restaurant-Quality Results: Impress your family and friends with a restaurant-quality dish cooked to perfection in the comfort of your kitchen, showcasing your culinary skills without the hassle. Watch How To Make It Shopping for White Fish Fillets Fish may not be cheap to buy, but you can still find great quality fillets at a good price. When shopping for white fish fillets, your best bet is to use a flaky fish such as Cod and Snapper or on the cheaper end, Perch or Bass fillets. In fact, this recipe has been passed down to me by my brother, who is a chef by trade, and he uses Perch or Bass as he finds it cooks perfectly and the light flavour, allows the sauce to shine. If however, you prefer an Australian fish, I have also cooked this recipe using Barramundi fillets, which is a sweet and slightly stronger flavoured fillet, and it has also turned out deliciously perfect. What can you serve this fish with? Stovetop Rice Quinoa Potato and Cucumber Salad Roasted Cauliflower with Chickpea and Halloumi Greek Baked Vegetables Classic Greek Salad Other Fish and Seafood Recipes Honey and Walnut Baklava Baked Fish Seafood Paella with Orange and Olive Salad Salmon with Bruschetta Salad Oven Baked Calamari with a Green Salad ALL SEAFOOD AND FISH RECIPES Lemon and Garlic Butter Baked Fish, gluten-free Serves 4 Prep 5 minutes Cook 15 minutes INGREDIENTS: Baked Fish: 4 White Fish Fillets* (approximately 180g each fillet) 2 tablespoons butter, dairy-free optional 1 tablespoon freshly minced garlic 1 tablespoon fresh thyme leaves ¼ cup fresh lemon juice Sea salt and freshly ground pepper To Serve: Stovetop Rice Quinoa Or any side salad / baked or mashed vegetables INSTRUCTIONS: 1. Preheat the oven and prepare the sauce: Preheat the oven to 200°C fan forced / 220°C conventional oven / 425°F. Melt the butter in a small frying pan and then add the garlic, thyme, and lemon juice. Whisk to combine creating a creamy sauce. 2. Prepare the fish: Line a baking dish with baking paper, place the fish fillets into a baking dish, and pour the lemon garlic sauce over the fillets. Using tongs turn the fillets over to coat both sides. Season with sea salt and pepper and add a thin slice of lemon over each fillet. 3. Bake: Place the fish into the oven and bake for 15 minutes or until cooked through. In the meantime, prepare a side dish of your choice. 4. Serve: Remove from the oven, garnish with fresh parsley leaves, and serve. *Personal preference for fish choice is Barramundi fillets; however, Perch fillets or Bass fillets are perfect to use. Keep in mind, if you use Barramundi, they are thicker and may need extra cooking time. Have you tried this recipe? Please leave me a rating below and comment, or share it with me at @CreateCookShare on Instagram  Pinterest  Facebook  TikTok  or YouTube Recipe and Photography Margaret Pahos for @CreateCookShare

Indulge in convenience and wellness with this Chickpea, Quinoa, Feta, and Hummus Salad Jars. A quick, nutritious, and filling lunch solution. With 17g of protein in each serving, these are also gluten-free and vegetarian, and easily adapted for dairy-free diets. From the earthy richness of chickpeas to the tangy bite of Greek feta, each layer promises a delicious experience. Why you'll LOVE Salad Jars for Meal Prepping Here's why this Salad Jar recipe is a stellar meal prep idea: It's packed with protein, fiber, and essential nutrients, keeping you satisfied and energized throughout the day. With simple assembly and minimal cooking time, it's perfect for busy schedules. Plus, it's versatile! It's gluten-free, vegetarian, and easily adaptable for dairy-free diets. Preparing these jars in advance ensures you have a wholesome, ready-to-eat meal for the entire week. Say goodbye to last-minute lunch dilemmas and hello to effortless nourishment. It's a deliciously convenient solution for staying on track with your health goals while saving time and effort. Watch How to Make It Storage and Serving Recommendations Always put the dressing at the bottom of the jars and then divide the salad into 3 x 850g air-tight jars (Mason jars are also fantastic as they are leak-proof!). They're ideal for slipping into a spacious purse for work or tossing into a backpack. If using a meal prep container, store the dressing separately and add it just before serving. Transfer the salad from the jar to a bowl or plate for easy enjoyment, or mix it directly in the meal prep container. Meal Prepping Ideas If you're like my daughter, you love meal prepping but prefer to pack each salad jar on a daily basis. She prefers doing this as on some days she likes to change it up by adding something extra, such as cashews, pumpkin seeds, or grated carrot. It only takes her 3-minutes to bring it together. Here are our suggestions for doing this: Prep Ingredients in Advance: Streamline your meal prep by prepping the veggies, and grains beforehand. Cook the quinoa, chop the veggies, marinate the chickpeas, and prepare the dressing. Then keep each ingredient ready-made but in separate containers in the refrigerator. Layer Ingredients Thoughtfully: Each morning, arrange ingredients in the jar strategically to maintain freshness. Follow the recommended order to ensure optimal taste and texture. Shake Well Before Serving: Just before enjoying your salad, give the jar a good shake to distribute flavors evenly. Then, transfer everything into a bowl or onto a plate for easy eating. While eating directly from the jar is an option, transferring to a dish can make it more accessible. Get Creative: Don't hesitate to experiment with ingredients. Swap out veggies, proteins, or grains to suit your preferences or what's available. Embrace your culinary creativity and personalize your Salad Jars to your liking. The question is have I convinced you to whip up this salad as part of your meal prep? Or why not see how I serve it as a hearty salad for dinner or when I am hosting a party? See my VIDEO HERE Salad Jars with Chickpeas, Quinoa, Feta and Hummus Makes 3 x 800ml jars Prep 10 minutes Cook 15 minutes INGREDIENTS Chickpeas: 1 x 400g can organic chickpeas, rinsed and drained 1 small red onion, finely sliced 1 teaspoon smoked paprika ¼ cup olive oil ¼ cup balsamic vinegar Salad: 2 cups cooked quinoa 200g Greek feta, crumbled 2 cups baby rocket 2 large tomatoes, diced 1 Lebanese cucumber, diced Dressing: 4 tablespoons hummus, store-bought 3 tablespoons olive oil 1/3 cup lemon juice, freshly squeezed 1 teaspoon sea salt 1 teaspoon pepper INSTRUCTIONS 1. Cook the Quinoa: Instructions on How to Cook Quinoa is found HERE 2. Prepare the chickpeas: Place the chickpeas, red onion, olive oil, and balsamic vinegar in a bowl and combine. Set aside to ‘marinate’. 3. Prepare the vegetables: Dice the tomato and cucumber, wash and towel dry the rocket, and crumble the feta. 4. Prepare the dressing: Place the hummus, olive oil, lemon juice, sea salt, and pepper in a bowl and whisk to combine well. 5. Make the Meal Prep Jars: Evenly distribute and layer into each jar, first the dressing, then the cucumber, tomatoes, quinoa, feta, chickpeas, and rocket. Close the lids and refrigerate for 4 days. Have you tried this recipe? Please leave me a rating and comment, or share it with me at @CreateCookShare on Instagram  Pinterest  Facebook  TikTok  or YouTube Recipe and Photography Margaret Pahos @CreateCookShare

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