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

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