By Jamie Humby | Chef
Published 2 December 2024
15m
20m
4
16
Make your own restaurant-worthy asparagus salad, served with red onion vinaigrette and ricotta.
Make the most of summer fruits by including them in your salad. Paired with a zesty dressing, it's the perfect partner for a summer BBQ.
These smoked salmon rolls are the perfect savoury snack or entrée for a relaxing meal with family and friends.
Comfort food doesn’t have to be a guilty pleasure. Try our recipe for a healthier chicken and leek pie this winter
Step 1:
Pre-heat a BBQ or chargrill on high.
Step 2:
Meanwhile, in a medium pot, bring chicken stock to the boil. Add the quinoa, cover, and cook for 10 to 12 minutes until all of the liquid has been absorbed. Remove the pot from the heat and fluff the quinoa with a fork. Set aside.
Step 3:
In a large bowl, combine zucchini, asparagus, corn, capsicum, jalapeño, Tex Mex spice powder and 1 tbsp olive oil. Toss to evenly coat the vegetables.
Step 4:
Place vegetables on your BBQ and char well on all sides (roughly 8 to 10 minutes). Remove from heat and separate the jalapeño chilli from the rest of the veggies. Chop remaining vegetables into chunky pieces, making sure to keep them all separate for layering.
Step 5:
In 4 jars, using equal portions of each, layer first your quinoa, then your vegetables, then your beans. Top with feta, then secure the lid to store. If you’re already hungry, serve straight into a bowl.
Step 6:
Finely chop the jalapeño and mix with Tex Mex spice, lime juice, lime zest, garlic, honey and remaining oil. Place in a jar with a lid and shake vigorously.
Step 7:
When you’re ready to eat, shake dressing in jar, then drizzle over salad. Add some fresh avocado if desired, crunch some chips over the top and enjoy!
