We’re feasting this Easter! Why make one dish when you can create a complete menu for all to savour?
With a medley of delicious sustainable ingredients, coupled with the flavours of OZGANICS sauces and dressings, you can conjure up a wholesome sharing meal that caters to every palate.
You can prepare most of the vegetables, the pizza dough and the chopped nuts the day prior or get the family involved and cook up this delicious, healthy meal together!
- Wholemeal Pizza with Colourful Veggies, Nuts & Sprouts
- Balsamic Glazed Beetroot & Rocket Super Salad
- Green Goddess Pappardelle Pasta Salad with Zucchini & Feta Cheese
- Spinach & Air Fry Chip Bowl
Wholemeal Pizza with Colourful Veggies, Nuts & Sprouts
INGREDIENTS:
Wholemeal Pizza Dough (free from yeast!)
- 250g wholemeal self-raising flour (gluten free is fine too)
- ½ tsp salt
- 50g cold butter, cubed (or oil/butter substitute)
- 125ml milk or plain yoghurt
- Olive oil
Toppings
- 100ml OZGANICS Bolognese Pasta Sauce
- 2 tbsp pesto
- ½ cup corn nibblets (fresh or frozen)
- ½ cup cauliflower pieces
- ½ large red capsicum, sliced
- 100g seed mix: pepitas, sesame, sunflower
- 50g rocket leaves
- 50g radish sprouts
METHOD:
- Preheat the oven to 220°C.
- In a large mixing bowl, combine the flour and salt, ensuring an even distribution of the two ingredients.
- Add the cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture reaches a consistency resembling breadcrumbs.
- Pour in the milk or yogurt, and thoroughly mix until a soft, slightly sticky dough forms.
- On a floured surface, roll out the dough to your desired thickness. Transfer the rolled-out dough to a pizza tray, leaving an edge to crisp up in the oven.
- Spread a very thin layer of olive oil evenly over the entire surface of the pizza base.
- Pour the pasta sauce onto the pizza base and use a spatula to spread it evenly, covering the entire surface.
- Sprinkle corn niblets, sliced red capsicum, and cauliflower pieces evenly over the sauced pizza.
- Bake the pizza in the preheated oven for approximately 15 minutes or until the crust is golden and the toppings are cooked to your liking.
- Once out of the oven, decorate the freshly baked pizza with a generous handful of rocket and radish sprouts, pepitas/seed mix and a fine sprinkling of nutritious nuts.
- Finish by dribbling pesto over the entire pizza for an added burst of flavour.
Slice and serve your delicious homemade pizza, savouring the combination of flavors and textures. Enjoy!
Beetroot & Rocket Super Salad
INGREDIENTS:
- 2 large beetroots
- 100g rocket leaves
- 10g pine nuts, toasted
- 90g goat or feta cheese
- 100ml OZGANICS Balsamic Dressing
METHOD:
- Place unpeeled beetroot in a saucepan and cover with water.
- Bring the water to a boil, then reduce the heat and simmer until the beetroot can be easily pierced with a fork.
- Remove the saucepan from the stove and carefully drain the beetroot.
- Allow the beetroot to sit until it reaches a temperature that allows for comfortable handling with a cloth.
- Using a dishcloth, pick up the beetroot with one hand while using the other hand (covered with a cloth) to gently rub off the skin.
- Wash off any remaining skin, and with a knife and fork, cut the beetroot into bite-sized chunks.
- Place the beetroot chunks in a jar or bowl and generously pour over OZGANICS Balsamic Dressing.
- Allow the beetroot to cool completely in the refrigerator. Note: beetroot, when cooked and dressed, can be stored in the fridge for several weeks.
- When ready to serve, arrange the dressed beetroot on a plate and add fresh rocket and cheese. Mix the ingredients slightly.
- Sprinkle the salad with pine nuts or your choice of nuts.
- Chill the salad before serving to enhance the flavours.
Serve and enjoy!
Pappardelle Pasta Salad with Zucchini & Feta Cheese
INGREDIENTS:
- 150g pappardelle or your choice of pasta
- 1 medium-sized organic zucchini, thinly sliced
- 90g feta or goats cheese, crumbled
- 60ml OZGANICS Green Goddess Dressing
- 50g sunflower sprouts
- Toasted pine nuts or your choice of chopped nuts (to decorate with)
METHOD:
- Cook the pappardelle pasta according to the package instructions. Drain and let it cool to room temperature.
- In a large mixing bowl, combine the cooked pappardelle pasta, thinly sliced zucchinis, crumbled feta cheese and Ozganics Green Goddess Dressing. Mix lightly.
- Place in a serving bowl and decorate with sunflower sprouts and nuts.
Spinach and Air Fry Potato Chip Salad
INGREDIENTS:
- 1 large potato
- 1 tbsp olive oil
- 1 cup (50g) English spinach or rocket
- ½ cup (60g) finely sliced zucchini
- 1 cup (125g) mini tomatoes, quartered
- 60ml (3 tbsp) OZGANICS Balsamic Dressing
- 25g sun-dried tomatoes, finely diced
- 1 tbsp pesto
Note: (you can substitute air fried chips with good quality potato chips)
METHOD:
- Heat air fryer to hottest setting.
- Wash potato, slice finely into very thin chips using a mandolin or a knife.
- Soak potato slices in ice chilled water for 15 minutes, drain and repeat.
- Drain in a towel and using towel, compress the chips to remove excess water.
- Pop chips in a bowl and sprinkle over olive oil. Mix in well with your hands.
- Place chips into air fryer basket in single layers—sprinkle on salt.
- Cook in air fryer for around 12 – 15 minutes or until done. Give them a stir every seven minutes for crispness.
CREATE YOUR BOWL:
- Combine spinach, zucchini and tomatoes in a bowl.
- Pour over OZGANICS Dressing and lightly mix through.
- Mix in chips.
- Top with sun-dried tomato and a dribble of pesto.
- Serve immediately!
*Product availability may vary from store to store.
