Serves 4 as a side
Prep time 15 min
Cook time 10 min

Ingredients
     4 ears of fresh corn, husked
     3 tbsp Olivado Organic E.V. Olive oil
     1 tsp chilli powder
     Salt and pepper to taste
     4 tbsp plain Greek yogurt 
     ½ avocado, mashed until smooth
     Salt and pepper to taste
     ½ cup grated parmesan cheese
     1/4 cup fresh coriander, chopped
     2 tbsp mayo
     ½ tbsp chipotle sauce
     2 tbsp dried olive crumbs (optional)
     1 lime cut into wedges

Method
 
Brush each ear of corn with olive oil.

In a small bowl, mix together the chilli powder and a pinch of salt and pepper. Set aside.

Combine the Greek yogurt with the avocado. Set aside.

Combine the mayo and chipotle. Set aside

Heat BBQ or grill on med/high heat and grill the corn for approximately 10 minutes, until nicely browned.

​When ready to serve, cover the corn with the Greek yogurt/avo mixture and sprinkle on the chilli powder mix, cheese and coriander. Drizzle over the chipotle mayo and sprinkle with olive crumbs.
 
Serve with lime wedges on the side.
 
 

​Makes 2 cups
Prep time 5 min
Cook time 5 min
 
Ingredients
     3 tbsp Olivado Avocado oil
     1 tsp fennel seeds
     ½ tsp cumin seeds
     ½ tsp brown mustard seeds
     5 garlic cloves, finely sliced
     10 tomatoes, chopped
     1 tsp salt
     2 tsp sugar
     1 tsp chilli powder
     2 tsp finely grated ginger
     2 small green chillies, de-seeded and finely sliced
 
Method
 
Heat the oil in a medium size saucepan and fry the fennel, cumin and mustard seeds over a moderate heat until the mustard seeds begin to pop.
 
Add the garlic to the pan and fry for 2 minutes until fragrant and softened, then add the tomato, salt, sugar, chilli powder and ginger and give it a good stir.
 
Cook over a low heat until the tomato softens and begins to break down. 4-5 minutes. Add the green chilli and combine. Remove from heat and allow to cool.
 
 

This year we've had a bumper crop of basil in the garden and what better way to use it up than in some simply delicious pesto. Jack loves it in his sandwiches, Tracey loves it on pasta... this tasty bowl will be keeping the whole family happy, and I gotta share the love. Fresh basil, Pecorino and great quality olive oil make this dish sing.
 
Ingredients
     2 tbsp pine nuts
     1 tsp salt
     1 garlic clove, peeled
     2 bunches fresh basil, leaves picked, thick stems removed (2 packed cups)
     6-8 tbsp Olivado Organic olive oil
     1⁄4 cup Parmigiano-Reggiano, grated
     1⁄4 cup Pecorino, grated

Method
In a large mortar, add the pine nuts, salt, and garlic cloves. Using a large pestle, pound and scrape the ingredients into a very smooth paste, 5–7 minutes.
Add the basil in small amounts, working it into the mixture after each addition, until all the basil has been added and the mixture is smooth and creamy, 15–20 minutes.
Slowly add the oil while stirring with the pestle until emulsified. Add both cheeses and stir with the pestle to incorporate.

Top tip: For a quicker and chunkier style pesto throw all the ingredients in a food processor and whizz up. 
 
 

For those special occasions when boiled carrots just won't do and you want a special side - something that will delight your diners and give them something new to try. Labna (or ladneh) is a yoghurt cheese, if you can't get your hands on some its easy to make at home. Basically it's just Greek yoghurt with a little salt, strained through a cheesecloth in the fridge for 24-48 hours. 

​Serves 2 or 4 as a side
Prep time 10 min
Cook time 20 min
 
Ingredients
     1 pack baby carrots, scrubbed and trimmed
     2 tbsp Olivado Avocado oil
     2 tsp fennel seeds
     2 tbsp sherry vinegar
     60 ml Olivado Organic extra-virgin olive oil
     ¼ cup each, parsley, mint and dill
     ½ Spanish onion, thinly sliced
     3 tbsp labna
 
Method
 
Preheat oven to 200C. Place carrots in a roasting pan, drizzle with olive oil, and scatter with fennel seeds, season to taste and roast until carrots are tender and starting to caramelise (15-20 minutes). Remove from pan and cool to room temperature.
 
Deglaze pan with vinegar and add Olive oil, whisk to combine, season to taste and set aside.
 
Combine herbs and onion in a bowl, drizzle over a little dressing and toss to combine.
 
Place carrots onto a platter, spoon over labna, scatter over salad, drizzle with remaining dressing and serve.

Prep time: 20 mins
Cook time: 40 mins
Serves: 4

Yum! Winter scrumptious in a bowl. It may seem like a lot of garlic but I reckon there is no such thing as too much garlic 

Ingredients
       300g baby spinach
       3 tablespoons olive oil
       7 cloves garlic
       1 red onion or 4 shallots, roughly chopped
       1 slice wholemeal bread, roughly chopped
       2 tablespoons ground cumin
       2 teaspoon smoked paprika
       1 dried chilli, kept whole
       1 teaspoon ground turmeric
       2 cups chicken stock (or vege stock)
       300g pancetta, diced (leave out for vegetarians)
       2 roasted red capsicums, skinned, cored and roughly chopped
       2 x 400g cans chickpeas, drained and well rinsed
       Sea salt & freshly ground black pepper to taste.

Instructions

Blanch the spinach in boiling water for a few minutes, then plunge into iced water. Drain and squeeze out any excess water and set aside.

Heat 2 tbsp of the oil in a large saucepan and add the garlic, onions/shallots and bread and sauté until golden. Blend until smooth with a stick blender. While blending, add the cumin, paprika, chilli, turmeric and chicken stock and puree until smooth. Set aside.

Heat the remaining oil in a frying pan, then add the pancetta and fry until golden and the fat is nicely rendered. Add the capsicums, the blended bread mixture and the chickpeas. Stir well over a low heat until heated through adding a little water if necessary.

Taste and season, taste and season! Add the spinach and fold through.

Useful tips

• This is great with a dollop of aioli and crispy bread in front of the fire. I like to sprinkle a little fresh coriander or parsley over the top.
• Remove the pancetta and you have a great vegetarian recipe.
• I like to cook the pancetta until most of the fat has rendered.