Easy apple and berry salad

Entertaining is easy with this colourful salad starring sweet apples, berries and crunchy nuts.Ingredients 2 tablespoons roughly chopped pecans
2 tablespoons roughly chopped skinless hazelnuts
1/2 teaspoon chopped fresh thyme leaves
1 tablespoon maple syrup
2 tablespoons extra virgin olive oil
1 tablespoon white balsamic vinegar
1 tablespoon lemon juice
2 small red apples, halved, cored, sliced
80g mixed salad leaves
2 celery stalks, sliced
125g blueberries
125g raspberries
50g goat’s cheese, crumbled
Step 1
Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper.

Step 2
Combine pecans, hazelnuts and thyme on prepared tray. Drizzle with maple syrup. Season with salt and pepper. Bake for 4 to 5 minutes or until golden and toasted. Remove from oven. Set aside to cool.

Step 3
Meanwhile, whisk oil, vinegar and lemon juice in a large bowl. Toss apple in 1 tablespoon of the dressing.

Step 4
Place salad leaves on a serving plate. Arrange apple, celery, blueberries and raspber…

Mango chilli salad dressing recipe

Try this mango chilli salad dressing with a grilled prawn, cos lettuce and red onion salad.Ingredients 2 mangoes, roughly chopped
2 tablespoons sweet chilli sauce
2 tablespoons lime juice
2 tablespoons apple cider vinegar
1 tablespoon light olive oil
1 tablespoon roughly chopped fresh chives
Step 1
Place mango, sweet chilli sauce, lime juice, vinegar, oil and chives in a blender or small food processor. Season with salt and pepper. Blend until smooth and combined. Serve.

Easy chocolate cookies

Enjoy these easy chocolate cookies with a glass of cold milk.Ingredients 1/3 cup (75g) brown sugar
1/2 cup (110g) coconut sugar
1 Coles Australian Free Range Egg
125g butter, softened, chopped
1 1/2 cups (240g) wholemeal plain flour
2 tablespoons cacao powder or cocoa powder
1 cup (190g) chocolate chips
75g white chocolate, melted
Step 1
Preheat oven to 180C. Grease and line 2 baking trays with baking paper.

Step 2
Place brown sugar, coconut sugar, egg and butter in a food processor and process until creamy. Add the flour and cacao powder or cocoa powder.

Step 3
Pulse until just combined. Transfer mixture to a bowl. Add chocolate chips. Stir to combine. Roll tablespoonfuls of mixture into balls. Place on the prepared trays, about 3cm apart, and flatten slightly.

Creamy chicken and pea carbonara pasta

This creamy chicken pasta is surprisingly low in calories as well as being quick, easy and gluten-free.Ingredients 200g chickpea spirals pasta (see tip)
120g (3/4 cup) frozen peas
150g sugar snap peas, halved diagonally
2 teaspoons extra virgin olive oil
250g chicken breast fillet, thinly sliced
12 truss cherry tomatoes
3 garlic cloves, crushed
1/2 teaspoon dried chilli flakes
2 teaspoons finely grated lemon rind
1 egg
60ml (1/4 cup) light cream for cooking
2 1/2 tablespoons fresh lemon juice
25g (1/3 cup) finely grated parmesan
80g baby rocket
Step 1
Cook pasta in a large saucepan of salted boiling water following packet directions or until al dente, adding the frozen peas and sugar snap peas for the last 2 minutes of cooking time. Reserve 60ml (1/4 cup) pasta cooking liquid. Drain pasta. Return to pan.

Step 2
Meanwhile, heat the oil in a large non-stick frying pan over medium-high heat. Cook the chicken and tomatoes, turning, for 2-3 minutes or until the chicken is cooked through and…

10-minute Thai beef salad

10 minutes is all you need to make this flavoursome Thai beef and noodle salad.Ingredients 2 teaspoons sesame oil
2 teaspoons soy sauce
500g piece grass-fed beef rump steak
125g Thai-style rice noodles
250g cherry tomatoes
150g mixed salad leaves
5 baby cucumbers, thinly sliced lengthways
1/3 cup lime and chilli vinaigrette
Fresh mint sprigs, to serve
Crushed peanuts, to serve
Sliced red chilli, to serve
Step 1
Combine oil and soy sauce in a bowl. Rub all over beef. Heat a chargrill pan over medium-high heat. Add beef. Cook for 2 minutes each side or until coked to your liking. Transfer to a plate. Rest 2 minutes. Thinly slice.

Step 2
Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until tender. Drain. Refresh under cold water. Drain well.

Step 3
Combine beef, noodles, tomato, salad leaves, cucumber and vinaigrette on a large serving platter. Sprinkle with mint, peanuts and chilli. Serve.

Quick chipotle chicken quesadillas

These easy cheesy chicken wraps are ready in less than 30 minutes. Serve them for dinner or as a weekend lunch time treat.Ingredients 400g can red kidney beans, rinsed, drained
300g chopped cooked chicken
1 small red capsicum, deseeded, finely chopped
2 green shallots, chopped
1-2 teaspoons smoky chipotle seasoning, to taste
150g grated three cheese blend
6 large wholemeal wraps
50g baby spinach, plus extra, to serve
1 tomato, deseeded, finely chopped
1/4 cup fresh coriander sprigs
1 lime, juiced
1 avocado, thinly sliced
Thick Greek-style yoghurt, to serve
Step 1
Place the beans in a large bowl. Use a fork to lightly mash. Add chicken, capsicum, shallot and chipotle seasoning. Season and stir to combine.

Step 2
Heat a large chargrill pan or frying pan over medium heat. Spray with oil. Scatter some of the cheese over half of each wrap. Top with the bean mixture and spinach. Scatter with the remaining cheese. Fold each wrap in half to enclose filling

Step 3
Place 2 filled wraps in the cha…

Lemon curd lamingtons

Lemon icing puts a fresh new spin on the classic Aussie lamington.Ingredients 150g butter, softened
1 cup (220g) caster sugar
2 Coles Australian Free Range Eggs
300g sour cream
1 1/2 cups (225g) self-raising flour
1/2 cup (40g) desiccated coconut
1 tablespoon finely grated lemon rind
1/4 cup (60ml) lemon juice
1/2 cup (160g) lemon curd
3 cups (225g) shredded coconut
Step 1
Preheat oven to 180C. Grease and line the base and sides of a 20cm square cake pan with baking paper. Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the sour cream and stir to combine. Add the flour, coconut, lemon rind and lemon juice and stir to combine. Add the lemon curd and gently fold until just marbled through.

Step 2
Spoon into the prepared pan and smooth the surface. Bake for 45-50 mins or until a skewer inserted in the centre comes out clean. Cool in the pan for 5 mins before turning onto a wire rack to coo…