Page 23 - BOL April 21 Edition

Recipes
Recipes Recipes by Chelsea Brauer

@wickerandfeast
HEALTHY & DELICIOUS

CINNAMON PUMPKIN & CHICKPEA SALAD
(serves 4)
INGREDIENTS METHOD

FOR THE PUMPKIN: 1. Pre heat oven to 150 degrees C
• 1/4 Kent pumpkin 2. Slice Kent pumpkin into wedges and coat
• 5 tbsp extra virgin olive in dressing of olive oil and cinnamon.
oil Place on lined baking tray.
• 1 tbsp cinnamon 3. Drain chickpeas and toss through olive
oil, maple syrup and cinnamon. Place on
FOR THE CHICKPEAS: separate lined baking tray.
• 1 can chickpeas 4. Roast the pumpkin in the oven for
• 1.5 tbsp extra virgin olive roughly 40 minutes, removing pumpkin
oil to turn over with tongs half-way through.
• 0.5 tbsp maple syrup The chickpea tray should be added to the
• 1 tsp cinnamon oven after 20 minutes too.
5. Strip kale from stem and massage it with
FOR THE SALAD: olive oil and lemon juice in a bowl for a
• 4-5 stems of Kale few minutes until tender.
• 4 tbsp Feta 6. On a serving plate, add kale, roast
• EVOO pumpkin, chickpeas and feta. Top with
• 1/4 lemon juice Greek yoghurt and lemon juice dressing.

NUTRITION INFORMATION (per serve)
1920kJ | Total Fat: 27.9g | Saturated Fat: 5g | Total Carbohydrate: 44.5g | Fibre: 12.2g | Protein: 13.3g

HEALTHY MUSELI BARS
(12 bars)

INGREDIENTS METHOD

• 1 cup almonds 1. Preheat oven to 150 degrees C
• 1/2 cup rolled oats 2. Add all ingredients to a high-powered
• 1/2 cup cashews blender, pulse on low setting until
• 1/2 cup pistachios combined
• 1/2 cup pepitas
• 1/2 cup sunflower seeds 3. Scrape mix into a lined 20x20 baking tin,
• 1/4 cup maple syrup press mix down firmly with spoon
4. Place tin into preheated oven for 25-30
minutes
5. Remove from oven and wait until
completely cooled then slice into 12 bars

NUTRITION INFORMATION (per bar)
682kJ | Total Fat: 11.3g | Saturated Fat: 1.5g | Total Carbohydrate: 12.2.g | Sugars: 4.8g | Protein: 5.2g

April 2021 www.bestoflocal.com.au 23