3 Colourful Dishes To Serve At Your Next Dinner Party

Spiced Pumpkin, Carrot & Eggplant Salad with Harissa Yoghurt

Ingredients

• Half a jap pumpkin cut into wedges

• 2 carrots peeled and chopped into large chunks

• 1 eggplant cut into cubes

• 1 red onion sliced finely

• 1 tablespoon of white sugar

• 100g feta cheese

• 1⁄2 bunch mint (pick the leaves)

• 1⁄2 bunch parsley (pick the leaves)

• 1⁄2 bunch dill (pick sprigs)

• 1 cup Greek yoghurt

• 1 teaspoon harissa paste

• Zest & juice of a lemon

• 1⁄2 cup red wine vinegar

• 1 tablespoon cumin powder

• 1 tablespoon sweet paprika

• 1 tablespoon sumac powder

• Sea salt flakes & cracked black pepper

• Olive oil

Method

1. Preheat oven to 200 degrees Celsius
2. Line 2 baking trays with baking paper
3. In a bowl add pumpkin wedges, carrot, eggplant. Generously drizzle with olive oil, a tablespoon each of salt & pepper and the cumin, paprika, sumac and toss to coat
4. Place on one baking tray and roast for 25-30 mins until dark and golden and soft when you poke it with a knife
5. In a mixing bowl add yoghurt, harissa paste, lemon juice & salt & pepper and stir to combine
6. Add finely sliced red onion to a bowl and top with red wine vinegar and a tablespoon of caster sugar, allow to stand for 30 mins
7. To plate up, place the yoghurt on the base of your platter and smooth out across the plate, display the pumpkin, carrot & eggplant on top of the yoghurt
8. Drain the red onion and place over the top of your vegetables
9. Sprinkle the feta on top and garnish with fresh herbs and a drizzle of olive oil

Turmeric Roasted Cauliflower Salad

Ingredients

• 1 whole cauliflower cut into small florets

• 280g baby spinach

• 1⁄4 purple cabbage finely shredded

• Zest & juice of one lemon

• 1 cup Greek yoghurt

• 1 tablespoon tahini paste

• 1⁄2 cup dried cranberries

• 1⁄2 cup dried raisins

• 1⁄2 cup toasted almond flakes

• 2 tablespoon turmeric powder

• Parsley leaves for garnish

Salad Dressing:

• 1⁄2 cup olive oil

• 1 tablespoon honey

• 1 teaspoon Dijon mustard

• Juice of half a lemon

• Salt & pepper

Method

1. Preheat oven to 200 degrees Celsius
2. In a bowl toss cauliflower, olive oil, turmeric & salt pepper to evenly coat
3. Place onto a lined baking tray and bake for 15-20 mins until cauliflower is slightly charred
4. In a mixing bowl add baby spinach, shredded cabbage, dried fruit & nuts and toss to combine
5. Prepare salad dressing by mixing all ingredients with a whisk in a bowl and dress the baby spinach mix
6. Mix together Greek yoghurt, tahini, lemon juice & zest and salt & pepper to combine
7. Plate up salad by placing yoghurt down onto your platter, topping with the dressed baby spinach mix and placing the charred cauliflower on top
8. Garnish with fresh parsley and thinly sliced radish discs

Classic Prawn Cocktails

Ingredients

• 4 large prawns per person

• 1 lemon

• 1 iceberg lettuce

• Dill for garnish

• 1 cup whole egg mayonnaise

• 1 tablespoon tomato sauce

• 1 tablespoon lemon juice

• 1 tablespoon Worcestershire sauce

• 1 teaspoon smoked paprika

• Tabasco to taste

Method

1. In a cocktail glass add a small amount of shredded iceberg lettuce
2. Prepare seafood sauce by mixing mayonnaise, tomato sauce, lemon juice, Worcestershire sauce, paprika & tabasco together in a bowl
3. Place a tablespoon of seafood sauce on top of the lettuce
4. Top with 4 peeled prawns and a sprig of dill
5. Display a lemon wedge on the side of your glass