Biscuit recipes

Baked vegetable and cheese tortilla wraps

30 minutes

Italian recipes

Tagliatelle with roasted winter vegetables

20 minutes

Dark chocolate and coconut tart with pear shavings

20 minutes

Wholewheat spaghetti tossed with sun-ripened tomatoes, fresh basil and silky mozzarella

5 minutes

Cheese recipes

Honey-drizzled cranberry cheese and pear stack

Cauliflower recipes

Garlicky creamed cauliflower soup with burnt mustard seed and chilli butter

25 minutes

Soup recipes

Baby spinach soup with olives and oregano

20 minutes

Chickpea recipes

Organic swiss chard, chickpea and feta pilau

30 minutes

Cheesecake recipes

Baked organic brinjal with tomato and cream

35 minutes

Avocado recipes

Linguine with organic lettuce and avocado basil sauce

10 minutes

Linguine with organic lettuce and avocado basil sauce

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

3–4 T organic olive oil, plus extra for drizzling
2 x 120 g pillow packs organic crisp lettuce
2 cups organic vegetable stock
1 ripe organic avocado, sliced
½ cup organic basil leaves, plus extra for serving
1 clove organic garlic, crushed
sea salt and freshly ground black pepper
400 g organic linguine, cooked according to package instructions and drained
organic Brie, thinly sliced, for serving

Method

Heat the olive oil in a wide, deep pan. Add the lettuce and stock. Cover and cook for a few minutes until the lettuce has wilted.
Remove 1 cup of the warm stock and blend with the avocado, lemon juice, basil leaves and garlic. Season to taste. Mix with the hot pasta, warm lettuce and remaining stock. Check seasoning. Tuck in the slices of Brie, drizzle with olive oil, and garnish with basil leaves.
Serve immediately or at room temperature, as overheating may cause the avocado to turn bitter.
Cook’s note: Replace the avocado with ½ cup warmed organic cream, and use shavings of Italian Parmesan instead of Brie.

Per serving: 3004.6 kJ, 18.6 g protein, 32.8 g fat, 88.3 g carbs

TASTE’s take:
Classically cooked with peas, lettuce makes a surprisingly good vegetable. Here it adds texture to a really simple pasta dish.

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Honey-drizzled cranberry cheese and pear stack

Garlicky creamed cauliflower soup with burnt mustard seed and chilli butter

Baby spinach soup with olives and oregano

Organic swiss chard, chickpea and feta pilau

Creamy spinach cheesecake

Baked organic brinjal with tomato and cream

Linguine with organic lettuce and avocado basil sauce

Linguine with organic lettuce and avocado basil sauce

Ingredients

Method