Get Nourished: Luke and Zoe’s immune-boosting recipes
This week on Get Nourished, it’s all about kick-starting your immunity. Luke Hines shares his zinc-packed shredded beef dish, while Zoe Bingley-Pullin focuses on vitamin C with a yummy salad.
Luke Hines’ Open Shredded Beef Sangas
Ingredients2 slices thick cut sourdough bread, toasted 250g slow cooked pulled beef 1 cup fresh baby rocket leaves 6 yellow cherry tomatoes, cut into quarters 1/2 red onion, sliced into thin half-moon strips 2 tbsp mayonnaise, to garnish 1 tsp dijon mustard Olive oil, for drizzling Butter, for spreading Salt and pepper |
MethodStep 1. Lay your toasted sourdough on a sharing board or plate. Step 2. Give each piece of bread a spread of butter and dijon mustard to your preferred taste. Step 3. Layer the open sangas with a bed of baby rocket and a drizzle of olive oil. Then, top with the pulled beef, some mayonnaise, thinly sliced onion and quartered cherry tomatoes. Garnish with some salt and pepper, and enjoy. |
Zoe Bingley-Pullin’s Roasted Capsicum, Freekeh and Rocket Salad with Lemon Dressing
Ingredients1 yellow capsicum, washed 1 red capsicum, washed 1/2 cup quinoa, washed 1/2 cup freekeh grain, washed 1 small Spanish onion, peeled and finely sliced 4 sprigs fresh thyme 2 sprigs fresh rosemary 2 cups of water for the grains 100g fresh rocket 2 tbsp pepitas, toasted 2 tbsp feta cheese, crumbled For the dressing 4 tbsp extra virgin olive oil 3 tbsp chopped fresh basil 1/2 lemon juiced 1/2 lemon zested |
MethodStep 1. Preheat the grill. Place the capsicums on a baking tray and grill for 5 minutes on each side or until the skin is blackened. Once blackened, place the capsicum in a bowl and cover to sweat and cool. Peel off the skin and tear/cut into 2cm strips when cooled. Step 2. In a bowl, add the water, quinoa, freekeh, Spanish onion, thyme and rosemary. Bring it to a boil for five minutes then turn the heat down to simmer for 15 to 25 minutes (add more water if needed). Stir it around during the last five minutes so the grains don’t stick together. Step 3. In a small bowl or jar, mix all of the dressing ingredients together. Step 4. Serve the dish in a large bowl on a bed of rocket, grains, slices of capsicum, dressing, toasted pepitas and sprinkle with feta. Or roughly mix all the ingredients together. Delicious!! Tip: With the quinoa or freekeh, always taste as you are cooking. They should be soft to eat but still have kept their form. |
