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Spiced sweet potato and chickpea salad

Spiced sweet potatoes and chickpea salad
Serves 4
Simple baked sweet potatoes topped with a chickpeas salad and easy as could be harissa yoghurt dressing. Delicious, vibrant, healthy, and naturally gluten free.
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Gather
  1. 2 large sweet potatoes, washed and sliced into wedges
  2. Sea salt
  3. Freshly ground black pepper
  4. 1 teaspoon smoked paprika
  5. 1 teaspoon cumin
  6. 2 tablespoon olive oil
  7. ½ cup plain Greek yogurt
  8. 1 tablespoon harissa paste
  9. 1/2 teaspoon finely grated lemon zest
  10. 1 300g can chickpeas, rinsed and drained
  11. 100 g roasted almond kernels, roughly chopped (set aside a few to serve)
  12. 1/2 cup coriander, roughly chopped
  13. 1/4 preserved lemon, with flesh removed and thinly sliced (like real thin)
  14. 3 tablespoon dukkah
Make
  1. Preheat your oven to 200C. Add the sliced sweet potato to a large mixing bowl then sprinkle over a generous pinch of salt and pepper, and the paprika. Drizzle over 2 tablespoons olive oil, then toss everything together to coat. Spread out into a single layer over a large baking tray, then bake in the hot oven for 35 to 40 minutes, or until golden and cooked through then set aside.
  2. Meanwhile, place yogurt in a small bowl; season with salt and pepper then add harissa paste and lemon zest and gently swirl ingredients.
  3. For the simple chickpea salad, combine the chickpeas, almonds, coriander and preserved lemon in a mixing bowl and season with salt and freshly ground back pepper.
  4. To serve, place wedges of roast potatoes on to plates and top with chickpea salad then spoon over harissa yoghurt dressing. Top with additional almonds and dukkah and serve.
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Vegan Nachos

Vegan Nacho Image
Vegan Nachos
Serves 2
The ultimate vegan nachos with cashew sour cream, walnut crumble and a load of irresistible toppings. They're that bloody good that everybody will want to get in on the action.
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Walnut crumble
  1. 1 cup raw walnuts
  2. 1/2 cup sundried tomatoes, soaked in boiling water
  3. 1 tbs smoked paprika
  4. 1 tsp cumin
  5. 1/2 tsp chilli powder
  6. 1 tsp garlic powder (or 1 garlic clove crushed)
  7. Salt and pepper, to season
Cashew sour cream
  1. 1 cup raw cashews, soaked overnight
  2. 1/2 teaspoon sea salt
  3. 2 teaspoons apple cider vinegar
  4. 1 tablespoon lemon juice
Nachos
  1. 2 chopped tomatoes, deseeded
  2. 1/2 red onion, finely sliced
  3. 1 cup corn kernels, fresh or canned
  4. 2 avocados, finely sliced
  5. Green chilli, finely sliced
  6. 1/4 cup fresh coriander
Make
  1. For the walnut crumble, combine all ingredients in a blender and pulse until crumbly in texture. Don’t be tempted to over blend the mixture, as you’d end up with paste. Go slow and steady with your pulsing.
  2. For the cashew sour cream, drain nuts and place in blender along with 1/4 cup cold water, salt, apple cider vinegar and lemon juice. Puree until smooth and creamy, adding more water in required, then refrigerate in an airtight container until ready to use.
  3. Meanwhile, heat a large non-stick pan over medium heat and add the corn kernels along with a dash of salt. Cook for 10 to 12 minutes until corn starts to char, stirring occasionally. Set aside.
  4. To assemble the nachos, arrange corn chips in two medium bowls topping with the walnut crumble, tomato, onion and corn. Add a few more corn chips then add the avocado, chilli and coriander; liberally drizzle with the cashew sour cream to finish.
The Gluten Free Table https://theglutenfreetable.com.au/

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Pomegranate Tabbouleh

Pomegranate Tabbouleh
Pomegranate Tabbouleh
Serves 6
This salad is loosely based on tabbouleh, using pomegranates alongside parsley and quinoa in place of burghul. With its jewel-like pomegranate seeds sitting on a bed of emerald herbs, this salad makes a beautiful addition to any dinner table. t’s light and wholesome, and flecked with lots of fresh herbs.
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Prep Time
15 min
Total Time
30 min
Prep Time
15 min
Total Time
30 min
Gather
  1. 1 cup quinoa
  2. 1 garlic clove, finely grated
  3. 3 spring onions
  4. 1 pomegranate, seeds removed
  5. 1 large cucumber
  6. 1/2 cup finely chopped mint leaves
  7. 1 cup finely chopped flat-leaf parsley
  8. 1/4 cup extra-virgin olive oil
  9. Zest and juice of 1 small lemon
Make
  1. Rinse the quinoa in a sieve until the water runs clear. Bring two cups of water to a boil in a saucepan. Add 1⁄2 teaspoon of salt as well as the rinsed and drained quinoa. Bring back to boil, reduce the heat to low, cover and simmer for 15 minutes, or until the quinoa is tender. Remove from the heat, leave for 10 minutes, and then fluff up using a fork. Set aside to cool.
  2. Finely slice the spring onions, dice the cucumber and add both to a large mixing bowl. Add the cooled quinoa, pomegranate seeds, mint and parsley and stir everything together. Moisten with the lemon juice, zest and olive oil, season to taste and then serve.
The Gluten Free Table https://theglutenfreetable.com.au/

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Grilled Zucchini and Quinoa Salad

Grilled Zucchini and Quinoa Salad
Grilled Zucchini and Quinoa Salad
Serves 6
My grilled zucchini salad came about the way most of my favourite meals do, entirely by mistake. I had leftover zucchini and quinoa in the fridge and freshly made pesto in a jar by the stove. The remaining ingredients have been added over the years — my favourite goat’s cheese for a salty punch and finely sliced radishes for their peppery bite. This recipe does involve some preparation, but what it creates is purely addictive.
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Gather
  1. 1 cup quinoa
  2. 4 large zucchinis, quartered lengthwise
  3. 1 1/2 tablespoon extra-virgin olive oil
  4. 1/2 teaspoon sea salt
  5. 1 large garlic clove
  6. 2 spring onions, white and light green section
  7. 1/2 cup roasted almonds, plus more to garnish
  8. 1/2 teaspoon sea salt
  9. 1 1/2 bunch of coriander
  10. 6 radishes, ends trimmed, thinly sliced
  11. Zest and juice of 3 large limes, about 1/3 cup juice
  12. 1/3 cup extra-virgin olive oil
  13. 1/2 cup crumbled goat’s cheese, plus more to garnish
Make
  1. Rinse the quinoa in a sieve until the water runs clear. Bring two cups of water to boil in a saucepan. Add 1⁄2 teaspoon of salt and the rinsed and drained quinoa. Bring back to boil, reduce the heat to low, cover and simmer for 15 minutes, or until the quinoa is tender. Remove from the heat, leave for 10 minutes, and then fluff up using a large fork. Set aside to cool.
  2. Preheat a grill pan and toss the zucchini with the olive oil and salt until coated. Grill the zucchini over high heat, turning once, until charred and just tender, about 7 minutes. Transfer to a work surface and cut into 5cm pieces. To make the almond and coriander pesto, blitz the garlic clove, spring onions, almonds, one bunch of coriander and lime juice in a blender until smooth. Drizzle in the olive oil until you reach a pesto consistency. Add a little more olive oil if too dry and season to taste.
  3. Combine the quinoa and two tablespoons of the pesto in a large bowl, use a fork to stir the pesto into the quinoa. Finely chop the remaining coriander and add to the bowl. Add the sliced zucchini, sliced radishes and goats cheese, season to taste then serve scattered with additional goat’s cheese and roasted almonds.
The Gluten Free Table https://theglutenfreetable.com.au/

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Lucky Chiengs Fried Rice

Lucky Chiengs Fried Rice
Lucky Chiengs Fried Rice
Serves 4
Happy Chinese New Year. Partake in the joy of Chinese New Year with this fried rice recipe, known to bring good fortune. Actually I’ve no idea whether it’s known to bring good luck or not. But that said, how could something this delicious not be lucky?
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Gather
  1. 2 tablespoon vegetable oil, divided
  2. 12 peeled de-veined prawns
  3. Pinch of salt
  4. 6 spring onions, whites chopped, greens thinly sliced
  5. 2 cloves garlic cloves, chopped
  6. 2 tablespoons finely grated ginger
  7. 3 cups cold cooked white rice
  8. 2 large eggs, beaten to blend
  9. 1/2 cup frozen peas, thawed
  10. 3 tablespoons soy sauce
  11. 2 tablespoons chilli paste
  12. 2 tablespoons unseasoned rice vinegar
  13. 1 teaspoon toasted sesame oil
Make
  1. Heat one tablespoon of oil in a wok over medium-high heat, season prawns with salt and cook until just transparent in the centre. Set aside. Heat the remaining tablespoon of vegetable oil in the wok and add the spring onion whites, garlic, and ginger. Cook, stirring constantly until fragrant, about 1 minute, then add rice and stir to coat. Cook until rice is crisp, about 2 minutes.
  2. Herd the rice to one side of wok and add the eggs to other side. Using a fork or chop sticks, whisk the eggs until they’re cooked and then stir into the rice. Add peas, chilli paste, soy sauce, vinegar, sesame oil, and cooked prawns. Cook, tossing constantly, until shrimp and vegetables are heated through, about 1 minute. Top with spring onion greens and serve with extra chilli paste.
Notes
  1. If you forget to thaw the prawns in the morning, set the bag in a large bowl filled with cold water. They will defrost in minutes. One cup of dry rice will yield 3 cups cooked; leftover rice, which is slightly dried out, makes the best stir-fries.
The Gluten Free Table https://theglutenfreetable.com.au/

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Pesto and Tomato Pasta Salad

Pesto and Tomato Pasta Salad
Pesto and Tomato Pasta Salad
Serves 6
This pasta salad is simple to prepare, delicious and can be made with any ingredients you please. Throw in left over roasted vegetables or grilled protein. Gluten free and with a dairy free option, this salad is a life saver if you're hosting guests with tricky diets.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
For the pesto
  1. 2 cups fresh basil leaves
  2. 1/4 cup olive oil
  3. 1/4 cup shelled unsalted pepitas
  4. 1/2 teaspoon lime juice
  5. 1/2 teaspoon coarse kosher salt
For the pasta salad
  1. 250g grape heirloom tomatoes, or cherry tomatoes
  2. 12 baby zucchinis
  3. 1 tablespoon olive oil
  4. Salt and pepper to taste
  5. 500g gluten-free penne
  6. 2 tablespoons pesto
  7. 150g goats cheese, to serve
For the pesto
  1. Add the olive oil, pepitas, lime juice and salt to food processor. Blend until it is a thick paste, scraping sides of processor with a spatula. Add basil leaves and blend until basil is well incorporated. Set aside.
For the pasta salad
  1. Cut zucchinis in half lengthwise and season with salt and pepper. In a large pan, heat olive oil on medium-high heat. Add zucchini to pan and sauté about 2 minutes on each side until lightly browned. Set aside to cool.
  2. Cook pasta in a large pan of boiling water until al dente. Drain into a large colander and rinse under cold running water to cool. Drain well and place into a large bowl along with a generous slug of olive oil. Allow to cool to room temperature before adding two tablespoons of the pesto. Stir pesto through the pasta before add the tomatoes and zucchinis and tossing to combine. Serve at room temperature, scattered with goat’s cheese.
Notes
  1. The pesto used in this recipe and all other ingredients besides the goats cheese also happen to be low FODMAP. The pesto keeps for about 3-4 days in the refrigerator and the recipe makes about one cup.
The Gluten Free Table https://theglutenfreetable.com.au/

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Zucchini Slice

Zucchini Slice
Zucchini Slice
Yields 8
Simple, healthy and incredibly easy, this zucchini slice recipe makes a quick dinner or healthy lunch box snack. It’s also the perfect recipe for using up whatever’s left in the fridge at the end of the week.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Gather
  1. 1 tablespoon olive oil
  2. 1 onion, finely chopped
  3. 2 cloves garlic, crushed
  4. 100g prosciutto, fat removed and chopped
  5. 450g zucchini, grated
  6. 300g ricotta
  7. ½ cup (40g) finely grated parmesan
  8. ¼ cup chopped basil
  9. sea salt and cracked black pepper
  10. 6 eggs
  11. 1 cup (150g) gluten-free self raising flour, sifted
Make
  1. Preheat oven to 180°C and line a 20cm x 30cm tin lined with non-stick baking paper.
  2. Heat oil in a non-stick frying pan over high heat. Add the onion and garlic then cook for 5 minutes or until lightly browned. Place in a bowl with the zucchini, prosciutto, ricotta, parmesan, basil, salt and pepper and mix to combine. Add the eggs and flour to the bowl and mix well.
  3. Pour into prepared tin and bake for 40–45 minutes or until golden and cooked through. Cut into slices and serve.
The Gluten Free Table https://theglutenfreetable.com.au/

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Quinoa Salad With Cherries

Quinoa Salad with Cherries and Goats Cheese
Quinoa Salad with Cherries and Goats Cheese
Serves 6
The tree is wilting, the presents are unwrapped and you've got one more event before the season wraps up. The long countdown to Christmas is over and you're now planning your New Years Eve celebration. The good news is that it's totally possible to pull together a last minute menu for your guests. And with a salad recipe like this, you can do it relatively stress free. Depending on how many people you're serving, this recipe can be doubled or even tripled. Serve with simple barbecued lamb chops or just alongside hummus and some gluten-free flat breads.
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Prep Time
15 min
Cook Time
25 min
Total Time
35 min
Prep Time
15 min
Cook Time
25 min
Total Time
35 min
Gather
  1. 1 cup quinoa
  2. 1/2 cup roasted almonds, plus more to garnish
  3. 1/2 bunch flat leaf parsley
  4. 1/2 bunch fresh mint
  5. 1/2 bunch coriander
  6. 50g rocket
  7. A small fennel bulb
  8. 3 spring onions, thinly sliced
  9. Handful of radishes, thinly sliced
  10. 1/2 cucumber
  11. Juice of 1 lemon
  12. 4-5 tablespoons of extra-virgin olive oil
  13. 1 cup of cherries, pitted
  14. 1/2 cup crumbled goats cheese, plus more to garnish
Make
  1. Rinse the quinoa in a sieve until the water runs clear. Bring two cups of water to a boil in a saucepan. Add 1⁄2 teaspoon of salt as well as the rinsed and drained quinoa. Bring back to boil, reduce the heat to low, cover and simmer for 15 minutes, or until the quinoa is tender. Remove from the heat, leave for 10 minutes, and then fluff up using a fork. Set aside to cool.
  2. Roughly chop the parsley, mint, coriander and rocket and add to a large bowl. Trim the fennel, cut into quarters and slice the tough core from each quarter before finley slicing. You can use a mandolin for this step if you have one handy. Add to the bowl along with the finely sliced spring onions and radishes. Trim the ends off the cucumber and finely slice into thin rounds before adding to the bowl. Add the pitted cherries to the bowl, along with any juice that may have oozed out when you pitted them.
  3. Add the cooled quinoa along with the almonds and crumbled goats cheese. Stir through the lemon juice, olive oil and season to taste with salt and pepper. Let the salad rest for at half an hour then serve, sprinkled with left over almonds and goats cheese.
The Gluten Free Table https://theglutenfreetable.com.au/

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