MAKE IT meat-free

FLAVOUR-PACKED, VEGIE-LOADED FEEDS TH

- 

Roast Pumpkin and Tofu Salad with Rice and Quinoa

SERVES 4

PREP & COOK 30 MINS

■ 1½ butternut pumpkin (750g), peeled, cut into 2cm pieces

■ 2 x 300g packets firm tofu, cut into 2cm pieces

■ 2 tblsps vegetable oil

■ ⅓ cup Crispy Noodle Salad dressing

■ 250g packet microwave brown rice and quinoa

■ 200g green beans, trimmed, cut in half crossways

■ 1 large avocado, chopped

■ 60g mixed salad leaves

1 Toss pumpkin and tofu with oil and 2 tablespoons of the dressing in a large bowl. Spread over two large oven trays lined with baking paper. Season with salt and pepper.

2 Cook in a very hot oven (220C) for 15 minutes, or until tender.

3 Meanwhile, heat rice and quinoa according to packet directions. Transfer to a large bowl.

4 Cook beans in a large saucepan of boiling water for 2 to 3 minutes, or until tender. Drain. Rinse under cold water. Drain well.

5 To serve, add warm pumpkin and tofu to rice mixture. Toss through beans, avocado, salad leaves and remaining dressing.

Cauliflower and Black Bean Quesadillas with Salsa

SERVES 4

PREP & COOK 25 MINS

■ 400g cauliflower

■ ¼ cup olive oil

■ 1 onion, finely chopped