Broccoli & Lemon Soup with Quinoa & Feta Recipe

This speedy weeknight wonder is super easy and packed with healthy goodness - plus, it's low cal!

Serves: 4

Time to prep: 10 minutes

Time to cook: 20 minutes

Ingredients

• 70g (1/3 cup) tri-coloured quinoa
• 250ml (1 cup) water
• 1 tablespoon Cobram Estate Extra Virgin Olive Oil Classic Flavour
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 2 (about 300g) potatoes, peeled, chopped
• 1 large head (about 480g) broccoli, stems & florets separated
• 1L (4 cups) salt-reduced chicken stock
• 100g baby spinach leaves
• 1/2 cup fresh mint leaves
• 2 tablespoons lemon juice
• 2 teaspoons finely grated lemon rind
• 80g reduced-fat smooth feta, crumbled
• Baby herbs, to serve

Method

• Place quinoa and 150ml of the water in a saucepan over high heat. Bring to the boil. Reduce heat to low. Cook, covered, stirring occasionally, for 10-12 minutes or until just tender. Drain and refresh under cold running water.
• Meanwhile, heat the oil in a saucepan over medium heat. Add the onion and garlic. Cook, stirring, for 3 minutes or until soft. Stir in the potato and broccoli stems. Add the stock and remaining water. Bring to the boil over high heat. Reduce heat to medium and simmer for 10 minutes or until potato is almost soft. Add the broccoli florets. Simmer for 6 minutes or until just tender. Add the spinach and mint. Simmer for 1 minute until wilted. Use a stick blender to process until smooth. Stir in lemon juice. Season.
• Divide soup among bowls. Top with quinoa, lemon rind, feta and baby herbs.

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Avocado & feta smash on toasted rye - Recipe

Photography by Andrew Young

This avocado & feta smash on toast is the ultimate healthy breakfast in a dash - and it tastes great, too!

Serves: 4

Time to prep: 5 minutes

Time to cook: 5 minutes

Ingredients

• 2 small firm ripe avocados, stone removed, peeled
• 80g soft feta, crumbled
• 2 tablespoons chopped fresh mint, plus extra to garnish
• Squeeze of fresh lemon juice
• 4 large slices rye bread

Method

• Place the avocado in a medium size bowl and mash roughly with a fork. Add mint and a large squeeze of lemon juice, mash until just combined. Season to taste with sea salt and freshly ground black pepper.
• Toast or grill rye bread until golden. To serve, spoon 1/4 of the avocado mixture onto each slice of bread. Top with feta. Serve immediately garnished with extra mint. Tip: try adding some thinly shaved ham, or top with a poached egg.

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Mini spinach, feta and mushroom gozleme (great for kids!)

Photography by Cath Muscat

Fire up the barbecue, then let the kids look after the cooking with this easy vegetarian gozleme recipe.

Serves: 8

Time to prep: 60 minutes

Time to cook: 15 minutes

Ingredients

• 2/3 cup warm water
• 2 teaspoons (7g sachet) instant dry yeast
• 1/2 teaspoon caster sugar
• 1 1/2 cups plain flour
• 1 teaspoon salt
• 1/4 cup olive oil
• 1 green onion, thinly sliced
• 200g button mushrooms, thinly sliced
• 2 tablespoons currants
• 100g baby spinach
• 50g feta, crumbled
• 50g tasty cheese, grated
• Lemon wedges, to serve

Method

• Combine warm water, yeast, and sugar in a jug. Whisk with a fork to dissolve yeast. Stand in a warm place for 10 minutes or until frothy.
• Sift flour and salt into a large bowl. Add yeast mixture and 2 teaspoons olive oil. Mix to form a soft dough. Turn dough onto a lightly floured surface. Knead for 5 minutes or until elastic. Place in a lightly greased bowl. Cover with plastic wrap. Stand in a warm place for 20 minutes or until dough doubles in size.
• Meanwhile, heat 2 teaspoons olive oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 1 minute or until softened. Add mushroom. Cook, stirring occasionally, for 3 to 4 minutes or until softened. Add currants and spinach. Cook for 1 minute or until spinach has just wilted. Season with salt and pepper. Remove from heat. Transfer mixture to a sieve placed over a bowl to drain excess liquid. Cool for 10 minutes.
• Divide dough into 8 equal portions. Roll 1 piece dough into a 10cm x 15cm rectangle. Combine feta and cheese in a small bowl. Place one-eighth spinach mixture over one half of rectangle. Top with cheese mixture. Fold dough over to enclose filling. Press edges together to seal. Repeat with remaining dough, spinach mixture and cheese mixture.
• Preheat a barbecue plate on medium-high heat. Brush one side of each gozleme with half the remaining oil. Cook for 2 to 3 minutes or until base is golden. Brush uncooked side with remaining oil. Turn over. Cook for 2 to 3 minutes or until golden and crisp. Transfer gozleme to plates. Cut in half. Serve with lemon wedges.

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