flavour notes

Take a hand­ful of fresh, nu­tri­ent-dense in­gre­di­ents and your choice of Praise Deli Style Olive Oil Vinai­grette or Praise Real Whole Egg Creamy May­on­naise va­ri­eties and you’ve got a quick, whole­some high­light of the week.

donna hay - Fresh + Light - - Fresh Vegetable Dips -

sal­mon poke bowl with creamy sesame brown rice and kale 6 cups (150g) kale leaves, finely chopped

3 cups cooked brown rice+

2 green onions (scal­lions), thinly sliced

1 ta­ble­spoon sesame seeds, toasted, plus ex­tra to serve

½ cup (125ml) Praise Deli Style Roasted Sesame Olive Oil Vinai­grette,

plus ex­tra to serve

2 sheets nori, finely chopped

600g sashimi-grade sal­mon, thinly sliced

1 avo­cado, sliced mi­cro ( baby) pur­ple shiso, to serve Place the kale in a large bowl, cover with boil­ing water and set aside for 1 minute. Drain and squeeze out ex­cess water. Place in a large bowl. Add the rice, onion, sesame seeds, vinai­grette and most of the nori. Toss well to com­bine.

Di­vide the rice mix­ture be­tween bowls and top with sal­mon, avo­cado, shiso and re­main­ing nori. Serve with ex­tra sesame seeds and vinai­grette. SERVES 4. + 1½ cups ( 300g) un­cooked brown rice makes 3 cups cooked brown rice.

SERV­ING SUGGESTIONPraise Deli Style Roasted Sesame Olive Oil Vinai­grette can be used to bring clas­sic Asian flavours to a range of dishes. Add it to sal­ads or stir-fries, or mix it with Praise Deli Style Lime & Chilli Olive Oil Vinai­grette to cre­ate a dip­ping sauce. bal­samic tomato zoo­dle pasta 600g vine-ripened cherry toma­toes, halved

½ cup (125ml) Praise Deli Style Bal­samic & Roasted Gar­lic

Olive Oil Vinai­grette, plus ex­tra to serve sea salt and cracked black pep­per

2 cups basil leaves

1 ta­ble­spoon ex­tra vir­gin olive oil

6 medium (1kg) zuc­chini (cour­gette), spi­ralised finely grated parme­san, to serve Place the tomato, vinai­grette, salt, pep­per and half the basil in a large bowl and toss to com­bine. Set aside to mar­i­nate for 10 min­utes.

Heat the oil in a large non-stick fry­ing pan over medium heat. Add the zuc­chini and cook for 30 sec­onds. Add the tomato mix­ture and toss to coat. Serve with parme­san, re­main­ing basil and ex­tra vinai­grette. SERVES 4.

SERV­ING SUGGESTIONPraise Deli Style Bal­samic & Roasted Gar­lic Olive Oil Vinai­grette is per­fect for adding Ital­ian-style flair to sal­ads, pas­tas and more. Serve it as a dip for chunks of fresh, warm sour­dough bread for an easy, res­tau­rant-wor­thy starter.

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