Weekend Recipe Round-Up: 3 Side Dishes

RESCU is bringing you weekly video recipe round-ups to ensure your weekend is filled with the most delicious meals and tasty treats week after week.

This week, we’ve got your weekend sorted with 3 side dishes that will go with any meal. These easy recipes are the perfect addition to your next dinner party without keeping you in the kitchen for hours.

Click below to watch 3 video recipes from some of our favourite chefs. From Honey Roasted Carrots to Green Bean Salad with Mustard Dressing and Balsamic Roasted Sweet Potato & Squash there are so many options to choose from, so why not all.

Did you miss a recipe round up? These 3 Halloween Treats are a must try

Honey Roasted Carrots

Via Jamie Oliver 

Green Bean Salad With Mustard Dressing

Via Gordon Ramsay 

Balsamic Roasted Sweet Potato & Squash

Via Martha Stewart 

Cannellini Bean, Pomegranate & Quinoa Salad

Ingredients

2 cups quinoa

4 cups filtered water

6 small spears asparagus, woody ends trimmed

400g tin cannellini beans, drained and rinsed

2 corn cobs, kernels removed

1 handful snow peas, cut into three on the diagonal

1 pomegranate, seeds removed

1 cup coriander leaves

1 cup roughly chopped mint leaves

1 cup flat leaf parsley leaves

2 spring onions, finely chopped

½ cup in total sesame seeds, sunflower seeds and pepitas, toasted, plus extra to serve

½ cup walnuts, toasted

2 radishes, thinly sliced

1 handful chopped coriander, to serve

Dressing

½ tbsp umeboshi or white wine vinegar

1 tbsp extra virgin olive oil or flaxseed oil

2 tsp sumac, plus extra to serve

grated zest and juice of 1 lemon

grated zest and juice of 1 orange

sea salt and cracked black pepper, to taste

Method

1. Put the quinoa and water in a saucepan and bring to the boil.

2. Drop to a simmer, put the lid half-on and cook until you can’t see the water and little ‘volcano holes’ appear in the quinoa.

3. This will take 10–15 minutes. Taste the quinoa; it should be tender and almost cooked. If not, add a splash more water.

4. Put the lid on and turn the heat off. Allow the quinoa to cook in its own steam for another 10 minutes, or until you’re ready to serve.

5. Steam the asparagus until just tender, then rinse under cold water to stop it cooking. When cool enough to handle, cut each spear into thirds.

6. In a large bowl, toss all the salad ingredients together.

7. For the dressing, put all the ingredients in a jar and shake well (or whisk in a bowl).

8. Pour the dressing over the salad and toss again.

9. Serve on a large platter, sprinkled with the extra sumac, the extra toasted seeds and the chopped coriander.

Recipe courtesy of Janella Purcell in conjunction with Australian Organic

Feature image via pinterest

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