Serves 2
200g Linguini
1/3 cup Rio Vista Olives Augusto Extra Virgin Olive Oil
6 garlic cloves, thinly sliced
1 tablespoon fennel seeds
1 tsp dried red chili flakes
1 tsp finely grated lemon zest
Salt
10 large green shrimp, peeled, deveined, tails intact
½ cup white wine
2 Tablespoons Rio Vista Olives Koroneiki Extra Virgin Olive Oil
1 large bunch arugula, stems trimmed, leaves shredded
METHOD
Cook the linguine in a large pot of boiling salted water, according to packet instructions or until al dente. (approximately 10 – 12minutes) Drain well and return to pan.
Meanwhile, heat the olive oil in a large frying pan over a medium heat. Add the garlic, fennel seeds, and chili flakes, cook stirring for 30 seconds or until aromatic. Add in the prawns and cook stirring occasionally for 2 minutes or until golden brown and just cooked through. Add wine, lemon zest and simmer until reduced by half.
Add in the oil and remove from heat.
Toss the prawns and sauce through the hot pasta along with the shredded arugula leaves
Serve immediately.
INGREDIENTS
3 large eggs
100ml maple syrup
80g Rio Vista Olives Merchant Spiced Olive Oil
1 tsp vanilla extract
2 very ripe bananas
110g brown rice flour
1 tsp (heaped) baking powder
Pinch of salt flakes
1 tbsp desiccated coconut
80g dried figs, chopped
METHOD
Preheat oven to 170oC
Mash bananas by fork on a chopping board
In a mixing bowl, beat eggs by hand separately and briefly
Pour banana, maple syrup, vanilla extract and Merchants oil into the bowl and mix
Add in brown rice flour, baking powder, salt and desiccated coconut
Mix well everything by hand until combined
Fold in chopped figs and pour the batter into a loaf tin (30 x 10cm) lined with baking paper
Add some slices of dried figs on top to decorate
Bake for 30mins or until skewer comes out clean
Transfer onto a wire rack and leave to cool. Enjoy.
Huda Al-Sultan is an Accredited Practicing Dietitian, mindful eating coach, passionate foodie and mum of three. You may recognize her as a top 24 contestant from MasterChef Australia season 11, and she’s also the recipe developer and co-founder of Sassi Ice Cream. Originally from Saudi Arabia, Huda lives in Adelaide, South Australia, with her husband Adam and children.
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