Cream Cheese, Turkey and Shredded Carrot Recipe

Ingredients

• 4 Arnott’s Vita-Weat 9 Grains crisp breads
• 1 tablespoon cream cheese
• 40g deli sliced shaved roasted turkey breast
• 1/2 carrot, peeled, grated

Method
Step 1. Spread the Arnott’s Vita-Weat 9 Grains crisp breads evenly with the cream cheese.
Step 2. Top with some shaved turkey and grated carrot. Serve.

Greek Chicken Skewers with Garlic Yoghurt Recipe

Ingredients

• 200g plain Greek-style yoghurt
• 1 garlic clove, crushed
• 8 (600g) chicken tenderloins, trimmed
• 1 tablespoon olive oil
• 1 teaspoon finely grated lemon rind
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh oregano leaves
• Olive oil cooking spray
• 4 Greek bread rounds
• Lemon wedges, to serve

Method
Step 1. Combine yoghurt and garlic in a bowl. Cover. Refrigerate.
Step 2. Thread chicken onto skewers. Place skewers in a shallow glass or ceramic dish. Combine oil, lemon rind, lemon juice and oregano in a bowl. Pour over skewers. Turn to coat.
Step 3. Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook skewers for 4 minutes each side or until browned and cooked through. Serve with yoghurt mixture, bread rounds and lemon wedges.

Roasted Pumpkin and Quinoa Salad Recipe

Ingredients

• 500g butternut pumpkin, peeled, cut into 2.5cm cubes
• 1 tablespoon extra virgin olive oil
• 2 teaspoons Moroccan seasoning
• 3/4 cup quinoa, rinsed, drained
• 2 tablespoons lemon juice
• 1 tablespoon finely chopped preserved lemon (see note)
• 1/2 cup fresh coriander leaves

Method
Step 1. Preheat oven to 220C/200C fan-forced. Place pumpkin, oil and seasoning in a bowl. Toss to coat. Transfer to a baking tray lined with baking paper. Roast for 20 to 25 minutes, turning once, or until golden and tender.
Step 2. Meanwhile, place quinoa and 1 1/2 cups cold water in a saucepan over high heat. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 to 12 minutes or until liquid is absorbed.
Step 3. Place quinoa in a heatproof bowl. Add pumpkin, lemon juice, preserved lemon and coriander. Season with salt and pepper. Toss gently to combine. Serve.