· 2 tbsp pitted black olives, slicedor pitted Kalamata olives, sliced

· 1 Lebanese cucumber, peeled and cut into pieces
· 250 g cherry tomatoes (1 punnet),cut into halves
· 5 sprigs fresh flat-leaf parsley,leaves only
· 1⁄2 tsp sea salt, to taste
· 2 pinches ground black pepper,to taste

USEFUL ITEMS

· serving jug
· baking paper · serving bowl

PREPARATION

Chunky basil pesto dip dressing

• Place Parmesan and garlic into mixing bowl and grate 10 sec/speed 9. Scrape down sides of mixing bowl with spatula.
• Add basil, parsley, cashew nuts, vinegar and 60 g of the olive oil and chop Turbo/1 sec/4-5 times, or until a rough but evenly chopped consistency is achieved. Scrape down sides of mixing bowl with spatula.
• Add lemon juice and remaining 50 g olive oil and mix 5 sec/speed 6. Transfer into a jug and set aside. Clean and dry mixing bowl.

Warm chicken salad and chickpea soup

• Place Varoma dish into position then weigh pumpkin and chicken into it. Insert Varoma tray and line with a piece of wet, well-rung baking paper. Weigh couscous onto Varoma tray. Spread couscous evenly over Varoma tray with spatula. Set Varoma aside.
• Place chickpeas into mixing bowl and mill 20 sec/speed 9. Transfer into a bowl and set aside.
• Place stock paste, onion, oil, carrot, garlic and turnip into mixing bowl and chop 8 sec/speed 5. Scrape down sides of mixing bowl with spatula.
• Add water and reserved chickpea flour to mixing bowl. Place a serving bowl onto mixing bowl lid, then weigh pine nuts or cashew nuts and 130-160 g of the spinach into it. Set serving bowl aside. Place Varoma into position and cook
  17 min/Varoma/speed 1.
• Arrange olives, cucumber, cherry tomatoes and parsley into serving bowl. Set serving bowl aside.
• Lightly stir pumpkin and chicken with spatula to ensure even cooking, then secure Varoma lid and cook for a further 7-9 min/Varoma/speed 1, or until chicken is cooked through. Remove Varoma and transfer chicken, pumpkin and couscous into serving bowl. Pour dressing over and stir to combine.
• Add salt and pepper to soup in mixing bowl and blend
  30 sec/speed 5-9, increasing speed gradually. Place remaining 20-40 g spinach into the bottom of a thermal serving bowl or other large bowl and pour in soup. Stir to combine and serve soup immediately followed by the salad.

Giveaway

We have 5 x Thermomix cookbook prize pack to be won this week valued at $160 each!

The prize pack includes:

Cooking for your Baby and Toddler
Something for Everyone
Quirky Cooking
Cooking for Me and You
To enter simply complete the entry form below. Good luck!

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