#DaliasKitchen | Fresh New Flavours

Delicious dishes for a hearty holy month

Spinach & Avocado Dip

Serves 4

200g baby spinach

1 ripe avocado

A handful of fresh coriander (optional)

1 – 2 cloves of garlic

100g cream cheese

30g parmesan

½ tsp black pepper

Salt to taste

2 tbsp olive oil

1. Blend all the ingredients in a food processor until they form a smooth paste. 

2. Add the olive oil, stir with a spoon to combine, and serve with bread or crackers. Lovely!

Quick & Easy Shrimp Curry

Serves 4

Prep time: 15 minutes

1kg of cleaned shrimp (tail on optional)

Coconut oil for cooking

2 tbsp grated ginger

2 tbsp minced garlic

1 tsp turmeric

½ tsp black pepper

½ tsp salt

½ tsp chilli (optional)

1 tsp ground coriander

1 tsp cumin

½ cup of hot water

400ml coconut milk (light version optional)

100g baby corn

100g sugar snaps

Thinly sliced chilli (optional)

1. Heat the coconut oil a large pan and fry the shrimp for a minute (half cooked), then set aside. 

2. Add the garlic and ginger, then cook for a minute before adding all the spices to the pan. Add a little more oil and cook the spices for a few minutes. 

3. Add hot water to the pan, stir to combine, then add the corn and sugar snaps. 

4. Pour the coconut milk in the pan and simmer for a few minutes then drop the shrimp back into the pan.

5. Simmer everything for just one minute, season to taste and serve with steamed rice. Enjoy.

Refreshing Cucumber, Apple, Pomegranate & Basil Salad

Serves 4

Prep time: 5 minutes 

¼ cup lemon juice

2 tbsp honey (increase for extra sweetness)

A handful of fresh basil chiffonade (thinly sliced)

2 green apples, peeled and cubed

2 cucumbers, cut into cubes or rounds

100g pomegranate seeds

1. Whisk the lemon juice and honey in a bowl until smooth, then add the basil. 

2.  Add the chopped apples, cucumbers, pomegranate and seeds and toss to combine. Serve cold.