Coriander Pesto Noodles

What you’ll Need: 🗒️ ⠀

1 packet of Wokka wholegrain noodles 

1 cup cashews

2 cups spinach 

1 cup coriander

½ cup light olive oil 

2 garlic cloves

1 green chilli, de-seeded 

2 limes juiced 

Pinch salt

Pinch pepper

50g snap peas 

200g broccoli 

2 cups pea shoots 

METHOD

  1. Bring pot of water to boil
  2. Combine cashews, spinach, coriander, coriander, light olive oil, garlic, lime juice, chilli, salt, pepper in a food processor until it becomes a medium-smooth pesto texture.
  3. Add Wokka whole grain noodles to boiling water and cook for 5 mins.
  4. Boil kettle and blanch snap peas, broccoli in a bowl with boiling water, leave for 1 min and put into ice water.
  5. Remove noodles from pot and drain, mix with pesto.
  6. Serve pesto pasta with vegetables and top with pea shoots. 


Summer San Choy Bow

What you’ll Need: 🗒️ ⠀

1 packet of Huva san choy bau mix 

200g small button mushrooms, quarter 

2 tbsp light olive oil 

2 cloves of garlic, diced

1/2 medium red chilli, diced (optional)

1 cos lettuce

1 tbsp light soy sauce 

50g bean sprouts 

2 sprigs of mint 

METHOD

  1. Pour 180ml of water into Huva san choy bau mix packet and leave for 15 mins.
  2. In a pan on medium heat cook oil, garlic and chilli, simmer for 3 mins.
  3. Add mushrooms, cook for 5 mins then add san choy bau mix.
  4. Once san choy bow mix is heated through, remove from stove top.
  5. Slice the end of cos lettuce and break into individual leaves, wash.
  6. Season san choy bow mix with salt, pepper and soy sauce, dish onto cos lettuce.
  7. Garish with bean sprouts, mint and serve. 


Sardine Panzanella Salad

When a salad is so nutritional its not just about the greens!

What you’ll Need: 🗒️ ⠀

2 x 105g cans of King Oscar sardines in oil

250g of stale ciabatta loaf 

500g of ripe tomatoes 

1 handful of capers

1 handful of basil 

1 small red onion

Sea salt 

Ground black pepper

Extra virgin olive oil 

Red wine vinegar 

METHOD

  • Break the ciabatta into rough 3-4 cm pieces and leave aside in a warm place for around 30 minutes to dry out and preheat oven to 200°c. 
  • Place ciabatta pieces onto an oven tray and drizzle with olive oil then cook in oven for 10 mins. 
  • Roughly chop tomatoes seasoning with salt and pepper. Place into a bowl along with capers and finely sliced red onion.
  • Take King Oscar Sardines and add to bowl with the dried ciabatta, 2 tablespoons of red wine vinegar and about 2 times as much extra virgin olive oil then mix.
  • Pick basil leaves, add to salad then serve.


Plant Based Pappardelle

Plant based made easy & super fancy!

What you’ll Need: 🗒️ ⠀

1 packet of Huva bolognese 

600g fresh pappardelle 

1 vegan parmesan cheese block

1 bunch of basil 

200g kalamata olives 

200g berry tomatoes 

400g crushed tomatoes tinned 

Sea salt 

Ground black pepper

Extra virgin olive oil 

METHOD

  1. Pour 250ml of water into the Huva packet and rest for 20 mins.
  2. Add packet to pot with dash of olive oil, crushed tomatoes and kalamata olives, cook for 15 mins.
  3. Blister cherry tomatoes in a pan on medium to high heat, add to pot cooking for 5 mins
  4. Bring water to boil in pot and cook pappardelle for 5-7 mins then drain, add dash of olive oil to stop from sticking.
  5. Serve pasta and mince in bowl, grate vegan parmesan on top. Pick basil leaves and garnish plate, add salt and pepper to taste.

HuVa Burger with Tracklements Indian Mango Chutney

Follow along with Sally O’Neil and get ready for Meatless Monday 🙌
This super simple burger mix paired with fresh veggies and topped with flavourful mango chutney could not be easier!

INGREDIENTS
1 x packet HuVa Burger mix
1 x Brioche bun
1 x Avocado
1/4 of a lemon
Handful of rocket
Sliced red onion
Sliced cheese (Can swap for a vegan alternative Wise Bunny Tasty)
Sliced tomato
1 x Globus pickle
Tracklements Indian Mango Chutney

METHOD

Soak Huva Burger mix with water according to packet instructions and once mixture is ready roll into patties.
Heat a large frying pan over medium-high heat and cook the patties in the pan for 2-3 minutes each side or until golden brown and cooked through. Mash the avocado and add the lemon juice and salt and pepper to season. Assemble the burger with all ingredients and serve!