Recipes designed by The Kitchen Cooperative
Avocado, spinach, rocket and watercress dip with macadamia oil
½ garlic clove, crushed to a paste with a little salt
3 anchovies, roughly chopped (optional)
2 spring onions, roughly chopped
1 x 130g bag of spinach, watercress and rocket
A big handful of parsley leaves, roughly chopped
½ tbsp cider or white wine vinegar
Juice of ½ lemon
2 small ripe avocadoes or 1 large, flesh only
75ml macademia oil
A handful of pistachios, chopped (optional), to serve
Place the garlic, anchovies, spring onions, greens, parsley, vinegar and lemon juice in a food processor or blender and whizz until finely chopped. Throw in the avocados with and blend until fine. With the motor running, add the oil in a steady stream until you have a sauce the consistency of thick yoghurt, then season well with salt and pepper. Adjust the acidity and seasoning to your taste, then transfer to a bowl. Sprinkle with the chopped pistachios if you like and serve with raw vegetables or flatbreads.
Butternut squash, macademia oil and honey dip
1 large (about 700g), peeled, deseeded and cut into 2cm cubes
1 tsp salt
75ml macademia oil, plus extra, to drizzle
2 tsp floral honey
A squeeze of lemon
40g pumpkin seeds, toasted
Onions seeds (optional), to serve
Place the squash in a deep saucepan, sprinkle over the salt and 2 tablespoons of the oil, then cover with a lid and place over a low heat. After 10 minutes, stir well, then return the lid and leave for another 10 minutes. Repeat this another 1-2 times until the squash is completely broken down and you have a thick paste.
Take off the heat and stir in the remaining oil, honey and a squeeze of lemon. Leave to cool, then adjust the seasoning again, adding a little more honey or seasoning according to your taste.
When you’re ready to serve, toast the pumpkin seeds in a dry pan over a medium heat until they begin to pop. Transfer the dip to a bowl, then sprinkle with the pumpkin seeds and and onion seeds and drizzle with a little extra oil. Serve with raw vegetables or flatbreads.
Beetroot, feta and macademia oil borani
4 medium (about 700g) raw beetroot, scrubbed
1 tsp salt
1 garlic clove, crushed to a paste with a little salt
90ml macademia oil, plus extra for drizzling
3 tbsp Greek yoghurt
2 tbsp red wine vinegar
A pinch of sugar
100g feta cheese, crumbled
2 tbsp chopped dill, plus a few sprigs to garnish
Place the (unpeeled) beetroot in a saucepan, sprinkle over the salt and cover with water. Place over a medium-high heat and bring to the boil. Cook for approximately 30-40 minutes (depending on size) until tender and you can easily insert a sharp knife. Drain and leave to cool.
Once cool, peel the beets, then place in a food processor or blender along with the garlic, oil, yoghurt, vinegar and sugar. Whizz into a textured purée, being careful not to over-blend.
Transfer to a bowl and stir through the feta and dill. Season to taste, then decorate with a little extra dill and drizzle with a little extra oil before serving. Serve with raw vegetables or flatbreads.