Anzac day may look a bit different to usual this year due to the strict restrictions in place as a result of the coronavirus. There is no doubt, social isolation is important and vital to help overcome this virus. However, with social isolation comes a lot more free time which can be used to branch out and try new recipes. With Hillview Farms delivering the best quality fresh produce direct to your door there has never been a better time to get experimental in the kitchen. 

Beetroot Hummus 

This modern take on the classic hummus is a great way to increase your veggie intake and add some colour into your diet. 

Ingredients You’ll Need:

• 500g raw beetroot
• 2 x 400g cans chickpeas, drained
• Juice 2 lemons
• 1 tbsp ground cumin

Step 1.

Cook the beetroot in a large pan of boiling water with the lid on for 30-40 mins until tender. When they’re done, a skewer or knife should go all the way in easily. Drain, then set aside to cool.

Step 2.

Pop on a pair of rubber gloves. Pull off and discard the roots, leaves/stalk and peel of the cooled beetroot. Roughly chop the flesh. Whizz the beetroot, chickpeas, lemon juice, cumin, 2 tsp salt and some pepper. Serve swirled with a little yogurt, some toasted cumin seeds, a little torn mint and some crusty bread.

Red Cabbage, Beetroot & Apple Salad

Be sure to try this fresh and delicious salad, perfect as a healthy alternative to coleslaw. 

Ingredients You’ll Need:

• 3 apples, cored and finely sliced
• 650g red cabbage, thinly sliced
• 250g raw beetroot, peeled and finely grated
• 2 tbsp cider vinegar
• Juice ½ lemon
• 5 tbsp extra-virgin olive oil
• 50g pomegranate seeds
• Small bunch parsley, chopped

Step 1.

Place the apples, cabbage and beetroot in a large bowl. Mix together the vinegar, lemon juice, oil and seasoning and pour over the cabbage mixture. Mix well, then stir in the pomegranate and parsley just before serving.

Mushroom Jacket Potatoes

Super tasty & super easy! These low-calorie, gluten-free jacket potatoes are perfect as a filling lunch or for a delicious dinner. 

Ingredients You’ll Need:

• 2 large potatoes
• 2 tsp sunflower oil
• 250g mushrooms
• 100g sour cream & chive dip
• Sprigs of dill (to garnish) 

Step 1.

Heat oven to 200C fan forced. Prick the potatoes all over with a fork and rub with half the sunflower oil. Bake the potatoes for 1 hr 20 mins.

Step 2.

Slice the mushrooms, fry in the remaining oil, then stir through half the sour cream & chive dip. Pile the mushrooms into the jacket potatoes and garnish with dill.

Get creative in the kitchen this Anzac weekend with the help of Hillview Farms! Fresh produce delivered straight to your door.