Whittingtons Lemon Myrtle Curry Powder

Waldorf Salad with Lemon Myrtle Dressing

Ingredients:
4 Granny Smith apples chopped and drizzled with lemon juice
2 cup of celery chopped
1 cup walnuts
Salt and pepper to taste
Bed of baby spinach

Dressing:
1/2 cup egg mayonnaise
1 teaspoon Whittington’s Lemon Myrtle Curry Powder
Juice of 1 lemon
1 bunch of chives chopped finely
Mix together & set aside

Method:
Toss the chopped apples with the celery and nuts, and mix all the ingredients in a bowl with the dressing, season and serve on a bed of baby spinach. *add a ½ cup your favourite cheese grated or crumbled for extra flavour.

Serves: 4-6

Note:
For more recipes & cooking tips, please see Darryl, Terri or Amanda at the Farmers Market.
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BBQ Asparagus with a Creamy Dip

Ingredients:
2 bunches of Asparagus
Rice Bran Oil (enough to dip asparagus spears in)
1 tablespoon garlic
1 tablespoon basil
Salt & pepper to taste

Dip:
1/2 cup egg mayonnaise
1 teaspoon Whittingtons Lemon Myrtle Curry Powder
Juice of 1 lemon
1 bunch of chives chopped finely
Mix together & set aside

Preparation Method:
Trim the ends of the asparagus stalks & dip in the oil, garlic, basil, salt & pepper mix. Flash on a hot BBQ. The spears MUST still be crisp. Serve immediately. NB. Caramelised balsamic vinegar also makes a great dip.

Serves: 4 – 6

Note:
For more recipes & cooking tips, please see Darryl, Terri or Amanda at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: