1. Thai Pumpkin soup with Coriander Pesto
  2. Coriander Tabouli
  3. Carrot and coriander pilaf
  4. Coriander pesto





Thai Pumpkin soup with Coriander Pesto

Thai Pumpkin soup with Coriander Pesto
Recipe Type: Soup
Author: Harvest Hub
Thai Pumpkin soup with Coriander Pesto
  • [b]Coriander pesto:[/b]
  • 1 bunch coriander, roots trimmed (a few leaves reserved for garnish)
  • Zest and juice of 1 lemon
  • 2 garlic cloves
  • 1/3 cup (80ml) olive oil
  • [b]
  • Pumpkin soup:[/b]
  • 1 onion, chopped
  • 2 tsp grated ginger
  • 1 tbs Thai red curry paste
  • 1kg pumpkin, peeled, cut into small cubes
  • 2 cups (500ml) vegetable stock
  • 400ml canned light coconut milk
  • Thinly sliced red onion and thinly sliced red chilli, to garnish
  1. To make the coriander pesto:
  2. Process coriander, lemon zest, lemon juice and garlic in a food processor. Slowly add 3 tablespoons of the oil to give a sauce consistency, adding a little warm water if necessary, then season.
  3. To make pumpkin soup:
  4. Heat the remaining tablespoon oil in a large pan over medium heat. Add onion and stir for 1 minute. Add ginger and paste and stir for 1 minute. Add pumpkin and stock, bring to boil, then simmer over low heat for 15 minutes until pumpkin is cooked. Cool slightly, then blend until smooth. Return to the pan, add the coconut milk and season, then warm through.
  5. To serve, place soup in bowls and swirl in a spoonful of pesto. Garnish with the onion, chilli and reserved coriander leaves.


Coriander Tabouli 

Coriander Tabouli
Recipe Type: Side Dish
Author: Harvest Hub
  • 3/4 cup fine bulgur
  • 1 tsp whole coriander seeds
  • 1/2 tsp each whole cumin and fennel seeds
  • 10 whole allspice berries
  • 3/4 cup minced onion
  • 1 tsp salt, or more to taste
  • 1 cup finely diced seedless cucumber
  • 1 cup finely diced seeded tomato
  • 3/4 cup each minced fresh coriander and fresh flat-leaf parsley
  • 1/2 cup fresh mint leaves
  • 1/4 cup fresh lemon juice
  • 1/4 cup Extra Virgin Olive Oil
  • Cayenne pepper to taste
  1. Wash the bulgur in several changes of cold water, pouring it back and forth between a large bowl and a very fine sieve, until the water is clear. Drain the bulgur in the fine sieve. Return bulgur to the bowl, cover it with one inch of cold water, and let it soak for one hour.
  2. While the bulgur is soaking, toast the coriander seeds, cumin seeds and fennel seeds in a small frypan over moderate heat until very fragrant, one to two minutes. Let the seeds cool completely and then grind them in with the allspice berries in a spice grinder or pound to a powder in a mortar and pestle.
  3. Stir together the onion, ground spices and salt in a large bowl and let stand while the bulgur is soaking, at least thirty minutes.
  4. Drain the bulgur in the sieve, pressing hard to extract as much water as possible. Add the bulgur to the onion mixture with the cucumber, tomato, herbs, lemon juice, olive oil and cayenne pepper; toss the salad well. Taste and adjust seasonings, adding more salt if necessary. This salad is best if served immediately.

Carrot and coriander pilaf

Carrot and coriander pilaf
Recipe Type: Rice
Author: Harvest Hub
Serves: 4
  • 1 tbs vegetable oil
  • 1 small onion, finely diced
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tbs mustard seeds
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 250g grated carrot
  • 250g basmati rice, rinsed
  • 500ml water
  • 1 tsp salt
  • 1 lemon, quartered
  1. Heat the oil in a lidded saucepan and cook the onion until soft. Add the coriander, cumin and mustard seeds, ground coriander and turmeric and cook for 1 minute, then add the carrot, stirring well.
  2. Add the rice, water and salt and bring to the boil, stirring. Cover tightly and simmer very gently, undisturbed, for 15 mins. Take from the heat for a further 5 mins, covered, then fluff up with two forks. Serve with lemon quarters, fresh coriander and warm naan or roti bread, or with grilled fish or chicken.


Coriander pesto

Coriander pesto
Recipe Type: Side Dish
Author: Harvest Hub
  • 2 cups fresh coriander leaves, coarsely chopped
  • 2 garlic cloves, finely chopped
  • 1/4 cup (45gm) toasted cashew nuts
  • 1/3 cup (35gm) finely grated parmesan
  • 1/2 cup (125ml) light olive or peanut oil, plus extra
  1. Place the coriander, garlic, cashew nuts and parmesan in the bowl of a food processor and process until finely chopped. (Alternatively, place ingredients in a mortar and pound with a pestle until well combined).
  2. With the motor running, gradually add the oil in a thin, steady stream until well combined and a smooth paste forms. Season to taste with salt and pepper.
  3. Transfer to an airtight container and pour over a little extra oil to cover the pesto surface (this will prevent the basil from oxidising and turning black).


Patriot Zucchini

Patriot Zucchini

FACT: A fruit but we list as a vegetable.

These colouful zucchini were grown in our Sydney Food Bowl. To store wrap in a paper towel and pop in the crisper or in a container with one corner of the lid open.


Zucchini and homocysteine levels?  They help lower these amino acids in your blood stream. It’s a good thing.

How to roast Zucchini (courgettes)

A good way to use up courgettes is to roast them in slices.

Preheat oven 200°C

Top and tail the courgettes and slice them lengthways into slices 5 mm thick. Brush the strips on both sides with oil and season with freshly milled black pepper.

Then put them on a heavy-based roasting tray and bake on the top shelf of the oven for about 15 minutes, turning them halfway through cooking.

Now for recipes ….

Caramelized onion and zucchini

Spicy Zucchini salad with carrot and chilli peppers

Caramelized onion and zucchini
Recipe Type: Stir Fry
Author: Harvest Hub
  • 1 tsp Lemony pepper
  • 1 tsp onion
  • 1 tsp garlic
  • 1/2 cup butter
  • 2 zucchini sliced
  • [b]Onion sauce[/b]
  • ½ tbs unsalted butter
  • ½ tbs vegetable oil
  • 2 onions halved and sliced thin
  • ½ tsp brown sugar
  • ¼ tsp salt
  • ½ to 1 tbsp water
  • Black pepper to taste
  1. [b]Fry Zucchini[/b]
  2. Saute first 5 ingredients in a fry pan until zucchini is tender.
  3. spoon Caramelized Onion Sauce over top: serve hot.
  4. [b]Onion Sauce[/b]
  5. Add butter and oil to a cold frypan then melt the butter over high heat. Once the butter melts stir in the onions, brown sugar, and salt. Stir 5-10 mins until the onion softens.
  6. Reduce the heat and stir often until the onions turn deep brown – at least 20 mins. Another 10 mins to caramelize the onion but be patient. When caramelized take off the heat and a dash of water. Season with salt and pepper.

Spicy Zucchini salad with carrot and chilli peppers

Spicy Zucchini salad with carrot and chilli peppers
Cuisine: Salad
Author: Harvest Hub
A Mexican Dish
  • ¼ cup olive oil
  • 2-3 zucchini, sliced ½ cm thick
  • 1 carrot, sliced ½ cm thick
  • ½ red onion, thinly sliced
  • ½ tsp ground cumin
  • ¼ tsp paprika
  • ½ tsp salt
  • 1 tsp sugar
  • 3 tbs rice vinegar
  • 3 tbs fresh chilli peppers, chopped (optional) substitute with favourite pickled vegetable
  • 1 tbs pickled peppers, chopped (optional)
  • 1 tsp pickle juice from jar
  • Fresh ground pepper
  • ¼ cup feta cheese, crumbled
  • [b]Mexican Rice[/b]
  • 1 cup of long grain white rice
  • 2 cups chicken broth
  • 1 tbs olive oil
  • 1 onion, diced
  • 4 cloves of garlic, finely minced
  • 1/4 cup of tomato paste
  • 1 lime, juice
  • 1/2 cup cilantro (basil), chopped
  • 2 tsp cumin
  • Salt to taste
  1. Mexican rice to serve
  2. In a frypan heat 2 tablespoons of oil over medium heat. Add zucchini and gook by tossing for 3 minutes. Remove and transfer to a bowl. Then add carrot to frypan and repeat.
  3. Put onion in pan and cook 1 minute then add cumin, paprika, salt, sugar, vinegar, peppers and juice. Cook until sugar dissolved. Pour over zucchini and carrots. Add olive oil and pepper to taste. Toss. Cover with a lid or plastic, put in refrigerator and marinate for 6 hours.
  4. Serve on Mexican rice with feta sprinkled on top.
  5. [b]MEXICAN RICE[/b]
  6. In a saucepan add rice and chicken broth and bring a boil over high heat. Stir. Cover the pot, lower heat and simmer for 17-20 minutes. Remove from heat and keep the pot covered for 5 more minutes. Keep base of rice stirred so it does not burn as the chicken broth tends to coagulate.
  7. While the rice is cooking, heat the olive oil in a frypan over medium heat and add onions cooking until starting to brown. Stir in the garlic, then followed by tomato paste and cumin. Cook two minutes. Finally, mix in cooked rice, lime juice and cilantro. Season to taste with salt. Serve immediately.