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2 cups Rinsed quinoa,4 cups Water,Pinch salt,1 cup Raw almonds, roughly chopped,1 Large grated beetroot (raw),1 Large grated carrot,½ cup Goji berries,1 bunch Rocket,1 Fresh pomegranate,3 Tblsp Moro Primero Extra Virgin Olive Oil,1 Tblsp Moro Aged Balsamic Vinegar,Juice and zest of 1 lemon,Salt and pepper to taste,A few fresh mint sprigs
Combine your quinoa and water in a pot and add a pinch of salt, then let your quinoa mixture simmer for a further 10-15 minutes on a low heat. When it’s ready the quinoa will grow double in size and it will look like it has sprouted little tails. Take it off the heat and add the beetroot and carrot. Mix it through the quinoa, the heat from the quinoa will start to heat the beetroot and carrot, then add the rocket, almonds and goji berries and mix well.
Cut your pomegranate in half and with the back of a fork tap the seeds out into the mix and stir through the colourful creation, squeeze any pomegranate juice over the top of the salad too. In a little bowl, whisk the olive oil, balsamic vinegar, lemon juice and zest, season the dressing with salt and pepper and pour over the salad.
Top the salad with a few fresh springs of mint.
1 Punnet cherry tomatoes, quartered,¼cup Torn basil leaves,2 tablespoons Moro Primero Extra Virgin Olive Oil, extra,Sea salt and freshly ground black pepper, to taste,12 Slices ciabatta or sourdough bread,½ cup Moro Primero Extra Virgin Olive Oil,6 Slices prosciutto, cut in half lengthways,125g Buffalo mozzarella or bocconcini, torn,Moro Gourmet Italian Glaze, for drizzling
Combine tomatoes, basil leaves and oil together and season to taste. Brush bread on both sides with Moro Primero Extra Virgin Olive Oil and grill until toasted on both sides to make bruschetta. Top bruschetta with prosciutto, tomatoes and torn mozzarella and drizzle generously with Moro Gourmet Italian Glaze.
150g Ripe Brie,150g Blue cheese,2 Nectarines or peaches,Moro Pure Spray Primero Extra Light Olive Oil,Moro Moscato Glaze,Freshly ground black pepper, to taste,French bread or sourdough, for serving
Remove cheese from fridge one hour before serving to come to room temperature. Cut nectarines into fat wedges. Spray with a little Moro Primero Extra Light Olive Oil and char-grill or BBQ on cut surfaces until char lines appear. Arrange cheese on a board with a pile of nectarines drizzled generously with Moro Moscato Glaze and sprinkled with pepper. Serve with bread.
1 cup Moro Primero Extra Virgin Olive Oil,1 Leek or large onion, sliced,3 Stalks celery, diced,2-3 tablespoons Moroccan seasoning,1 kg Skinless chicken thighs,375g French-style green lentils, rinsed,2L Water,Sea salt, to taste,125g Baby spinach leaves,2 Tomatoes, finely diced
Heat ½ cup Moro Primero Extra Virgin Olive Oil in a large pot and sauté leek and celery over medium heat for 5 minutes until softened. Stir in Moroccan seasoning and sauté until aromatic. Add chicken, lentils and water and bring to the boil. Season to taste. Simmer covered for 45 minutes until chicken is tender. Remove chicken from soup and shred, discarding the bones. Return shredded chicken and spinach leaves to soup and simmer until spinach has wilted. Season to taste. Serve in bowls, sprinkled with chopped tomatoes and drizzled with some of the remaining olive oil.
1 Avocado, diced,1 teaspoon Moro White Wine Vinegar,2 tablespoons Snipped chives,500g Cooked peeled cocktail prawns,2 teaspoons Moro Primero Extra Virgin Olive Oil,Sea salt and freshly ground black pepper, to taste,2 cups Shredded iceberg lettuce,1 cup Aioli
Combine avocado, Moro White Wine Vinegar and 1 tablespoon chives together. Gently mix in prawns and Moro Primero Extra Virgin Olive Oil. Season to taste. Divide the lettuce evenly between 6 serving cups. Top with half the prawn mixture and dollop with aioli. Top with remaining prawns, dollop with aioli and sprinkle with remaining chives and pepper.
2 large oranges,1 small red onion, cut into slivers,sea salt and freshly ground black pepper, to taste,1 smoked chicken fillet, finely sliced,120g rocket leaves,1 bunch coriander leaves,Moro Pure Spray Primero Extra Virgin Olive Oil or Moro Pure Spray Garlic Extra Virgin Olive Oil ,1 tablespoon chopped pistachio nuts or smoked almonds
Using a sharp knife, carefully remove peel and pith from oranges. Segment the orange by cutting between each membrane, removing each segment of orange as you go. Combine orange segments and any juice from the leftover membrane together with the onion. Season to taste and allow to stand for 5 minutes. Mix in smoked chicken. Combine rocket and coriander together and spray with Moro Pure Spray Primero Extra Virgin Olive Oil until well coated. Combine with chicken mixture, toss lightly and serve sprinkled with pistachio nuts.
¼ cup Moro Frutal Extra Virgin Olive Oil,¼ cup Freshly squeezed orange juice,1 Small red onion, cut into rings,Sea salt and freshly ground black pepper, to taste,2 Large oranges,120g Rocket leaves,1 tablespoon toasted pine nuts
Mix Moro Frutal Extra Virgin Olive Oil and orange juice together with onion. Season to taste and allow to stand for 5 minutes. Using a sharp knife, carefully remove peel and pith from oranges and cut into thin slices. Arrange rocket and orange slices onto a serving plate and top with onion and dressing and sprinkle with pine nuts.
500g butternut pumpkin, peeled and diced,1 red onion, diced,4 rashers bacon, finely sliced,¼ cup Moro Primero Extra Virgin Olive Oil,1/2 teaspoon salt,Freshly ground black pepper, to taste,500g penne pasta,¼ cup Moro Primero Extra Virgin Olive Oil,¼ cup fresh basil or parsley leaves,1/2 cup freshly grated Parmesan,Shaved Parmesan, for serving
Combine pumpkin, onion, bacon, Moro Primero Extra Virgin Olive Oil, salt and pepper in a baking dish and roast at 200ºC for 30 minutes until tender and slightly browned. Meanwhile, boil pasta in a large pot of salted boiling water until ´al dente´. Drain pasta, reserving 1 cup liquid, and toss pasta with roast pumpkin mixture, Moro Primero Extra Virgin Olive Oil, grated Parmesan and basil. Stir in enough of the reserved liquid to moisten the pasta. Season to taste and serve with Parmesan shavings.
1 large red capsicum,Moro Primero Extra Virgin Olive Oil, for drizzling,sea salt and freshly ground black pepper, to taste,2 large potatoes, peeled and quartered,4 cloves garlic, peeled,2 tablespoons Moro Primero Extra Virgin Olive Oil,12 slices baguette,6 slices prosciutto, cut in half,12 pimento stuffed green olives
Roast capsicum on a foil lined baking tray at 200°C for 20 minutes, turning occasionally, until blackened and soft. Remove from oven, wrap in foil and allow to cool. Remove skin and seeds and cut into strips. Dress with Moro Primero Extra Virgin Olive Oil until well coated and season. Meanwhile, boil potatoes and garlic in a saucepan of water for 15-20 minutes until very soft. Drain, mash and mix with Moro Primero Extra Virgin Olive Oil and season with salt to taste. Spread each baguette slice with warm garlic potato, top with roast capsicum, a ‘roll’ of prosciutto and a green olive, securing everything together with a skewer. Drizzle with a little extra olive oil and sprinkle with pepper. Serve as a pre-dinner or late night snack with drinks.
2 kg potatoes, peeled and cut into quarters,2 tablespoons Moro Tradicional Olive Oil,1 red onion, cut into slivers,2 cloves garlic, crushed,2 tablespoons Moro White Wine Vinegar,700g bottle Val Verde Tomato Passata,sea salt, to taste,Tabasco sauce, to taste,Moro Delicado Light Taste Olive Oil, for deep frying,aioli or mayonnaise, for drizzling,2 tablespoons continental parsley leaves, for garnish
Bring potatoes to the boil in a large pot of salted water and boil for 10 minutes until tender. Drain. Heat Moro Tradicional Olive Oil in a saucepan and sauté onion and garlic until softened. Add Moro White Wine Vinegar and Val Verde Tomato Passata and simmer until reduced by half. Season with salt and Tabasco to taste. Just before serving, deep fry potatoes in Moro Delicado Light Taste Olive Oil until golden brown and drain on absorbent paper. Drizzle with tomato sauce and aioli, and sprinkle with parsley. Serve with wooden skewers as a pass around or bar snack.
