Recipes provided by Katie Benton, Advanced Cancer Care Dietitian at Sunshine Coast Hospital & Health Service and member of the AGITG Scientific Advisory Committee.
Peach and Pumpkin Salad
400g mixed spinach and rocket leaves
2tsp olive oil
2 celery sticks chopped
2 ripe peaches sliced
2 spring onions chopped
½ cup toasted sunflower and pumpkin seeds
1 cup pumpkin cut into small cubes
2tbs balsamic vinegar
1 orange juiced
2 lemon rinds finely grated and juiced
¼ tsp olive oil
Add pumpkin to roasting tray. Sprinkle with olive oil and roast for 20-30mins until cooked.
While pumpkin is roasting, add seeds to dry fry pan and toast until golden brown and set aside. Then make the dressing by combining vinegar, lemon, orange and olive oil and store in fridge.
Arrange spinach and rocket on serving plate, top with peaches, roasted pumpkin and celery. Drizzle over dressing and sprinkle seeds and spring onion.
Ginger Lime Yoghurt Fruit Cups
Just a little lime and ginger help to macerate the fresh fruits so they can release their juices. Grapes, diced nectarines, or blackberries would also be delicious.
- 1 cup chopped ripe mango
- 2 cups diced watermelon
- 1 cup quartered strawberries
- 1 cup blueberries
- 2 nectarines slices
- 1 teaspoon grated lime rind
- 1 tablespoon fresh lime juice
- 1/2 teaspoon grated ginger
- 1 cup toasted coconut, walnuts and sunflower seeds
- 2 cups Greek yoghurt
Combine all ingredients in a bowl; let stand 5 minutes before serving.
Scoop into individual glasses. Top with Greek Yoghurt and sprinkle with toasted walnuts, seeds and coconut.
Image from https://www.greenkitchenstories.com/roasted-pumpkin-peach-salad-sydney/.