Tabouli Salad

Ingredients: Method: 1/3 cup sesame seeds 2 cups parsley, chopped 1/4 cup shallots, finely chopped 1/4 cup mint, finely chopped Juice 1 lemon 1 tomato, finely chopped 1/4 cup  Sunsol Pine Nuts Mix all ingredients together. Serve as a side dish or use as a kebab filling.   Serves 4

Carrot Soup

Ingredients: Method: 1 large onion, finely chopped Olive oil 4 medium sized carrots, finely chopped 1 clove garlic, crushed 800ml chicken stock 60ml cream 2 tablespoons parsley, finely chopped 50g Sunsol Pine Nuts, roasted Heat saucepan and cover base with olive oil. Add onion, carrot, chili and garlic. Cook until tender. Add the stock and then bring to the boil. Simmer for 30 minutes. Blend the soup with a blender until smooth. Reheat the soup and season with salt and pepper if desired. Pour the soup evenly into four bowls. Serve with a swirl of cream in each plate. Garnish with parsley and pine nuts. Serves 4

Mushroom and Pine Nut Risotto

Ingredients: Method: 5 large mushrooms, thinly sliced 100ml olive oil 150g onion, finely chopped 500g long grain rice 1 clove garlic, crushed 1.5 litres chicken stock 60g butter 60g Sunsol Pine Nuts, roasted Melt the butter and oil in a saucepan. Add onion, garlic and mushroom. Cook for 1 minute. Add rice and stir thoroughly. Cook for 2 minutes, stir constantly. Add stock bring to the boil. Seasoning with salt and pepper if desired. Gently cook over low heat for approximately 30 minutes or until cooked and stock is absorbed. Fork through the pine nuts. Season again if desired and serve with marinate chicken wings or as a main meal. Serves 4

Hummus Alfalfa Pockets

Ingredients: Method: 850g chic peas (soaked overnight) 1 clove garlic, crushed 1 teaspoon grated lime rind 2 tablespoons fresh oregano, chopped 1 teaspoon grated ginger 2 tablespoons water 2 tablespoons Pine Nuts 8 wholemeal pita bread pockets 6 medium tomatoes, chopped alfalfa sprouts Process chic peas, garlic, rind, oregano, sauce and ginger in a blender until smooth. Add enough water to hummus mixture to make a paste. Divide hummus between pocket breads. Tops with tomatoes, pine nuts and alfalfa sprouts.   Serves 8

Avocado Creamed Pasta with Pine Nuts

Ingredients: Method: 250g baby shell pasta Boiling salted water 150ml sour cream 50g Sunsol Pine Nuts 1 medium sized ripe avocado salt and pepper   Cook pasta in salted water as directed by manufacturer’s instructions. Drain and return to saucepan. Mix in the sour cream and pine nuts. Peel avocado and cut fresh into small cubes. Gently fold avocado into pasta mixture. Season as desired and transfer to a serving dish. Sprinkle parmesan cheese over each portion and garnish with parsley. Serves 4

Crispy Bacon & Pine Nut Salad

Ingredients: Method: 1/2 cup Sunsol Pine Nuts 2 tablespoons parsley, chopped 2 cos lettuces, torn roughly 5 green shallots, chopped 5 bacon rashers, chopped 2 teaspoons brown sugar 1 cup french dressing Toast pine nuts on a baking tray for 5 minutes at 180oc. Combine parsley, lettuce, pine nuts and shallots in a bowl. Cook bacon in a pan until crisp. Add sugar and dressing. Bring to the boil. Serve dressing hot over the salad. Serve immediately Serves 4