Territory Stories

Sunday Territorian 7 Mar 2021



Sunday Territorian 7 Mar 2021


Sunday Territorian; NewspaperNT






Community newspapers -- Northern Territory -- Darwin.; Australian newspapers -- Northern Territory -- Darwin.

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News Corp Australia

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Copyright. Made available by the publisher under licence.

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News Corp Australia



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Recipe By Courtney Roulston Serves 4 -6 Prep / 15 minutes Cook / 30 minutes Ingredients 1 large purple eggplant, cut into 2-3cm chunks 2 teaspoon whole cumin seeds 100ml extra virgin olive oil Sea salt and pepper to taste 2 x 250g packs Coles Ancient Grain microwave pouches x 400g can lentils, rinsed, drained cup sesame seeds, toasted cup sunflower seeds, toasted cup walnuts, chopped cup roast almonds, chopped 2/3 cup pomegranate seeds bunch flat leaf parsley, chopped bunch coriander, chopped Pickled onion: 1 large red onion, peeled, cut into 3mm rings 2/3 cup red wine vinegar 2 tablespoons maple syrup Method 1. Pre heat oven to 200C. Toss the eggplant in 40ml of the oil and spread onto a lined baking tray. Sprinkle with cumin seeds, sea salt and bake for 20-25 minutes or until golden and cooked through. Remove from the oven once cooked and allow to cool. 2. Meanwhile, to pickle the onions place the red wine vinegar, maple syrup, cup water and a pinch of salt into a small saucepan. Bring the mixture up to a gentle simmer then pour over the onions in a non-reactive bowl. Set aside at room temperature for 20 minutes to pickle. 3. Prepare the ancient grain pouches according to packet instructions and place into a large mixing bowl. Allow to cool before adding in the eggplant, lentils, sesame seeds, sunflower seeds, walnuts, almonds, half the pomegranate seeds, parsley and coriander. 4. To make the dressing, place cup of the pickling liquid into a bowl and whisk in the remaining olive oil and a pinch of sea salt and pepper. Pour the dressing over the salad and gently toss to coat. Place the salad onto a serving platter and scatter with remaining pomegranate seeds and some extra coriander sprigs. *Vegan/Dairy Free/ Meat Free ANCIENT GRAIN SALAD WITH EGGPLANT AND PICKLED ONION Health #REJUVENATION BASKET MANY of us complain we dont have the energy to exercise, eat right or do something enjoyable. But eating more natural wholefoods can easily boost our physical energy and provide more nutrients than packaged or processed foods. More than 80 per cent of Australians would like to improve their diet in 2021, with 28 per cent intending to eat more wholefoods, according to a new YouGov survey on health and happiness. Whole grains, in particular, contain a wide variety of nutrients in one food, such as vitamins, minerals and phytonutrients. And they tend to be higher in dietary fibre and essential fatty acids than refined grains. Whole grains have their entire kernel, therefore retaining valuable nutrients. While refined grains are stripped of valuable nutrients in the refining process. All whole grain kernels contain three parts: the bran, germ, and endosperm. Theres more to whole grains than rice and bread. Grains are delicious, nutritious and come in a rainbow of colours. Coles ambassador and TV cook Courtney Roulston (above) said whole grains are a great addition to everyday meals. Grains include rice, oats, maize, buckwheat, barley, quinoa, millet, rye, corn and wheat. Use them when baking by adding into muffins, breads, cakes or protein balls, or add them into risottos and casseroles to boost the nutritional content," she said. Toss them through salads for a nutty flavour or try something different by making them a base for poke or buddha bowls. Other ways to incorporate more grains in your diet include: muesli porridge, a variety of rice and pasta products, and by adding grains to soups and stews. Making your own toasted muesli at home is a fun weekend project and is a great way of being able to add whole grains like oats, buckwheat and amaranth, Roulston adds. Go with the grain Go with Go with COURTNEYS TOP GRAINS I love to use a wide variety of whole grains in my recipes. Here are some of my favourites. QUINOA: A lovely nutty flavour and is packed with nutrients and is naturally gluten free. I use quinoa as the base for many salads, and I add a handful into fritters and soups to make them more filling. It also makes a healthy coating for crumbing fish and chicken. BARLEY: A great chewy texture and I like to use it in autumn and winter salads with roast vegetables and in a wide variety of soups and stews. BROWN RICE: A delicious addition to spring time tabboulehstyle salads and makes a velvety flavour packed congee when slow cooked in stock. The ultimate home comfort food during the cooler months. OATS: I often cook into sweet or savoury porridge on chilly days and it is great for overnight bircher muesli throughout summer. Oats also make a great addition to schnitzel crumbs, biscuits, muffins, slices and breads. Simply purchase any product from the Wellness Road range and scan your Simply purchase any product from the card* Offer ends 9 March ON THE WELLNESS ROAD RANGE *Offer valid at Coles Supermarkets and Coles Online from 10/2/21 9/3/21. Offer excludes Coles Express and purchases through eBay or Uber Eats. Double points equals 1 standard Flybuys point and 1 bonus point per $1 spent on Coles Wellness Road Range. No double points on individual bonus points offers. Points awarded after savings, discounts and vouchers. Standard Flybuys terms and conditions apply and are available at flybuys.com.au. 62 82 01 _1 _N T flybuys