Video Recipes
Red and White Quinoa with Basil and Spring Vegetables
Video Recipe
This tasty and quick supper sings out that spring has sprung. The quinoa is rich, delicious and satisfying amongst the crisp and colourful vegetables. You can vary the vegetables according to whatever is freshest and best. Or, if you haven’t had time to shop, you can make a lovely variation from your fridge and freezer using larger quantities of the SunBlush? and frozen peas.
Roast Chestnut and Butternut Squash Pasta with SunBlush® Tomatoes
Video Recipe
The squash and Chestnuts make this macaroni rich, gently sweet and irresistible. It is also good and hearty, perfect for the evenings as they get colder. A little ricotta, spooned over the top, is a nice addition. The butternut squash can be replaced with sweet potato or pumpkin.
Starters
Goats Cheese Bruschetta with SunBlush® Tomatoes & Peppers
The intense flavours of SunBlush® Tomatoes and Peppers are perfectly complimented with warmed goats cheese.
Lamb and SunBlush® Tomato Samosas
These spicy samosas are great for picnics - try them with different ingredients like our SunBlush® peppers.
Mexican Beluga Lentil and Pepper Wraps
For a great twist in your fajita wraps, our Ready to eat BELUGA Lentils will add flavour and texture. This recipe is very tasty and perfect for sharing with a group of friends.
Polenta & SunBlush® Florentine
This recipe uses Polenta in its soft form which is a tasty alternative to mashed potato.
SunBlush® Tomato Roulade
A cheese and SunBlush® Tomato filled roulade. If you don't have any Tomatade® it can be made by blitzing the same amount of SunBlush® Tomatoes.
Main Courses
Butternut Squash, Feta & SunBlush Salad Of Wholesome Mixed Grains
This colourful salad has lots of lovely texture from the Wholesome Grains.
Pardina Lentil, Goats Cheese and SunBlush? salad
The flavours and textures in this recipe all work really well together. The Pardina Lentils also look great on your plate.
Roasted Sea Bass with SunBlush® Tomatoes
Roasted Seabass on a bed of SunBlush® Tomato, olive and marinated fennel salad.