Fast Festive Feasting



Fancy festive feasting that’s also quick? We’ve got the goods. 



Almond orange crusted turkey breast 


Serves 2-3

Prep time 10 minutes

Cook time 16 minutes

500 grams turkey break strips

1 egg, whisked

3 tablespoons arrowroot flour

1 tablespoon parsley, chopped

Zest of 1/2 orange

Pinch Himalayan salt and back pepper

1 cup almond meal

2 tablespoons coconut oil

Preheat oven to 180C. Place egg in a medium bowl and set aide. Place flour in a medium bowl and set aside.

Combine almond meal, parsley, orange, salt and pepper. Dip turkey breast in flour, then egg, then almond meal mix. Heat oil in non stick pan to medium heat, add oil and fry turkey for 3 minutes. Place on lined oven tray and bake for 13 minutes until cooked through.




Grape goji sunflower hazelnut kale salad 


Serves 4

1 bunch kale

1/2 cup hazelnuts roasted and skins rubbed off

1/2 cup red grapes

1/4 cup sunflower seeds

1/4 cup goji berries

1 stalks celery, thinly sliced

1/4 cup mint leaves

1 tablespoon parsley, chopped


1/4 cup olive oil

1/4 cup lemon juice

1 tablespoon apple cider vinegar

1 teaspoon djon mustard

1 teaspoon honey

Combine all ingredients in a bowl and coat in dressing, massaging kale. Salad keeps for 2 days.




Caramelised fennel bean and pecan salad


Serves 4

1 punnet rocket

1 fennel, thinly sliced

100 grams green beans, sliced diagonally  and blanched

1/2 cup pecans, roasted

1/2 cup mint leaves

2 tablespoons fennel fronds, fined chopped

2 tablespoons pine nuts

Lemon Dressing

1/4 cup olive oil

2 tablespoons apple cider vinegar

1 tablespoon honey

Zest of a lemon

Juice of a lemon

Salt and pepper

Combine all salad ingredients in bowl. Coat with dressing. Serve immediately.


Roasted carrots parsnips and spinach 


Serves 4

1 bunch baby carrots, peeled

2 parsnip, sliced into 4 with woody core removed

Pinch cumin

2 tablespoons olive oil

Salt and pepper

1 tablespoon honey

1 punnet spinach

Preheat oven 180C. Line baking tray. Boil carrots and parsnip for 5 minutes. Drain and toss in olive oil, cumin and generous salt and pepper. Bake 30 minutes. Drizzle over honey. Toss through spinach and serve.


Cinnamon spiced roasted cauliflower and pomegranate 


Serves 4

1 head cauliflower

2 tablespoons olive oil

1 teaspoon cinnamon

1/2 tea spoon salt

1 pomegranate, seeds removed

Boil cauliflower for 4 minutes. Drain well and toss in olive oil, cinnamon and salt. Bake for 30 minutes. Serve with pomegranate seeds




Sliced watermelon raspberry and lime 


What’s your favourite feasting for Christmas day? Share with us!

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