
Light Bites or Lunches
Squid & Potato Stack Salad
Makes 2 Ingredients: 12 calamari rings Rice bran oil 1 cup iceberg lettuce shredded 1 cup mung bean sprouts ¾ cup diced pumpkin ½

Makes 2 Ingredients: 12 calamari rings Rice bran oil 1 cup iceberg lettuce shredded 1 cup mung bean sprouts ¾ cup diced pumpkin ½

Ingredients: • 8cm x 18cm oval cake tin or 8cm x 16cm round cake tin• 180g fresh salmon (or leftover cooked salmon)• ¼ gluten free

Serves 4Preparation time: 1 hour 45 minutes Ingredients: 300ml milk300ml pouring cream¼ cup caster sugar1 vanilla bean pod3 eggs1 extra egg yolk70g Arborio rice4-6 pear