4 Family friendly pizza side-dishes

PAPAYA AVOCADO SALSA                       

Photo credit: viktoriastable.com

Prep Time 15 mins
Serves 4


• 1 medium papaya, peeled
• 2 avocados
• 1 cup lime juice, freshly squeezed (from 7-8 limes)
• 1 bunch spring onions, chopped
• 1 bunch of chopped coriander
• pinch of salt


1. Chop the papaya and avocado to equal size pieces (about 1/4″ big)
2. Add the chopped spring onions, coriander and pour over the lime juice
3. Add the pinch of salt & more lime juice if needed





Prep time: 5 mins
Cook Time: 30 mins
Serves: 4



• 500g Kale loosely chopped
• 400g can of chickpeas (rinsed, drained and thoroughly dried)
• 1/2 Tbsp olive oil
• 3 Tbsp Tandoori masala spice
• 4 garlic cloves (still in skins)
• 1/4 cup gluten free tahini
• 2 Tbsp olive oil
• 2 juiced lemons
• 1-2 Tbsp maple syrup
• 1 pinch each salt + pepper
• Hot water (to thin)



1. Add drained chickpeas to a mixing bowl and toss with oil and seasonings.
2. Preheat oven to 375 degrees F (190 C).
3. Add garlic cloves and seasoned chickpeas to a baking sheet. Drizzle garlic with a bit of olive oil. Bake for 20-23 minutes or until the chickpeas are slightly crispy and golden brown and the garlic is fragrant and slightly browned. Remove from oven and set aside.
4. Squeeze garlic out of skins and add to a mixing bowl. Add all remaining dressing ingredients and whisk vigorously to combine, smashing the garlic with the whisk.
5. Add kale to a large mixing bowl. Add 1 Tbsp each lemon juice and olive oil and rub into the kale. Then add as much dressing as desired and mix with a spoon.
6. Top with chickpeas and serve.


ROASTED ARTICHOKES                                               

Photo credit: Liz Andrew/ Styling: Erin McDowell

Prep time: 10 mins
Cook time: 40 mins
Serves: 6



• 2 tbsps lemon juice
• 12 artichokes, quartered
• 4 garlic cloves (skin on)
• ⅓ cup olive oil
• Salt and freshly ground black pepper
• ½ cup dairy free mayonnaise



  1. Season a large pot of water with salt and 1 tbsp of lemon juice and then bring to a boil
  2. Peel the artichoke outer leaves. Remove the top third of each artichoke. Use a vegetable peeler to remove any remaining tough leaves and the outside of the stem. Scoop out the fuzzy part in the centre of each artichoke
  3. Boil the artichoke hearts for 8 to 10 minutes. Drain and then pat dry with paper towels
  4. Preheat the oven to 200°C/Gas Mark 6. In a large bowl, toss the dried artichoke hearts and garlic cloves with the olive oil. Place everything as an even layer on a baking sheet; season with salt and pepper
  5. Roast, tossing occasionally, for 25 to 30 minutes
  6. Squeeze the garlic cloves out of their skins and into a small bowl. Mash the cloves with a fork until smooth. Stir in the mayonnaise and the remaining 1 tbsp lemon juice. Season with salt and pepper.




Prep Time: 10 mins
Cook Time: 25 mins
Servings: 4-6



  • 1/2 cup coarsely chopped walnuts
  • 450g grated carrots
  • 3 tbsps olive oil
  • 1 lemon: 1 tsp lemon zest & 2 tbsps lemon juice
  • 1 squeezed orange: 3 tbsps freshly squeezed orange juice
  • 2 tbsps honey (or maple syrup if vegan)
  • 1/2 cup dried cranberries
  • 3 spring onions, thinly sliced
  • 3 tbsps chopped fresh parsley
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper



  1. Preheat oven to 350 degrees. Place walnuts on baking sheet and bake for 7 minutes. Set aside to cool.
  2. Combine all remaining ingredients in a large bowl and toss well. Cover and refrigerate for at least 15 minutes
  3. Season to taste with salt & pepper
  4. Toss in walnuts and serve