All ingredients can be found in Woolworths Fraser Cove!

Recipe and image from Woolworths Australia

Ingredients:

• 1/2 cup light Greek-style natural yoghurt

• 3/4 cup Woolworths plain wholemeal flour

• 1 tsp baking powder

• 5 Cherry tomato halves

• 5ml extra virgin olive oil cooking spray

• 1/4 bunch continental parsley, leaves picked

Method:

1. Place yoghurt, flour and baking powder in a medium bowl. using a flat-bladed knife, stir the mixture until a sticky dough forms.
2. Turn out onto a lightly floured surface. Knead gently until just smooth. Wrap dough in baking paper and set aside for 20 minutes to rest.
3. Preheat oven to 200°c/180°c fan forced. Line a large baking tray with baking paper.
4. Divide dough into 5 portions. Roll 1 portion out to form a 17cm long log. Using the above picture as a guide, shape and twist the dough twice into a bunny shape. Transfer to a prepared tray. Gently press down on the dough to secure it twice.
5. Using the picture as a guide, press 1 tomato half into the bunny. Spray with oil. Bake for 15 minutes or until golden brown. Stand for 5 minutes to cool. Serve sprinkled with parsley, and enjoy!

Ingredients:

• Macro Organic penne pasta – 500g
• Macro Organic Spanish extra virgin olive oil- 2 Tbsp
• Macro Organic chicken breast fillets, thinly sliced – 500g
• Brown onion, finely chopped – 1
• Garlic cloves, crushed – 3
• Italian parsley, stems and leaves separated, stems finely chopped – 1/4 bunch
• Macro Organic passata – 700g
• Whole kalamata olives, drained, deseeded, halved – 1/4 cup

Method:

1. Cook pasta in a saucepan of boiling water according to packet instructions. Drain, reserve 1/2 cup of cooking liquid.
2. Meanwhile, heat half the oil in a large, deep frying pan over medium-high heat. Cook chicken, stirring, for 4 minutes or until browned. Transfer to a plate.
3. Heat the remaining oil in the same pan over medium heat. Cook onion, stirring, for 4 minutes or until softened. Add garlic and parsley stems and cook, stirring, for 1 minute or until fragrant. Add passata and olives and bring to the boil.
4. Reduced heat to medium and simmer, uncovered, for 4 minutes or until mixture thickens slightly.
5. Add chicken, pasta and reserved cooking liquid to pan and cook, stirring, for 2 minutes or until heated through. Divide among bowls, sprinkle with parsley leaves and season with pepper. Serve.

_{PER SERVE • Energy  1460Kj • Protein 26g • Total Fat 10g • Saturated Fat 2g • Carbohydrates 38g • Sugars 8g • Sodium 368mg}

_{Dietary and nutritional info supplied by NZ Nutrition Foundation}