Ryvita

Middle Eastern Fattoush Salad with Ryvita Croutons

ryvitaau on February 19, 2024

THIS RECIPE USES

ORIGINAL RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Sweet Potato & Coconut Soup with Lime Croutons

Preparation time: 45 minutes

 

One Pan Breakfast Hash

Preparation time: 10 minutes

 

Middle Eastern Fattoush Salad with Ryvita Croutons

Preparation Time: 10 minutes

Number of Servings: 2

ryvita

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy (kcal)

50kcal

237kcal

Fat

3g

14.3g

of which Saturates

0.41g

1.9g

Carbohydrates

3.5g

16.4g

of which Sugars

1.9g

8.9g

Fibre

1.4g

6.6g

Protein

1.2g

5.5g

Sodium

0.03g

0.12g

PER 100G

PER SERVING

INGREDIENTS

½ clove garlic, grated

Juice ½ lemon

2 tsp white sherry vinegar

2 tbsp. extra virgin olive oil

½ tsp sumac, plus a pinch to serve

2 heads baby gem lettuce, roughly chopped

1 cucumber, seeds scraped out, roughly chopped into chunks

300g tomatoes, chopped into rough chunks

2 spring onions, finely sliced

Small bunch parsley, roughly chopped (20g)

Small bunch mint, leaves picked and roughly chopped (20g)

Small bunch dill (20g)

50g radishes, sliced

2 Ryvita Original Rye Crispbread, broken into pieces

METHOD

    1. To make the dressing whisk together the garlic, lemon juice, vinegar, olive oil, sumac and some seasoning.
    2. Combine the lettuce, cucumber, tomatoes, spring onion, herbs and radishes in a large bowl then pour over the dressing and mix everything together well.
    3. Scatter over the Rye Crispbread pieces and a pinch of sumac to serve.

Layered Greek Salad with Croutons

ryvitaau on February 19, 2024

Multigrain Rye

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Ryvita topped with a roast cauliflower salad and hummus

Preparation time: 35 minutes

Sweet Potato & Coconut Soup with Lime Croutons

Preparation time: 45 minutes

Layered Greek Salad with Croutons

Preparation Time: 10 minutes

Number of Servings: 2

ryvita

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy (kcal)

93kcal

342kcal

Fat

5.1g

18.7g

of which Saturates

2.3g

8.4g

Carbohydrates

5.6g

20.5g

of which Sugars

2.7g

9.9g

Fibre
2.1g
7.6g
Protein

4.9g

18g

Salt

0.45g

1.7g

PER 100G

PER SERVING

INGREDIENTS

Handful pitted black olives, roughly chopped (30g)

½ cucumber, seeds scraped out and roughly chopped

200g cherry tomatoes, cut into quarters

½ small red onion, finely sliced

50g feta, cut into chunks

1 tsp dried oregano

2 tbsp. extra virgin olive oil

Juice ½ lemon

4 tbsp. Greek yogurt

2 Ryvita Multigrain Rye Crispbread, broken into large pieces

METHOD

    1. Blitz all the hummus ingredients together in a food processor with some seasoning until smooth, adding a splash of water if needed.
    2. In a bowl combine the olives, cucumber, tomatoes, red onion, feta, oregano, olive oil, lemon juice and some seasoning, mix well.
    3. To serve spoon 2 tbsp. hummus onto each plate, followed by the salad, then some yogurt and the rye crispbread pieces. Save the rest of the hummus for a snack with crudité.

White Bean Hummus with Paprika

ryvitaau on February 19, 2024

Multigrain Rye

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

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Smoked Salmon & Philadelphia

Preparation time: 5 minutes

 

Chicken Caeser Salad

Preparation time: 10 minutes

 

White Bean Hummus with Paprika

Preparation Time: 10 minutes

Number of Servings: 2

ryvita

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy (kcal)

222kcal

377kcal

Fat

12.6g

21.5g

of which Saturates

1.8g

3.1g

Carbohydrates

16.9g

28.8g

of which Sugars

1.5g

2.5g

Fibre

5.9g

10.1g

Protein

6.9g

11.7g

Sodium

0.33g

0.57g

PER 100G

PER SERVING

INGREDIENTS

½ can chickpeas (115g)

½ can cannellini beans (115g)

1 clove garlic, roughly chopped (3g)

1 tbsp. tahini (18g)

Juice of ½ lemon (20g)

2 tbsp. extra virgin olive oil (25.2g)

½ tsp paprika, plus extra to serve (0.55g)

4 Ryvita Multigrain Rye Crispbread, broken into pieces

METHOD

  1. In a food processor add all the ingredients with some seasoning and blitz until smooth, adding a splash of water if the mixture is too thick.
  2. Serve in a bowl with a pinch of paprika and the rye crispbread pieces for dipping.

Sweet Potato & Coconut Soup with Lime Croutons

ryvitaau on February 19, 2024

Multigrain Rye

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

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Mexican-Ryvita salad bowl

Preparation time: 5 minutes

 

Chicken, Leek & Mushroom Pie with Ryvita Crumb Crust

Preparation time: 60 minutes

Sweet Potato & Coconut Soup with Lime Croutons

Preparation Time: 45 minutes

Number of Servings: 4

ryvita

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy (kcal)

40kcal

280kcal

Fat

1.1g

7.7g

of which Saturates

0.61g

4.3g

Carbohydrates

6.4g

45g

of which Sugars

3.6g

25.4g

Fibre

0.9g

6.3g

Protein

0.66g

4.6g

Salt

0.09g

0.66g

PER 100G

PER SERVING

INGREDIENTS

1 tsp olive oil

1 onion, roughly chopped

2 clove garlic, roughly chopped

2 tsp thai curry paste

2 large sweet potatoes (approx. 700g), peeled and roughly chopped

200ml reduced fat coconut milk

800ml low salt vegetable stock

To serve:

2 Ryvita Sesame Rye Crispbread

Handful coriander, roughly chopped (4g)

Zest of ½ lime (2g)

METHOD

  1. Heat the olive oil in a large saucepan and gently fry the onion for 10 minutes then add the garlic and curry paste and cook for a further 2 minutes.
  2. Add the sweet potatoes, mix well and cook for 2 minutes. Add the coconut milk, stock and some seasoning, bring to the boil, cover and simmer for 20 minutes or until the sweet potato is soft. Leave to cool slightly before blitzing with a stick blender or in a blender until smooth.
  3. Break into small crouton-sized pieces and serve the soup in bowls topped with the croutons, lime zest and coriander.

Asian Coleslaw with Chicken

ryvitaau on February 19, 2024

Multigrain Rye

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

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Wasabi Mashed Avocado, Pickled Ginger Prawns & Sesame Seeds

Preparation time: 10 minutes

Hummus, Chicken Shawarma & Chilli Sauce

Preparation time: 30 minutes

Asian Coleslaw with Chicken

Preparation Time: 25 minutes

Number of Servings: 2

ryvita

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy (kcal)

99kcal

260kcal

Fat

2.3g

6g

of which Saturates

0.43g

1.1g

Carbohydrates

8.8g

22.9g

of which Sugars

4.3g

11.2g

Fibre

3.3g

8.8g

Protein

9.1g

23.8g

Salt

0.33g

0.86g

PER 100G

PER SERVING

INGREDIENTS

1 tsp sesame oil (4g)

1 tsp soy sauce (6g)

Juice ½ lime (5g)

1 small carrot, grated (67g)

¼ small white cabbage, finely shredded (227g)

2 spring onions, finely sliced (22g)

Small bunch coriander, roughly chopped(4g)

Small bunch mint, leaves roughly chopped (4g)

1 tsp sesame seeds (4g)

1 cooked chicken breast, shredded (grilled, without skin 120g)

1 tbsp. chilli sauce e.g. siracha (20g)

4 Sesame Rye Crispbread (40g)

METHOD

    1. Mix the sesame oil, soy sauce and lime juice in a large bowl.
    2. Add the carrot, cabbage, spring onion, coriander, mint, sesame seeds and chicken, mixing well to combine then leave for 10 minutes to allow the vegetables to soften slightly.
    3. Top the rye crispbread with the coleslaw and drizzle over the chilli sauce to serve.

Hummus, Chicken Shawarma & Chilli Sauce

ryvitaau on February 19, 2024

Multigrain Rye

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

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Sweet Potato & Spring Onion Smash with Feta & Coriander

Preparation time: 45 minutes

Wasabi Mashed Avocado, Pickled Ginger Prawns & Sesame Seeds

Preparation time: 10 minutes

Hummus, Chicken Shawarma & Chilli Sauce

Preparation Time: 30 minutes

Number of Servings: 2

ryvita

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy (kcal)

235kcal

473kcal

Fat

9.6g

19.3g

of which Saturates

1.5g

2.9g

Carbohydrates

17.9g

36g

of which Sugars

1.8g

3.6g

Fibre

3.3g

6.7g

Protein

17.4g

35g

Salt

0.29g

0.57g

PER 100G

PER SERVING

INGREDIENTS

1 tsp ground cumin (2g)

1 tsp ground cinnamon (2.3g)

1 tsp paprika (2.3g)

Pinch chilli flakes (0.6g)

Juice ½ lemon (20g)

1 clove garlic, grated (3g)

1 tbsp. olive oil (12.6g)

1 large chicken breast (160g)

For the hummus:

400g tin chickpeas, drained (230g)

2 tbsp. tahini (36g)

Juice 1 lemon (40g)

2 tbsp. extra virgin olive oil (25.2g)

1 clove garlic, finely chopped (3g)

4 Ryvita Multigrain Rye Crispbread (80g)

Chilli sauce and parsley, to serve

METHOD

      1. Preheat the grill to high.
      2. Mix the cumin, cinnamon, paprika, chilli flakes, lemon juice, garlic, oil and some seasoning together in a bowl.
      3. Place the chicken between two pieces of cling film and using a rolling pin, bash to flatten until roughly 1-2cm thick.
      4. Pour the spice mix over the chicken and coat completely. Leave to marinate while you make the hummus.
      5. Blitz all the ingredients together in a food processor with some seasoning until smooth, adding a splash of water if needed.
      6. Grill the chicken for 2-3 minutes each side until the juices run clear and they are cooked all the way through. Rest for 5 minutes the finely slice.
      7. Top each rye crispbread with 1 tbsp. hummus, some sliced chicken, a drizzle of chilli sauce and a few parsley leaves.

Black Bean & Green Chilli Spread

ryvitaau on February 14, 2024

Multigrain Rye

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Chicken Caesar Salad

Preparation time: 10 minutes

Sweet Potato & Spring Onion Smash with Feta & Coriander

Preparation time: 45 minutes

Black Bean & Green Chilli Spread

Preparation Time: 10 minutes

Number of Servings: 2

ryvita

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy

136kcal

244kcal

Fat

2

3.7

of which Saturates

0.25g

0.44g

Carbohydrates

17.4g

31.2g

of which Sugars

3.8g

6.7g

Fibre

8.7g

15.6g

Protein

7.5g

13.4g

Sodium

0.5g

0.89g

PER 100G

PER SERVING

INGREDIENTS

400g can black beans, drained and rinsed (240g)

½ small red onion, finely diced (30g)

1 clove garlic, grated (3g)

1 green chilli, ½ finely chopped, ½ finely sliced, or to taste (20g)

Juice 1 lime (10g)

1 tsp ground cumin (2g)

Small bunch coriander, a few leaves reserved for garnish (4g)

4 Multigrain Rye Crispbread (48g)

METHOD

  1. Blitz the black beans, red onion, garlic, chopped green chilli, lime juice, cumin, coriander and some seasoning together in a food processor until smooth.
  2. Spread onto the rye crispbread and garnish with the sliced green chilli and coriander leaves.

Ryvita topped with a roast cauliflower salad and hummus​

ryvitaau on February 14, 2024

Multigrain Rye

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

One pan breakfast hash

Preparation time: 10 minutes

 

Folded omelette with a crushed Ryvita filling

Preparation time: 10 minutes

Ryvita topped with a roast cauliflower salad and hummus

Preparation Time: 35 minutes

Number of Servings: 1

ryvita

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy (kj)

1980

529

Energy (kcal)

473

124

Fat

29.6

7.9

of which Saturates

4.1

1.1

Carbohydrates

29.6

7.9

of which Sugars

10.0

2.7

Fibre

13.4

3.6

Protein

15.6

4.2

Sodium

566mg

151mg

PER 100G

PER SERVING

INGREDIENTS

150g finely chopped cauliflower

100g finely chopped red capsicum

1 teaspoon olive oil

½ teaspoon ground turmeric

1 tablespoon finely chopped curly parsley

1/3 cup (80g) Yumi’s hummus

2 Ryvita Multigrain crispbreads

1 tablespoon pepitas

METHOD

  1. Preheat oven 200C degrees
  2. Put the chopped cauliflower into a bowl with capsicum, olive oil and turmeric. Stir to coat, season with sea-salt and freshly ground black pepper; transfer to a baking tray. Roast in the oven for 30 minutes or until a little crispy. Remove from oven; sprinkle with parsley.
  3. Spread hummus over two crispbreads, top with the roast cauliflower mixture and sprinkle with pepitas.
  4. The roasted cauliflower can be pre-prepared & stored in an air tight container in the fridge for up to 2 days.

Choc Avocado Blitz with toasted coconut and peaches

ryvitaau on February 14, 2024

THIS RECIPE USES

ORIGINAL RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Ryvita with smashed avocado, cherry tomatoes and crumbled feta

Preparation time: 5 minutes

Whipped Feta, Thyme & Honey

Preparation time: 10 minutes

Choc Avocado Blitz with toasted coconut and peaches

Preparation Time: 5 minutes

Number of Servings: 2

ryvita

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy (kj)
1240

642

Energy (kcal)

297

154
Fat

19.4

10

of which Saturates

4.4

2.3

Carbohydrates

208

10.8

of which Sugars

16.0

8.3

Fibre

12.7

6.6

Protein

4.5

2.3

Sodium

35mg

18mg

PER 100G

PER SERVING

INGREDIENTS

1 medium (250g) ripe avocado

1 tablespoon honey

1 teaspoon vanilla bean paste

2 tablespoons raw cacao powder or Dutch cocoa, plus extra for dusting

1/2 (75g) ripe peach, diced

1 tablespoon (5g) toasted coconut flakes

2 Ryvita Original crispbreads

METHOD

  1. Put the flesh of the avocado, honey, vanilla and cacao powder into a small food processor or blender and blitz to a smooth puree. Spoon into two small glass parfait dishes; top with the diced peach and coconut flakes.
  2. Slice Original crispbreads into triangles and serve on top of the dessert; sprinkle with a little extra cacao powder.
  3. Seasonal: You can use tinned peaches or other seasonal fruit as a garnish

Folded omelette with a crushed Ryvita filling

ryvitaau on February 14, 2024

Multigrain Rye

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Crispy Parma Ham, Scrambled Egg & Chives

Preparation time: 15 minutes

Croque Monsieur with a Ryvita Twist

Preparation time: 10 minutes

Folded omelette with a crushed Ryvita filling

Preparation Time: 5 minutes

Number of Servings: 1

ryvita

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy (kj)

1170

399

Energy (kcal)

279.6

95.4

Fat

13.7

4.7

of which Saturates

5.3

1.8

Carbohydrates

19.5

6.7

of which Sugars

8.3

2.8

Fibre

8

2.7

Protein

15

5.1

Sodium

801mg

273mg

PER 100G

PER SERVING

INGREDIENTS

1/2 teaspoon Moroccan spice mix

1 small (70g) carrot, peeled and grated

1 stick (100g) celery, diced finely

2 tablespoons finely chopped parsley

2 Ryvita Multigrain crispbreads

2 organic eggs

1 teaspoon butter

Extra parsley leaves, to garnish

METHOD

  1. In a small bowl, combine the spice mix, carrot, celery and parsley; roughly crush one of the crispbreads and add to the bowl.
  2. Whisk the eggs in a small bowl; season with sea-salt and freshly ground black pepper.
  3. Heat the butter in a small non-stick omelette pan over a medium heat. When the butter has melted and is beginning to bubble, pour in the whisked eggs and swirl around the pan to ensure an even coverage. Cook for a few minutes or until the underside of the omelette is golden brown. Arrange the carrot mixture along the centre of the omelette and fold over.
  4. Transfer omelette to a warm plate; serve with remaining crispbread and a scatter of fresh parsley leaves.