Tri 3– Week 4

Free Snacks!

“What do you wish you had known when you started uni?”

Students will be asked this very question in a film shoot for the new

Deakin resource Unistart.

All welcome! Drinks and snacks provided.

Thursday 4 December, 12-2pm

Undercover near Caffeine (HF, Burwood Campus)

Your official bulletin for all the latest resi news and events info!

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Another resi movie night will be held this Friday 5th

December at 8pm in the movie room.

Will it be a Pixar movie or something from Disney?

Come along and make your vote! Either way, it’ll be

a great night!

Be the first to come to Resi Reception and

answer the below question correctly and

win a free movie voucher!

Q. Name all 6 blocks at “The Village”

Just went to an emotional wedding.

Even the cake was in tiers.

If you have an appropriate joke or limerick

that you’d like featured in the bulletin, send it

through to Amy: amylong@deakin.edu.au

Free movie voucher!

Joke of the Week

Resi Movie Night!

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Recipe of the Week

Please direct any queries to Resi Reception at

bsradmin@deakin.edu.au or via extension 17671

Quinoa salad with beetroot, pumpkin & persian feta

Ingredients

Method

1. Preheat oven to 200C or 180C fan.

Tear rectangles of foil and place a beetroot in

the centre of each. Drizzle with 1 tablespoon oil.

Season. Wrap to enclose. Bake on a tray for 40 mins or until tender and skins peel off

easily. Spread pumpkin over a separate lined baking tray. Top with thyme. Season. Drizzle

over 1 tablespoon oil. Toss to combine. Bake with beetroot, turning once, for 25 mins or

until tender. Set aside to cool.

2. Cook quinoa following packet directions. Set aside to cool.

3. Holding each orange over a bowl to catch juice, cut either side of membrane to

release segments. Squeeze remaining juice into the bowl. Shake the honey, mustard,

orange juice and remaining oil in a screw-top jar to combine.

4. Cut beetroot into wedges. Toss with pumpkin, quinoa, orange segments, parsley,

walnuts and feta in a large bowl. Drizzle with dressing and season.

1 bunch small baby beetroot, trimmed, scrubbed 1 teaspoon wholegrain mustard

1/3 cup Coles Brand Australian extra virgin olive oil 1/3 cup flat-leaf parsley leaves,

chopped 800g pumpkin, peeled, cut into 3cm pieces 1/2 cup walnuts, toasted, chopped

1 tablespoon thyme leaves 120g Persian feta, crumbled

400g Coles Brand white quinoa, rinsed

2 oranges, peeled, white pith removed

1 tablespoon honey