Grilled fish with banana, mango and chilli salsa

Grilled fish with banana, mango and chilli salsa

Ingredients (4 servings) 1 tablespoon olive oil 4 x ±150g firm white fish fillets (like hake) 2 medium bananas, finely chopped 1 medium mango, finely chopped 1 long red chilli, seeded, finely chopped (optional) 1/4 cup finely chopped fresh coriander leaves 1 tablespoon lime juice Mixed salad leaves and lime wedges, to serve Method Heat…

Broccoli frittata

Broccoli frittata

Ingredients 300g sweet potato, peeled, cut into 2cm cubes 300g broccoli, florets removed and halved lengthways, stem cut into 1cm pieces Olive oil spray 8 Eggs, lightly beaten 2 garlic cloves, crushed 60g roasted red capsicum strips 1/4 cup (60ml) milk 1/3 cup (40g) parmesan, grated Salt and pepper 60g rocket 2 teaspoons balsamic vinegar…

Beetroot hummus

Beetroot hummus

Ingredients (makes 1½ Cup) 150g fresh beetroot, cooked until tender, peeled 400g can chickpeas, drained and rinsed 1 clove garlic 2 tablespoons tahini 2 tablespoons lemon juice 1 teaspoon cumin 6 large fresh mint leaves Extra virgin olive oil, to serve Method Blend ingredients in a food processor until smooth. Add 2-3 teaspoons water, ½…

Baked fish with roast onion and tomato

Baked fish with roast onion and tomato

Ingredients (4 servings) 2 x ±240g punnets cherry tomatoes 2 large red onions, cut into thin wedges 2 tablespoons olive oil 4 (about 150g each) white fish fillets – Hake 80g (1/3 cup) bought basil pesto Method Preheat oven to 210°C. Line 2 roasting pans with non-stick baking paper. Place tomatoes, onion and 1 1/2…

Roasted vegetable salad

Roasted vegetable salad

Ingredients (4 servings) 400g cauliflower, cut into florets 1 red capsicum (bell pepper), thickly sliced 400g pumpkin, peeled, cut into thin wedges 1 tablespoon extra virgin olive oil 250 packet cooked whole baby beetroot, quartered 60g baby spinach ¼ cup walnuts, toasted, chopped 2 tablespoons dried cranberries 2 teaspoons orange zest ¼ cup fresh mint…

Barbecued garlic and herb mushrooms

Barbecued garlic and herb mushrooms

Ingredients (4 servings) 2 tablespoons Olive oil 2 garlic cloves, crushed 1 teaspoon finely chopped fresh thyme leaves 1 teaspoon finely chopped fresh rosemary leaves 4 (150g each) large flat mushrooms Lemon wedges, to serve Method Combine oil, garlic, thyme and rosemary in a bowl. Season with salt and pepper. Brush mushrooms with oil mixture.…

Barbecued chicken with Greek salad

Barbecued chicken with Greek salad

Ingredients (4 servings) 2 tablespoons low-fat yoghurt 1 lemon, juiced 1 tablespoon Greek seasoning 2 tablespoons mint leaves, finely chopped 500g chicken tenderloins, trimmed Olive oil cooking spray 100g baby spinach 100g roasted capsicum, sliced 1 cucumber, roughly chopped 75g feta cheese, crumbled ½ cup kalamata olives in brine Method Place yoghurt, 2 teaspoons lemon…

Cauliflower salad with tahini yoghurt dressing

Cauliflower salad with tahini yoghurt dressing

Ingredients (6 servings) 1kg cauliflower, trimmed, cut into 4cm florets 2 tablespoons extra virgin olive oil 1 small red onion, halved, thinly sliced 2 small tomatoes, quartered, seeded, thinly sliced 50g baby rocket Tahini yoghurt dressing 1 garlic clove, crushed 3 teaspoons tahini 1½ tablespoons lemon juice 1/3 cup plain Greek-style yoghurt Method Preheat oven…

Savoury mince

Savoury mince

Ingredients 2 tablespoons olive oil 1 brown onion, finely chopped 2 garlic cloves, crushed 600g beef mince 1 large carrot, peeled, finely chopped 2 tablespoons tomato paste 3 x 400g cans crushed tomatoes Method Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally, for 5 minutes or until…

Savoury mince eggplant bake

Savoury mince eggplant bake

Ingredients (4 servings) 2 tablespoons olive oil 1 large eggplant, thickly sliced ½ quantity (3 cups) Savoury mince (see related recipe) 200g mozzarella cheese, grated mixed salad leaves, to serve Method Heat oil in large frying pan over medium-high heat. Add eggplant. Cook for 5 minutes each side or until tender and golden. Preheat oven…