LOADED AVOCADOS WITH BURGHUL
Serves 4 Prep And Cood Time 15 minutes (+ Standing Time)
• ½ cup (80g) coarse burghul
• 2 large (640g) avocados, halved
• 3 green onions, chopped coarsely
• ½ cup small basil leaves
• 220g bocconcini, torn
• 125g heirloom cherry tomatoes, halved
Lemony dressing:
• ¼ cup (60ml) extra virgin olive oil
• 2 tablespoons lemon juice
• 1 clove garlic, crushed
1│Place burghul in a medium bowl; cover with boiling water and stand for 10 minutes or until grains are swollen and tender. Drain well.
2│Lemony dressing: Place ingredients in a screw-top jar; shake well to combine. Season to taste.
3│Remove the stones from the avocado. Using a dessert spoon, scoop large chunks from the flesh of the avocado skin, reserving the avocado shells.
4│Combine burghul, scooped avocado, green onion, basil, bocconcini, tomatoes and Lemony Dressing in a large bowl; season to taste. Spoon burghul mixture back into the avocado shells. Serve immediately.
Not suitable to freeze or microwave.
Test Kitchen Tip: You could also use ½ cup (100g) couscous instead of burghul. Place it in a small heatproof bowl; cover with ½ cup boiling water. Cover bowl tightly with plastic wrap and stand for 5 minutes; fluff grains with a fork.
MOROCCAN LAMB PILAF
Serves 4 Prep And Cook Time 30 minutes
• 1 large (200g) onion, sliced thinly
• 250g lean minced lamb
• 2 tablespoons harissa seasoning
• ½ bunch coriander, leaves reserved, stems chopped finely
• 1½ cups (240g) coarse burghul, rinsed well
• 400g can chickpeas, drained, rinsed
• 2 medium (240g) carrots, cut into julienne
• ¼ cup (20g) natural flaked almonds, toasted
• ⅓ cup (95g) Greek yoghurt
1│Heat oil in a large, heavybased saucepan over medium-high heat; cook onion for 8 minutes or until
golden brown and slightly crispy. Increase heat to high; cook lamb, breaking up any lumps with a wooden spoon, for 5 minutes or until well browned.
2│Add harissa seasoning and coriander stems; cook, stirring, for 1 minute or until fragrant. Add burghul; cook, stirring, for 1 minute or until toasted. Add chickpeas and 1½ cups (375ml) water; bring to the boil. Reduce heat to low; cook, covered, for 15 minutes or until liquid is absorbed. Remove from heat; stand, covered, for 5 minutes.
3│Fluff up grains with a fork. Top pilaf with carrot, coriander leaves and almonds. Serve with yoghurt dusted with extra harissa seasoning, if you like.
Not suitable to freeze or microwave.
JALAPEÑO STEAK AND WATERMELON SALAD
Serves 4 Prep And Cook Time 25 minutes
• 500g beef flank (flat iron) steaks
• 2 (80ml) tablespoons pickled sliced jalapeños, plus ⅓ cup pickling liquid
• 2 tablespoons extra virgin olive oil
• 1 large (320g) avocado
• 1 medium (500g) iceberg lettuce, cut into 10 wedges
• 1½ cups mint leaves
• 1 tablespoon lime juice
• 1kg seedless watermelon, rind removed, sliced thinly
• 1 tablespoon black and white sesame seeds, toasted lime wedges, to serve
1│Combine steaks with half the jalapeño pickling liquid and 1 tablespoon of the oil in a bowl; season well. Stand for 10 minutes.
2│Meanwhile, process half the avocado, 1 lettuce wedge, ½ cup mint leaves, the lime juice and remaining pickling liquid until smooth; season to taste.
3│Heat a chargrill pan or barbecue on high. Cook steaks for 3 minutes on one side or until char marks appear; turn and cook for a further 3 minutes for medium rare, or until cooked to your liking. Rest for 5 minutes, loosely covered with foil.
4│Spread three-quarters of the avocado dressing over the base of a large platter; top with remaining lettuce, mint and the watermelon. Thinly slice steak and arrange on salad; scatter with jalapeños and sprinkle over seeds. Top with remaining avocado, cut into wedges. Serve with lime wedges.
Not suitable to freeze or microwave.
PRAWN AND APSICUM FAJITA WRAPS
Serves 4 Prep And Cook Time 20 minutes
• 600g medium uncooked prawns peeled, deveined, tails intact
• 2 tablespoons extra virgin olive oil
• 1 tablespoon chipotle Tabasco
• 1 teaspoon smoked paprika
• 1 medium (170g) red onion, sliced into thin wedges
• 1 each red and yellow medium capsicum, sliced
• 400g can pinto beans, drained, rinsed
• 400g mixed cherry tomatoes, halved
• 4 (160g) medium wholegrain tortillas
• ½ cup (120g) light sour cream
• ½ teaspoon chipotle Tabasco, extra
• ½ cup coriander leaves
1│Preheat a chargrill plate or barbecue on high heat.
2│Thread prawns onto 8 metal or soaked bamboo skewers; place on a tray. Combine oil, Tabasco and paprika in a small bowl, mix well; season. Brush 1½ tablespoons of marinade over prawn skewers.
3│Heat remaining marinade in a large frying pan over high heat. Add onion and capsicum; cook, stirring occasionally, for 4 minutes or until starting to turn golden and soften.
4│Add pinto beans, tomatoes and ¼ cup (60ml) water to the pan, stir well; cook for 4 minutes or until hot and saucy.
5│Meanwhile, barbecue prawn skewers for 1 minute each side or until charred and cooked through. Barbecue tortillas for 30 seconds each side or until char marks appear.
6│Divide capsicum mixture among tortillas; top each with barbecued prawns, sour cream and a drizzle of extra Tabasco. Serve scattered with coriander.
Not suitable to freeze or microwave.
Test Kitchen Tip: The punchy flavours of Tabasco and smoked paprika would also be delicious with chicken, pork fillets or firm white fish.
CHICKEN, BROCCOLI PESTO AND PULSE SALSA
Serves 4 Prep And Cook Time 30 minutes
• 2 (400g) chicken breast fillets
• 375g pulse penne pasta
• 300g broccoli
• 1 cup firmly packed basil leaves, plus extra to serve
• ½ cup (70g) pistachios, roasted
• 1 clove garlic, crushed
• ½ cup (40g) finely grated parmesan
• ⅓ cup (80ml) extra virgin olive oil
• ⅓ cup (80ml) lemon juice
• 1 teaspoon finely grated lemon rind
• 2 cups (70g) shredded curly kale
• 1 medium (140g) lemon, cut into wedges
1│Place chicken in a deep frying pan; cover with cold water. Bring to the boil, reduce heat to a gentle simmer; cook for 10 minutes or until cooked through. Cool; shred coarsely.
2│Meanwhile, cook pasta in a large saucepan of salted boiling water for 6 minutes or until almost tender; drain. Return pasta to pan.
3│Meanwhile, process broccoli, basil, pistachios, garlic, parmesan, oil, juice and rind until smooth. Season to taste. (Makes 3 cups.)
4│Combine chicken, kale and pesto with pasta in pan, season to taste; toss well. Scatter pasta with extra basil leaves; serve with lemon wedges.
Suitable to freeze. Not suitable or microwave.
Test Kitchen Tip: Pulse pasta is an alternative to traditional wheat pasta. It’s gluten-free and has more protein and fibre.
BANG BANG SALMON
Serves 4 Prep And Cook Time 30 minutes
• 1 tablespoon extra virgin olive oil
• 2 x 250g skinless salmon fillets
• 2 medium (240g) carrots, cut into julienne
• 2 (260g) Lebanese cucumbers, seeded, cut into julienne
• 50g snow pea sprouts
• 4 green onions, sliced thinly lengthways
• 1 cup coriander leaves
• extra virgin olive oil cooking spray
• 4 (40g) large rice paper rounds
• 2 tablespoons sesame seeds, toasted
Bang Bang Dressing:
• 1 teaspoon sichuan peppercorns
• ½ teaspoon dried chilli flakes
• ¼ cup (45g) sesame seeds
• 2 tablespoons Chinese black vinegar
• 1 tablespoon light soy sauce
• 1 tablespoon extra virgin olive oil
• 2 teaspoons tahini
• 1 teaspoon brown sugar
1│Heat oil in a large frying pan over high heat. Cook salmon for 4 minutes; turn, cook for a further 2 minutes or until just cooked but still pink in the centre.
2│Combine carrot, cucumber, snow pea sprouts, green onion and coriander leaves in a large bowl.
3│Bang Bang Dressing: Stir peppercorns, chilli and sesame seeds in a small frying pan over medium heat for 2 minutes or until seeds are golden. Cool. Grind with a spice grinder or mortar and pestle to a fine powder. Place in a screw-top jar with remaining ingredients; shake well to combine.
4│Spray 1 rice paper round with oil; microwave on HIGH (100%) for 50 seconds or until puffed up and white. Repeat with remaining rice papers.
5│Flake salmon into large pieces and place in a bowl with the Dressing; toss gently to combine. Place the carrot mixture on a platter; top with salmon.
6│Scatter bang bang salmon with sesame seeds; serve with rice paper crisps and lime wedges, if you like.
Not suitable to freeze or microwave.
Test Kitchen Tip: You can shred the carrot with a julienne peeler, mandoline or V-slicer. If you don’t
have one you can coarsely grate the carrot instead. If you don’t have a microwave, serve the salmon with steamed brown rice or quinoa instead of the rice paper crisps.
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