2019-11-01 Diabetic Living Australia

BBQ STEAK
WITH CHICKPEA
& TOMATO SALAD
PREP TIME: 10 MINS
COOK TIME: 10 MINS
SERVES 2 (AS A MAIN)

1 tsp ground cumin
1 /2 tsp smoked paprika
1 /2 tsp oregano leaves
1 /2 tsp brown sugar
2 x 125g pieces beef eye fillet
or lean rump steak,
trimmed of fat
1 small cob corn, husk and
silk removed, halved,
steamed, to serve

Chickpea & tomato salad
1 /2 x 420g can rinsed and drained
no-added-salt chickpeas
1 /2 x 250g punnet cherry
tomatoes, halved
1 /4 red onion, very thinly sliced
30g baby spinach leaves
1 medium Lebanese cucumber,
chopped
40g fresh ricotta, crumbled,
to serve
Balsamic vinegar, to serve

1 Combine cumin, paprika,
oregano and sugar in a small
bowl. Place steaks on a plate and
rub spice mixture over both sides.
2 Preheat a barbecue grill
or plate, or chargrill pan, on
medium-high. Add steak and
cook for 2-2 1 / 2 minutes on each

side (depending on the thickness)

for medium or until cooked to

your liking. Transfer to a plate,

cover loosely with foil and then

set aside.

3 Meanwhile, to make chickpea

& tomato salad, combine

chickpeas, tomatoes, onion,

spinach and cucumber in a bowl.

4 To serve, divide salad between

serving plates. Sprinkle ricotta

over salad. Drizzle with balsamic

vinegar. Serve with steak and

steamed corn.

RICOTTA,

ASPARAGUS AND

PROSCIUTTO PASTA

PREP TIME: 10 MINS

COOK TIME: 10 MINS

SERVES 2 (AS A MAIN)

250g punnet cherry

tomatoes, halved

1 bunch asparagus, woody

ends trimmed

100g Slendier Soy Bean

Organic Spaghetti

1 tsp olive oil

4 green shallots, chopped

30g thinly sliced prosciutto,

finely chopped

1 clove garlic, finely

chopped

60g baby spinach leaves

100g fresh ricotta, mixed

until smooth

10g parmesan shavings,

to serve

Freshly ground black pepper

Lemon wedges, to serve

1 Preheat a chargrill plate on

medium-high. Spray tomatoes

and asparagus with cooking spray.

Add asparagus and tomatoes

(cut-side down) to plate. Cook

tomatoes for 2 minutes, turning

once until slightly charred on the

bottoms and softened. Transfer

to a plate. Cook asparagus,

turning occasionally, for 3-4

minutes, or until bright green

and tender crisp. Transfer to

a plate. Once cooled slightly,

diagonally slice asparagus.

2 Meanwhile, cook pasta in

a large saucepan of boiling water,

following packet directions. Drain

well. While pasta is cooking, heat

oil in a small non-stick frying pan

over medium heat. Add shallots,

prosciutto and garlic. Cook,

stirring often, for 2-3 minutes

or until shallots soften.

3 Return pasta to pan with

spinach and asparagus. Toss

until well combined and heated

through. Gently toss in tomatoes

and shallot mixture.

4 Divide pasta between

serving bowls. Top with ricotta

and parmesan shavings. Season

with black pepper and serve

with lemon wedges. ➤

BBQ steak with

chickpea & tomato salad

Ricotta, asparagus

and prosciutto pasta

Soybean

pasta

helps

lower the

carbs and

boost the

protein