GREEN EGGS
PREP TIME: 5 MINS
COOK TIME: 15 MINS
SERVES 2 (AS A BREAKFAST)
11 /2 Tbsp olive oil
2 leeks, trimmed, washed, sliced
2 cloves garlic, sliced
1 /2 tsp coriander seeds
1 /2 tsp fennel seeds
Pinch chilli flakes, plus extra,
to serve (optional)
200g baby spinach leaves
2 x 60g eggs
2 Tbsp reduced-fat Greek-style
natural yoghurt
Freshly ground black pepper
Squeeze of fresh lemon juice
1 Heat 3 tsp oil in a large non-stick
frying pan over medium heat.
Add leeks and cook, stirring
occasionally, for 7-8 minutes,
or until leek softens. Add garlic,
coriander, fennel and chilli flakes.
Cook, stirring, until seeds begin to
crackle. Add spinach and reduce
heat to medium-low. Cook, tossing
often, until spinach just wilts. Push
spinach mixture to one side of pan.
Add remaining oil to pan and crack
in eggs. Cook for 2-3 minutes or
until cooked to your liking.
2 Stir yoghurt through spinach
mix. Season with pepper. Divide
spinach mix between two plates
and top with eggs. Squeeze over
a little juice, season and sprinkle
with extra chilli, if desired. Serve.
SALMON, SESAME &
ASPARAGUS OPEN
SANDWICH
PREP TIME: 5 MINS
COOK TIME: 5 MINS
SERVES 2 (AS A LIGHT MEAL)1 bunch asparagus, woody
ends trimmed
1 tsp sesame oil
2 x 95g cans salmon in
springwater, drained
2 Tbsp reduced-fat Greek-style
natural yoghurt
1 tsp white miso
2 slices rye bread
1 Tbsp toasted sesame seeds1 Preheat grill on high. Toss
trimmed asparagus in sesame
oil on a baking tray. Place under
grill and cook for 5 minutes
or until asparagus is tender.
2 Meanwhile, combine salmon,
natural yoghurt and miso in a
bowl. Toast rye bread.
3 Divide miso salmon between
slices of toast. Top with grilled
asparagus, then sprinkle over
sesame seeds to serve.STEAK & VIETNAMESE
NOODLE SALAD
PREP TIME: 15 MINS
COOK TIME: 10 MINS
SERVES 2 (AS A MAIN)100g dried rice thin noodles
2 carrots, peeled into ribbonsusing a vegetable peeler
160g (2 cups) shredded Chinese
cabbage
4 green shallots, sliced
1 tsp olive oil
250g beef fillet steak, trimmed of fat
Freshly ground black pepper
1 /2 bunch coriander, leaves pickedDressing
1 small red chilli, deseeded,
thinly sliced
Juice of 1 lime
2 tsp brown sugar
1 tsp rice wine vinegar
1 clove garlic, finely chopped
1 tsp fish sauce
1 Tbsp water1 To make dressing, whisk all
ingredients in a small bowl.
2 Cook rice noodles following
pack instructions, then plunge
into a bowl of cold water to cool
completely. Drain noodles and
transfer to a bowl. Add carrots,
cabbage, green shallots and
dressing. Toss to combine.
3 Heat oil in a medium non-stick
frying pan over medium-high heat.
Season steak with pepper. Add to
pan. Cook for 2 minutes each side
for medium-rare, or until cooked
to your liking. Transfer to a plate
and set aside to rest for 5 minutes.
4 Divide salad between serving
plates. Diagonally slice steak across
grain and place on top of salad. Top
with coriander leaves and serve. ■Green eggsSalmon, sesame &
asparagus open sandwich Steak & Vietnamese noodle saladin season