46 super food ideasOCTOBER 2019
PORKSAUSAGE,ASPARAGUS
ANDLENTIL SALAD
SERVES 4
PREP 10 MINUTES COOK 15 MINUTES
¹⁄³cupextravirginoliveoil
500gpacketthickpork,apple
andcidersausages
2 zucchini,quarteredlengthways,
cutinto2cmpieces
250gcherrytrusstomatoes,
cutintosmallbunches
2 bunchesasparagus,trimmed
400gcanbrownlentils, drained, rinsed
80gbabyspinach
3 greenonions,thinlysliceddiagonally
2 tablespoonsredwinevinegar
½ cup fresh basil leaves
1 Heat1 tablespoonoilina largefrying
panovermedium-highheat.Cooksausages,
turning,for8 minutesoruntilbrowned
and cooked through. Transfer to a plate.
Covertokeepwarm.Addzucchinitopan.
Cookfor2 minutesor until tender. Transfer
toa largebowl.
2 Addtomatoestopan.Cookfor5 minutes
oruntilblisteredandstarting to soften.
Transfertoa plate.
3 Meanwhile,cookasparagusina saucepan
ofboilingwaterfor2 minutesoruntil
brightgreenandjusttender. Drain. Refresh
undercoldwater.Drain.
4 Thicklyslicesausagesdiagonally.Add
sausages,lentils,spinachand²⁄³ofonion
tozucchini.Seasonwithsalt and pepper.
Tossgentlytocombine.
5 Whiskvinegarandremainingoiltogether.
Seasonwithsaltandpepper.Placesausage
mixtureona largeservingplatter.Topwith
asparagus,tomatoes,basilandremaining
onion.Drizzlewithdressing.Serve.
NUTRITION:(perserve)2260kJ;35.3gfat;
8.6gsatfat;29.3gprotein;21.8gcarbs;
8.1g fibre; 47mg chol; 1122mg sodium.CREAMYPASTASALAD
WITHCRISPYPROSCIUTTO
ANDSPRING GREENS
SERVES 4
PREP 15 MINUTES COOK 15 MINUTES
350gdriedcasareccepasta(seenotes)
1 bunchbroccolini,trimmed,
halvedlengthways
½bunchcurlykale,stemsremoved,
leavesroughlychopped
200gtubplainGreek-styleyoghurt
1 tablespoonextravirginoliveoil
3 teaspoonsfinelygratedlemon rind
2 tablespoonslemonjuice
2 tablespoonschoppedfreshdillsprigs,
plusextratoserve(seenotes)
8 thinslicesprosciutto
1 Lebanesecucumber,thinlysliced
4 radishes,trimmed,thinlysliced
2 tablespoons pepitas, toasted1 Cookpastaina largesaucepanof
boiling,saltedwater,followingpacket
directions,addingbroccoliniandkalein
thelast2 minutesofcookingtime.Drain.
Refreshundercoldwater.Drain. Transfer
toa largeservingbowl.
2 Meanwhile,placeyoghurt,oil,lemon
rind,lemonjuiceanddillina bowl.Season
withsaltandpepper.Stirtocombine.
3 Heata fryingpanovermedium-high
heat.Addprosciutto.Cookfor2 minutes
eachsideoruntilgoldenandcrisp.
Transfertoa plate.Coolfor2 minutes.
Roughlybreak2 slicesintosmallpieces.
4 Addyoghurtdressing,cucumber,radish
andsmallpiecesofprosciuttotopasta
mixture.Tossgentlytocombine.Sprinkle
saladwithpepitasandextradill. Serve
withremainingprosciutto.
NUTRITION:(perserve)2220kJ;16.5gfat;
5.7gsatfat;21.3gprotein;69.7gcarbs;
5.7g fibre; 32mg chol; 547mg sodium.Cook’snotes:
+ Youcoulduseanyshortpastainthisrecipe.
+ Tryusinga mixtureofchoppedchivesand
flat-leaf parsley instead of dill, if you prefer.PERSERVE$5.15VEGIESSERVEPER
4.525