Taste.com.au – September 2019

low-calchickenburgerswith

sweetpotato&beetroot chips

serves4 |prep20 mins|cooking30 mins

250gsweetpotato,peeled

2 (about250g)beetroot, peeled

1 tspsumac

1 tspgroundcumin

3 zucchini

400gmincedchicken

breastfillets

1 carrot, peeled, finely grated

3 greenshallots,thinlysliced

2 tbschoppedfresh

continentalparsley

2 wholegrainbreadrolls,

halved,toasted

60g(^1 ⁄ 4 cup)boughttzatziki

Babyrocketand red sauerkraut,

to serve

1 Preheatovento180°C/160°Cfanforced.Line2 bakingtrayswith

bakingpaper.Usea sharpknifeormandolintothinlyslicesweet

potatoandbeetroot.Spreadevenlyonpreparedtrays.Lightlyspray

withoil.Sprinklewithhalfthesumacandcumin.Bake,swapping

trayshalfwaythrough,for25-30minutesoruntilgoldenandcrisp.

2 Meanwhile,finelygrate1 zucchini.Squeezeoutexcessmoisture.

Placein a bowlwithchicken,carrot,shallot,parsley,remainingsumac

andcumin.Seasonwithpepper.Mixwellthenshapeinto4 patties.

3 Preheata barbecuegrillorlargechargrillpanonmedium-high.Cut

eachremainingzucchiniinto4 thickslices.Lightlyspraypattiesand

zucchiniwithoil.Cookpattiesfor4-5minuteseachsideoruntilcooked

through.Cookzucchinifor1-2minuteseachsideoruntiljusttender.

4 Spreadbreadhalveswithtzatziki.Topeachwithrocket,a patty,

sauerkrautandzucchini.Servewithsweetpotatoandbeetroot chips.

PERSERVE•27g protein•13.5gfat (3.5gsaturatedfat)

• 33g carb • 9.5g dietary fibre • 377 Cals (1576kJ)

hotsmokedsalmon,asparagus

&macadamiapasta

serves4 |prep15 mins|cooking5 mins

250gpktgreenpeacasarecce
2 bunchesasparagus,thinly
sliceddiagonally
1 tbsextravirginoliveoil
2 garliccloves,thinlysliced

(^1) ⁄ 2 tspdriedchilliflakes
1 tspfinelygratedlemonrind
2 largezucchini,coarselygrated
150ghotsmokedsalmonwith
pepper, skin removed, flaked
60gbabyrocket
(^1) ⁄ 4 cupfreshmintleaves
(^1) ⁄ 4 cupfreshcontinental
parsleyleaves
1 tbsfreshlemonjuice
2 tbsroastedunsalted
macadamianuts,
chopped
Lemonwedges,
to serve
1 Cookthegreenpeacasareccein a largesaucepanoflightly
saltedboilingwaterfollowingpacketdirectionsoruntiljust
tender,addingthe asparagus slices in the last minute of cooking
thendrain.
2 Meanwhile,heattheoilin a largenon-stickfryingpanover
medium-highheat.Addthegarlic,chilliflakesandlemonrind.
Cook,stirring,for1 minuteoruntilaromatic.Addthegrated
zucchiniandcook, stirring, for 1-2 minutes or until bright green
andtender.
3 Addthecookedcasarecce,hotsmokedsalmon,rocket,mint,
parsleyandlemonjuicetothefryingpanandtosstocombine.
Sprinklewithmacadamiaandservewithlemonwedges.
PERSERVE•27g protein•12.5gfat (2g saturatedfat)

• 18g carb • 9.5g dietary fibre • 361 Cals (1508kJ)

September 2019taste magazine 75

eat real