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ADDITIONAL^ INFORMATION^ALISON^ROBERTS,^SHANNON^LAVERY(DIETITIAN)3 Make a space in the pan.
Gently break the egg into the
space and cook for 2 minutes,
or until cooked to your liking.
Sprinkle with the basil. Serve.COOK’S TIP
Cook potatoes in a small
saucepan of boiling water
for 8-10 minutes or until
just tender. Drain and
cook slightly.NUTRITION INFO
PER SERVE 1240kJ, protein 11g,
total fat 19g (sat. fat 3g), carbs
17g, fibre 5g, sodium 124mg- Carb exchanges 1
- GI estimate medium
- Gluten free • Lower carb
PAN-FRIED POTATO,
TOMATO AND EGG
PREP TIME: 10 MINS
COOK TIME: 10 MINS
SERVES 1 (AS A LIGHT MEAL)3 tsp olive oil
150g Spud Lite potatoes,
cooked, sliced (see Cook’s Tip)
130g cherry tomatoes, halved
2 green shallots, trimmed, sliced
60g egg
Few small basil leaves1 Heat the oil in a small
non-stick frying pan over
medium heat. Add the potato
slices and cook for 2-3 minutes
each side or until browned.
2 Add tomatoes and shallot
to the pan. Cook, stirring, for
1 minute or until tomatoes
soften. Season with pepper.GF LC8 lamb cutlets, trimmed of
excess fat
500g Spud Lite potatoes,
unpeeled, thinly sliced
2 red capsicums, deseeded,
thickly sliced
4 small vine-ripened
tomatoes, halved
50g Kalamata olives
3 Tbsp capers in vinegar,
rinsed and drained1 Whisk the lemon zest and
juice, garlic, chopped rosemary
and 2 tsp olive oil. Season
with pepper. Add the lamb
cutlets and toss to coat. Cover
and put in the fridge for
30 minutes to marinate.
2 Preheat oven to 200°C
(fan-forced). Line a large
shallow roasting pan with baking
paper. Toss the potatoes with
1 / 2 Tbsp oil and sprinkle with
pepper. Place in the roasting
pan and roast for 15 minutes.
3 Remove the pan from the
oven and top the potatoes with
the capsicum, lemon slices,
rosemary and tomatoes. Drizzle
with the remaining 2 tsp oil, and
pepper. Return to the oven for a
further 10 minutes.
4 Place the lamb cutlets on top
of the vegetables. Scatter over
the olives and capers. Cook for a
final 10-12 minutes, turning the
lamb halfway until it is just pink.
Serve straight from the dish.COOK’S TIP
This lamb traybake is a great
mid-week meal. It involves
minimal washing-up, quick
prep, and the lamb can be
marinated the night before to
give it a great burst of flavour.HEALTH TIP
This dish contains 3 of your
recommended 5 serves of
vegetables for the day! ■diabetic living JULY/AUGUST 2019 59