remaining oil and then season
with pepper.
3 Sprinkle salmon with pepper.
Spoon the capsicum mixture over
the potatoes and top with the
salmon. Roast for 10 minutes or
until the salmon is just cooked.
Drizzle the lemon juice over the
salmon and vegetables. Sprinkle
with zest to serve.COOK’S TIP
To lower the GI of this recipe,
replace the kipfler potatoes with
Carisma potatoes, unpeeled and
chopped.MEDITERRANEAN-STYLE
EGGS AND TOMATOES
PREP TIME: 15 MINS
COOK TIME: 25 MINS
SERVES 4 (AS A MAIN)2 Tbsp extra virgin olive oil
1 large red capsicum, chopped
1 small brown onion, chopped
2 Tbsp no-added-salt tomato paste
1 tsp smoked paprika
Pinch chilli flakes
4 large tomatoes, chopped
1 tsp ground cumin
4 x 60g eggs
130g (½ cup) low-fat Greek-style
natural yoghurt
Chopped flat-leaf parsley, to serve
2 wholemeal pita bread rounds
or gluten free bread, halved
crossways, warmed, to serve
(see Cook’s Tip)1 Heat oil in a large non-stick
frying pan over medium heat.
Add the capsicum, onion, tomato
paste, paprika and chilli flakes.Cook, stirring occasionally, for
5-7 minutes or until the onion
softens. Stir in the tomatoes and
cumin. Bring to the boil. Reduce
heat to medium-low and simmer
for 10 minutes or until the
tomatoes start to break down.
2 Make four indentations in the
tomato mixture. Break an egg into
a small bowl and slip into an
indentation. Repeat with the
remaining eggs. Simmer, covered,
for 5 minutes or until the whites
are completely set and the yolks
begin to thicken but are not hard.
3 Top with yoghurt and sprinkle
with parsley before serving with
pita bread.COOK’S TIP
To warm the pita bread, wrap
in foil and heat in an oven
preheated to 180°C (fan-forced)
for 10 minutes, or until heated
through.CHICKEN AND
VEGETABLE SOUVLAKI
PREP TIME: 20 MINS
(+ 2 HOURS MARINATING)
COOK TIME: 45 MINS
SERVES 4 (AS A MAIN)125ml (½ cup) fresh lemon juice
60ml (1/4 cup) extra virgin
olive oil
1 /4 cup chopped flat-leaf parsley
6 cloves garlic, crushed
Freshly ground black pepper
500g skinless chicken breast
fillets, trimmed of fat, cut
into 2.5cm pieces
250g punnet cherry tomatoes
250ml (1 cup) waterGREEK ROASTED
SALMON AND
VEGETABLES
PREP TIME: 20 MINS
COOK TIME: 40 MINS
SERVES 4 (AS A MAIN)
500g small kipfler potatoes,
scrubbed, halved lengthways
(see Cook’s Tip)
5 cloves garlic, coarsely chopped
1 Tbsp extra virgin olive oil
Freshly ground black pepper
2 red, yellow and/or orange
capsicum, ends trimmed, seeds
removed, sliced into rings
250g punnet cherry tomatoes
1 cup chopped flat-leaf parsley
40g (1⁄4 cup) pitted Kalamata
olives, halved
¼ cup oregano leaves, chopped
4 x 150g skinless, boneless
salmon fillets
Zest and juice of one small lemon
1 Preheat oven to 220°C (fan-
forced). Line a large shallow
roasting pan with baking paper.
Place potatoes in a large bowl
and toss with garlic and 3 tsp of
the oil. Season with pepper.
Transfer to roasting pan and cover
with foil. Roast for 30 minutes.
2 Toss the capsicum, tomatoes,
parsley, olives and oregano with
winter favourites