Weight Watchers Australia - March 2018

SmartPoints VALUE PER SERVE 0
SERVES 4 PREP 20 mins
COOKING TIME 10 mins

4 corn cobs
400g scallops (without roe)
2 garlic cloves, finely chopped
1 tbs finely grated fresh ginger
1 large red capsicum, thinly sliced
200g green beans
1 bunch gai lan (Chinese broccoli),
leaves and stems separated
2 tbs soy sauce
½ cup fresh coriander sprigs
Pinch dried chilli flakes

1 Boil, steam or microwave corn until
tender. Drain. Using a small, sharp
knife, remove kernels from cobs.
Discard cobs. Process kernels in a
food processor until a coarse puree
forms. Season with salt and pepper.
Cover to keep warm.
2 Heat a large deep non-stick frying pan
over medium-high heat. Cook scallops
for 30 seconds each side to just seal.
3 Add garlic, ginger, capsicum,
beans, gai lan stems and ⅓ cup
(80ml) water and cook, stirring
occasionally, for 2 minutes or until
vegetables are almost tender. Add
gai lan leaves and soy sauce and
cook for 1 minute or until wilted.
Season with pepper.
4 Top puree with scallop mixture and
coriander. Sprinkle with chilli flakes
to serve.

THIS RECIPE IS Lactose Free; Gluten
Free if using gluten-free soy sauce.

SCALLOP SAUTE

ON SWEET

CORN PUREE

250g cherry tomatoes

1 cup (200g) dried French-style green lentils

(see Cook’s note)

100g button mushrooms, sliced

2 tbs reduced-fat French dressing

60g baby spinach leaves

3 green shallots, thinly sliced

4 eggs

1 Preheat oven to 180°C. Line a baking tray with

baking paper. Place tomatoes on prepared tray

and bake for 20 minutes or until soft. Cool slightly.

2 Meanwhile, cook lentils in a large saucepan

of boiling salted water for 20 minutes or until

just tender. Drain. Transfer to a large bowl.

Add tomatoes, mushrooms, dressing,

spinach and shallots and toss to combine.

Season with salt and pepper.

3 Half-fill a medium frying pan with water and

heat over medium-high heat until just simmering.

Crack 1 egg into a cup, then carefully slide egg

into the pan. Cook for 3 minutes or until white

has set but yolk is still soft. Using a slotted

spoon, transfer to a plate. Repeat with remaining

eggs (you can cook several at once to save time).

4 Top lentil salad with eggs and sprinkle with

pepper to serve.

THIS RECIPE IS Lactose Free; Vegetarian;

Gluten Free.

LENTIL SALAD WITH POACHED EGGS

SmartPoints VALUE PER SERVE 0 SERVES 4 PREP 10 mins COOKING TIME 30 mins

Cook’s note

French-style lentils are

small dark-green lentils

that hold their shape

when cooked. Find them

in the dried legume aisle.

On sale

now

Weight Watchers

The Program

Cookbook

$35.95 AU/

$35.90 NZ

weightwatchers.com/au 101