3
FRUITY FLATBREAD
● Brush two 20cm wholemeal
tortillas with olive oil. Thinly slice
a green pear and arrange it over
tortillas, leaving a 1.5cm border.
● Top with ¼ cup crumbled feta and
1 tsp each olive oil and balsamic
vinegar. ● Place on a lined baking
tray in a 180°C oven for 9–11 mins,
until edges are crispy. Cool slightly.
● Finish with 30g rocket, 3 tbs
pomegranate seeds, ½ tsp balsamic
vinegar and salt and pepper.
Makes 16 slices.
PER SERVING (2 SLICES): 251kJ, 2.5G FAT (1G SAT), 9G
CARBS (3G SUGAR), 1G FIBRE, 2G PROTEIN, 95MG SODIUM4
FISH ’N’ CHIPS
● Arrange 24 potato chips on
a serving platter. ● Divide 110g
smoked salmon among the chips.
● Spoon ¼ tsp creme fraiche over
each piece of salmon and sprinkle
with chopped fresh dill and freshly
ground black pepper to taste.
Makes 24 bites.
PER SERVING (3 BITES): 335kJ, 3.5G FAT (1G SAT), 2G
CARBS (0G SUGAR), 0G FIBRE, 9G PROTEIN, 15MG SODIUM5
BEETROOT SALAD ON A STICK
● Drain and rinse a 225g packet of
peeled and steamed baby beetroots
and slice each beetroot in half.
● Using a 15cm skewer, spear
a beetroot half, 2 baby spinach
leaves folded in half and a small
chunk of goat’s cheese. Repeat to
make 12 skewers. ● Arrange all the
sticks on a serving plate, drizzle with
1 tsp balsamic vinegar and sprinkle
with 55g crushed candied walnuts.
● A sweet, thick balsamic is great
here. If you don’t have one, whisk
together ½ tsp regular balsamic and
½ tsp maple syrup for a similar taste.
Makes 12 skewers.
PER SERVING (2 SKEWERS): 418kJ, 7G FAT (2.5G SAT),
7G CARBS (5G SUGAR), 1G FIBRE, 4G PROTEIN,
100MG SODIUM WH1
CHILLED PUMPKIN
SHOOTERS
● In a saucepan, whisk 2 cups
low-sodium vegetable stock,
425g pumpkin puree and
4–6 tsp Thai red curry powder
over medium-high heat until
smooth. ● Bring to a simmer
and cook for 3 mins, stirring
occasionally. ● Add 1 can light
coconut milk, reserving 3 tbs and
cook until hot, about 3 mins. ● Add
salt to taste. ● Refrigerate for 2
hours. ● Pour into 24 shot glasses
and top with reserved coconut milk,
a red jalapeno (or mild chilli) slice
and a fresh coriander leaf.
Makes about 5 cups (24 shots).
PER SERVING (3 SHOTS): 251kJ, 4G FAT (3G SAT), 6G
CARBS (2G SUGAR), 1G FIBRE, 1G PROTEIN, 50MG SODIUM
2
LOADED SWEET POTATO BITES
● Cut a large, peeled sweet potato
into 3mm slices (a mandolin would
help) and toss with 1 tbs olive oil and
a pinch of flaky sea salt. ● Spread
the slices in a single layer on a lined
baking tray and bake in a 230°C
oven for 18–22 mins, flipping with
a spatula after 10 mins, until golden
and lightly browned. ● Leave to cool.
● Top each with ½ tsp fat-free Greek
yoghurt and a drop or two of chilli
sauce. ● Sprinkle with sliced spring
onion and season with additional
sea salt and pepper to taste.
Makes 24 bites.
PER SERVING (3 BITES): 167kJ, 1.5G FAT (0G SAT), 5G
CARBS (2G SUGAR), 1G FIBRE, 1G PROTEIN, 55MG SODIUM
4
5
WORDS: RENÉE LOUX. PHOTOGRAPHY: TARA DONNENEED A DRINK?
SPARKLING CRANBERRY
PEAR PUNCH
1½ cups cranberry juice
+ 1 cup pear nectar
+ 1L sparkling water
or sparkling white wine
+ 1 orange, sliced