The_Australian_Women_Weekly_Food_Issue_24_2017

Lunch

92

1 Whisk peanut butter, soy sauce

and the water in a small bowl. Spread

over the inside of bread rolls.

2 Sandwich lettuce, beef, carrot,

coriander, green onion and chilli

between rolls. Serve with a squeeze

of lime, if you like.

Per serve: 9.8g total fat (1.9g

saturated fat); 1166kJ (279 cal);

27.6g carbohydrate; 16.8g protein;

5.7g fibre; 403mg sodium; medium GI

ASIAN-STYLE BEEF ROLLS

PREP TIME 10 MINUTES SERVES 2

1 tablespoon smooth salt−reduced

peanut butter

1 teaspoon salt−reduced soy sauce

1 tablespoon boiling water

2 long wholegrain bread rolls

(100g), split

4 butter lettuce leaves

60g thinly sliced salt−reduced rare

roast beef

1 small carrot (70g), sliced thinly

4 sprigs coriander

1 green onion, halved crossways

½ fresh long red chilli, sliced thinly

COOK’S

NOTES

ASIAN-STYLE BEEF ROLLS

You could use leftover

roast beef or char-grill

a rump steak.

AVOCADO & TROUT

SANDWICH WITH FENNEL

TZATZIKI

Grind fennel seeds

in a mortar and pestle

or a mini food processor,

if ground fennel

is unavailable.

10

MINUTES

ASIAN-STYLE

BEEF ROLLS

AVOCADO & TROUT

SANDWICH WITH

FENNEL TZATZIKI

PREP TIME 10 MINUTES SERVES 2

1 lebanese cucumber (130g)

2 tablespoons low−fat greek−style

natural yoghurt

1 teaspoon ground fennel

4 slices soy and linseed sourdough,

toasted

½ small avocado (100g), sliced

60g smoked trout slices

1 Cut a cucumber in half crossways;

cut one half into ribbons using a

vegetable peeler, reserve. Coarsely

grate remaining cucumber and squeeze

out any excess moisture; combine in

a bowl with yoghurt and fennel.

2 Top sourdough evenly with avocado,

reserved cucumber ribbons and

smoked trout. Drizzle with fennel

tzatziki. Sprinkle with black pepper.

Per serve: 11.9g total fat (2.4g

saturated fat); 1391kJ (332 cal);

36.2g carbohydrate; 17.1g protein;

5.3g fibre; 436mg sodium; low GI