APRIL 2017 recipes+ 47PHOTOGRAPHY
SCOTT HAWKINS & ROB SHAW
SHOPPING LIST
REMINDER2 x 400g cans chickpeas,
rinsed
½ cup mint leaves
½ cup flat-leaf parsley leaves
1 onion, grated
1 egg
1 teaspoon cumin seeds
2 tablespoons plain flour
Vegetable oil, to shallow-fry
4 pita bread pockets, halved
1 large carrot, peeled into
ribbons
Greek-style natural yoghurt
and lemon wedges, to serve1 Process chickpeas, half the
mint, parsley, onion, egg and
cumin seeds to form a paste.
Add flour; pulse to combine.2 Heat oil in a large frying
pan over high heat. Cook
tablespoons of mixture,
flattening slightly, in batches,
for 2 minutes each side or until
golden brown and cooked.
Drain on paper towel.3 Fill pita bread pockets with
patties, carrot, remaining mint
leaves and a dollop of yoghurt.
Serve with lemon wedges.Chickpea Fritter Pockets
SERVES 4 PREP 10 minutes COOK 15 minutes
NUTRITION 2308kJ; 21g fat (9g sat); 12g protein; 41g carbohydrate;
9g fibre a serve COST $3.40 a serveweekday cooking
THURSDAY FRIDAY
2 sheets reduced-fat puff
pastry, thawed, halved
190g jar sun-dried tomato
pesto
250g shaved ham, sliced
100g fetta, crumbled
2 cups frozen peas
1 bunch asparagus, shaved
60g baby rocket leaves
Balsamic glaze, to serve1 Preheat oven to 200ºC/180ºC
fan-forced. Lightly grease and
line 2 large oven trays. Place
the pastry on trays. Spread
pastry evenly with pesto,
leaving a 1cm edge. Sprinkle
over ham and fetta. Bake for
15 minutes or until pastry
is crisp and golden brown.2 Meanwhile, cook peas and
asparagus in a large saucepan
of boiling salted water for
1 minute or until bright green.
Drain; refresh under cold water.
Transfer to a bowl. Add rocket;
toss to combine.3 Top tarts with asparagus
mixture. Serve drizzled with
balsamic glaze.Vegetable & Ham Tart
SERVES 4 PREP 10 minutes COOK 15 minutes
NUTRITION 2788kJ; 29g fat (17g sat); 9g protein; 49g carbohydrate;
7g fibre a serve COST $3.40 a serveOcean
Spray Light
Cranberry
JuiceTOP TIP
You can
flavour the
yoghurt with
crushed garlic
and finely
grated lemon
zest, if you like