recipes_Australia_June_2017

JUNE 2017 recipes+ 35

weekdayfamily cooking mains

FRIDAY

2 tablespoons vegetable
or olive oil
1 red onion, half finely
chopped, half thinly sliced
1 clove garlic, crushed
2 teaspoons dried chilli flakes
2 teaspoons ground coriander
2 teaspoons ground cumin
400g lamb mince
¼ cup chopped coriander,
plus extra, to serve
¼ cup chopped mint,
plus extra, to serve
4 pita breads, heated
½ cup reduced-fat hummus
1 Lebanese cucumber, cut into
strips, plus extra, to serve
½ cup low-fat Greek-style
natural yoghurt
1 lemon, cut into cheeks

1 Heat half the oil in a frying
pan over moderate heat.
Cook and stir chopped onion

for 2 minutes or until soft.

Add garlic, chilli, ground

coriander and ground cumin;

cook for 1 minute or until

fragrant. Transfer to a large

bowl. Cool slightly.

2 Add the mince, chopped

coriander and mint to bowl.

Mix well; thread onto 8 skewers.

3 Drizzle skewers with

remaining oil. Heat a char-grill

pan over high heat; cook and

turn skewers for 2 minutes or

until cooked.

4 Spread pita bread with

hummus. Top pita with kofta,

cucumber, sliced onion and

yoghurt. Scatter with extra

coriander and extra mint.

Serve with lemon cheeks.

Spicy Lamb Kofta with Pita

SERVES 4 PREP 20 minutes COOK 10 minutes
NUTRITION 2168kJ; 30g fat (9g sat); 33g protein;
38g carbohydrate; 7g fibre a serve COST $3.50 a serve

250g chat (baby) potatoes,

quartered

2 tablespoons water

200g green beans, halved

100g salad leaves

½ cup walnuts, toasted,

chopped

850g can baby beetroot,

drained, halved

400g can lentils, rinsed

2 tablespoons vegetable

or olive oil

2 tablespoons lemon juice

1 teaspoon horseradish

cream

¼ cup shaved parmesan

1 Place potato and the water

in a large microwave-safe

bowl. Microwave on High

(100%) for 5 minutes or

until tender. Add beans

for last 2 minutes. Stand

for 1 minute; drain. Transfer

to a large bowl.

2 Add salad leaves, walnuts,

beetroot and lentils; toss to

combine. Whisk oil, juice and

horseradish in a small jug.

Season. Pour over salad; toss

gently to combine. Serve salad

topped with parmesan.

Lentil, Bean & Beetroot Salad

SERVES 4 PREP 10 minutes COOK 5 minutes

NUTRITION 1861kJ; 18g fat (7g sat); 17g protein; 20g carbohydrate;

9g fibre a serve COST $3.40 a serve

SHOPPING LIST

REMINDER

SunRice

Naturally

Rice &

Quinoa

THURSDAY