recipes_Australia_September_2017

24 recipes+ SEPTEMBER 2017

Bring a little

sunshine to your

lunchtimes with

these bright and

flavoursome salads

Vibrant

vegie s

RECIPES

AMANDA KELLY-LENNON

PHOTOGRAPHY

PABLO MARTIN

STYLING

JANE COLLINS

FOOD PREPARATION

ELIZABETH FIDUCIA

⅔ cup long-grain brown rice

2 cups shredded red cabbage

½ x 450g can diced beetroot, drained

½ cup drained char-grilled marinated

eggplant, chopped

1 red onion, thinly sliced

¼ cup raisins, chopped

⅔ cup walnut halves, toasted, chopped

1 tablespoon raspberry vinegar

1 tablespoon sesame oil

2 teaspoons mild mustard

1 clove garlic, crushed

2 tablespoons chopped flat-leaf parsley

1 Cook rice in a saucepan of boiling

water for 25 minutes or until tender.

Drain; refresh under cold water.

Transfer to a large bowl.

2 Add the cabbage, beetroot, eggplant,

onion, raisins and half the walnuts to rice;

mix well. Whisk vinegar, oil, mustard and

garlic in a bowl. Add dressing to rice salad;

toss to combine. Serve sprinkled with

remaining walnuts and parsley.

Purple Haze

SERVES 4 PREP 10 minutes COOK 25 minutes NUTRITION 1787kJ; 14g fat (7g sat);

11g protein; 21g carbohydrate; 8g fibre COST $3.50 a serve

HEALTH BITE

Reduce sesame oil

to 2 teaspoons and

walnuts to ⅓ cup.

Omit eggplant. Add

1 peeled, chopped

cucumber instead

healthy vegetarian healthy vegetarian healthy vegetarian healthy vegetarian