Australian Healthy Food Guide - November 2017

Mushroom &
haloumi burgers(p60)
Serves 4 Cost per serve$4.05
Time to make30 min
9 vegetarian

4 Portobello mushrooms
1 largered capsicum,
deseeded, cut into thick strips
100g reduced-salthaloumi,
cut into 0.5cm-thick slices
2 tablespoonsbalsamic vinegar
4 sourdough rolls, halved,
lightly toasted
4 teaspoonsbasil pesto
4 cupsrocket

1 Preheat barbecue
hotplate or grill pan
to medium-high.
Spray mushrooms,
capsicum and
haloumi with olive
oil. Drizzle mushrooms
with balsamic vinegar.
2 Grill capsicum for 10 minutes,
turning halfway, or until tender.
Add Portobello mushrooms

Smoky sweet potato &

quinoa burgers(p60)

Serves 4

Cost per serve$3.50

Time to make30 min

9 gluten free 9 vegetarian

1 small (about 130g)

sweet potato,

peeled, chopped

1 x 400g cancannellini beans,

rinsed, drained

3 teaspoonssmoked paprika

halfway through cooking time;

cover with foil and cook for

5 minutes, turning halfway, or

until soft. Remove and cover

with foil to keep warm.

3 Grill the sliced haloumi for

1 minute, turning halfway, or

until just golden but still soft.

Remove from the pan.

4 Top the base of each roll with

rocket, mushroom, haloumi and

capsicum. Drizzle each with basil

pesto and top with sourdough

roll lid, to serve.

½ teaspoon cumin

1 x 120g tub microwavable

quinoa

½ red onion, finely diced

1 egg, lightly beaten

4 gluten-free grainy rolls,

halved (see Note)

100g smooth Persian feta,

crumbled

4 cups baby spinach

1 small beetroot,

peeled, grated

2 small tomatoes, sliced

1 Steam or microwave sweet

potato for 4–5 minutes, or until

tender. Place the sweet potato,

cannellini beans, the smoked

paprika and cumin in a large

bowl and mash until almost

smooth. Stir through quinoa,

red onion and egg.

2 Shape mixture into 4 large

patties. Place on a tray lined with

baking paper and refrigerate for

10 minutes to firm slightly.

3 Spray a large non-stick frying

pan with olive oil and set over

medium heat. Add patties. Cook,

turning once, for 10–15 minutes,

or until golden brown.

4 Spread the base of each roll

with crumbled feta. Top with

baby spinach, grated beetroot,

a sweet potato patty, sliced

tomato and roll lid, to serve.

Note We used Helga’s Gluten

Free 5 Seeds Gourmet Rolls,

which are available from both

Woolworths and Coles.

Where’s the beef? You won’t miss it with

these mouth-watering burgers

hfg RECIPES

62 healthyfoodguide.com.au

Quinoa is full

of heart-healthy

fats & filling

protein

Nut

rition

tip