Diabetic Living Australia – March-April 2019

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Slow roasted tomato,

cucumber and parmesan salad

SLOW ROASTED
TOMATO, CUCUMBER
AND PARMESAN SALAD
PREP TIME: 20 MINS (+ COOLING)
COOK TIME: 2 HOURS 30 MINS
SERVES 8 (AS A SIDE)

12 small egg (roma) tomatoes,
halved lengthways
1 tsp caster sugar
1 /3 bunch thyme, leaves picked
3 Lebanese cucumbers, peeled
into ribbons
120g pkt rocket and spinach leaves
60g parmesan, peeled into
shavings

Dressing
2 Tbsp fresh lemon juice
1 Tbsp olive oil
1 tsp Dijon mustard
or gluten-free mustard
Freshly ground black pepper

1 Preheat oven to 130°C (fan-

forced). Line two baking trays

with baking paper. Place

tomatoes, cut-side up, on lined

trays. Spray with cooking spray.

Sprinkle with sugar and thyme

leaves. Roast for 2 1 / 2 hours, or

until tomatoes shrink by about

half. Turn oven off and leave

tomatoes in the oven to cool.

Once cool, transfer them to an

airtight container. Keep in the

fridge until required.

2 To make salad dressing, whisk

all ingredients (adding in any

juices from rested tomatoes)

together in a small bowl or

place in a small jar, cover with

a lid and shake to combine.

3 Toss cucumber ribbons and

salad leaves in a bowl. Place on

a large serving platter and top

with roasted tomatoes. Drizzle

with dressing and top with

parmesan shavings. Serve.

CHICKEN, SILVERBEET

AND MUSHROOM PIES

PREP TIME: 45 MINS

COOK TIME: 1 HOUR

SERVES 8 (AS PART OF A MAIN)

2 tsp extra virgin olive oil

1 brown onion, finely chopped

4 celery sticks, chopped

2 large carrots, chopped

350g button mushrooms,

thinly sliced

1 bunch silverbeet, inner stem

removed, chopped

3 Tbsp light

margarine

3 Tbsp plain

flour

375ml (11/2 cups)

skim milk

375ml (11/2 cups)

reserved chicken

stock (from

poaching liquid)

80g (2/3 cup) reduced-

fat grated cheese

Freshly ground black pepper

1 /3 cup roughly chopped

flat-leaf parsley

2 sheets frozen 25% reduced-fat

puff pastry

60g egg, lightly whisked

Sesame seeds, optional

Poached chicken

Skin of 1 brown onion

2 stalks celery (including

leaves), chopped

1 large carrot, chopped

Handful parsley stalks

6 black peppercorns

1.5kg free-range chicken, skin and

wings removed and discarded

with any excess fat

1 To make poached chicken,

put onion skin, carrot, celery and

leaves, parsley stalks, peppercorns

and chicken into a large, deep

pan. Pour over enough water to

completely cover chicken. Cover

and bring to a simmer over

medium heat. Cover top of liquid

with a round of baking paper.

Reduce heat to medium-low and

cook, covered, for 20 minutes or

until chicken is just cooked.

Transfer to a plate to cool. Set

stock aside to cool. Once cool,

strain stock, discarding all

vegetables. Set stock aside.

Remove chicken meat from bones.

Shred chicken and discard carcass.

2 Meanwhile, to make filling,

heat oil in a large non-stick frying