2019-11-01 Diabetic Living Australia

4 Cover tray with a clean tea

towel and set aside for 30-60

minutes or until dough has

doubled in size and balls are

touching. Mix remaining

margarine and garlic.

5 Preheat oven to 160°C

(fan-forced). Brush tops

of rolls with garlic

butter and sprinkle

over combined

cheeses. Bake for

25-30 minutes or until

rolls are cooked through.

Set aside for 5 minutes. Serve.

SWEET POTATOES

WITH CAPSICUM

AND HALOUMI

PREP TIME: 15 MINS

COOK TIME: 40 MINS

SERVES 4 (AS A MAIN)

4 medium (250g each) orange

sweet potatoes, scrubbed

1 Tbsp olive oil

8 mint leaves, finely chopped

150g salt-reduced haloumi,

drained, patted dry with paper

towel, cut into 4 slices

100g roasted red capsicums,

cut into 4 thick strips

1 Tbsp margarine

1 lemon, halved

Chopped flat-leaf parsley, to serve

1 Preheat a barbecue with a lid

(if you have one, if not you can

do it without a lid), on medium.

Rub each potato with a little

olive oil, then wrap in a double

layer of foil.

2 Pour remaining oil into a 

bowl and stir in mint. Add

haloumi and toss until well

coated in minty oil. Wrap each

piece of haloumi in a strip of

capsicum. Cut 4 lengths of foil

about 1cm wide and wrap one

around the middle of each parcel

to hold them together (you could

use skewers instead, but be

careful not to split the cheese).

3 Add potatoes to barbecue,

cover and cook for 30 minutes,

turning halfway during cooking.

Unwrap a potato and check if it

is cooked through. If not, rewrap

and cook for longer, checking

every 10 minutes. Alternatively,

bake in an oven preheated to

180°C (fan-forced) for 50-60

minutes or until cooked through.

4 Meanwhile, cook capsicum

parcels on the barbecue or a

chargrill pan for 3-4 minutes on

each side or until capsicum chars

and cheese melts a bit. Remove

from grill and unwind foil or

remove skewers.

5 Split cooked sweet potatoes

down the middle and add a

little margarine to them. Lay

a haloumi and capsicum parcel

in the centre of each one. Add

a squeeze of lemon juice and

then scatter over some flat-leaf

parsley to serve.

Sweet potatoes with

capsicum and haloumi Pineapple & pork skewers

CHEESE & GARLIC ROLLS
PREP TIME: 40 MINS
(+ 3 HOURS PROVING)
COOK TIME: 40 MINS
MAKES 20 (1 PER SERVE; AS A SIDE)

280ml water
100g margarine
450g bread flour
8g sachet dried yeast
1 tsp caster sugar
2 Tbsp polenta
1 clove garlic, grated
100g grated mozzarella
50g grated reduced-fat cheddar

1 Heat the water in a small
saucepan over medium heat
until lukewarm. Remove pan from
heat and stir in 50g margarine.
2 Combine flour, yeast and
sugar in a large bowl. Add the
warm water and use a flat-bladed
knife to mix until it forms a soft
dough. Knead for 10 minutes or
until the dough feels stretchy
and smooth. Tip into a clean,
oiled bowl and cover with plastic
wrap. Set aside for 1 1 / 2 -2 hours,
or until the dough doubles in size.
3 Brush a large non-stick baking
tray with oil and then scatter over
the polenta. Knock the air out
of the dough. Pinch off small
pieces of dough (evenly dividing
it into 20 pieces). Roll each piece
into a ball and put on prepared
baking tray. Leave a little space
between each one.

Cheese & garlic rolls

Cook’s^ Tip

These^ rolls^ can^

be^ frozen^ for^ up^

to^3 months.

32 NOVEMBER/DECEMBER 2019 diabetic living

summer favourites