Entree
RICOTTA, SPINACH,
BASIL AND LEMON DIP
PREP TIME: 15 MINS
SERVES 8 (AS A STARTER)
200g baby spinach leaves
50g walnuts
1 clove garlic
Finely grated zest and juice
of 1/2 lemon
1 /2 bunch basil, leaves picked,
plus extra small leaves, to serve
100g smooth ricotta
30g reduced-fat feta
70g (1/3 cup) low-fat Greek-style
natural yoghurt
Freshly ground black pepper
1 large carrot, cut into sticks
1 large cucumber, cut into sticks
100g snow peas, topped and tailed
1 large red capsicum,
cut into strips
1 large green capsicum,
cut into strips
Sprigs of watercress, to serve
1 Put spinach leaves in a large
heatproof bowl. Pour over boiling
water. Drain and pour spinach into
a colander. Set aside to cool for
5 minutes. Use your hands to
squeeze out any excess moisture.
2 Put spinach, walnuts, garlic,
lemon zest and basil in the bowl
of a small food processor. Cover
and process until finely chopped.
Add lemon juice, ricotta, feta and
yoghurt. Process until well
combined. Season with pepper.
3 Transfer dip to a serving bowl.
Cover and put in fridge until ready
to serve. Top dip with extra basil
leaves. Serve with vegie sticks and
strips, snow peas and watercress.Main
ORANGE AND
ROSEMARY PORK
PREP TIME: 20 MINS
(+ 15 MINS RESTING OF PORK
AND OVERNIGHT MARINATING)
COOK TIME: 1 HOUR
SERVES 8 (AS PART OF A MAIN)Zest and juice of 1 orange,
plus extra zest to serve
1 Tbsp extra virgin olive oil
3 cloves garlic, crushed
2 Tbsp chopped sage
1 Tbsp chopped rosemary
1 Tbsp chopped oregano
Freshly ground black pepper
1.7kg pork loin, skin removed and
discarded, excess fat removed
(1.3kg trimmed weight)
Sprigs of watercress, to serve
Lemon wedges, to serve (optional)Salsa
1 large red capsicum, halved, seeds
removed, flattened
2 zucchinis, thinly sliced
lengthways
1 Tbsp finely chopped flat-leaf
parsley plus extra leaves, to serve
Juice of 1/2 lemon1 tsp extra virgin olive oil
Freshly ground black pepper1 Put orange zest and juice,
oil, garlic, sage, rosemary and
oregano in a small food processor.
Cover and process until herbs are
finely chopped and mixture is well
combined. Season with pepper.
Transfer to a shallow dish. Add
pork and turn to coat in marinade.
Cover and put in fridge overnight,
turning pork twice in marinade.
2 To make salsa, preheat a
barbecue plate or chargrill plate
on medium-high. Spray capsicum
and zucchinis with cooking spray.
Add capsicum to plate and cook
for 6-7 minutes, turning
occasionally, until skin is charred
and capsicum is soft. Transfer to
a large piece of foil. Wrap and set
aside to cool (allowing skin to
soften and peel off easily). Add
zucchinis to grill and cook for
3-4 minutes, turning once, or
until just tender. Set aside to
cool. Peel skin off capsicum.
Finely chop capsicum and zucchini.
Place capsicum, zucchini, chopped
parsley, lemon juice, oil and pepper
in an airtight container. Toss to
combine. Cover and keep in fridge
until ready to serve or overnight.
3 Meanwhile, preheat oven to
210°C (fan-forced). Line a roasting
pan with baking paper. Place pork
in lined pan, reserving marinade
for brushing meat during cooking.
Roast for 10 minutes. Reduce
oven temperature to 170°C
(fan-forced). Baste pork with
a little more reserved marinade.
Roast for a further 50 minutes,
brushing once with marinade.
Transfer pork to a tray, cover
loosely with foil and then set
aside for 15 minutes to rest.
4 Carve pork and serve with
salsa, extra zest, parsley, watercress
and lemon wedges, if desired. ➤Ricotta, spinach, basil and lemon dip Orange and rosemary porkdiabetic living NOVEMBER/DECEMBER 2019 65