Superfood - March-April 2017

STYLE

46 SUPERFOOD

MEXICAN STYLE

M

E

XICA

N

QUICK TIP

You can add half an avocado to the

poblano sauce if you wish, by blending

it along with the other ingredients.

POBLANO SAUCE

• 3 canned poblano peppers


• 70g (2½oz) reduced-fat Greek yoghurt


• 70g (2½oz) low-fat cream cheese


• squeeze of lime


• 2 roasted garlic cloves

OMELETTE

• 4 eggs


• pinch of sea salt


• large pinch of cumin


• 2 guaicillo chillies, soaked in water to
  rehydrate, then minced


• 1 tbsp olive oil


• 2 handfuls of fresh spinach, 2 spring onions
  and sprigs of fresh coriander, to serve

SERVES: 2

PREP TIME: 10 MINUTES

COOKING TIME: 10 MINUTES

1. In a food processor or blender
   place the poblano peppers with
   the yoghurt, cream cheese, lime
   and garlic. Blend until smooth,
   then set aside.


2. Whisk the egg with a little salt,
   cumin and minced chillies. Bring a frying
   pan to a high heat and add the olive oil,
   Add half the omelette mixture to the pan,
   reducing the heat to about half, shake the
   pan to help the omelette frill up as it cooks.
   Repeat with the remaining omelette mixture.


3. Shake out onto a serving dish and top
   with the poblano sauce, some fresh spinach
   leaves, spring onions and coriander.

PER SERVING (WITHOUR ITEMS TO SERVE) 368kcals,

20.9g protein, 23.4g fat (7.5g saturates), 21.2g carbs,

6g fi bre, 4.9g sugar, 0.4g sodium

Poblano Omelette

Taste the unique fl avour of Mexico with

these healthy dishes by Hannah Pemberton.

SF9_P46-51 Hannah Pemberton SHSD.indd 46 30/01/2017 10:10