Womens_HealthAustralia-February_2017

SERVES 2

For the pesto: 50g of watercress,

washed and dried 1 tbs pine nuts,

lightly toasted in a dry pan 15g

parmesan 25ml olive oil Juice

of ¼ lemon ½ tsp mustard

FOR THE SALAD 50g puy lentils 75g

zucchini, sliced lengthways, 1 cm

thick 2 spring onions, cleaned

¼ red onion, finely chopped

Extra virgin olive oil 25g sun-dried

tomatoes, chopped 5g flat-leaf

parsley, stalks finely chopped and

leaves roughly chopped 50g feta

1 First put all the pesto ingredients

in a blender. Season with salt and

pepper and blend to a rough paste.

2 Boil the lentils in plenty of water for

about 20 mins, tasting them as they cook.

3 Remove from the heat when they are

soft but still have a little bite. Drain in

a colander and cool under running water.

4 Toss the zucchini and onions in a little

olive oil, and season with salt.

5 Heat a grill pan to a high heat. Slightly

char the zucchini and onions on both

sides. Allow to cool. Cut into pieces

roughly 5cm in length. Place everything

in a bowl and toss with the pesto, coating

the lentils, veg, feta and parsley evenly.

PER SERVE: 418KJ, SAT FAT 2G, SUGAR 4G

SERVES 3

2 free-range chicken thighs 2 tbs

light olive oil Sprig rosemary 400g

broccoli 2 tsp lemon zest 25g pine

nuts, toasted 12 leaves basil 50g

parmesan, peeled into shavings

1 Preheat oven to 190°C. Season the

chicken thighs with salt and pepper

and a drizzle of light olive oil. Place in

a baking tray with a sprig of rosemary

underneath. Roast in the oven for 10 mins.

2 Meanwhile, cut the broccoli into florets.

Toss in light olive oil and salt and pepper.

Sprinkle 1 tsp of lemon zest over the top.

3 After 10 mins, reduce the heat to 180°C

and roast the broccoli alongside the

chicken for 20–30 mins.

4 After the chicken has been in the oven

for 35 mins, check if it is cooked by

putting a knife to the bone. Prise apart; if

the juices are clear it is cooked, though the

bone itself may still be a little red. Remove

from the oven and rest for 5 mins.

5 When cool enough to handle, shred

the chicken off the bone and toss in the

baking tray with the warm broccoli.

6 Allow to cool, then scatter with the

toasted pine nuts and the other teaspoon

of lemon zest. Top with torn basil leaves

and sprinkle with the parmesan shavings.

PER SERVE: 640KJ, SAT FAT 2.6G, SUGAR 0.3G

132

DINNER RECIPES: ANTHONY DEMETRE