recipes_Australia_Issue_129_April_2017

2 tablespoons lime juice

1 tablespoon vegetable

or olive oil

1 fresh long red chilli, seeded,

finely chopped

1 clove garlic, crushed

2 teaspoons ground cumin

Pinch of cayenne pepper

500g beef rump steak,

thinly sliced

60g baby rocket leaves

1 telegraph cucumber,

cut into matchsticks

1 carrot, cut into matchsticks

250g cherry tomatoes, halved

1 red onion, thinly sliced

¼ cup basil leaves

¼ cup mint leaves

1 Combine juice, oil, chilli, garlic,

cumin and cayenne pepper in

a bowl. Add beef; toss to combine.

Heat in a large frying pan over

moderately high heat. Cook and

stir beef, in 2 batches, for

2 minutes or until browned.

Transfer to a heatproof plate.

2 Place beef in a large bowl.

Add the rocket, cucumber,

carrot, tomato, onion, basil

leaves and mint leaves;

toss to combine.

SHOPPING LIST

REMINDER

Brazilian-style Beef

SERVES 4 PREP 15 minutes COOK 5 minutes

NUTRITION 2080kJ; 21g fat (12g sat); 9g protein; 23g carbohydrate;

7g fibre a serve COST $3.45 a serve

weekday cooking

THURSDAY FRIDAY

1 tablespoon freshly squeezed
orange juice, plus
2 tablespoons extra
1 teaspoon ground coriander
1 clove garlic, crushed
½ teaspoon mild paprika
500g chicken tenderloins
1 red capsicum, quartered
1 bunch rocket
100g snow pea sprouts
½ avocado, thinly sliced
1 tablespoon wholegrain
mustard
2 teaspoons light olive oil
1 tablespoon pine nuts, toasted
(optional)

1 Combine juice, coriander, garlic
and paprika in a bowl. Add the
chicken; toss to combine. Heat
a char-grill pan over moderately
high heat. Add chicken to pan;
cook and turn for 3 minutes or
until browned and cooked.

Transfer to a heatproof plate.

Cover with foil; rest for 5 minutes.

2 Meanwhile, add capsicum

to pan; cook and turn for

3 minutes or until tender.

Transfer to a large heatproof

bowl. Add rocket, snow pea

sprouts and avocado; toss to

combine. Whisk extra juice,

mustard and oil in a jug.

3 Arrange the salad on a

serving platter. Top with chicken;

drizzle with dressing. Serve

sprinkled with pine nuts (if using).

Warm Paprika Chicken Salad

SERVES 4 PREP 20 minutes COOK 5 minutes
NUTRITION 2115kJ; 23g fat (14g sat); 9g protein; 21g carbohydrate;
7g fibre a serve COST $3.50 a serve

TOP TIP

You can use

boneless fish

fillets instead

of chicken

APRIL 2017 recipes+ 35

SunRice

Naturally

Rice &

Quinoa