APRIL 2017 recipes+ 39PHOTOGRAPHY
SCOTT HAWKINS, ROB SHAW & JOHN PAUL URIZAR
MONDAY ........................................... $13.60
Turkey & Mango Salad
TUESDAY .......................................... $13.60
Salmon & Pea Cakes
WEDNESDAY.................................. $13.60
White Bean Mash with Kale
& Chickpeas
THURSDAY ........................................ $14.00
Chorizo with Fried Eggs
FRIDAY .................................................. $13.80
Chicken & Hummus Burgers
★★★★★★★★★★★★★★★★
TOTAL $68.60
★★★★★★★★★★★★★★★★
SAVING YOU MONEY @ THE CHECKOUT★★★★★★★★★★★★★★★★
DINNERS FOR 4
★★★★★★★★★★★★★★★★BUDGET MEAL
PLANNER
WEEK 2
All recipes in this week’s planner are on the
table in 30 minutes or less, feature nutrition
counts and cost from just $3.40 a serveTurkey
& Mango Salad
SERVES 4 PREP 15 minutes COOK
5 minutes NUTRITION 2100kJ; 17g fat
(9g sat); 14g protein; 27g carbohydrate;
9g fibre a serve COST $3.40 a serve1 tablespoon vegetable or peanut oil
1 tablespoon black mustard seeds
1 teaspoon cumin seeds
2 tablespoons malt vinegar
1 tablespoon honey
¼ savoy cabbage, shredded
2 carrots, coarsely grated
1 red onion, finely sliced
½ cup low-fat Greek-style
natural yoghurt
¼ cup mango chutney
350g smoked turkey breast,
thinly shaved
¼ cup coriander leaves
¼ cup mint leaves
420g can mango cheeks in natural
juice, drained, thinly sliced
Pappadums, to serve (optional)1 Heat oil in a small saucepan over
moderately low heat. Add mustard
and cumin seeds; cook and stir for
30 seconds or until seeds start to pop.
Remove from heat. Stir in vinegar and
honey. Combine cabbage, carrot, onion
and vinegar mixture in a large bowl.2 Meanwhile, whisk yoghurt and
chutney in a small bowl.3 Add turkey and half the herbs to
cabbage mixture; toss to combine.
Top with mango and remaining herbs.
Serve with yoghurt mixture and
pappadums (if using).MONDAY
weekday cooking