Diabetic Living Australia — July-August 2017

RECIPES

ALISON ROBERTS; LISA URQUHART, DIETITIAN

PHOTOGRAPHY

BRETT STEVENS

STYLING

MARIE-

HÉLÈNE CLA

UZON

FOOD PREPARATION

PETA DENT

and a large roasting pan with

baking paper. Place pork in the

small pan and spray with cooking

spray. Roast for 20 minutes.

3 Meanwhile, to make the

roasted vegetables, arrange the

beets, parsnips, sweet potato

and onions in the large pan.

Sprinkle the ginger and drizzle

the honey and oil over the top.

4 Once the pork has been

cooking for 20 minutes, add

vegetable pan to the oven with

the pork. Reduce temperature

to 180°C (fan-forced). Roast for

50 minutes, or until the pork is

just cooked. Remove pork from

the oven, cover loosely with foil

and set aside to rest.

5 Add broccolini to the vegies

and spray with cooking spray.

Increase temperature to 220°C

(fan-forced). Roast for 5 minutes,

then sprinkle over the sesame

seeds and roast for 5 minutes

or until the vegetables are tender.

6 Meanwhile, to make the gravy,

whisk the gravy powder, water,

Marsala, mustard and rosemary in

a small saucepan. Cook, whisking,

over medium heat until the sauce

thickens and comes to a simmer.

7 Slice the pork and serve 2

slices (100g) per person with the

vegetables and gravy. Top platter

with rosemary sprigs, if desired.

COOK’S TIP

Marsala is a wine produced near

the city of Marsala in Sicily. You can

substitute it with sweet sherry.

Add one of these delish starters to your

festive menu (each serves 6).

Eggplant and garlic dip

Preheat oven to 210°C (fan-forced). Spray a large

(400g) eggplant with cooking spray and place on

a baking tray lined with baking paper. Bake for 20-25

minutes or until skin blisters and flesh is very soft. Let

cool. Reduce oven temperature to 180°C. Meanwhile,

cut 1 x 67g wholemeal pita bread into wedges and

place on a baking tray. Bake for 7-8 minutes or until

crispy. Peel skin off eggplant and place flesh in a food

processor with 2 garlic cloves, peeled, 130g (½ cup)

Greek-style yoghurt, 1 Tbsp tahini and juice of ½

lemon. Process to combine. Serve dip with pita chips

and 2 carrots, peeled, cut into sticks, 2 lebanese

cucumbers and 1 red capsicum, both cut into sticks.

PER SERVE 511kJ, protein 5g, total fat 3.5g

(sat. fat 0.7g), carbs 14g, fibre 6g, sodium 105mg

• Carb exchanges 1 • GI estimate low

Celery, radish and parmesan salad

In a bowl, combine 3 sticks thinly diagonally sliced

celery, 6 radishes, thinly sliced into rounds, 1 cup

mint leaves, 1 cup flat leaf-parsley leaves and

2 lebanese cucumbers, peeled into ribbons.

In a jar, whisk 3 tsp extra virgin olive

oil, juice of 1 lemon, 1 tsp smoky paprika and

freshly ground black pepper. Pour into salad

and toss to combine. Serve topped with 20g

parmesan shavings and zest of 1 lemon.

PER SERVE 251kJ, protein 2.4g, total fat 3.5g (sat. fat 1g),

carbs 3g, fibre 3g, sodium 82mg • Carb exchanges ¼

• GI estimate low • Gluten free • Lower carb

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