recipes_Australia_September_2017

TUESDAY WEDNESDAY

300g cauliflower, cut into
small florets
12 eggs, lightly beaten
120g reduced-fat fetta, cubed
¼ cup sliced mint
¼ cup chopped flat-leaf parsley
2 tablespoons olive oil
Mixed salad, to serve (optional)

1 Cook cauliflower in a
saucepan of boiling water
for 5 minutes or until just
tender. Drain.

2 Preheat an oven-grill to
high. Combine cauliflower,
egg, fetta, mint and parsley in
a large bowl. Heat oil in a 24cm
(top measurement) non-stick

ovenproof frying pan over

moderate heat. Add the egg

mixture; level surface. Cook

for 5 minutes or until golden

brown underneath.

3 Place under grill; cook

for 4 minutes or until just

set at centre.

4 Serve frittata with salad

(if using).

Fetta, Cauliflower & Mint Frittata
SERVES 4 PREP 10 minutes COOK 15 minutes
NUTRITION 2231kJ; 27g fat (14g sat); 17g protein; 19g carbohydrate;
10g fibre a serve COST $3.50 a serve

400g can chickpeas, rinsed

400g can baby beets, drained

½ red onion, finely chopped

1 cup almond meal (ground

almonds)

1 cup chopped flat-leaf parsley

1 cup chopped coriander,

plus extra, to serve

1 lemon, zest finely grated,

juiced

2 teaspoons ground cumin

2 teaspoons ground turmeric

1 teaspoon baking powder

½ teaspoon salt

½ teaspoon black pepper

⅓ cup vegetable or peanut oil

½ cup low-fat Greek-style

natural yoghurt, to serve

2 pita breads, toasted, to serve

1 Grease and line an oven tray

with baking paper. Using a food

processor, process chickpeas,

beetroot, onion, almond

meal, parsley, coriander,

zest, juice, cumin, turmeric,

baking powder, salt and

pepper until combined.

2 Using wet hands, shape

tablespoons of mixture into

24 balls. Transfer falafel to

prepared tray; flatten slightly.

Chill for 5 minutes.

3 Heat the oil in a large

heavy-based frying pan over

moderate heat. Shallow-fry

falafel, in batches, for 2 minutes

or until golden brown. Drain on

paper towel. Sprinkle with extra

coriander. Serve with yoghurt

and bread.

Chickpea & Beetroot Falafel

SERVES 6 PREP 15 minutes + chilling COOK 10 minutes

NUTRITION 2482kJ; 42g fat (15g sat); 23g protein; 46g carbohydrate;

16g fibre a serve COST $3.50 a serve

DIY IDEA

Add 100g of

chopped ham

in step 2

52 recipes+ SEPTEMBER 2017