Australian Healthy Food Guide - November 2017

Potato salad with

greens, prosciutto

& mint dressing

Serves 6 (as a side) Cost per

serve$2.60Hands-on time

25 minCooking time15 min

9 gluten free

700g washedbaby white

potatoes, unpeeled

2 bunchesasparagus, trimmed

150gsnow peas,

halved lengthways

2 slicesprosciutto

2 tablespoonsolive oil

2 tablespoonslemon juice

2 tablespoons choppedmint,

plus extramint leaves,

to serve

6 Lebanese cucumbers,

sliced

75g reduced-fatfeta, crumbled

1 Place the potatoes in a large

saucepan. Cover with boiling

water. Bring to the boil over high

heat. Reduce heat and simmer,

uncovered, for 12–15 minutes,

or until potatoes are tender.

Add asparagus and snow peas

for last minute of cooking time.

Drain. Refresh in cold water. Drain.

2 Meanwhile, cook prosciutto in

a non-stick frying pan or under

a preheated grill until crisp.

Transfer to a board. Chop.

3 Combine the olive oil, lemon

juice and mint in a bowl.

4 Thickly slice potatoes into

rounds. Arrange the potatoes,

asparagus, halved snow peas

and cucumbers in a serving

bowl. Spoon over dressing.

Serve salad topped with the

prosciutto, feta and mint leaves.

Creamy

potato salad

with capers,

zucchini

& herbs(p67)

Serves 6 (as a

side) Cost per serve$1.70

Hands-on time20 min

Cooking time1 hour

9 gluten free 9 vegetarian

1kg washedbaby red potatoes,

unpeeled, halved

1½ tablespoonsolive oil

2 mediumzucchini, thinly sliced

1 tablespoonbaby capers

½ cup reduced-fat

Greek-style yoghurt

¹⁄³cuplight sour cream

2 tablespoonslemon juice

¹⁄³cup finely chopped

flat-leaf parsley

¼ cup finely choppedchives

60gbaby spinach

2 tablespoonsslivered

almonds, toasted

1 Preheat oven to 180°C. Line

a large baking tray with baking

paper. Place potatoes on tray

and drizzle with olive oil. Bake

for 1 hour, adding the sliced

zucchini to tray for the last

15 minutes of cooking time.

2 Meanwhile, chop half of the

capers. Combine the yoghurt,

sour cream, lemon juice, parsley,

half of the chives and chopped

capers in a small bowl.

3 Arrange the baked potatoes,

zucchini, spinach, almonds and

remaining capers on a serving

platter. Drizzle with yoghurt

dressing and garnish with the

remaining chopped chives.

Sweet

potato salad

with charred

corn & black

beans(p66)

Serves 6 (as a

side) Cost per serve$2.05

Hands-on time35 min

Cooking time35 min

9 gluten free 9 dairy free

9 vegetarian

400gsweet potatoes, unpeeled,

cut into thick wedges

1 largecorn cob, husk

and silks removed

2 tablespoonslime juice

2 tablespoonsolive oil

½ teaspoonchilli flakes

1 x 400g canblack beans,

rinsed, drained

1 mediumavocado,

chopped

1 x 250g punnet

cherry tomatoes, halved

½ cup coarsely chopped

coriander

1 Cook potatoes and corn in

a large pot of boiling water for

5 minutes, or until tender. Drain.

2 Heat either a chargrill pan or

barbecue hotplate over high

heat. Spray potatoes and corn

with olive oil. Grill the potatoes

and corn for 5 minutes, or until

charred and tender. Using a sharp

knife, remove kernels from cobs.

3 Combine lime juice, olive oil

and chilli flakes in a small bowl.

4 Arrange potatoes, corn, black

beans, avocado and tomatoes

on a serving platter. Drizzle with

lime dressing and scatter with

coriander, to serve.

Potatoes are ideal for a satisfying salad

NOVEMBER 2017 HEALTHY FOOD GUIDE 69