BOOST YOUR IMMUNITY

Easy ways to add lots of the good stuff into your weeknight dinners!

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BROCCOLI & SALMON TOM YUM FRIED RICE

SERVES 4 PREP 10 MINS COOK 10 MINS

• 500g broccoli, coarsely chopped

• 2 eggs

• 1 tbsp sesame oil

• ½ cup tom yum paste

• 6 fresh coriander roots, chopped

• 4cm piece ginger, grated

• 600g salmon fillets, cut into 4cm pieces

• 400g green beans, chopped

• 450g packet microwave jasmine rice

• ½ cup fresh coriander leaves

• ½ cup roasted cashews, chopped

• lime wedges, to serve

1 Place broccoli in a food processor. Pulse until chopped finely to resemble rice.

2 In a small bowl, whisk eggs and 2 tbsp water until well combined.

3 In a wok, heat oil on high heat. Add tom yum paste, coriander roots and ginger. Cook, stirring, 3 mins until fragrant. Add salmon. Cook 1 min each side or until golden. Set aside, keep warm.

4 Add green beans and broccoli to wok. Stir-fry 1 min until almost tender. Add egg mixture and jasmine rice. Stir-fry 3 mins or until egg is cooked. Stir in half the coriander leaves.

5 Top fried rice with salmon, nuts and remaining coriander. Serve with lime wedges.

DAILY GREENS FILO PIES

SERVES 4 PREP 15 MINS COOK 35 MINS

• 750g silverbeet

• 1/4 cup olive oil

• 1 leek, sliced thinly

• 3 cloves garlic, crushed

• 1 tbsp plain flour

• 1 cup vegetable stock

• 2 zucchini, sliced

• 200g broccolini, cut into thirds

• 1 cup frozen peas

• 250g packet microwave brown rice

• 8 sheets filo pastry

• 2 tbsp pepitas

• Greek-style yoghurt, lemon wedges, to serve

1 Grease four shallow ovenproof dishes (2-cup capacity).