5 Days 5 Dinners
Diabetic Living Australia|March - April 2021
Enjoy these new ideas for easy weeknight dinners for two

MONDAY

STEAK AND EGGPLANT SALAD

PREP 10 MINS

COOK 10 MINS

SERVES 2 (AS A MAIN)

2 Tbsp plain flour or gluten-free plain flour Freshly ground black pepper 1 eggplant, halved lengthways, cut into thin slices

2 Tbsp olive oil

220g beef sirloin steak, trimmed of fat

1 green chilli, halved, chopped Juice of half a lemon

½ bunch coriander, plus extra leaves, to serve

½ small bunch mint, plus extra leaves, to serve

100g baby spinach leaves

40g reduced-fat feta, cut into small cubes

1 Place the flour on a large plate and season with pepper. Dust the eggplant slices in the flour, shaking off any excess. Heat 1 Tbsp of the oil in a large non-stick frying pan over medium heat. Add the eggplant to the pan and cook for 2-3 minutes each side or until the eggplant is very soft. Transfer to a plate.

2 Increase heat to medium-high. Season both sides of the steak with pepper. Add the steak and cook for 2 minutes on each side for medium, or until cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside to rest for 5 minutes. Slice.

3 Place the remaining oil in a small food processor. Add the chilli, lemon juice, coriander and mint. The process to combine, adding a little water to make a dressing consistency.

4 Mix half the dressing with the spinach leaves and place on a serving platter. Top with the crispy eggplant and steak. Sprinkle over the feta and drizzle over the remaining dressing. Scatter over the extra coriander and mint leaves, to serve.

Nutrition info

PER SERVE 1930kJ, protein 37g, total fat 26g (sat. fat 6g), carbs 15g, fibre 9g, sodium 345mg • Carb exchanges 1 • GI estimate low • Gluten-free optionLower carb

TUESDAY

INDIAN PANEER & VEGETABLE CURRY

PREP 10 MINS

COOK 30 MINS

SERVES 2 (AS A MAIN)

80g Doongara Low GI White Rice, washed and rinsed

150ml water, plus extra

250ml (1 cup)

1 tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander Pinch ground chillies

200g pkt paneer, cubed

2 tsp olive oil

1 brown onion, roughly chopped

3 cloves garlic, roughly chopped

2cm piece ginger, roughly chopped

2 tomatoes, roughly chopped

30g baby spinach leaves

100g frozen peas Freshly ground black pepper Juice of half a lemon

1 Put the rice and 150ml water in a small saucepan. Bring to a boil over high heat. Simmer for 1 minute. Cover and reduce heat to low. Cook, covered, for 10 minutes. Remove pan from the heat and set aside for 10 minutes. Use a fork to fluff up the rice when ready to serve.

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