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.
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 option • Lower carb
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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