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» 1 cooked beetroot, cut into thin strips
» 1 red apple, chopped
» 2 tsp lemon juice
» 1 tbsp chopped fresh coriander
Pepita dressing
» 100 g pepita (Mexican pumpkin) seeds, toa-
sted
» 1 tbsp lemon juice
» 2 tbsp balsamic vinegar
» 1 clove garlic, chopped
» 1 tbsp dijonaise mustard
Combine carrots, parsnip, beans, beetroot, apple,
lemon juice and coriander. Toss well then arran-
ge in a serving bowl. Chill until required. To make
dressing, place all ingredients into blender jug, use
speed 1/mix and blend until smooth. Transfer to a
bowl and serve with vegetable salad.
EGG SALAD WITH FRESH HERB DRESSING
» 1 bunch rocket leaves, washed and trimmed
» 6 hard boiled eggs, peeled and quartered
» 2 italian tomatoes, quartered
» 1 avocado, stoned, peeled and cut into slices
» 12 black olives, pitted
Fresh Herb dressing
» 1 cup light sour cream
» 2 tbsp chopped fresh parsley
» 1 tbsp chopped fresh basil leaves
» 1 tbsp chopped fresh coriander
» 2 tbsp apple juice
» ¼ tsp ground nutmeg
» ground black pepper
Arrange rocket leaves, eggs, tomatoes, avocado
slices and olives attractively on a serving platter.
Chill until required. To make dressing; place sour
cream, parsley, basil, coriander, apple juice, nut-
meg and pepper to taste into blender jug, using
speed 2/chop, blend until smooth. Pour dressing
over salad and serve immediately.
MAIN MEALS
THAI FISH CAKES
» 1 small onion, peeled and quartered
» 2 cloves garlic, peeled
» 2 thick slices peeled ginger
» 2 red chillies
» 2 cm piecefresh lemongrass
» 6 fresh kaffir lime leaves
» ¼ bunch coriander, roughly chopped
» 350 g white boneless fish fillets, cubed
» 1 x 60 g egg
» 2 tbsp water
» 1 tbsp fish sauce
» 8 green beans, sliced
» oil for shallow frying
Place onion, garlic, ginger, chillies, lemongrass,
lime leaves and coriander in blender jug, pulse
until a smooth paste. Add fish, egg, water and fish
sauce, use pulse and blend until smooth. Remove
mixture from the bowl and stir in sliced beans. Sha-
pe mixture into 24 fish cakes. Heat oil in a large
fry pan and cook fish cakes on a medium heat until
golden on both sides and cooked through, appro-
ximately 10 minutes. Serve with cucumber sauce
made by combining 1/3 cup warmed honey with
1 tablespoon lime juice and 1 tablespoon finely
chopped, peeled cucumber.
ROSEMARY PARMESAN CRUSTED LAMB
STEAKS
» 4 slices white bread, crusts removed
» ¼ cup grated fresh parmesan cheese
» 2 tsp fresh rosemary leaves
» 4 lamb leg steaks
» plain flour
» 1 egg, lightly beaten
» 2 tbsp oil
» 60 g butter
» 1 tbsp lemon juice
» 2 tbsp drained capers
Break bread slices into pieces, place into blender
jug with parmesan cheese and rosemary leaves.
Pulse until fine bread crumbs form. Transfer crumb
mixture to a large plate. Toss meat in flour, shake
away excess, dip into egg and coat with bread
crumb mixture. Heat oil in a fry pan, add meat,
cook over medium heat until golden brown. Remo-
ve from pan and drain on absorbent kitchen paper.
78


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