Page 20 - BOL Jul 22 Edition

Recipes
Recipes Recipes by Chelsea Brauer

@wickerandfeast
HEALTHY & DELICIOUS

Greek Inspired Salmon & Quinoa Salad
(Serves 4)
INGREDIENTS METHOD

• 4 salmon filets (460g) 1. Combine 4 tbsp olive oil, dried oregano,
• 2 tbsp balsamic vinegar balsamic vinegar, garlic, chilli flakes and pepper
• 2 garlic cloves, crushed and to a glass dish and stir.
finely chopped
• 1 tbsp dried oregano 2. Add salmon to marinade, coat and leave to soak
• 4 tbsp extra virgin olive oil for an hour.
• 1 lemon 3. Transfer salmon to a baking tray and toss
• Chilli flakes asparagus and cherry tomatoes in dressing
• Pepper remainder. Add a little extra olive oil to
• 8 asparagus stalks
• 200g cherry tomatoes asparagus if needed.
4. Bake in oven at 200°C for 15 minutes.
For the fresh quinoa salad: 5. Meanwhile, cook quinoa as per instructions.
• 1 cup uncooked quinoa 6. Add cucumber, dill, avocado and 2 tbsp of olive
• 1 ½ cup cucumber, diced oil to quinoa once cooled.
• ½ cup fresh dill, chopped 7. Serve with baked salmon and vegetables.
• 1 avocado, diced
• 2 tbsp extra virgin olive oil NUTRITIONAL INFORMATION (Per Serve)
2675kJ | Total fat: 38g (Saturated fat: 5g) |
Carbohydrate: 54g | Protein: 21g

Red Thai Chicken Curry
(Serves 4)

INGREDIENTS METHOD

• 5 tbsp red curry paste 1. In a large pan, heat curry paste, ginger,
• 2 tsp ginger, minced onion and garlic. Cook till paste dries
• 2 clove garlic, minced and onion begins to brown (approx. 2-3
• 1 onion, diced
• 1 zucchini, diced minutes).
• 1 carrot, diced 2. Add chicken stock and stir. Simmer on high
• 2 cups cauliflower, cut into heat for approx. 3 minutes, or until liquid
bite sized pieces reduces by half.
• 500g chicken breast, diced 3. Add coconut milk and fish sauce. Stir.
• 1 can (400mL) coconut milk
• 1 cup liquid chicken stock 4. Add diced chicken, reduce heat and simmer
• 2 tsp fish sauce for roughly 10 minutes to allow chicken to
• Coriander, to garnish cook.
5. Add vegetables and simmer for a further
3-5 minutes, or until vegetables are just
cooked through.
6. Serve with rice and fresh coriander!

NUTRITION INFORMATION (Per Serve)
2079kJ | Total fat: 33g (Saturated fat: 23g) | Carbohydrate: 19g | Protein: 32g