A Tasty Food Explosion

I enjoyed the Cannellini Feta Hummus I made at lunch so much, I had to incorporate it into my dinner last night too. It was another sunny Spring day and my legs were sore from hill intervals on the stationary bike this afternoon so I felt like something pretty light and fast to throw together. The picture looks like it was literally thrown together but it really did taste far more appetising than it looks, I swear!

15-Minute Greek Beef Salad Recipe

(serves 2)

Ingredients

Meat

• 250g beef schnitzel
• 1t ground coriander
• 1/4t chilli powder
• 1t ground cumin
• 2t garlic, finely chopped

Salad

• 4 large handfuls mixed greens
• 1 punnet cherry tomatoes, halved
• 2TBSP coriander, chopped finely
• 1 spring onion, chopped finely
• (I also used alfalfa sprouts I needed to use up)
• 1/2 medium cucumber (I didn’t have any but it would’ve worked really well)

Dressing

• 3TBSP Cannellini Feta Hummus
• 1TBSP plain unsweetened yoghurt
• 1tsp lemon juice
• water to dilute to a pourable consistency if needed

• 2TBSP sweet chilli sauce
• freshly ground black pepper

Method

1. Slice beef into strips
2. Massage ground coriander, cumin, chilli & garlic into beef and set aside (I just put the meat back into the meat tray)
3. Place mixed greens on two plates and prepare tomatoes, coriander and chilli
4. Mix hummus dressing ingredients together in a small bowl until smooth, set aside
5. Heat a lug of olive oil over a medium-high heat in a fry pan
6. Fry meat until cooked then add remaining salad ingredients (tomato, coriander and spring onion), toss to combine
7. Place meat mixture on top of mixed greens and top with hummus dressing and sweet chilli sauce
8. Grind over black pepper

Sweet ‘n’ Sour Chicken Kebabs

I’m not a huge meat-eater so for a meat dish to appeal to me it has to be quick, hassle-free and tasty. All this nice Spring weather has got me dreaming of long days outside and gatherings around the barbeque. That, and the fact I’m trying to up my lean protein intake, made this recipe from the Women’s Health Magazine appeal.

I adapted the recipe to serve two and increased the amount of sauce and meat each person gets (very important!). The original recipe says that you’ll have extra sauce to serve with the kebabs but after doubling it I only just had enough to brush on the meat.

This would make another quick and tasty mid-week meal. I served mine on a green salad but if you wanted a bit more of a substantial meal it would go great with rice and/or grilled veges.

Sweet ‘n’ Sour Chicken Kebab Recipe (adapted from the Women’s Health Web Site)

(serves 2)

Ingredients

• 1 chicken breast
• 1 small tin of pineapple chunks or rings in juice
• 1 red onion
• 1 green capsicum
• salt and pepper
• 6T salsa or ketchup (I used a mix of both because I only had a little salsa left)
• 1TBSP soy sauce
• 2TBSP cider vinegar
• 1/2t coriander flakes (fresh coriander would be awesome but I keep killing mine)

Method

1. Soak skewers in water
2. Mix salsa, soy sauce, vinegar and coriander in a small bowl to make the
marinade
3. Chop up chicken breast, pineapple, onion and capsicum into bite size pieces
4. Thread chopped ingredients onto soaked skewers and season with salt and
pepper
5. Reserve half of the marinade (so it doesn’t get contaminated with raw chicken
juice) and brush the remaining half over the kebabs.
6. Grill kebabs until the chicken is cooked through and charred on the edges
7. Heat reserved marinade and pour over kebabs
8. Try and look civilised while devouring kebabs off the skewer