SU­PER SUP­PER

“Eat­ing smarter doesn’t have to be a chore. Su­per­foods can eas­ily be in­cor­po­rated into your mid­week din­ners”

Sunday Tasmanian - Tassie Living - - ON SUNDAY -

PRO­TEIN SALAD & STEAMED EGGS

Su­per­foods: av­o­cado, eggs, goji berries SERVES 4

1 cup (150g) mixd nuts 8 eggs 1 bunch each, co­rian­der and flat-leaf pars­ley, leaves sliv­ered al­monds 1/2 cup (40g) golden raisins 1/4 cup (50g) goji berries 2 av­o­ca­dos, peeled and halved Lime wedges to serve (op­tional)

Orange dress­ing 100ml grape­seed oil (or other neu­tral oil) 2 tbs ap­ple cider vine­gar Juice and finely grated zest of 2 oranges Pre­heat oven to 180°C. Place the nuts on a bak­ing tray and roast for 5-7 min­utes un­til lightly toasted, then set aside to cool.

Place a steamer bas­ket or colan­der above a saucepan and then add the eggs. Cover and steam for 7 min­utes (for soft eggs). Re­move and re­fresh in iced water, then peel and halve.

For the dress­ing, com­bine the oil, vine­gar, orange juice and zest. Sea­son and set aside.

Place the herbs in a bowl with the nuts and dried fruit and toss to com­bine.

Serve with the av­o­cado and steamed eggs. Driz­zle over the dress­ing and serve with lime wedges. NU­TRI­TION • 25G PRO­TEIN • 14G SAT FAT • 23G CARB • 19G SUG­ARS • 165MG SODIUM • 955 CAL (3995KJ)

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