Weekly meal plan­ner:

Celeb’ chef Phoebe Wood of­fers tips for fill­ing your dishes with ve­g­ies

Sunday Tasmanian - Tassie Living - - NEWS -


“These sticky wings are just as tasty cold”


½ cup (80g) burghul (or cous­cous)

1/3 cup (80ml) maple syrup 4 gar­lic cloves, crushed 2 tbs harissa 1.5kg chicken wings, tips re­moved 1 bunch each mint, co­rian­der and

y>̇i>v «>ÀÏiÞ] i>Ûià «ˆVŽi` 2 cups nas­tur­tium leaves (or rocket) 250g cherry toma­toes, chopped 2 spring onions (bulb at­tached),

thinly sliced 1 Le­banese cu­cum­ber, sliced 2 tsp sumac Juice of 1 lemon ¼ cup (60ml) ex­tra vir­gin olive oil Place burghul in a bowl and cover with

½ cup (125ml) boil­ing wa­ter. Cover with plas­tic wrap and set aside un­til wa­ter is CDUQTDGF VJGP ƃWHH YKVJ C HQTM

Pre­heat oven to 220°C. In a bowl, com­bine maple syrup, three-quar­ters of the gar­lic, 1 tbs harissa and a large pinch of salt. Toss wings in the mix­ture, and ar­range in a sin­gle layer on a paper-lined bak­ing tray. Bake for 45 minutes, turn­ing once, or un­til caramelised and golden. Toss with re­main­ing 1 tbs harissa.

Mean­while, to make the tabbouleh, com­bine herbs, leaves, tomato, spring onion, cu­cum­ber and burghul in a bowl.

Whisk sumac, lemon juice, oil and re­main­ing gar­lic in a bowl and sea­son. Add dress­ing to tabbouleh and toss to coat. Serve with the caramelised wings. NU­TRI­TION • 40G PRO­TEIN • 14G SAT FAT • 25G CARB • 23G SUGARS • 355MG SODIUM • 785 CAL (3290KJ)


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