Weekly meal planner:
Celeb’ chef Phoebe Wood offers tips for filling your dishes with vegies
MAPLE AND HARISSA CHICKEN WINGS WITH TABBOULEH
“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>Ìi>v «>ÀÃiÞ] i>ÛiÃ «Vi` 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)