SWEET POTATO & RICOTTA GNOCCHI

SERVES 2 PREP 15 MINS COOK 25 MINS

◆ 375g orange sweet potato, peeled

◆ 50g reduced-fat ricotta cheese

◆ ½ cup plain flour

◆ 20g thinly sliced prosciutto

◆ 2 tbsp shaved parmesan

◆ 2 tsp extra-virgin olive oil

◆ 150g green beans, trimmed, blanched

FRESH TOMATO SAUCE

◆ 1 tbsp extra-virgin olive oil

◆ 1 garlic clove, sliced thinly

◆ 250g cherry tomatoes, halved

◆ 1 tbsp water

◆ 1 tbsp basil leaves

1 Prick sweet potato all over with a fork, then steam or microwave until tender. Cool. Blend or process sweet potato flesh until smooth (you need 200g of puree). In a bowl, combine puree and ricotta. Gradually stir in enough of the flour

to make a soft dough. Cut dough in half. Roll both pieces on a lightly floured surface into a log about 40cm long, then cut each piece into 2cm lengths to make gnocchi.

2 FRESH TOMATO SAUCE

In a small saucepan, heat oil on medium. Cook garlic 30 secs until fragrant. Add tomato and water. Cook, stirring occasionally, 5 mins until tomato softens and sauce thickens slightly. Season with pepper. Cover to keep warm.

Stir in basil just before serving.

3 In a small non-stick frying pan, cook prosciutto on medium heat until crisp.

4 In a large saucepan of boiling, salted water, cook gnocchi 2 mins until they float to the top. Drain.

5 Serve gnocchi with fresh tomato sauce, parmesan and prosciutto. Drizzle with oil. Serve with beans.

SERVES 4 PREP 15 MINS COOK 5 MINS

◆ 3 tsp rice wine vinegar

◆ 1 tsp caster sugar

◆ 1 cup shredded daikon

◆ 1 carrot, shredded finely

◆ 1 eschalot, sliced finely

◆ 300g salmon fillet, cut into 1cm-thick slices

◆ ½ cup frozen peas, thawed

◆ 2 tbsp low-fat mayonnaise

◆ 1 tsp wasabi paste

◆ 4 wholegrain bread rolls, split, toasted

◆ 60g baby spinach leaves

◆ lemon halves, to serve

1 In small saucepan, stir vinegar and sugar together

on low heat until sugar dissolves. Add daikon, carrot and eschalot. Remove from heat and toss to coat. Season, set aside 5 mins.

2 Heat a large oiled frying pan on high. Season salmon. Cook 30 secs each side, for medium (or until cooked to your liking).

3 In a small food processor, puree peas, mayonnaise and wasabi until smooth. Season.

4 Fill bread rolls with spinach, pickled vegetables and salmon slices. Dollop with pea mixture and serve with lemon halves.

You could use bacon instead of the prosciutto, if preferred.

You could serve these as wraps instead of burgers, if you prefer.