FUSS-FREE RECIPES

Angela Casley’s nourishing recipes are easily prepared ahead

BRAISED EGGPLANT AND PEPPERS

Serves 4

To salt or not to salt eggplant? In this braised eggplant dish, it is not necessary as there is plenty of liquid for them to absorb. If you are frying or barbecuing eggplant for a salad I recommend salting for 30 minutes. Then rinse, pat dry and you will need half the amount of oil for cooking.

Ingredients

¼ cup olive oil

1 red onion, chopped

2 cloves garlic, sliced

1 Tbsp grated ginger

1 eggplant, halved lengthways then cut into 1cm slices

2 peppers, seeds removed and cubed 1 cup chicken or vegetable stock

2 Tbsp soy sauce

1 Tbsp Worcester sauce

1 tsp brown sugar

½ tsp salt

Pinch chilli flakes

2 tsp cornflour mixed with 1 Tbsp water 1 cup basil leaves

Option to garnish with spring onion, chilli, sesame seeds

Brown rice to serve

Method

1. In a large pot warm the oil. Add the onion, garlic and ginger cooking slowly until softened.

2. Add the eggplant and peppers stirring well then cover for 10 minutes.

3. In a jug combine the stock, soy, Worcester, sugar, chilli and salt. Pour over and bring to a simmer cooking until the eggplant is completely cooked. Add the cornflour cooking for a few minutes to thicken. Stir through the basil, reserving a few leaves to garnish.

4. Serve hot with steamed brown rice.

SMOKED CHICKEN AND PEACH SALAD Serves 4

This smoked chicken and peach salad is very simple. Buy a smoked chicken breast and slice lengthways then arrange with fresh peaches, peas, rocket and a handful of micro greens and, voila! It's done. Add a garlicky dressing with a good quality grainy mustard drizzled over to finish. If you're keen, sprout your own micro greens and taste the difference.

Ingredients

Dressing

¼ cup olive oil

2 Tbsp white vinegar 1 tsp grainy mustard 1 tsp brown sugar 1 garlic clove, crushed Salad 1 cup fresh peas, cooked

4 cups rocket

2 peaches, cut into wedges 1 smoked chicken breast, sliced 1 cup micro greens

Salt and freshly ground pepper

Method

1. Firstly make the dressing. In a jar combine the oil, vinegar, mustard, sugar and garlic.

2. In a large bowl place the peas, rocket, peaches, chicken breast and half the micro greens.

Just before serving toss through the dressing. Season with salt and pepper.

3. Serve topped with a garnish of micro greens.