GETTING FRESH

A new season calls for a new menu. Get your fill of pizza, fishcakes and Caesar salad with these healthy takes on your old faves

A new season calls for a crisp take on some old culinary faves, including pizza, fishcakes and the classic Caesar salad

THE EXPERT

Sophie Guidolin, Aussie nutritionist, PT and author of Macros: A Wellness And Lifestyle Guide To Transform Your Body, shares some of her favourite recipes for a summertime shake-up Sweet Potato and Tuna Fishcakes

HIGH IN VITAMIN A • IRON-RICH • LOW-GI INGREDIENTS 4 eggs • 500g kale, trimmed and

coarsely chopped • 1 tbsp olive oil • ½ tsp sea salt flakes • 40g Parmesan

shavings • micro radish leaves

For the chickpea croutons: 400g can chickpeas, drained and rinsed •

1 tbsp olive oil • 1 tsp smoked paprika

• 40g smoked almonds

For the dressing: 80ml buttermilk •

2 tsp lemon juice • 1 tsp Dijon mustard

• 1 large anchovy fillet, finely chopped

• ½ garlic clove, crushed

METHOD

1. To make the chickpea croutons, combine the ingredients in a bowl, then cook the mixture in a frying pan over a high heat for 8 mins while stirring. Leave to cool.

2. Meanwhile, place the eggs in a saucepan with enough water to cover them and bring to the boil. Reduce the heat and simmer for 4 mins for softboiled eggs. Drain and cool under cold running water, then peel.

3. To make the buttermilk dressing, put the ingredients in a screw-top jar and shake it like a Polaroid picture. Add a pinch of salt and pepper, if you like.

4. Place the kale, oil and salt in a large bowl and rub well to soften the leaves (the kale will lose about half its volume). Add the chickpea croutons and half the dressing; get your hands involved and toss gently to combine.

5. Serve the kale topped with halved eggs, Parmesan, radish leaves and the remaining dressing.