Healthy Food Guide (Australia) - - CONTENTS -

This spicy, high-fi­bre chicken jam­bal­aya will re­ally jazz up your sum­mer nights

Serves 4 Cost per serve $6.40 Time to make 30 min

gluten free di­a­betes friendly 1 large sweet potato,

cut into thin wedges ½ cup roasted al­monds,

finely chopped 4 x 150g firm white fish fil­lets 2 cups snow peas,

shred­ded 1 cup frozen peas 2 cups al­falfa sprouts ¼ bunch mint, leaves picked

and torn 50g re­duced-fat feta, crum­bled Juice of 1 le­mon, plus le­mon

wedges, to serve 1 Pre­heat the oven to 200°C and line 2 baking trays with baking pa­per. Spread sweet potato over 1 tray and spray with olive oil. Bake for 25–30 min­utes. 2 Blitz al­monds in a small food pro­ces­sor un­til finely chopped. Place the fish fil­lets on pre­pared tray. Scat­ter over the roasted al­monds. Spray lib­er­ally with oil. Bake for 10–15 min­utes. 3 Mix the re­main­ing in­gre­di­ents in a medium bowl. Di­vide salad among 4 serv­ing plates. Serve with baked fish, sweet potato chips and le­mon wedges.

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