Pump up fibre intake with vibrant veg stuffings
Prawn, lime & coriander stuffed avocados
Serves 4 Cost per serve $6.10 Time to make 25 min
2 large ripe avocados ¼ cup lime juice, plus lime wedges, to serve ½ cup reduced fat plain yoghurt ¹⁄³ cup chopped coriander, plus extra, to serve 2 tablespoons finely chopped chives, plus extra, to serve Few drops tabasco sauce, to taste ¾ teaspoon Worcestershire sauce 12 cooked king prawns, peeled, halved lengthways 2 large Lebanese cucumbers, quartered lengthways, deseeded, chopped ½ small iceberg lettuce, cut into thick wedges 4 mini corn tortillas, warmed, to serve
1 Halve avocados lengthways and remove the seeds. Carefully scoop out avocado flesh, leaving a 0.5cm border of avocado flesh. Brush the avocado shells with 1 tablespoon lime juice. Chop avocado flesh roughly; set aside. 2 Combine remaining lime juice with yoghurt, coriander, chives, tabasco and Worcestershire sauce in a large bowl. Mix until well combined and season well with cracked black pepper. Toss through prawns and cucumber.
3 Spoon the prawn mixture into the avocado shells. Sprinkle with extra coriander leaves and chives. Serve with lettuce, lime wedges and warmed corn tortillas.
Tomato, bocconcini & prosciutto roasted mushrooms
(p61) Serves 4 Cost per serve $4.15 Time to make 30 min
4 large or 8 medium flat mushrooms 8 thin slices prosciutto, torn 1 x 400g punnet tomato medley mix, halved 6 balls bocconcini, roughly torn 4 slices wholegrain sourdough 2 garlic cloves, halved lengthways 1 tablespoon caramelised balsamic vinegar ¹⁄³ cup toasted pine nuts 75g baby rocket
1 Preheat oven to 180˚C. Line a large baking tray with baking paper. Place mushrooms, stem side up, on tray and spray with olive oil. Top each mushroom with prosciutto, tomatoes and the bocconcini. Spray with oil and bake for 12–15 minutes, or until mushrooms are just tender and the bocconcini has melted. 2 Meanwhile, set a chargrill pan over high heat. Spray bread on both sides with olive oil and rub with garlic. Grill the bread until golden and toasted. 3 Arrange mushrooms on serving plates. Drizzle with caramelised balsamic vinegar and sprinkle with pine nuts. Serve mushrooms with rocket and grilled bread.