Eg­g­plant steaks with pis­ta­chio & mint quinoa salad - - EAT REAL - Serves 4| prep 15 mins | cook­ing 10 mins

2 tbs gluten-free tamari 1 tsp smoked pa­prika 1 tsp ground co­rian­der 1 lime, rind finely grated, juiced, plus ex­tra lime wedges, to serve 11 ⁄ 2 tbs pure maple syrup 150g snow peas, thinly sliced 320g (2 cups) cooked quinoa 2 vine-ripened toma­toes, de­seeded, chopped 12 ⁄ cup fresh mint leaves, chopped, plus ex­tra, to serve 12 ⁄ cup fresh con­ti­nen­tal pars­ley, chopped, plus ex­tra, to serve 2 egg­plants, cut into 16 x 1.5cm-thick rounds 2 tbs pis­ta­chios, chopped

1 Com­bine the tamari, pa­prika, co­rian­der, lime rind and juice, and 2 tsp maple syrup in a bowl. Set aside. 2 Place the snow peas in a heat­proof bowl. Pour over enough boil­ing wa­ter to cover and set aside for 10 sec­onds. Drain and re­fresh un­der cold run­ning wa­ter. Drain. 3 Com­bine the quinoa, snow peas, tomato, mint, pars­ley and half the mari­nade in a large bowl. Sea­son. 4 Pre­heat a bar­be­cue plate or char­grill pan on medium-high. Add the re­main­ing 1 tbs maple syrup to the re­main­ing mari­nade. Lightly spray the eg­g­plant with oil. Cook, brush­ing reg­u­larly with the mari­nade, for 4 min­utes each side, or un­til ten­der and sticky. 5 Ar­range eg­g­plant on the quinoa salad. Sprin­kle with pis­ta­chios and ex­tra herbs and serve with lime wedges.

PER SERVE • 10g protein • 6g fat (1g sat­u­rated fat) • 30g carb • 11g di­etary fi­bre • 238 Cals (994kj)

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