Lunch

Your Home and Garden - - Diy Special -

SMOKED SAL­MON & AV­O­CADO ROLLS

SERVES 2

Cut 1 Le­banese cu­cum­ber in half cross­ways; cut one half into rib­bons us­ing a peeler. Coarsely grate re­main­ing cu­cum­ber and squeeze out ex­cess mois­ture; com­bine grated cu­cum­ber in a bowl with 2 Tbsp low-fat

plain yo­ghurt and 1 tsp ground fen­nel. Cut 2 bread rolls (or soy and lin­seed sour­dough) in half; toast cut sides. Di­vide ½ small sliced av­o­cado, 60g sliced smoked sal­mon and

1 tsp dill sprigs evenly be­tween roll bases. Top roll tops evenly with the cu­cum­ber rib­bons and cu­cum­ber yo­ghurt mix­ture. Sea­son, sand­wich rolls to­gether and serve.

> TIP If ground fen­nel is un­avail­able, grind fen­nel seeds in a mor­tar and pes­tle or mini food pro­ces­sor.

CHICKEN & ROAST PUMP­KIN ROLLS

SERVES 2

Pre­heat oven to 220°C. Line an oven tray with bak­ing pa­per. Place 200g peeled, coarsely

chopped pump­kin onto tray. Spray with cook­ing oil spray and sprin­kle with 1 tsp

dukkah. Bake for 25 min­utes or un­til ten­der; mash roughly with a fork. Cut 2 bread rolls (or whole­meal sour­dough) in half; toast cut sides. Di­vide pump­kin and 1 Tbsp radish sprouts evenly be­tween roll bases. Com­bine 1 tsp

macadamia oil and ½ tsp dukkah; driz­zle evenly over sprouts. Top roll tops evenly with 20g baby spinach leaves and 125g sliced

smoked chicken breast. Sea­son, sand­wich

rolls to­gether and serve.

MUSHROOM & LAB­NEH ROLLS

SERVES 2

Roughly chop 80g each Swiss brown and

but­ton mush­rooms. Lightly spray a large fry­ing

pan with cook­ing oil spray. Cook mush­rooms, 1 crushed clove gar­lic and 2 tsp fresh thyme leaves over medium heat for 5 min­utes or un­til browned. Cut 2 seeded sour­dough

rolls in half and toast. Di­vide 3 Tbsp lab­neh and mushroom mix­ture be­tween roll bases; evenly driz­zle with 1 tsp olive oil each and sprin­kle with a few ex­tra thyme leaves (op­tional).

Top roll tops with 2 radic­chio leaves each.

Sea­son, sand­wich rolls to­gether and serve.

> TIP Lab­neh is a cheese made from strained yo­ghurt. Buy it or make your own by strain­ing unsweet­ened Greek yo­ghurt through muslin overnight in the fridge.

MID­DLE-EASTERN EGG SANDWICHES

SERVES 2

Mash 2 ex­tra-large, hard-boiled eggs with a

fork in a medium bowl. Stir in ¼ cup re­duced­fat cot­tage cheese and 1 Tbsp dukkah. Di­vide ¼ thinly sliced small red onion,

egg mix­ture and 2 tsp mi­cro cress over 2 of

4 slices toasted rye sour­dough. Di­vide

25g wa­ter­cress sprigs be­tween the other 2 slices of toasted bread. Sea­son, sand­wich bread slices to­gether and serve.

> TIPS For this recipe try to use a dukkah con­tain­ing pis­ta­chios.

> Any re­main­ing wa­ter­cress can be stored, with its stems in wa­ter, for up to 2 days in the fridge.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.