SMOKED TROUT AND MANGO SALAD 1356KJ PER SERVE SERVES 2 DF
GF
NF
SF
X 90g (2 cups) baby spinach leaves X 200g hot-smoked trout, sliced X 1 large mango, thinly sliced X 115g (1 cup) bean sprouts X 2 spring onions, thinly sliced X 1 fresh red or green chilli, seeded and thinly sliced X 15g (½ cup) mint leaves, roughly torn X 15g (½ cup) coriander leaves, roughly torn Dressing (optional): X 1 garlic clove X 2 tbs lime juice X 2 tbs fish sauce X 2 tbs rice malt syrup X 2 tbs coriander leaves, finely chopped X 1 fresh red chilli, seeded and finely chopped 1. In a small bowl, mix together all the ingredients for the dressing. 2. On a platter, arrange the baby spinach leaves then top with the trout, mango slices, sprouts, spring onions, chilli, mint and coriander leaves. 3. Spoon the dressing generously over the top and then serve.
QUINOA BREKKIE BOWL
For extra sweetness, drizzle with a little honey or rice malt syrup.
1573KJ PER SERVE SERVES 2 DF
GF
NF
SF
P
X 75g (½ cup) quinoa X 125ml (½ cup) unsweetened coconut milk (carton variety) X 4 medjool dates, seeded and roughly chopped X 1 tsp ground cinnamon X Pinch nutmeg X Pinch ground cardamom X 2 tsp sunflower seeds X 2 tbs coconut flakes, plus extra for serving (optional) X 125g blueberries X 250g strawberries 1. Rinse the quinoa thoroughly under cold water until the water runs clear. (Make sure the holes in your sieve are not bigger than the quinoa – Maha learnt this lesson the hard way!)
2. Put the quinoa into a saucepan with 375ml (1½ cups) water, the coconut milk and the chopped dates. Bring the mixture to the boil, then reduce heat to a simmer for 15–20 mins, stirring occasionally to make sure the quinoa does not stick to the bottom of the pan. 3. Once the quinoa has begun to soften, add the spices, sunflower seeds and coconut flakes. Continue to cook for another 5–10 mins, until the quinoa has completely cooked. 4. Serve immediately. We topped our bowls with fresh berries, extra coconut flakes, goji berries, pumpkin seeds and Greek-style yoghurt.
128 womenshealth.com.au NOVEMBER 2017
TRY THIS
This filling salad will also work really well w i t h t i n n e d t u n a . We suggest using tuna in springwater because the dressing itself is s o f l avo u r s o m e . I t ’s best to use tuna that is closer to its natural f l avo u r. Yo u c a n p i c k u p h o t- s m o ke d t r o u t a t t h e s u p e r m a r ke t . I t c o m e s s h r i n k- w r a p p e d and in a fillet . Here we h ave u s e d h o t- s m o ke d r i ve r t r o u t , b u t yo u can also use rainbow t r o u t , o r eve n h o ts m o ke d s a l m o n . T h ey all work beautifully in this tasty recipe.