Taco Lettuce Cups

Ingredients

• Olive Oil spray
• 1 onion, finely chopped
• 2 stalks celery, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon chilli powder
• 300g lean beef mince
• 1 x 400g can of no added salt diced tomato
• 1 x 400g can of no added salt red kidney beans, drained, rinsed
• 8 large lettuce leaves, for serving
• 2 tomatoes, diced
• 2 carrots, peeled, grated
• 1 avocado, chopped
• ½ cup reduced-fat plain yoghurt

Method

1. Heat a deep non-stick frying pan over medium and lightly spray with olive oil.
2. Cook onion and celery, stirring occasionally for 5 minutes. Add cumin, paprika and chilli powder, stirring for 1-2 minutes.
3. Add mince, stirring, for 3-5 minutes, or until browned.
4. Add tomatoes and kidney beans. Bring to the boil, reduce heat to low and simmer, stirring frequently, for 5-10 minutes or until the mixture thickens.
5. Serve mince in washed lettuce cups. Garnish with tomato, carrots, avocado and a dollop of yoghurt.

Thai beef salad with egg nest

Ingredients

• 400g rump steak, trimmed
• Spray olive oil
• 3 eggs
• 2 Lebanese cucumbers, grated
• 1 carrot, peeled and grated
• 1 red onion, halved, cut into thin wedges
• 200g cherry tomatoes, halved
• 1 cup mint leaves
• 1 cup coriander leaves
• 1 cup Thai basil leaves
• 2 tablespoon roasted unsalted peanuts, roughly chopped
• Lime Ginger Dressing
• ¼ cup lime juice
• ½ tablespoon fish sauce
• 1 teaspoon finely grated ginger
• 1 tablespoon salt reduced soy sauce
• 1 teaspoon sesame oil

Method

1. Preheat a BBQ grill or chargrill pan on high. Lightly spray grill with olive oil. Cook steak on the grill for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Set aside for 10 minutes to rest then thinly slice.
2. To make the dressing, combine lime juice, fish sauce, ginger, soy sauce and sesame oil in a small bowl and whisk to combine. Set aside.
3. Place the eggs in a medium bowl and whisk to combine. Heat a non-stick frying pan over medium heat. Lightly spray pan with olive oil. Working quickly, using a whisk, drizzle the pan with a quarter of the mixture back and forth into the pan to form a crisscross pattern. Cook until crisp. Carefully remove and set aside. Repeat with remaining egg mixture, to make 4 egg nests.
4. Place the cucumber, carrot, red onion, cherry tomatoes, mint, coriander, Thai basil leaves and dressing in a large bowl and toss to coat.
5. Divide the egg nests between the plates and top with salad, sliced rump steak and peanuts to serve.

Tip: Beef can be substituted for chicken breast.

Spiced chicken with brown rice salad

Ingredients

• Brown Rice Salad
• ½ cup brown rice
• 1 tablespoon olive oil
• 1 garlic clove, crushed
• 1 tablespoon reduced salt soy sauce
• 1 teaspoon lemon juice
• 2 spring onions, finely chopped
• 1 red capsicum, halved, seeded, finely diced
• ½ bunch coriander, finely chopped
• 2 cups spinach leaves, roughly chopped
• 1 tablespoon cashews
• 2 tablespoons sunflower seeds
• 2 tablespoons currants
• Spiced Chicken
• 1 teaspoon paprika
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• 2 x 100-120g chicken thighs, trimmed of fat
• 1 teaspoon olive oil

Method

1. Cook brown rice according to packet instructions. Drain, rinse under cold water, drain well.
2. To make the dressing, combine olive oil, garlic, soy sauce and lemon juice in a small bowl and whisk to combine. Set aside.
3. Place spring onion, capsicum, coriander, spinach, cashews, sunflower seeds, currants, rice and dressing into a large bowl and toss to combine.
4. Cover and refrigerate until ready to use or salad is cold.
5. To prepare chicken, combine paprika, cumin, coriander and chicken thighs in a bowl and toss until chicken is well coated.
6. Heat oil in a non-stick frying pan over medium heat. Cook chicken thighs for 10-15 minutes, or until chicken is cooked through.
7. Serve chicken with brown rice salad.