Page 118 - Women’s Health - Australia (February 2020)

AND MINT YOGHURT

SERVES 2 ◆ 1 tbs lemon Rub over 1–2 tbs
◆ 250g green juice, plus of the remaining
beans, trimmed extra to serve oil (or use a non-
◆ 1 bunch of kale, ◆ Sea salt flakes stick spray directly
stems removed, and freshly on the grill). Place
leaves kept in ground the fish, skin-side
long strips black pepper down, on the hot
◆ 3 tbs extra grill plate and
virgin olive oil 1. Bring a small sear for 3–4 mins.
◆ Sea salt flakes saucepan of water Flip and cook for
and freshly to the boil. Add the a further 3 mins.
ground beans and cook for Transfer to a
black pepper 30 secs. Drain and warm plate,
◆ 2 x 85g pieces immediately plunge skin-side up,
red snapper or into 750ml of iced and cover to
similar white water to stop the keep warm. PO K LE
fish fillet, skin cooking process. 6. Clean the grill
on, pin-boned Drain again and set and return it to a
◆ 3 tbs pine nuts, aside. Nice one. medium–high heat.
toasted 2. To make the mint 7. Arrange the kale
◆ Lemon wedges, yoghurt, place all on the grill and
to serve the ingredients in cook for 2 mins,
a small bowl. Mix turning frequently
MINT YOGHURT well and set aside. to prevent burning. SERVES 4 ◆ ½ bunch of so that all sides
◆ 125g full-fat 3. In another bowl, Transfer to a bowl ◆ 3 tbs toasted broccolini, are well browned.
Greek yoghurt toss the kale leaves with the beans, sesame oil chopped 5. Add the rest
◆ 1 Lebanese with 1 tbs of the pine nuts and ◆ 230g organic ◆ 180g soba of the sesame
cucumber, oil and a pinch ⅓ cup (90g) of pork fillet, noodles oil, along with
peeled and of salt until well the mint yoghurt. cut into 1cm- ◆ 2 spring onions, the garlic, ginger,
grated coated. Set aside. Gently toss to coat. thick slices green part onion, mushroom,
◆ ½ garlic clove, 4. Heat a grill plate 8. To serve, ◆ Sea salt flakes only, shredded carrot, capsicum
crushed and (barbecue, oven divide the kale and freshly ◆ 1 tbs sesame and broccolini.
finely chopped or stovetop) to mixture between ground seeds, toasted 6. Stir-fry for
to a paste medium–high. two plates. Top black pepper 5 mins until
◆ 2 tbs mint 5. Pat the fish dry with the fish ◆ 2 garlic cloves, SAUCE the vegetables
leaves, finely and season with and serve with finely grated ◆ 2 tbs rice wine are golden
chopped salt and pepper. lemon wedges. ◆ 2 tsp ginger, vinegar and the pork is
finely grated ◆ 1 tbs tamari cooked through.
◆ 1 small ◆ 1 tbs light 7. Drop the soba
red onion, agave nectar noodles into the
finely sliced ◆ 1 tbs lime juice saucepan of boiling
◆ 75g fresh ◆ Sea salt flakes water, swirling
shiitake and freshly them around to
mushrooms, ground black prevent them
finely sliced pepper from sticking
◆ 1 large carrot, together. Cook for
diagonally 1. To make the 3 mins. Drain and
sliced sauce, place all rinse under cold
◆ 1 red capsicum, the ingredients running water,
deseeded and in a small jug with then drain again.
finely sliced 2 tbs of water and 8. Divide the
whisk together. noodles and
2. Bring a saucepan vegetable stir-fry
of water to the boil. among plates or
3. Meanwhile, heat shallow bowls.
1 tbs of the sesame Drizzle with
oil in either a large the sauce and
Store any leftover wok or frypan sprinkle over the
mint yoghurt in an over a high heat. spring onion and
airtight container 4. Add the pork, sesame seeds.
in the fridge for
up to 3 days. season with salt
and pepper and
stir-fry for 3 mins,

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