AUTHORS
JOEL
FEREN APD Joel Feren is an Accredited Practising Dietitian who loves to cook . He makes it easy for men to eat good food by packaging healthy recipes with nutrition information on TV and other media . He is passionate about men ' s health and the role men can play in family health and nutrition .
EMILY SCOTT , APD Emily Scott is an Accredited Practising Dietitian . For this recipe and other ideas , visit the Dietitians Australia website : www . dietitiansaustralia . org . au
CHICKPEA AND HALOUMI STEW
Why not try dietitian and recipe developer Joel ’ s delicious take on shakshuka for your next meat-free Monday ?
Serves : 2
INGREDIENTS
} ½ red capsicum , chopped } ½ brown onion , diced } 1 large red chilli
( deseeded if preferred ) } 420g tinned tomatoes } 400g chickpeas , drained and rinsed } 100g haloumi , diced } 1 tbsp extra virgin olive oil } 2 tbsp chopped parsley
METHOD
1 . Heat the oil in a hot pan .
2 . Add onion and haloumi and sauté until onions are soft and translucent and haloumi is golden brown . 3 . Add the capsicum and chilli and cook for 2 minutes .
4 . Combine chickpeas and tinned tomatoes and gently simmer for another 10 minutes .
5 . Garnish with parsley and serve with grainy bread .
ZUCCHINI GOAT ’ S CHEESE AND LEMON SALAD
This spectacular spring salad by dietitian Emily Scott will put a spring in your step .
Serves : 4
INGREDIENTS
} 2 large zucchinis } 1 bunch asparagus } 20 snow peas } 150g baby spinach leaves ( or Mesclun salad mix )
} 2 tbsp fresh mint leaves , finely chopped } half a red onion , diced } juice of 2 lemons } 2 tbsp marinated goat ’ s cheese } ¼ cup slivered almonds } cracked black pepper , to taste
METHOD
1 . Bring a medium pot of water to the boil . Slice the zucchini into pieces roughly 1cm wide , then cut in half lengthways .
2 . Prepare the asparagus by snapping off the woody ends .
3 . Prepare the snow peas by topping and tailing and removing outer string .
4 . Using the boiling water , steam or blanch the zucchini , asparagus and snow peas for 3 minutes , then rinse under cold water .
5 . Toast the slivered almonds until golden brown , using an oven grill or alternatively in a fry pan over medium heat .
6 . Combine the spinach leaves , chopped mint leaves and onion in a large bowl . Add the cooked green vegetables .
7 . Add to the greens the lemon juice , goat ’ s cheese , nuts and pepper to taste . Stir well to combine and enjoy as a side salad .
YMCA HEALTHY LIVING MAGAZINE 11