over 30g protein

This one is packed with veggies, haloumi and the creamiest coconut curry to ever grace our kitchens. Crispy mini tortillas do
the most, at your service, are also here to dunk and scoop the curry goodness up in an instant!

One-Pot Haloumi & Veggie Indian Curry with Mini Tortillas

olive oil

haloumi

garlic

tomato

Carrot & Zucchini Mix

coconut milk

water

mini flour tortillas

almonds

sachet mild North Indian spice blend

sachet Mumbai spice blend

• Pat haloumi dry then cut into bite-sized chunks.
• Meanwhile, finely chop garlic.
• Roughly chop tomato.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook haloumi, tossing occasionally, until golden brown, 2-4 minutes. Transfer to a bowl.

• Return the saucepan to high heat with a drizzle of olive oil.
• Cook carrot & zucchini mix, until tender, 5-6 minutes.
• Reduce heat to medium then add another drizzle of olive oil, mild North Indian spice blend, Mumbai spice blend, tomato and the garlic, and cook until fragrant, 1 minute.
• Add coconut milk and the water, stirring to combine. Simmer until sauce is slightly thickened, 2-3 minutes.
• Stir through cooked haloumi until warmed through,
1-2 minutes. Season to taste.

• Meanwhile, microwave mini flour tortillas on a plate in 10-second bursts until warmed through.
• Divide one-pot haloumi and veggie curry between bowls.
• Garnish with flaked almonds and serve with mini tortillas. Enjoy!

Full of flavour, texture and colour, this is how dinner should always be done! From the succulent seared beef to the bright green
beans and the kick of the chilli, every bite will have you wanting more.

Quick Japanese-Style Beef & Green Bean Stir-Fry with Rice & Coconut Sweet Chilli Mayo

basmati rice

½ Long Chilli (Optional)

vinegar (white wine or rice wine)

Garlic

Celery

Carrot

Green Beans

Ginger Paste

soy sauce

tbs honey

beef strips

japanese-style dressing

coconut sweet chilli mayonnaise

• Boil the kettle. Half-fill a medium saucepan with the boiling water.
• Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.

• Meanwhile, thinly slice long chilli (if using).
• In a small bowl, combine the vinegar and a generous pinch of sugar and salt. Add chilli to pickling liquid. Add just enough water to cover chilli, then set aside.
• Finely chop garlic. Thinly slice celery. Thinly slice carrot into half moons. Trim and halve green beans.
• In a medium bowl, combine garlic, ginger paste, the soy sauce and honey. Add beef strips, tossing to coat. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook celery, carrot and green beans, stirring, until tender, 4-5 minutes. Transfer veggies to a medium bowl. Add Japanese style dressing, tossing to coat.
• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips, tossing, in batches (shake off any excess marinade as you go), until browned, 1-2 minutes.
TIP: Cooking the beef in batches over high heat helps it stay tender.

• Drain pickled chilli.
• Divide rice between bowls. Top with Japanese-style beef and veggies.
• Serve with a spoonful of pickled chilli and a dollop of coconut sweet chilli mayonnaise. Enjoy!
TIP: Some like it hot, but if you don’t just hold back on the chilli!

Tender barramundi is the perfect protein to complement tonight's risoni. Packed with some tasty veggies and Mediterranean flavours, let us transport you to memories of salty air, sunny shores and delicious food with this fish dish!
This recipe is under 650kcal per serving.

Greek-Style Barramundi & Veggie Risoni with Double Fetta Crumble

broccoli

zucchini

risoni

salt

barramundi

½ sachet mediterranean seasoning

baby spinach leaves

mustard cider dressing

Fetta Cubes

• Preheat oven to 240°C/220°C fan-forced.
• Chop broccoli (including stalk!) into small florets.
• Slice zucchini into half-moons.
• Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper.
• Toss to coat and roast until tender, 20-25 minutes.

• When veggies have 10 minutes remaining, half-fill a large saucepan with water, then bring to the boil over high heat.
• Cook risoni in boiling water until ‘al dente’, 7-8 minutes.
• Drain risoni, then return to saucepan. Add the salt and a drizzle of olive oil, stirring to coat.

• Meanwhile, pat barramundi dry with a paper towel.
TIP: Patting the skin dry helps it crisp up in the pan!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness).
• In the last minute of cook time, sprinkle a pinch of Mediterranean seasoning (see ingredients) over the barramundi, turning to coat.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• To pan with risoni, add roasted veggies, baby spinach leaves and mustard cider dressing.
• Toss to combine and season to taste.

• Divide veggie risoni between bowls.
• Top with Greek-style barramundi.
• Crumble over fetta cubes to serve. Enjoy!

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