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Fetta and bean salad

• Consumereports editorial team

Bored of the traditional salad? Try this fetta, bean and almond salad.

Ingredients (serves 2)

• 10 long green beans

• 10 long yellow beans

• 4 cherry tomatoes, sliced

• 2 tbsp Danish fetta cheese

• 1 tsp olive oil

• 1 tsp balsamic vinegar

• 1 tbsp flaked almonds

• Cracked black pepper

 

Method

Boil water in a saucepan.  

Trim beans and add to boiling water. Cook for about one minute before removing from the heat and refreshing them in ice-cold water. Arrange the beans lengthwise on a plate.

Add sliced tomato over the top of beans. Crumble fetta over beans and tomatoes. 

Add olive oil and balsamic vinegar over salad.  

Top with almond flakes and cracked black pepper.

Recipe from Light & Delish

NEXT: Browse more healthy recipe ideas or join the chatter on Facebook. 

 

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Chicken caesar salad

• Consumereports editorial team

A tasty chicken salad that’s high in protein and selenium.

Ingredients (serves 2)

• 120g chicken breast (no skin)

• 2 pieces rindless bacon, diced (fat trimmed)

• 3 cups cos lettuce, roughly torn

• 2 tbs parmesan cheese

• 1 cup croutons (1 slice toasted bread, diced)

• 1 egg, soft boiled

• Spray olive oil

Dressing

• 1 tbsp low-fat mayonnaise

• 1 tbsp Dijon mustard

• ½ lemon, juiced

• 2 anchovies canned in brine, finely diced (optional) 

Method

Heat a frypan on a medium heat and spray with olive oil. When pan is hot, place in the chicken breast. Cook each side for about five minutes. Turn the heat off and allow  the chicken to rest before slicing it lengthways.

Place the bacon on a baking tray in the oven at 180° C for approximately three minutes on each side until crispy. Once cooled, cut into small pieces.

Place the mayonnaise, Dijon mustard, lemon juice and anchovies into a blender for 30 seconds.

Place the cos lettuce, Parmesan cheese, bacon, croutons and sliced chicken into a bowl. Add the dressing over the top and toss through, and place the soft boiled egg on top.  

Recipe from Light & Delish

Looking for more chicken recipes? Why not try this chicken hot pot.

 

 

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Calamari and roasted capsicum salad

• Consumereports editorial team

Looking for healthy salad ideas? We love this calamari and roasted capsicum salad.

Ingredients (serves 1)

• 1 red capsicum

• 1 calamari/squid tube, sliced

• 1 clove garlic, thinly sliced

• ½ lemon, juiced

• 2 handfuls rocket

• Olive oil and balsamic vinegar

• Spray olive oil

 

Method

Cut the capsicum into quarters and de-seed. Place the red capsicum on a tray in a preheated oven at 180°C and cook for approximately 10 minutes on each side. Once cooked, place the capsicum into an airtight container and set aside for 10 minutes to cool. Once cool, de-skin capsicum and cut into thin slices.

Heat a saucepan on a medium heat and spray with olive oil. When the pan is hot add the calamari and garlic. Cook each side for about one minute. Turn the heat off and squeeze the lemon juice over the calamari.

Place the rocket and capsicum into a bowl, add the olive oil and balsamic vinegar and toss through. Transfer the rocket and capsicum on to a serving plate. Finally, place the calamari over the rocket and serve immediately.  

NEXT: 14 healthy summer salads>>

 

Recipe from Light & Delish

 

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Pesto pasta with spinach, pumpkin and fetta

• Consumereports editorial team

A healthy pasta recipe made with spinach, pumpkin and fetta.

Ingredients (serves 2)

• 100g fettucini pasta

• Half jap pumpkin

• 100g of low fat fetta 

• Handful of spinach leaves

• 1 tsp olive oil

 

Method

Cook fettucini in heated, salted water until al denté (see cooking tip). Drain and set aside.

Dice pumpkin and fetta, and clean spinach thoroughly.

Heat saucepan, add olive oil and sauté off pumpkin. Once pumpkin is tender, add fettucine and spinach.

Stir thoroughly and cook for a further three minutes or until spinach is at your desired preference.

Place in pasta bowl and crumble fetta on top.

Cooking Tip

When cooking pasta always add a pinch of salt. When cooked, never rinse, simply drain off excess water in a colander. To give pasta a shiny glow, stir through a tablespoon of olive oil after draining.

Recipe from Light & Delish.

NEXT: Browse more healthy recipe ideas or join the chatter on Facebook.

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Buckwheat noodle stir-fry

• Consumereports editorial team

Looking for gluten-free recipes? Try this buckwheat noodle stir-fry.

Ingredients

• 1 tsp olive oil

• 2 tbsp onion, finely chopped

• 1 tbsp ginger, finely chopped

• 2 tbsp capsicum, finely chopped

• 4 tbsp carrots, finely chopped

• 100g firm tofu, diced

• 4 tbsp mixed mushrooms, finely chopped

• 4 tbsp bean shoots

• 2 cups buckwheat noodles, cooked

• ½ cup vegetable stock

 

Method

• Heat oil in wok, then add onion and ginger. Add capsicum, carrot and tofu and stir-fry for about one minute. 

• Add remaining ingredients and noodles and vegetable stock to help cook vegetables and avoid them from sticking. Serve hot.

Browse more gluten-free recipes on our sister website Nourish.

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