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1 red or yellow capsiucm sliced into 1cm wide strips

½ eggplant sliced into 0.5cm slices

1 courgette sliced into 0.5cm slices

½ punnet cherry tomatos

50g rocket

1 spring onion - chopped

½ cup frozen peas – cooked/steamed

125g natural yoghurt

½ tsp chilli powder (or less or more to your liking)

½ tsp paparika

Salt and pepper to taste

Few drops of lime juiuce

 

Asian Pork Skewers

METHOD

Heat griddle pan or frying pan. Lightly brush olive oil (or spray with oil spray) the capsicum, eggplant, courgette and cherry tomatoes. Place vegetables in single layer on griddle and cook until they have a grilled appearance.

 

Put the rocket, chopped spring onions, and cooked peas in a bowl. Add the grilled vegetables and toss.

 

Mix the yoghurt, chilli, paparika, salt, pepper and lime (to taste) to make the dressing. Drizzle over the salad.

 

To increase the protein content, add in ½ can of either chickpeas or other legume.

 

Serve with your protein and carbohydrates relative to your activity for the day.

 

Salted Coconut Icecream

Chilli, Spring Onion & Feta Cornbread

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Proudly supported by:

Emma Cachemaille

BSc [Physiology], BPhty, PGCert [Human Nutrition], Acc.NZTri Coach Level1, ISAK Level 1

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