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GRILLED EGGPLANT, COURGETTE AND CAPSICUM SALAD WITH CHILLI YOGHURT DRESSING
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
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
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.
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BSc [Physiology], BPhty, PGCert [Human Nutrition], Acc.NZTri Coach Level1, ISAK Level 1
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