Healthy Meal Ideas - Recipes
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Zucchini frittata recipeNEWEggs, a stellar source of protein, will start your day off on the right foot. This recipe uses fewer egg yolks than whites to help keep the cholesterol and fat at a minimum. |
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White bean soupNEWThe white bean soup makes a welcome regular appearance on our table in winter. |
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Warm Tuna Pasta and Parsley SaladNEWFor a lovely and healthy lunch, try this recipe for a warm pasta salad dish |
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Vietnamese spring rolls recipeNEWIf you don’t like prawns, vary the filling to your taste. Try cooked, minced chicken or make... |
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Vegetable Salad with TunaNEWThis salad combines frozen and fresh vegetables. Use snow peas in place of frozen peas, when in... |
Featured Content
Featured Content
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 | Tabouleh with goat's cheeseTabouleh is a classic Middle Eastern salad made with burghul. While the wheat is soaking, you have just enough time to chop the vegetables and herbs, and make the dressing. Serve with some lavash or pita bread. |  | Smoked salmon with pasta bowsThis colourful and nutritious salad is full of delicious textures and flavours. Little bows of pasta and peas are mixed with a creamy, fresh green dressing made from watercress and herbs, then garnished with more watercress and topped with pieces of smoked salmon. |  | Chicken Caesar saladA variation on the classic Caesar salad, this one is more substantial as it includes chunks of tender chicken breast, green beans and tasty anchovy croutons, all tossed in a creamy yogurt dressing. Serve with warmed baguette. |  | Focaccia and fennel with sardinesBased on the classic Tuscan bread salad Panzanella, this nutritious dish combines canned sardines with chunks of herby Italian bread moistened with fresh tomato juice. Crunchy fennel, tender broad beans, peppery rocket and salty capers add their flavours, complementing the fish perfectly. |  | Chicken liver and raspberry saladThe fruity fresh flavour of juicy raspberries and a splash of raspberry vinegar balance the richness of chicken livers in this easy warm salad, which is a popular lunch dish in French bistros. Cooking the livers in a non-stick pan means the minimum of oil is needed. |  | Fetta and chickpea saladMade from ewe's milk, Greek fetta has a good tangy, slightly salty flavour. Cow's milk fetta produced in other countries has a milder taste. Either type can be used in this classic Mediterranean salad, with ripe tomatoes, olives, cucumber and chickpeas. |  | Spinach, ham and asparagus saladHere, pan-fried pieces of asparagus are combined with wilted baby spinach leaves and crisp baked croutons in a delicious warm salad for 2. Serve with a side dish of new potatoes tossed with a little extra virgin olive oil, snipped chives and black pepper, or with a crusty baguette. |  | Mango chicken saladHere is a very special salad - new potatoes, slices of tender grilled chicken and asparagus tossed in a mellow fresh orange dressing while still warm and then gently mixed with juicy mango slices and baby salad leaves. It makes a delicious and well balanced meal all on its own. |  | Seafood with watercress dressingScallops and strips of salmon fillet are briefly poached in a little wine and stock, then lifted onto a colourful crunchy salad. The poaching liquid provides the base for a creamy watercress dressing. Serve with crusty bread. |  | Swordfish with salsa dressingOrange juice adds a refreshing note to the salsa-style tomato and capsicum dressing for this vibrant-looking salad. As the dressing can be made well in advance and the swordfish steaks take only minutes to cook, this is a very quick dish to prepare, ideal when you are entertaining. |
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