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Vegetarian
Makes about 3 cups
 1 bunch cavalo nero, rinsed, chopped (see notes)
400g can chickpeas, drained
2 tablespoons lime juice
2 cloves garlic, crushed
1 teaspoon ground cumin
Salt & pepper, to taste
1 cup Jalna Low Fat Greek Style Natural or a2 Natural Yoghourt
½ cup semi dried tomatoes, chopped
Sesame toasts (see recipe below)
- Blanch chopped cavalo nero; rinse under cold water to cool quickly. Squeeze out excess moisture.
- Put cavalo nero, chickpeas, lime juice, garlic, cumin, salt & pepper in a food processor and puree.
- Stir in Jalna Low Fat Greek Style Natural Yoghourt and chopped tomatoes. Serve with sesame toasts.
Notes: Cavalo nero, known as Tuscan black cabbage or kale, could be substituted with English spinach or silverbeet. Chickpeas could be substituted with cannellini beans.
Nutrition data per serve (per ½ cup)
Energy: 870kJ
Protein: 10g
Fat : 5.5g (Sat: 2g; Unsat: 3.5g)
Carbohydrate: 24g
Fibre: 7g
Sesame Toasts
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Cut Lebanese bread into triangles. Lightly spray with oil spray, sprinkle with sesame seeds and bake in moderate oven (180ºC) until lightly browned and crisp.
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Corn Cakes with Yoghourt & Salsa |
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 Serves 4
2 large cobs corn (or about 2 cups canned or frozen corn kernels)
3 eggs
1 cup Jalna Vitalize Vitamin+ or Low Fat Greek Style Natural Yoghourt
2 spring onions, finely sliced
2/3 cup plain flour
Salt & pepper
Oil for frying
Method:
- Hold the corn cobs vertically and cut down the length of the cob to remove the corn kernels. Whisk the eggs and add ½ cup Jalna Yoghourt. Stir in the corn, spring onions, flour and seasonings.
- Heat a non-stick pan over a moderate heat and add oil, just to cover the base. Cook tablespoons of the mixture till golden, then turn and when golden remove onto absorbent paper.
Corn Salsa
1 cob corn, kernels removed and blanched (or 1 cup canned or frozen)
½ large red capsicum, finely diced
1 medium Spanish onion, finely diced
½ cup cucumber, seeds removed and finely diced
Salt & pepper
Olive oil
- Combine corn, capsicum, onion and cucumber. Season with salt, pepper and a drizzle of olive oil
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