Packed full of flavour, essential nutrients and good quality protein, this slice is a winner all round! This slice is super quick and easy to whip up and makes the perfect simple mid week dinner or convenient lunchbox option! Though it does contain a few less healthy ingredients (uhmmm bacon) the amount used is minimal and is really only in there for flavour, so not too much too worry about there! This slice is also perfect for all you carb conscious people out there! Recipe as follows…
What you need…
- 2 large zucchinis, grated
- 1 large carrot, grated
- 2 shallots, finely chopped
- 2-3 slices short cut bacon, diced (or you can use ham for a slightly healthier version!)
- 1 brown onion, finely diced
- 1/2 cup wholemeal SR flour (or gluten free self raising flour for a gluten free version)
- 3/4 cup grated low fat cheddar cheese
- 2 tablespoon olive oil
- 5 extra large eggs
What to do…
Preheat oven to 170°C. Grease and line a non-stick baking tray.
In a large bowl combine the zucchini, carrot, onion, shallots, bacon, flour and cheese and mix together.
In a separate bowl lightly beat the eggs add the oil before pouring into the mix of dry ingredients. Mix well to combine and season with a salt and pepper.
Finally pour the mixture into your lined baking dish. Bake for 30-35 mins or until golden and set. Allow to cool slightly before cutting.
With Christmas (and the peak of summer) just around the corner this dish is sure to be a crowd pleaser, especially on these hot balmy summer nights! Being one of my all-time favourite food combinations – mango avocado and some lovely fresh seafood this dish has quickly worked its way up the ranks of my favourite dinner time creations! Packed with loads of essential vitamins and minerals and heart healthy fats you will be doing your whole body a favour..not just your taste buds! Though it may sound very exotic, this dish is super quick and easy to prepare. So if you’re keen to give this one a whirl please read on…
What you need…
- 4 x salmon fillets
- Cajun seasoning
- 1x sweet potato, thinly sliced
- smoked paprika
- Steamed green veggies to serve (optional)
For the salsa:
- 1 ripe mango, cut into cubes
- 1 ripe avocado, cubed
- 1 long red chilli, finely diced
- 2-3 kaffir lime leaves, very finely diced
- 2 roma tomatoes, diced
- 1 Lebanese cucumber, diced
- ½ red onion, finely diced
- Juice of a fresh lime
- handful of fresh mint leaves, torn
What to do…
Preheat the oven to 180 degrees. Then rub the Cajun seasoning mix into the salmon fillets and then set aside until ready to cook.
Slice up the sweet potato into thin slices and throw them onto a lined baking tray. Spray over some olive oil and sprinkle with smoked paprika and salt and pepper. Place in the oven and leave for 20-25mins or until soft to touch and slightly crispy and browned across the top.
Meanwhile add all of the chopped salsa ingredients to a serving bowl and then tare up the mint leaves before mixing them through. Squeeze over the fresh lime juice and a light drizzle of olive oil.
For the salmon, preheat a non-stick fry pan and then add the salmon skin side down. Cook for about 3-4 mins and skin is nice and crispy before flipping and lthe fillets and cooking for a further 2-3 mins or until cooked to your liking. (Cooking time will depend on the thickness of the fillets.
Grab the sweet potato from the oven and serve up with the salmon and sexy, fresh salsa!