| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Consuming, Passions |
4 |
servings |
INGREDIENTS
| 250 |
g |
Cooked pasta; (preferably |
|
|
; fettuccine or |
|
|
; tagliatelle) |
| 1 |
sm |
Eggplant; diced and |
|
|
; pre-salted* |
| 1 |
tb |
Olive oil |
| 1 |
sm |
Zucchini; diced |
| 1 |
|
Young leek; finely sliced |
|
|
An orange; Juice of |
| 3 |
|
Asparagus spears; (3 to 4) |
| 3 |
tb |
Sugar snap peas or snow peas |
| 2 |
tb |
Roasted hazelnuts |
| 1 |
tb |
Finely chopped basil leaves |
| 1 |
tb |
Finely chopped coriander leaves |
| 1 |
ts |
Ground coriander |
| 2 |
lg |
Ripe salad tomatoes; chopped |
| 2 |
tb |
Lime juice; (or lemon) |
| 1/2 |
ts |
Sesame oil |
| 2 |
ts |
Sweet chilli sauce |
INSTRUCTIONS
DRESSING
Stir fry eggplant pieces in the olive oil preferably in a non-stick pan
until softened (about 5 minutes). If using a standard pan more oil may be
needed.
Gently poach zucchini and leek slices in orange juice for 5 minutes. Drain.
Blanch asparagus and sugar snap peas (or snow peas) by plunging in boiling
water for 30 seconds and immediately transferring to cold water to retain
colour.
Cut flesh from tomato and dice finely.
Make dressing by mixing lime (or lemon juice), sesame oil and chilli sauce.
Toss all ingredients together and serve.
*Sprinkle with salt. Allow to stand for at least 30 minutes. Wash and
drain.
Dry on paper towel.
Leftover potential: Keeps a day in the refrigerator.
Converted by MC_Buster.
Per serving: 166 Calories (kcal); 5g Total Fat; (24% calories from fat); 5g
Protein; 28g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 1
Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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