Page 95 - The Australian Womens Weekly Food

What’s For Dinner?

“Keep the heat out of the kitchen with these easy

light meals. Better still, pack them in a picnic

and enjoy the outdoors during this time of year.”

Louise Patniotis, Food Studio Manager

GREEN TURKEY WRAPS 1 Make green tahini. ROAST BEEF
2 Heat the oil in a large non−stick
PREP + COOK TIME 30 MINUTES SERVES 4 & COLESLAW ROLLS
frying pan over low heat; cook
sweet potato, turning, for 8 minutes PREP TIME 10 MINUTES SERVES 4
1 tablespoon olive oil
or until tender.
1 small orange sweet potato (250g), ⅓ cup (100g) mayonnaise
3 Place avocado and juice in a
cut into 1cm rounds ⅓ cup (95g) yoghurt
small bowl; toss to coat, drain.
1 small avocado (200g), sliced thinly 1 cup (80g) finely shredded
4 Divide avocado, sweet potato,
1 tablespoon lemon juice red cabbage
turkey, tomato, carrot, cucumber and
200g shaved turkey breast 1 cup (80g) finely shredded
onion into lettuce leaves. Drizzle with
2 small tomatoes (180g), sliced thinly green cabbage
green tahini and roll lettuce around
1 small carrot (70g), cut into 1 medium carrot (120g),
fillings to enclose, just before serving.
matchsticks
grated coarsely
1 lebanese cucumber (130g), 1 shallot (25g), sliced thinly
GREEN TAHINI
cut into matchsticks ¼ cup loosely packed lamb’s
Stir all ingredients until smooth;
½ small red onion (50g), sliced thinly tongue leaves
season to taste. Add a little water,
12 baby cos lettuce leaves 250g sliced roast beef (see tip)
if mixture is too thick.
(see tip on page 92)
4 medium multigrain bread rolls
(200g), split
GREEN TAHINI
¼ cup (70g) tahini
1 To make the coleslaw, whisk
2 tablespoons fresh flat−leaf
mayonnaise with yoghurt in a large
parsley leaves
bowl until combined. Mix in cabbage,
2 tablespoons lemon juice
carrot, shallot and lamb’s tongue
1 tablespoon olive oil
leaves. Season to taste.
1 small clove garlic, crushed
2 Sandwich coleslaw and beef
between rolls.

AWW FOOD • ISSUE THIRTY FIVE 95