Moroccan Chicken

• 1 red chilli, seeds removed, finely chopped
• 1 tsp dried chilli flakes
• 2 garlic cloves, crushed
• 1 lemon, juiced
• 2 tsp ground cinnamon
• 3 tsp ground cumin
• 4 tbspn sultanas
• 4 tbspn pine nuts
• 1 tbspn olive oil
• 600g chicken breast fillets, cut into thin strips
• 1 orange, halved, thinly sliced
• 4 tbspn freshly chopped mint

Directions

Place chilli, chilli flakes, garlic, lemon juice, cinnamon, cumin, sultanas, pine nuts, olive oil and 1 teaspoon salt in a bowl. Mix well. Add chicken and refrigerate for 30 minutes.

Spray a large frypan with spray oil. Add the chicken pieces and cook on one side for 1-2 minutes or until golden. Turn over, add the orange slices and cook for 2-3 minutes until cooked through. Stir through the mint. Serve each plate with half a cup of cooked couscous and some low-fat yoghurt.

Serves 4.

Pork Shaslicks with Roast Veggie Salad

Ingredients

• 1/3 cup chopped fresh coriander
• 500g extra-trim pork loin steaks, cut into 2cm cubes
• 1 tablespoon Moroccan seasoning
• 500g eggplant, cut into 2cm cubes
• 1 large red capsicum, cut into 2cm cubes
• 300g zucchini, cut into 2cm cubes
• 500g pumpkin, peeled, cut into 2cm cubes
• olive oil cooking spray
• 1/2 cup burghul (cracked wheat)
• 1 cup boiling water
• 2 tablespoons chopped fresh flat-leaf parsley leaves
• 2 tablespoons chopped fresh coriander leaves
• 1 1/2 tablespoons fat-free Italian dressing
• lemon wedges, to serve

Directions
Preheat oven to 220°C/200°C fan-forced. Line 2 roasting trays with baking paper.

Place pork and seasoning in a shallow glass or ceramic dish. Stir to coat. Thread pork onto skewers. Cover and refrigerate.

Divide eggplant, capsicum, zucchini and pumpkin between prepared trays. Spray with oil. Roast for 30 to 40 minutes or until tender and light golden.

Meanwhile, place burghul in a large, heatproof bowl. Cover with boiling water. Set aside for 10 minutes. Drain. Using hands, squeeze out excess liquid. Return to bowl.

Spray a barbecue plate or chargrill with oil. Heat over medium heat. Cook skewers for 2 minutes each side or until cooked through.

Add roasted vegetables, parsley, coriander and dressing to burghul. Season with salt and pepper. Toss to combine. Serve skewers with burghul mixture and lemon wedges.

Serves 4.

Lemongrass & Lime Prawn Skewers

Ingredients

• 1/3 cup chopped fresh coriander
• 1 tspn kaffir lime leaves, finely chopped
• 1 fresh red chilli, deseeded, finely chopped
• 600g green prawns
• 9 stems lemongrass
• 1 fresh red chilli, deseeded, halved, thinly sliced, extra
• 1 bunch fresh mint, leaves picked, washed, dried
• 3 lebanese cucumbers, halved and sliced
• 1 & 1/2 cups bean sprouts
• 1/4 cup fresh lime juice
• 2 tbspn brown sugar
• 2 tspn fish sauce

Directions
Line a large baking tray with non-stick baking paper. Place the coriander, lime leaves and chilli in the bowl of a food processor and process until finely chopped. Add prawn meat and process until the mixture just comes together.

Cut the lemon grass stems in half crossways to make 18 skewers. Use wet hands to shape 1 heaped tablespoonful of prawn mixture around 1 lemon grass skewer to form a 7cm-long sausage. Place on the lined tray. Repeat with the remaining prawn mixture and lemon grass skewers. Cover and place in the fridge for 30 minutes to chill.

Meanwhile, combine the extra chilli, mint, cucumber and bean sprouts in a bowl. Whisk together the lime juice, brown sugar and fish sauce in a jug.

Preheat a barbecue flatplate or large frying pan on medium-high. Spray the prawn skewers with olive oil spray. Cook, carefully turning occasionally, for 5-8 minutes or until browned and cooked through.

Pour the dressing over the salad. Divide the skewers among serving plates and serve with the salad.

Serves 6.

Nutritional Information: 148 cals, protein 22g, carbs 10g, fat 2g, sat fat 0.4g, fibre 2g

Lamb, Mango & Walnut Salad

Ingredients

• 200g lamb backstraps, sliced into 2cm thick strips
• cooking spray oil
• 2 cucumbers, thinly sliced
• 1 medium mango, cut into 2cm cubes
• 1/4 cup walnuts
• 2 cups mixed salad leaves
• 2 tbspn low-fat natural yoghurt
• 2 tbspn fresh mint, finely chopped

Directions
Cook the lamb: Heat a non-stick frying pan over a medium-high heat using spray oil. Add lamb. Cook for three to four minutes on one side. Turn over and cook for another three minutes, until cooked through. Transfer to a plate and cover with foil.

Make the salad: Place the cucumber, mango, walnuts and leaves in a bowl. Whisk together the yoghurt and mint. Add the lamb to the mango mix and arrange the salad on serving plates. Drizzle the yoghurt dressing over the salad and serve immediately.

Serves 2.

Nutritional Information: 372 cals, protein 29g, carbs 25g, fat 17g, sat fat 3g, fibre 4g