Carb Conscious Archives

Turkey recipes

Christmas turkey with lentil salad and lemony mushrooms

2 hours 30 minutes

Herb-roasted mushroom, guava and butterbean salad

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

½ cup olive oil
3 T rice wine vinegar
5 t honey
3 T chives, chopped
5 t oregano, ripped
Sea salt and freshly ground black pepper, to season
6 guavas, peeled and halved
250 g cooked butter beans
500 g assorted mushrooms (shiitake, chanterelle, porcini, portabellini)
Olive oil, to drizzle
1 x 2 cm piece fresh ginger, finely chopped

Method

Preheat the oven to 220ºC.
Prepare a dressing by mixing together the olive oil, vinegar and honey.
Add the chives, oregano and lemon zest
and juice. Season.
Combine the guava with the butter beans and mushrooms.
Lightly dress with a little olive oil and sprinkle with ginger.
Roast for 8 to 10 minutes, until the mushroom and guava are soft but not completely cooked.
Remove from the oven and toss in the ready-made dressing.
Serve as a warm salad or tossed cold through cooked fusilli pasta.

Per serving: 1371.4kJ, 3.6g protein, 26.6g fat, 15.8g carbs

Sticky pork belly skewers with smoky BBQ glaze

Spinach lasagne

Home-made chips

Christmas turkey with lentil salad and lemony mushrooms

Cheesecake with cranberry

Hot fast-roast chicken and brinjal on greens

Moist steamed plum pudding with tart plum syrup

Shredded organic raw vegetables with baby spinach and hard-boiled organic eggs

Tender fillet steak medallions topped with green-olive tapenade and shiitake mushrooms

Artichoke and pear salad

Steamed mussels tossed with smashed peas and drenched in lemon and chilli butter

Coconut-milk omelette with marinated mushroom

Macadamia nut-crusted tofu with greens and grapefruit cream

Baby marrow, pear and ginger soup

Herb-roasted mushroom, guava and butterbean salad

Herb-roasted mushroom, guava and butterbean salad

Ingredients

Method