Health conscious Archives

Pesach recipes

Vegetable matzo ball soup

1¼ hours

Marinated pork and plum salad

Serves 4

Difficulty Easy

Prep Time 30 minutes, plus one hour to marinate

Cooking Time 30 minutes

Ingredients

500 g pork fillet, cut into 4 pieces

For the marinade, mix:

½ cup sweet plum sauce
3-4 T soy sauce
1 T honey
a chunk of fresh ginger, peeled and grated
1 star anise

For the salad:

4 plums, sliced
1 packet watercress
sesame oil for drizzling

Method

Preheat the oven to 200°C.
Leave the pork in the marinade (soya, ginger, star anise, honey and plum sauce) for at least an hour, or overnight if more convenient.
Remove the pork from the marinade, reserving the latter.
Brown the pork all over in a nonstick pan, then place in a baking pan just large enough to take it and the reserved marinade, which should now be added.
Roast for 20 minutes, basting once or twice.
Once cooked, allow to cool, then slice. Mix the sliced pork with the cooking juices and spoon onto a platter or individual plates.
Add the plums and the watercress and drizzle with sesame oil.

Per serving: 1 476.4kJ, 28.7g protein, 10.6g fat, 34.4g carbs

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Rolled salmon Gravlax sandwich with pickled ginger and cucumber

Avocado and artichoke salad

Baba ghanoush

Summer fruit soup and chilli lemon sorbet

Muesli and blueberry tartlets with orange and papino

Fresh peaches with mango sorbet and gooseberry dressing

Vegetable matzo ball soup

Norwegian salmon ceviche

Herb salsa

Spiced yellow vegetables

Baked organic nectarines with cream cheese, maple syrup and blueberries

Marinated pork and plum salad

Marinated pork and plum salad

Ingredients

Method