Pan-fried pork medallions with coconut-sweet potato salad

30 minutes

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Summer soles with dressed mushroom

15 minutes

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Avocado soup with tomato salsa

Marinated baby marrow summer salad with salsa verde croutons

5 minutes

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Crispy potato cakes draped with salmon and red onion slivers

25 minutes

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10 to 15 minutes

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Butternut salad with raspberry vinaigrette

15 minutes

Bircher muesli with raspberry compote

Pork recipes

Pork steaks with cassis raspberry sauce and ginger straws

15 minutes

Asian smoked salmon, mango and raspberry salad

Asian smoked salmon, mango and raspberry salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Ingredients

1 lightly smoked fillet of salmon, skinned and cut into large cubes
2 medium mangoes, peeled and cubed
1 cup raspberries
1 shallot, finely chopped
3 fresh chillies, chopped

For the soya dressing, whisk together:

1/2 cup soya sauce
2 T olive oil
juice of 1 lemon
1 clove garlic, finely chopped
1 t wasabi sauce

Method

Combine the salmon, mango and raspberries on a serving plate and drizzle over the dressing.
Sprinkle with the shallot and chilli to finish.
Per serving: 1986 kJ, 15.6 g protein, 21 g fat, 24.6 g carbs

TASTE’s take:
For a change, add cucumber chunks instead of mango to this packed-with-flavour salad.

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Pan-fried pork medallions with coconut-sweet potato salad

Summer soles with dressed mushroom

Avocado soup with tomato salsa

Marinated baby marrow summer salad with salsa verde croutons

Mango blancmange

Crispy potato cakes draped with salmon and red onion slivers

Plum-and-coconut ice cream

Decadent chocolate fairy cakes

Butternut salad with raspberry vinaigrette

Bircher muesli with raspberry compote

Pork steaks with cassis raspberry sauce and ginger straws

Asian smoked salmon, mango and raspberry salad

Asian smoked salmon, mango and raspberry salad

Ingredients

Method