Rocket, Cherry Tomato & Parmesan Salad

Kate Save · Originally published 2019-09-08

Whether you’re taking on a Be Fit Food program or simply looking for something delicious and healthy to serve with tonight’s dinner, these low-calorie side dish recipes are sure to become a new favourite! Each recipe is under 50 calories per serve, so they’re perfect to serve with any of our Be Fit Food meals or to add with your own home cooked creations.

(serves 3)

2 cups wild rocket leaves

½ cup cherry tomatoes, cut in half

20g grated parmesan cheese

2 tsp rice vinegar

Pinch of salt and pepper

Instructions:

1. Combine the vinegar, salt and pepper
2. Place other ingredients in a bowl and toss together well with the vinegar dressing

(serves 2)

1 medium cucumber, diced

½ cup cherry tomatoes, cut in half

½ red onion, diced

Pinch of mint, chopped

2 tbsp fresh lemon juice

Pinch of salt and pepper

Instructions:

1. Toss the cucumber, cherry tomatoes, red onion and mint together in a large bowl
2. Stir in the fresh lemon juice
3. Add salt and pepper to taste

(serves 4)

1 tbsp lemon juice

1 tbsp olive oil

1 zucchini, sliced length ways

1 capsicum, sliced length ways

½ eggplant, sliced length ways

2 portobello mushrooms, sliced thickly

1 red onion, cut into wedges

Instructions:

1. Preheat BBQ plate
2. Mix lemon and olive oil together in a bowl
3. Brush lemon and olive oil mix over vegetables
4. BBQ vegetables in a single layer until cooked through, about 5 minutes on each side
5. Serve hot

(serves 2)

¼ cup low fat mayonnaise

1 tbsp apple cider vinegar

1 tsp mustard seeds

½ cups very thinly sliced green cabbage

½ cup very thinly sliced red cabbage

½ cup shredded carrot

¼ thinly sliced brown onion

Instructions:

1. Combine low fat mayonnaise, apple cider vinegar and mustard seeds in a large bowl
2. Add remaining ingredients and toss to coat

(serves 1)

1 small bunch of broccolini, ends trimmed

1 tbsp white miso paste

2 tsp extra virgin olive oil

1 tsp salt reduced soy sauce

1 tbsp grated ginger

1 clove of garlic, minced

½ tsp red chilli flakes (optional)

Instructions:

1. Preheat oven to 200°C
2. In a large bowl, whisk together the miso paste, virgin olive oil, salt reduced soy sauce, ginger and garlic until well combined
3. Add broccolini and coat well with miso mixture
4. Transfer broccolini to a tray with baking paper and arrange in a single layer
5. Roast for 10 minutes, rotate half way through
6. Serve immediately

(serves 3-4)

½ head of broccoli, chopped

1 head bok choy, roughly chopped

1 head pak choy, roughly chopped

200g mushrooms, sliced

2 tbsp salt reduced soy sauce

½ knob of ginger, finely grated

1 clove garlic, minced

½ green chilli, finely chopped (optional)

1 tsp crushed peanuts (optional)

Instructions:

1. Heat a non-stick fry pan with a light spray of olive oil over a high heat
2. Once the pan is hot, add garlic, ginger and chilli. Stir fry for 30 seconds or until fragrant
3. Add broccoli and mushrooms. Stir fry for 2-3 minutes
4. Add bok choy and pak choy. Stir fry until greens are wilted.
5. Serve and garnish with peanuts.

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