Baghare Baingan - Peanut, Sesame and Coconut Aubergines by Mallika Basu
Roasted aubergines slathered in a peanut, sesame and coconut curry is one of my most popular party d...
600g Carisma potatoes unpeeled, washed
Medium bunch (about 130g) rocket, ends trimmed, washed, dried
Freshly ground black pepper
1 Tbs roughly chopped fresh continental parsley
2 Tbs olive oil
1 Tbs Kalamata olive paste
1 tsp red wine vinegar
1 tsp Dijon mustard
Wash Carisma potatoes, chop into 1cm cubes. Place cubed potatoes into hot (not boiling) water, then bring water to the boil. Cook for approximately 4 minutes until al dente. Potatoes should be firm but cooked through. Drain and cool.
Meanwhile, to make olive vinaigrette, use a fork to whisk together the olive oil, Kalamata olive paste, vinegar and mustard in a small bowl until well combined.
Add rocket and olive vinaigrette, and gently toss until well combined. Taste and season with salt and pepper.
Sprinkle with chopped parsley and serve immediately.
Depending on your cooking method and technique the level of GI may vary.
Recipe and photo compliments of Mitolo Group. For more Carisma potato recipes go to www.carismapotatoes.com.au
What with all those feasts and parties over the festive season, post-Christmas weight gain is pretty inevitable, right? Wrong, says glycemic index (GI) specialist Dr Alan Barclay, who insists that you can have your turkey and eat it, too. All you need to do is swap high GI foods for healthy low GI alternatives (like this one), and voila – delicious festive dining minus the unwanted weight gain.
To find out more about low GI eating, go to www.gisymbol.com.au
Credits: Mitolo Group