Make It Light (part 3): Shredded vegetable rice paper rolls, Spiced lamb cutlets with tomato parsley salad

Shredded vegetable rice paper rolls

Preparation + cooking time: 25 minutes

·         ¹/₂ medium red onion, sliced thinly

·         1 large yellow capsicum, sliced thinly

·         150g snow peas, trimmed, sliced thinly

·         1¹/₂ cups finely shredded wombok (Chinese cabbage)

·         1 large carrot, grated coarsely

·         50g rice vermicelli noodles

·         1 lebanese cucumber, cut into matchsticks

·         ¹/₃ cup each loosely packed fresh mint and coriander leaves

·         6 x 22cm rice paper rounds

·         200g piece marinated tofu, cut into 6 slices

·         ¹/₂ cup sweet chilli sauce

1.    Cook onion, capsicum, snow peas, wombok and carrot in heated large non-stick frying pan, over medium heat, stirring, about 5 minutes or until vegetables soften. Strain mixture in colander over large bowl and cool.

2.    Meanwhile, place noodles in small heatproof bowl, cover with boiling water and stand until tender, drain. Chop noodles coarsely.

3.    Combine vegetable mixture and noodles in medium bowl with cucumber and herbs and season to taste.

4.    Dip one rice paper round into bowl of warm water until soft. Lift sheet from water and place on clean tea towel. Place one heaped tablespoon of vegetable mixture and one slice of tofu along bottom third of sheet and drizzle over a little of the sauce. Fold sheet over filling, then fold in both sides. Continue rolling to enclose filling.

5.    Repeat step 4 to make a total of six rolls.

6.    Serve rolls with the remaining sauce.

Serves 2

Nutritional count per serving energy 1463kJ; total fat 7.3g; sat fat 1g; carbohydrate 46g; protein 18.4g; fibre 12.8g.

Spiced lamb cutlets with tomato parsley salad

Preparation + cooking time: 20 minutes

·         1 teaspoon ground cumin

·         2 teaspoons each ground coriander and paprika

·         4 french-trimmed lamb cutlets

·         400g mixed baby tomatoes, halved

·         ¹/₂ small red onion, sliced thinly

·         2 tablespoons each fresh flat-leaf parsley and small basil leaves

·         1 tablespoon lemon juice

·         60g mesclun

·         2 large pitta bread, toasted, torn into pieces

·         1 tablespoon balsamic glaze

·         1 lemon, cut into wedges

1.    Combine spices in a small bowl and sprinkle spice mixture over both sides of cutlets.

2.    Heat large non-stick frying pan over medium heat and cook cutlets until cooked as desired.

3.    Meanwhile, combine the tomato, onion, herbs and juice in small bowl and season to taste. Place the mesclun in another small bowl and drizzle over balsamic glaze.

4.    Serve lamb with salads, bread and lemon.

Serves 2

Nutritional count per serving energy 1496kJ; total fat 7.1g; sat fat 2.2g; carbohydrate 49.4g; protein 19.3g; fibre 6.9g.