7 DAYS 7 dishes
SCHOOL-NIGHT DINNERS
1 Corn, fresh tuna and quinoa salad
2 Chicken stew with naan
3 Mushroom and bacon pies
4 Fennel and artichoke salad
IT’S THE WEEKEND, BABY!
5 Florentine steak with polenta chips and Balsamic tomatoes
6 Pink G & T with Rooibos and lemongrass
7 Vegetarian aubergine lasagne
8 Strawberry, mint, watermelon and coconut cream popsicles
CORN, FRESH TUNA AND QUINOA SALAD
Serves 4 EASY 30 mins
WHAT YOU NEED
150g white quinoa
150g red quinoa
2 tbsp olive oil
300g fresh yellowfin tuna steak
4 spring onions, trimmed and sliced
2 baby cucumbers, sliced/cubed
200g Rosalini tomatoes, quartered and whole handful Rosa tomatoes
2 cooked corn on the cob, kernels sliced off
handful fresh coriander leaves, to garnish lime cheeks, to serve
HOW TO DO IT
1 Cook the white and red quinoa according to packaging instructions. Drain and allow to cool slightly.
2 In a non-stick pan on high heat, pour the olive oil, add the tuna and fry until lightly browned on both sides but still pink in the middle, 3 – 4 minutes. Remove from heat
