Light but Warming Meals

It is now that time of year where we are moving from the cooler months towards the long summer days. Some may argue it is still too chilly for a light evening salad, so these quick recipes are perfect during this transition period – light but warming!

Thai Egg Rolls                                                        Serves 4

8 eggs

4 tbs water

1 tbs fish sauce

2 kaffir lime leaves, finely shredded

1 tsp minced garlic

227g tin water chestnuts, drained and chopped

1 spring onion, finely chopped

180g bean sprouts, rinsed

125g can corn, drained

1/2 bunch coriander, roughly chopped

2 tbsp hoisin sauce

Small packet vermicelli noodles prepared, and roughly chopped


  1. Preheat oven to 180C
  2. Whisk together eggs, water, fish sauce, lime leaves and garlic.
  3. Spray with oil and place over medium heat. Add 1/3 cup of mixture, tipping pan to coat the base and cook for a few minutes or until set.
  4. Combine water chestnuts, onion, bean shoots, corn, coriander, hoisin sauce and noodles
  5. Place ¼ cups of mixture in the center of each omelet, fold in sides and roll up and place on a baking paper lined oven tray and cook for 25 minutes.
  6. Serve with a side salad.


Vietnamese Pho Soup                               Serves 2

200g chicken breast fillet, thinly sliced

100g of dry rice noodles

1 large mushroom, sliced

600ml salt reduced chicken stock

2 tsp fish sauce

2 tsp salt reduced soy sauce

1½ cups bean shoots

3 bunches baby bok choy- leaves separated and cut in half

1 large carrot and capsicum, julienned

2 small red chilli – thinly sliced

1 tbsp lemon juice

1 tbsp thinly sliced chives

12 mint leaves

4 sprigs of coriander


  1. Cook pasta according to packet directions.
  2. Bring stock and sauces to the boil and simmer for 5 minutes.
  3. Add carrot, capsicum and mushrooms and return to the boil.
  4. Add chicken pieces and cook for 2 minutes, add bok choy and cook for another minute. Chicken should be white without any pink flesh.
  5. Place drained noodles in a soup bowl. Add bean shoots, chicken, bok choy, mushrooms and ladle over the stock. 
Add chilli, lemon juice, herbs and shallots to serve

Note: Add in any extra vegies that you want to bulk up this dish such as green beans or asparagus.

Greek Lamb Salad                                                 Serves 4

1 large lemon, finely grated rind

2 tsp dried Greek oregano

1 tsp black peppercorns

1 shoulder of lamb

2 tsp olive oil

1 baby cos lettuce, leaves removed

4 tomatoes, cut into wedges

2 Lebanese cucumbers, quartered

100g reduced fat feta, crumbled

  1. Preheat oven to 200˚C.
  2. Combine lemon rind, oregano and black peppercorns in a mortar and pestle until mixture is finely ground.
  3. Place shoulder of lamb into a roasting pan and rub with oil. Sprinkle with lemon mixture.
  4. Roast for 1½-2 hours or until meat is very tender. When cool enough, remove meat from bone and slice or shred (cover with foil to keep warm).
  5. Place leaves onto a serving platter. Top with tomatoes, cucumber, feta and lamb.
 Note: Option to serve this dish with a small pita bread or wrap (these are also available in wholegrain varieties!) and a dollop of low fat Greek yoghurt.

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