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Optimum Nutrition Spring 2018 PREVIEW

ON YOUR PLATE TIME 15

ON YOUR PLATE TIME 15 mins COOK TIME 8 mins SERVES 2 (wheat-free/gluten-free/dairy-free) INGREDIENTS • 1 chicory head, finely sliced • ¼ of a radicchio head, finely sliced • 1 leek, finely sliced • 200–250 g (7–9 oz) sirloin steak (or another cut) • 1 tsp olive oil • 100 g (3½ oz) chestnut mushrooms, sliced • Salt and freshly-ground black pepper DRESSING • 2 tbsp mustard mayonnaise • 1 tbsp chopped chives METHOD Mix together the chicory, radicchio and leek in a large bowl. Heat a griddle pan until it’s very hot. Brush the steak with a little olive oil, and season well. Cook for a couple of minutes on each side and remove to a plate to rest, uncovered. Add the mushrooms to the same pan, brown them for a few minutes, then set to one side. Dress the chicory mix with the mustard mayonnaise, then add the chives and season. Toss through the cooled mushrooms. Slice the steak and pop on top of the dressed salad. 26 OPTIMUM NUTRITION | SPRING 2018

ON YOUR PLATE TIME TAKEN 1 hour SERVES 4 / PREP TIME 30 mins COOK TIME 10 mins (dairy-free/use rice noodles to make wheat-free/gluten-free — soba (buckwheat) noodles may contain wheat.) INGREDIENTS • 4 salmon fillets, about 100 g (3½oz) each • 1 tbsp sesame oil • 200 g (7 oz) black rice noodles (or soba noodles) • 50 g (1¾ oz) spinach, cooked and chopped • 50 g (1¾ oz) samphire, blanched • ½ a cucumber, cut into long strips • 4 spring onions, chopped • 1 tbsp toasted sesame seeds • 1 tbsp black sesame seeds • Fresh coriander leaves • Salt • Freshly ground black pepper DRESSING • 2 cm (¾ “) piece of ginger, finely grated • 1 clove of garlic, crushed • Juice of 1 lime • 2 tsp runny honey • 50 ml (2fl oz) sunflower oil • Salt and cayenne pepper METHOD Heat a large griddle pan. Brush the salmon with the sesame oil and season well. Grill for 2 minutes on each side, depending on the thickness of the fillets, until almost cooked through. Remove the salmon from the grill and leave it to rest. Make the dressing by blending all the ingredients together to make an emulsion. Cook the noodles in lots of salted boiling water for 4–5 minutes and drain well. Refresh with cold water and toss in a large bowl with the spinach, samphire, cucumber and dressing. To serve, place the salmon on top of the noodles and top with the spring onions, sesame seeds and coriander leaves. TIP For knobbly bits of ginger, try using a teaspoon to peel. SPRING 2018 | OPTIMUM NUTRITION 27

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