After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.
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A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.
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Dainty Sichuan calls this dish "spicy lamb kebabs" on its menu. Tina Li says they roast and grind the cumin and Sichuan pepper for their distinctive scent and taste. She adds a small quantity of water to the marinade and binds it with potato flour - this helps the lamb stay juicy. Begin this recipe a day ahead to marinate the lamb, although at a pinch 20 minutes will do the trick.
Note Potato flour is available from select health food shops and supermarkets, and Asian grocers. Along with the requisite Sichuan pepper, Dainty Sichuan uses Maggi Seasoning (as soy sauce), Knorr chilli liquid seasoning, and shisanxiang, or 13-fragrance spice powder. The latter is used in Chinese-Islamic cooking, especially for marinating kebabs. They're all available from Chinese grocers.
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