- add extra fibre
- add extra fruit & vegetables
- reduce the amount of sugar, salt, or saturated fat
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Smoked paprika potato and chickpea saladServes: 8 Preparation time: 15 minutes Cooking time: 40 minutes
2kg baby potatoes
Sea salt flakes
2-3 teaspoons smoked sweet Spanish paprika
1/2 cup (125ml) olive oil
400g tin chickpeas, drained and rinsed
1 medium red onion, thinly sliced
2 handfuls mind leaves
2 handfuls baby rocket (arugula) leaves
Freshly ground pepper
1/4 cup (60ml) red wine vinegar
2 tablespoons honey
1 teaspoon dijon mustard
1 garlic clove, finely chopped
- Preheat oven to 200 degrees (180 degrees fan forced).
- Place the potatoes in a large pot, cover with water, add a large pinch of salt and bring to the boil. Reduce the heat and simmer for 12 minutes, or until the potatoes are just tender. Add the eggs in the last 6 minutes of cooking time to cook.
- Drain the potatoes and cool slightly. When the eggs are cooled, peel off the shells.
- Cut the potatoes into uniform medium chunks, add to a large bowl with the paprika and toss to combine.
- Pour the oil into a sturdy roasting pan and put in the oven for 5 minutes to heat up.
- Toss the potatoes in the oil and roast them for about 20 minutes, or until crisp and golden. About 5 minutes before the end of the cooking time. add the chickpeas and lightly toss to warm through.
- Tip the potato mixture into a large bowl. Cut the eggs into quarters and add to the bowl with the onion, mint and rocket.
- Whisk together the ingredients for the dressing and pour over the salad, toss together lightly and serve.
|Exchanges||3 per serve|
Images and recipes from Good Carbs Cookbook by Dr Alan Barclay, Philippa Sandall and Kate McGhie
(Murdoch Books, RRP $39.99) Photography by Alan Benson.