Monday – Roasted Winter Vegetables and Rump Steak with Kale and Fetta Sauce

Tuesday – Sausage and Capsicum Ragu with Pasta and Poached Egg
 

Thursday – Roast Chicken and Honeyed Carrots with Warm Potato Salad
 

Friday – Chicken Kebabs and Caramelised Walnut Waldorf Salad

Black Bean and Vegetable Loaded Sweet Potatoes

Method

  1. Preheat oven to 200°C (180°C fan-forced). Rinse sweet potatoes in cold water. Sprinkle with salt and place on baking tray. Bake for 50-55 minutes or until tender.
  2. Combine 2 tablespoons oil, 2 tablespoons vinegar, mustard and 1 teaspoon of sugar in a large bowl. Season with salt and black pepper. Cut the stems from the kale and shred. Add to bowl and toss with the dressing.
  3. Thinly slice green beans on the diagonal. Steam for 1-2 minutes over boiling water. Cool in cold water, drain and add to kale mixture.
  4. Finely chop the spring onions, quarter the tomatoes and crumble the feta. Grate the carrots. Reserve.
  5. Slice onion, rinse and drain the black beans. Combine paprika, cumin and bbq spice in a small bowl.
  6. Heat 3 tablespoon of oil in a large frying pan. Add the onion and cook for 5 minutes or until softened. Add the spice mixture and cook for 1 minute stirring. Add the black beans, tomato passata, grated carrot, remaining sugar, remaining vinegar and ½ cup water. Cook, stirring over medium heat for 1-2 minutes or until heated through.
  7. Thinly slice the apple and add to kale salad. Place cooked sweet potatoes on 4 plates and cut a split in the top of each. Squeeze open and fill with bean mixture. Sprinkle with the spring onions, feta and tomatoes. Serve with the kale and apple salad.