Tuna & avocado rice paper rolls

Ingredients

• 2 x 95g can tuna in springwater, drained
• 1 ripe avocado, diced
• 1 tablespoon coriander, finely chopped
• 1 tablespoon Vietnamese mint, finely chopped
• ½ tablespoon sweet chilli sauce
• 1 cup iceberg lettuce, shredded
• 1 carrot, peeled, grated
• 1 Lebanese cucumber, cut into ribbons
• 8 sheets rice paper

Method

1. In a bowl, combine tuna, avocado, coriander, Vietnamese mint and sweet chilli sauce.
2. Fill a bowl with warm water. Place one sheet of rice paper into the bowl at a time, soaking for 20-30 seconds. Carefully place sheets on a damp tea towel.
3. Place iceberg lettuce, carrot, and cucumber in the centre of each piece of rice paper. Top with some of the tuna mixture. Fold in ends, then roll up tightly to form a sealed cylinder. Repeat with remaining mixture to make 8 rice paper rolls.

Tip: Tuna can be substituted for egg, chicken or tofu.

Sticky tofu skewers with Japanese slaw

Ingredients

• 8 Bamboo Skewers, soaked in water for 30 minutes prior to use
• 1 tablespoon honey
• 2 tablespoons salt reduced soy sauce
• 2 tablespoons lime juice
• 1 tablespoon sesame oil
• 680g extra firm tofu, cut into 2.5cm cubes
• 1 tablespoon sesame seeds, to serve
• Spray olive oil
• Japanese slaw
• 100g sugar snap peas, sliced lengthways
• 3 radishes, trimmed, thinly sliced
• 1 large carrot, cut into thin matchsticks
• 150g rocket leaves
• 2 cups red cabbage, finely sliced
• 1 tablespoon olive oil
• 1 tablespoon lime juice

Method

1. Whisk honey, soy sauce, lime juice and sesame oil in a bowl. Add tofu and marinate in sauce for at least 2 hours.
2. Thread the tofu onto 8 pre-soaked skewers.
3. Heat oil in a large non-stick frying pan over medium heat. Cook tofu skewers for 1 to 2 minutes each side, basting with any remaining glaze.
4. To make Japanese Slaw, combine sugar snap peas, radishes, carrot, cabbage and rocket leaves in a large bowl. Whisk together the olive oil and lime juice and toss through slaw to combine.
5. Serve tofu skewers with slaw and sprinkle over sesame seeds.

This healthy slaw is a great way of adding more veggies to your meal. Aim to eat at least five serves of vegetables every day.

Weet-Bix protein slice

Ingredients

• 2 tablespoons no-added-salt, crunchy peanut butter
• 1 tablespoon honey
• 1 cup sultanas
• 2 tablespoons desiccated coconut
• 4 Weet-Bix
• 3 tablespoon cacao
• 2 tablespoon water

Method

1. Lightly spray a 6cm-deep x 20cm x 20cm square baking dish with baking paper. Set aside.
2. Place peanut butter and honey in a small saucepan and heat until melted. Set aside to cool.
3. Place sultanas, coconut, Weet-Bix, cacao, water and cooled peanut butter and honey in a food processor and blend until mixture is well combined and smooth.
4. Press the mixture into the baking tin and refrigerate for 2 hours.
5. Slice into 8 pieces.
6. If freezing, once sliced into portions place in individual freezer bags or large container.