Serves 4 Preparation: 15 minutes Cooking: 5 minutes
2 pieces mountain bread (or 2 slices Herman Brot bread)
220 g low-fat cottage cheese or low-fat fresh ricotta
400 g tinned salmon, drained, skin and bones removed, flesh flaked
200 g baby rocket leaves
2 Lebanese cucumbers, thinly sliced lengthways into ribbons or chopped
300 g cherry tomatoes, halved
150 g broccoli florets
40 g pecans or walnuts
80 g avocado
2 teaspoons lemon juice
To make the broccoli pesto, steam the broccoli in a steamer basket over a saucepan of simmering water for 3 minutes or until tender but still crisp. Set aside to cool. Place the pecans in a food processor and pulse until the nuts are roughly chopped. Add the cooled broccoli and pulse until finely chopped and combined. Add the avocado and lemon juice and blend until just combined. Season with freshly ground
Spread the pesto evenly down the centre of the wraps. Top with the cottage cheese or ricotta, the salmon and half of the rocket. Roll up to enclose the filling. Serve with the cucumber, tomatoes and
remaining rocket alongside.
WEEKS 7–12 CARB EXTRAS
For an extra 10 g carbs per serve, add 160 g (40 g per person) drained and rinsed tinned salt-reduced chickpeas or kidney beans to the salad.
Recipe from The CSIRO Low-Carb Diet by Associate Professor Grant Brinkworth and Pennie Taylor. Available now, Macmillan Australia, RRP $34.99. Buy the book here.
Feeds 8–10On May 30, 2014
Serves 4 Preparation: 30 minutes, plus marinating timeOn March 3, 2017
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