SHOPPING LIST – MENU 41
CHICKEN AND NECTARINE SUMMER SALAD | CHARGRILLED STEAK WITH KUMARA CAKES | ZUCCHINI, PEA AND FETA FRITTERS
FRESH PRODUCE
- Mesclun lettuce (120g / 4.2oz)
- Mediterranean or baby rocket (120g / 4.2oz)
- Fresh mint (1 large handful)
- Nectarines1 (2)
- Avocados (2 large)
- Tomatoes (4)
- Telegraph cucumber (1)
- Corn (4 ears)
- Zucchini (4 medium / 700g)
- Small orange kumara2 (600g / 1lb 5oz)
MEAT / FISH
- Chicken tenderloins or breast (600g / 1lb 5oz)
- Rump steak3 (500g / 1lb 2oz)
Optional extra: Add sliced smoked salmon or bacon to the zucchini fritters meal, if you like.
CHILLED / FROZEN
- Plain, unsweetened yoghurt (220ml / 7.4 fl.oz)
- Lite sour cream (140ml / 4.7 fl.oz)
- Feta cheese (200g / 7oz)
- Parmesan cheese (80g / 2.8oz)
- Shelled peas, fresh or frozen (150g / 5.3oz)
GENERAL GROCERY
- Baby beetroot, canned or vacuum packed (6 baby beetroot / 1 can or packet)
- Brown rice flour4 (120g / 4.2oz)
- Roasted, salted cashewsGF (70g / 2.5oz)
PANTRY STAPLES
- Eggs (4)
- Butter (2 tsp)
- Olive oil (50ml / 1.7 fl.oz)
- AioliGF (3 Tbsp)
- Wholegrain mustard (1 tsp)
- Honey (1 tsp)
- Baking powderGF (1 tsp)
- Smoked paprika ( 1 1/4 tsp)
- Curry powderGF (1 tsp)
- Ground cumin (3/4 tsp)
- Salt and pepper
1 You can use fresh peaches instead.
2 Choose red kumara if you want firmer kumara cakes.
3 Boneless chicken thighs make a good alternative.
4 Brown rice flour can be swapped for regular plain flour.
GF Gluten-free swaps: An easy one this week – it’s a very low gluten menu! Make sure cashews, aioli, baking powder and curry powder are gluten-free.
