Dining Out

Dish up fresh for spring

IF you have packed away your slow cooker for another year, Cindi O’Meara and the team at Changing Habits have a great collection of recipes that are perfect for these warmer days and nights.

From their Marinated Chicken and Grilled Pineapple Salad and Veggie Frittata to the Asian Beef Salad and Chicken Lettuce Tacos, you’ll be spoilt for choice.
“We even have some delicious ice cream recipes, like our Mint Choc Chip Ice Cream to help cool you down a little,” Cindi said.
Changing Habits provide lifestyle programs that educate people on making the best healthy choices for them and their body, and also offer a range of health products.
For more, visit Changinghabits.com.au.

Marinated Chicken and Grilled Pineapple Salad
Prep 15 mins I Cooking 15 mins
Ingredients (four servings)
Marinated chicken
500g chicken tenderloins
2 tbsp olive oil
1/4 cup fresh lemon juice
2 tbsp apple cider vinegar
1/4 cup tamari
1/4 cup flat leaf parsley, chopped
2 cloves garlic, minced
1 tsp dried oregano
1 tbsp honey
Changing Habits Seaweed Salt to taste
Changing Habits Pepper to taste
1 large bunch of cos lettuce leaves
1 small pineapple, core removed and sliced
1/4 Spanish onion, thinly sliced
1/2 cucumber, chopped
1/4 pine nuts, roasted
200g haloumi, fried until golden
1 avocado, sliced
Small handful sprouts
Chilli or thinly sliced capsicum
Mix all of the marinade ingredients together in a large bowl with the chicken tenderloins.
Place in the refrigerator, stirring occasionally for four-plus hours.
On a medium-high heat, fry the pineapple on each side until golden. Remove and set aside.
Using the same pan still on a medium heat, cook the chicken until golden on each side. Set aside to cool slightly.
In a separate bowl, place the lettuce leaves in the bottom and add the rest of the salad ingredients.
Top the salad with the chicken and pineapple.
Add garnish before serving.