Cutting down on salt
doesn't mean you have
to cut out flavour.

The best way to cut down on your salt intake is to cook fresh! You’ll find below some easy recipes that are full of flavour and low in salt. They are also recipes that will store well and can be easily prepared at the beginning of the week, so you don’t have to reach for processed foods during the busy working week. Most of them are super simple so get the kids involved and cook up a storm!

Mushroom and tomato bruschetta

  • Sodium

    216mg

  • Energy

    580kJ

  • Fat

    2.5g

  • Sat Fat

    0.3g

  • Sugar

    2.7g

Ingredients

  • 400 g assorted mushrooms (Swiss brown, flat, button), sliced
  • 3 tomatoes, chopped
  • 2 sprigs rosemary
  • 1 tsp fresh parsley or sage, chopped
  • 2 cloves garlic, crushed
  • 1 tsp lemon juice
  • 1 tsp balsamic vinegar
  • 2 tsp olive oil
  • 1/2 ciabatta loaf

Method

Recipe from livelighter.com.au. © State of Western Australia 2012, reproduced with permission

  1. Preheat oven to 200 °C (180 °CfFan forced).
  2. Mix mushrooms, tomatoes and herbs in an ovenproof dish.
  3. Whisk garlic, lemon juice, vinegar and oil. Pour over mushroom mixture.
  4. Loosely cover with foil and cook in oven for 20-25 minutes. Heat the bread during the last 5 minutes of cooking.
  5. Cut the loaf in half lengthways and cut each half into 4. Spoon mushroom mixture onto bread, grill and garnish with rosemary.

 

Hint
For a quicker alternative, gently simmer the mushroom mixture in a covered frypan for 10-15 minutes. Heat the loaf for 5 minutes in the oven to make it crisp.

 

Serves: 8