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!

Roasted veggie bowl with grilled balsamic steak

  • Sodium

    372mg

  • Energy

    1229KJ

  • Fat

    11g

  • Sat Fat

    3.2g

  • Sugar

    12.2g

Ingredients

  • Spray olive oil
  • 600g butternut pumpkin, peeled, seeds removed, cut into 3cm wedges
  • 2 bunches asparagus, trimmed, cut into thirds
  • 1 large red onion, cut into wedges
  • 400g lean rump steak, fat trimmed
  • 160g baby spinach
  • 2 small radish, thinly sliced into rounds
  • 200g marinated red capsicum strips
  • 40g low fat feta cheese, crumbled
  • 2 teaspoon balsamic glaze

Method

Recipe from heartfoundation.org.au. © National Heart Foundation of Australia 2018, reproduced with permission.

 

  1. Preheat oven to 180°C. Line 1 baking tray with baking paper. Place pumpkin on baking tray and spray with olive oil. Roast, turning once, for 30 minutes or until golden and tender. Set aside.
  2. Meanwhile, preheat a barbeque grill on medium-high heat. Lightly spray grill with olive oil and cook the asparagus and onion for 3 to 4 minutes or until tender and lightly charred. Set aside.
  3. On the same grill, grill steaks for 2-3 minutes each side, or until cooked to your liking. Transfer to a plate and rest for 5 minutes. Thinly slice.
  4. Divide the spinach, red capsicum strips, radish, roasted pumpkin, asparagus, red onion and beef between the serving bowls. Crumble the feta on top of each bowl and drizzle with balsamic glaze.

 

Serves: 4