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It can be a challenge to produce a healthy three-course meal when you’re trying to be virtuous, calorie-wise. This menu solves the dilemma.
0-15 minutes: Prepare the sardine crostini mix (assemble just before guests arrive). Make the puddings and chill.
15-30 minutes: Preheat the oven and make the stuffing. Stuff the pork fillet and tie to secure.
30-45 minutes: Place the pork in the oven. Rub garlic on the rye bread for the canapés and assemble. Make the dressing for the starter.
45-60 minutes: Blanch the green beans. Remove the pork from the oven and rest. Grill the figs, walnuts and cheese for the starter and assemble. Slice the pork fillet just before serving.
Menu for four
Sardines and avocados are a great source of essential fatty acids, which the body needs for healthy skin and joints. We’ve used rye bread so those intolerant to wheat can still enjoy these nibbles.
This salad recipe includes walnuts, which are rich in omega-3 and omega-6 fatty acids, and also provide protein. Figs and pears contain an abundance of fibre.
Stuffed meat recipes serve more people and can include more nutrients and less animal fat.
This is a healthier take on crème brûlee which, because of the high cream content, is extremely high in saturated fat. Using yogurt instead of cream makes for a lighter, yet still delicious end to the meal.
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