Coles

Chicken satay skewers with spicy noodle salad

Spiced snapper with barbecued corn and pineapple salsa

Beef with curried cauliflower salad

Power pesto with spaghetti

Crispy salmon with pesto and fennel salad

Spicy sambal noodles with omelette

Paprika-spiced lamb with pineapple and asparagus salad

Spicy grilled pumpkin and tofu salad

Prosciutto and sage chicken with apple salad

Spaghetti with charred tomato sauce

Thai prawns, pineapple & noodle salad

Superfood tray roast

Quick haloumi and grain salad

Black bean Buddha bowl with creamy cashew dressing

Miso-glazed fish with soba noodles

Salmon and fennel salad

Smashed pea, avocado, feta and egg crispbreads

Berry brekkie pops

Walnut-date muffins

Granola bark

Quick kale chips

Sriracha almonds

Date, apricot and chia bliss balls

Avocado chips

Cream cheese & carrot ham wrap

Hokkien noodle salad

Ham and egg wrap

Zucchini, carrot and honey muffins

Salmon and potato salad

Super-cool bento box

Blueberry and nut loaf

Watermelon popsicles with coconut yoghurt pots

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Sweet & sour pork stir-fry with fragrant rice

Get a sweet surprise in every juicy, crunchy bite of this Asian-style pork dish. Colourful, flavoursome and quick to make, this is sure to become a family favourite.

• 2 x 250g pkts Coconut, Chilli & Lemon Grass Steamed basmati rice
• 1 tablespoon peanut oil
• 300g pork stir-fry strips
• 1 red onion, halved, cut into wedges
• 1 red capsicum, halved, deseeded, coarsely chopped
• 150g sugar snap peas, trimmed
• 1 x 225g can pineapple pieces in juice
• 2 tablespoons kecap manis
• 1 teaspoon white vinegar

Energy 1675kJ	Fat saturated 4.50g
Fat Total 13.00g	Carbohydrate sugars g
Carbohydrate Total 46.00g	Dietary Fibre 5.00g
Protein 23.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Cook rice following packet directions.

2. Step 2

   Heat a wok over high heat. Add half the oil and heat until smoking. Add the pork and stir-fry for 3 minutes or until golden. Transfer to a plate.

3. Step 3

   Heat the wok over high heat. Add the remaining oil and heat until smoking. Add the onion, capsicum and peas and stir-fry for 3 minutes. Add the pork, pineapple and juice, kecap manis and vinegar. Toss until heated through.

4. Step 4

   Divide the rice among serving bowls. Top with the stir-fry to serve.

Budget tip: Replace the Tilda basmati rice with 200g (1 cup) uncooked basmati rice.

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Sushi rice and prawn salad

Prawns are given a Japanese twist in this colourful rice salad.

• 2 cups (440g) SunRice Japanese Style Sushi Rice, rinsed, drained
• 1kg cooked tiger prawns, peeled, deveined
• 2 Lebanese cucumbers, peeled, halved lengthways, thinly sliced
• 2 small red chillies, seeds removed, thinly sliced into strips
• 4 spring onions, thinly sliced on an angle
• 2 teaspoons black* or regular sesame seeds

Dressing

• 2 tablespoons mirin (Japanese rice wine)*
• 1/4 cup (60ml) rice vinegar
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• Juice of 1 lemon

Energy 2637kJ	Fat saturated 1.00g
Fat Total 6.00g	Carbohydrate sugars 3.00g
Carbohydrate Total 89.00g	Dietary Fibre 2.00g
Protein 49.00g	Cholesterol 304.00mg
Sodium 1121.56mg

All nutrition values are per serve.

1. Step 1

   Place rice and 2 cups (500ml) water in a saucepan and bring to the boil. Season with salt and cover with a tight-fitting lid. Reduce heat to very low, cook for 10 minutes or until water has been absorbed. Remove from heat and stand for 5 minutes.

2. Step 2

   Meanwhile, whisk dressing ingredients in a large bowl and add the remaining salad ingredients. Fluff the rice with a fork, then toss with the salad. Serve warm.

* Available from Asian food shops.

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Banana bread

Bake this sensational banana bread by Curtis Stone for your family.

• 2 large Coles Brand Free Range Eggs
• 1 1/4 cups caster sugar
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 tablespoons natural yoghurt
• 3 large ripe bananas, mashed
• 1 1/2 cups walnuts, toasted and chopped
• 1 2/3 cups plain flour
• 1 teaspoon bicarbonate soda
• 1/2 teaspoon Coles Brand Ground Cinnamon
• 1/4 teaspoon salt

Energy 1820kJ	Fat saturated 3.10g
Fat Total 23.90g	Carbohydrate sugars 26.80g
Carbohydrate Total 50.10g	Dietary Fibre 3.00g
Protein 9.20g	Cholesterol 33.00mg
Sodium 88.00mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 180C (160C fan-forced). Grease and line base of a regular 21cm x11cm loaf pan.

2. Step 2

   Beat eggs and sugar together in a stand mixer or with electric beaters on medium-high speed for 10 minutes, or until very thick and pale and the mixture forms a ribbon when beater is lifted. Reduce speed to low and beat in the oil in a steady stream. Add the vanilla and yoghurt and then the bananas and walnuts. Mix briefly then remove.

3. Step 3

   Sift together the flour, bicarbonate soda, cinnamon and salt together in a large bowl and pour wet mixture onto the dry mixture, folding gently but thoroughly.

4. Step 4

   Pour mixture into pan and bake for 1 1/4 hours, or until a skewer comes out clean when tested. Cool in pan for 10 minutes then turn out onto a rack to cool.

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