Are you a big meat-eater? Do you consider yourself strictly carnivorous?
Studies show that there is in fact a correlation between increased consumption of red meat and increased risk of bowel cancer. Risk increases by 17% per 100g of red meat consumed per day and by 18% per 50g of processed meat consumed per day.
Australians rank among the top in the world when it comes to meat consumption and 95% of us don’t eat enough vegetables or wholegrains.” said Bowel Cancer Australia’s National Community Engagement Manager, Claire Annear
Here’s chef Donna Hay’s recipe for you to try if you plan a meat free week.
Roast Tomato, Basil and Haloumi Lasagne
Ingredients:
- 850g vine-ripened cherry tomatoes
- 4 cloves garlic, crushed
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra virgin olive oil
- sea salt and cracked black pepper
- 1 cup basil leaves
- 3 bunches (800g) English spinach leaves, roughly chopped
- 8 dried wholemeal lasagne sheets
- 100g grated mozzarella
- 200g haloumi, thinly sliced
- basil pesto, to serve
Instructions:
Preheat oven to 200 degrees celsius (400 degrees Fahrenheit). Remove the vines from 600g of the tomatoes and place the loose tomatoes, garlic, vinegar, oil, salt and pepper in an 8-cup-capacity (2 litre) baking dish. Cook for 15 minutes or until the tomatoes are softened. place the cooked tomatoes, basil spinach into a large bowl and toss gently to combine and wilt the spinach. While the tomatoes are cooking, cook the lasagne sheets in a a large saucepan of salted boiling water for 4-5 minutes or until partially cooked. Set aside.
To assemble, place 2 lasagne sheets in the base of the baking dish. Top with one-third of the tomato mixture and one-third of the mozzarella. Repeat twice, finishing with the remaining lasagne sheets. Top with haloumi and remaining tomatoes on the vine. Cook for 15-20 minutes or until golden and cooked through. Top with pesto to serve.
Serves 4
Recipe from donnahay.com in support for Meat Free Week in support of Bowel Cancer Australia.
