The recipe was from the Sunday Telegraph Body + Soul last week (17/10/10), and reprinted from the October issue of Good Taste. The recipe as presented was for Chicken with Silverbeet and Balsamic Tomato Salsa, which would have been all low GI. Making it for a 9 year old as well as myself I didn't risk the silverbeet and chickpea combo (even though he likes chickpeas), instead using some pasta and vegies.
Balsamic Tomato Salsa
200gm punnet grape tomatoes, halved
1tbsp balsamic vinegar
Sea salt, ground pepper
2 tblsp pine nuts
1 tblsp snipped fresh chives
Heat oven to 190C. Line a baking tray with baking paper. Place tomato, cut side up, on tray. Drizzle over vinegar. Season to taste. Bake for 5 minutes. Add pine nuts and bake for 4-5 minutes or until tomato collapses and pine nuts are toasted. Transfer tomato, pine nuts and pan juices to a bowl. Add chives and toss to combine.
Because I was making this for a child to eat, I only used about 2/3 of the balsamic vinegar (he didn't like it anyway, but did eat some). The child of course had a higher ratio of pasta on his plate- bribery is everything. He decided that he almost liked the pine nuts so that's a win.
It took much longer than 9-10 minutes in my oven (everything always does, I suspect it's the oven)
We had mashed kumara, with the cauliflower and asparagus.
I was hoping to use grape kumatoes (or tomaccoes as Mr Adventures refers to them) but of course there was none at the shops yesterday.