Helping you towards your 5-a-day

Fresh fruit & veg are a vital part of a healthy lifestyle. To maximise their benefits, it’s recommended that you eat 5 portions a day, and that this should include both fruit & veg. Every month, Aldi’s Super 6 will not only offer you a great choice of healthy eating, but also exceptional value for money. What’s more, you don’t have to eat fruit & veg on their own. They can be included in soups, stews, in smoothies, on sandwiches – you can even put them on a pizza!

What makes up one portion?

1 apple, banana, pear, orange or other similar sized fruit
1 slice of large fruit, such as melon or pineapple
Half a grapefruit or avocado
2 plums or similar sized fruit
1 heaped tablespoon of dried fruit (such as raisins and apricots)
1 cupful of grapes, cherries or berries
3 heaped tablespoons of vegetables (raw, cooked, frozen or canned)
A glass of fruit juice (however much you drink, only counts as one portion)
3 heaped tablespoons of beans and pulses (however much you eat, only counts as one portion)
3 heaped tablespoons of fruit salad (fresh or canned in fruit juice) or stewed fruit
A dessert bowl of salad

Delicious recipes for healthier living...

Tropical
Fruit Granita

Ingredients
One fresh pineapple, peeled & cut into ½ inch chunks
1 litre chilled Tropical juice drink
175ml sparkling wine
100g sugar
250ml water

Method
• In a saucepan bring sugar and water to the boil, stirring until sugar is dissolved, allow to cool as a syrup

• In a blender puree pineapple with 100ml juice plus 2 tablespoons syrup

• Stir in remaining juice and sparkling wine

• Pineapple mixture may be made 1 day ahead and then covered and chilled

• Final steps, transfer pineapple mixture to a shallow metal baking pan and freeze, stirring and crushing lumps with a fork every hour, until mixture is firm but not frozen hard, this should take about 3 to 4 hours

• Granita may be made 2 days ahead and then covered and frozen. Just before serving, scrape granita with a fork to lighten texture. Scoop granita into individual bowls.

Stuffed Peppers with

Tomatoes and Rice

Ingredients

4 large green peppers
4oz (112g) long grain rice, cooked
8oz (225g) tomatoes, chopped
4oz (112g) cheddar cheese, grated
2oz (56g) butter

1 medium onion, chopped
2 cloves of garlic, crushed
1 tablespoon olive oil
Salt and pepper
2 sprigs of parsley, chopped
(from your store cupboard)

Method

• Cut a slice off the top of each pepper, remove core and seeds.
• Brush the outside of each pepper with olive oil and stand upright in ovenproof dish.
• Melt butter in saucepan and gently fry the chopped onion. Add the tomatoes, rice, parsley, salt and pepper and combine.
• Spoon the mixture into the peppers.
• Top each pepper with grated cheese.
• Bake for 30-40 minutes in a pre-heated oven Gas Mark 4 (180°C/350°F) until peppers are tender. Serve hot.

Top * Available while quantities last.