Paleo Pete Evans slims down My Kitchen Rules co-star Manu Feildel with his controversial diet

MANU Feildel finally decided to attempt the controversial paleo diet of his My Kitchen Rules co-host, Pete Evans, but was it the right choice for the Frenchman?

EXCLUSIVE

MY Kitchen Rules’ Manu Feildel has lost it since you last saw the celebrity chef on your TV — weight that is, after attempting the controversial paleo diet of his co-host, Pete Evans.

The French-born foodie told NewsCorp Australia he had recently put himself through Evan’s 10-week introduction course to the so-called “cave man” menu and shed seven kilograms in the process.

Stepping up to defend his Channel 7 stablemate, who has endured venomous attacks over his lifestyle choices, Feildel was inspired to slim down for the latest season of the network’s top-rating cooking show (to air early next year).

Paleo way ... My Kitchen Rules co-hosts Manu Feildel and Pete Evans. Picture: Seven Network.

The popular TV presenter said: “I’ve known Pete for 16 years, we’ve been working together for half that time and his lifestyle shouldn’t matter to anyone, to be honest with you.”

“I’ve done a little bit of his (diet) and followed his direction a few months ago and I’ve lost seven kilos,” Feildel said.

However, his heritage, he admitted, meant he couldn’t give up his innate appetite for cheese and wine, “I am French after all,” adding the diet had been “a good way to kick start my fitness routine.”

“The (paleo) program was great. I needed to do something for my health and my mate Pete has been talking about it for two years, so I decided to give it a go.”

Interestingly, Evans appears to have added a few kilograms to his previously lithe frame, sporting a fuller face on the set of the hit series last week.

Great mates ... Manu Feildel said the lifestyle of Pete Evans shouldn’t matter to anyone else. Picture: Supplied.

Feildel said: “I think he went to an extreme when he first started changing his ways, now he’s found a balance I suppose, and knows what he should do and he looks good.”

But Evans should not have to wear the harsh, personal attacks he’s been exposed to since going public with his health regimen, Feildel argued.

“It’s been full on. If someone’s got something against you, it can be quite dirty actually, which is ridiculous. Watch the show if you like, or don’t watch it if you don’t like it. It should be as simple as that. The funny thing is, what most Australians eat is actually amazing ... what they put in their bodies. They should look up to him, more than dislike him about it.”

Evans’ 10-week introduction to paleo course costs $99 and offers nutrition and fitness tips through his website, as well as healthy recipes like this summer salmon fillet with herbs and pomegranate.

PALEO FISH FOR CHRISTMAS? Try Pete Evans’ delicious salmon fillet recipe at www.peteevans.com:

Seafood and eat it ... Pete Evan's paleo salmon fillet with herbs and pomegranate. Picture: www.peteevans.com

INGREDIENTS

1 x 1.2kg side fillet of salmon or ocean trout skin left on and pin-boned

2 tablespoons coconut oil

Sea salt and freshly ground black pepper

Seeds of 1 pomegranate, to serve

Pomegranate molasses, to serve (optional)

Tahini Dressing

350g unhulled tahini

100 ml lemon juice

2 teaspoons ground cumin

2 garlic cloves, crushed

Herb Crust

1 red onion, finely chopped

2 very large handfuls of coriander leaves, finely chopped

2 large handfuls of flat-leaf parsley leaves, finely chopped

1 large handful of mint leaves, finely chopped

3 long red chillies, finely chopped

100 g almonds, finely chopped

100 g walnuts, finely chopped

2 tablespoons sumac

150 ml olive oil

INSTRUCTIONS

I wouldn’t eat tahini on a daily basis as I don’t think we are designed to eat so many sesame seeds, but as a treat from time to time, the flavour it adds to dressings and sauces is great. If you can tolerate dairy, you can also add some yoghurt to the tahini dressing, which will make it creamier and lighter — Pete Evans.

Preheat the oven to 70°C.

Rub the salmon all over with the coconut oil and season with salt and pepper.

Wrap the salmon in baking paper, leaving the seam on top and twisting the ends to seal. Tie kitchen string around the paper in three different places. Place the wrapped salmon on a baking tray and bake for 30–45 minutes, or until it is slightly pink in the centre.

Meanwhile, to make the tahini dressing, place all the ingredients in a food processor with 80 ml of water. Process to form a thick sauce.

To make the herb crust, combine all the ingredients in a bowl and season with salt and pepper.

Remove the salmon from the paper and transfer to a serving platter. Spread some tahini dressing on top, then cover with the herb crust. Sprinkle on the pomegranate seeds and drizzle over a little pomegranate molasses (if using). Serve with the remaining tahini dressing on the side.

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