Put these dishes together without an oven or hob
HOT-SMOKED SALMON WITH FENNEL SALAD & LEMON MAYO
■ Serves 2 ■ Prep 15 mins
■ No cook
1/2 lemon, juiced
6 tbsp light mayonnaise small bunch of dill, chopped
1 fennel bulb, halved and thinly sliced
1/2 cucumber, peeled lengthways into ribbons
2 tbsp white wine vinegar
1 tbsp olive oil
40g baby watercress leaves
200g peppered hot-smoked salmon fillets
1 Mix together the lemon juice, mayonnaise, a little of the dill and some seasoning, then spoon into a ramekin. In a large bowl, mix together the remaining dill, fennel and cucumber, season, then drizzle over the vinegar and oil.
2 Arrange the watercress on two plates and top with the fennel salad. Flake the salmon on the side and serve with the lemon mayo.
PER SERVING 534 kcals, fat 42g, saturates 6g, carbs 11g, sugars 8g, fibre 6g, protein 28g, salt 3.8g
CORONATION CHICKEN NAANS WITH SLAW
■ Serves 4 ■ Prep 20 mins
■ No cook
1 ready-roasted chicken (about 950g)
8 mini naan breads
FOR THE CORONATION SAUCE
150ml yogurt
150ml light mayonnaise
1 tbsp mild curry powder
4 tbsp mango chutney small bunch of coriander, roughly chopped, plus extra to serve
FOR THE SLAW
2 large carrots, grated
1 red cabbage, shredded
2 tsp black mustard seeds
1 Shred the meat from the chicken and set aside.
2 To make the coronation sauce, mix the yogurt, mayonnaise, curry powder, mango chutney and some seasoning with half the coriander in a large bowl. Add the shredded chicken to the bowl and toss to coat.
3 To make the slaw, mix the carrots, cabbage and mustard seeds in a large bowl with the remaining coriander, then season to taste.
4 Heat the naan breads in the toaster. Allow two per person and top with some of the slaw, then the chicken mixture. Serve sprinkled with coriander, with extra slaw on the side.
PER SERVING 625 kcals, fat 35g, saturates 8g, carbs 53g, sugars 23g, fibre 10g, protein 50g, salt 2.6g
CRAB & AVOCADO TOSTADAS
If you can’t find canned crab use 2 x 80g cans of tuna in brine instead.
■ Serves 2 ■ Prep 10 mins
■ No cook
1 small red onion, sliced into thin rings
2 limes, juiced, plus wedges to serve pinch of caster sugar
170g can crabmeat in brine, drained
2 spring onions, finely sliced
1 red chilli, deseeded and chopped
1 really ripe avocado, peeled, stoned and chopped
1 small garlic clove, crushed
2 corn tortillas handful of mixed salad leaves
1 Put the onion in a bowl and cover with half the lime juice and a good pinch each of sugar and salt. Leave to soften while you get everything el
