Speedy, easy midweek meals that keep an eye on the budget, so you don’t have to
Pasta with parsley & hazelnut pesto
■ Serves 4 ■ Prep 10 mins ■ Cook 10 mins V
350g tagliatelle
80g pack flat-leaf parsley
100g toasted hazelnuts
50g parmesan (or vegetarian
alternative), grated
1 lemon, zested and juiced
100ml olive oil
1 Cook the pasta in salted, boiling water following pack instructions.
2 Put the parsley, hazelnuts, cheese, and lemon zest and juice into a food processor and whizz to a paste. With the motor still running, gradually drizzle in the olive oil. Season to taste.
3 Drain the pasta, return to the pan and stir in the pesto. Divide the pasta between bowls and serve.
PER SERVING 727 kcals, fat 43g, saturates 7g, carbs 70g, sugars 3g, fibre 5g, protein 19g, salt 0.3g
Turn it into a topping
Easy herb crust Whizz the pesto with 85g breadcrumbs, then use to top 4 chicken breasts or fish fillets. Grill or bake until cooked through and golden on top.
MA KE MORE OF IT
Make more pesto at the same time if you like and store in the fridge for a few days – covering the surface with oil will keep it fresh.
Halloumi, watermelon & mint salad
■ Serves 4 ■ Prep 10 mins ■ Cook 5 mins V
250g pack halloumi, thinly sliced 1kg chunk watermelon, sliced 200g pack fine green beans small bunch of mint, finely shredded 1 lemon, juiced 1 tbsp olive oil, plus extra to drizzle toasted pittas, to serve
Heat the grill to high. Lay the cheese on a baking tray in a single layer, then grill for 2 mins on each side until golden. Toss the watermelon, beans and mint together with the lemon juice and oil, season well, then layer on plates with the slices of halloumi. Drizzle with a little more oil if you like, then serve with warm pittas.
PER SERVING 287 kcals, fat 20g, saturates 10g, carbs 12g, sugars 12g, fibre 1g, protein 14g, salt 2.3g
Turkey meatball wraps
■ Serves 4 ■ Prep 10 mins ■ Cook 8-10 mins
500g pack turkey mince
1 tsp each ground cumin
and coriander
1 onion, finely chopped
1 tbsp sunflower oil
8 tortillas
200g salad
150g pot fat-free Greek yogurt
1 Tip the turkey, spices, onion and some salt and pepper into a bowl and mix well with a fork or your hands. Shape into 16 meatballs and flatten slightly (this makes them easier to cook). Heat the oil in a non-stick frying pan, then fry the meatballs for 8-10 mins until browned and cooked through.
2 Meanwhile, warm the tortillas on high for 1 min in the microwave. Spread with salad, then add two meatballs and a little yogurt to each tortilla and roll up. Serve two wraps per person.
PER SERVING 370 kcals, fat 9g, saturates 1g, carbs 37g, sugar
