Easy ideas to get on the table in a flash
Serrano ham & red pear salad
Contrasting flavours and textures really bring this simple salad to life.
■ Serves 2 ■ Prep 10 mins ■ Cook 5 mins
2 slices ciabatta, cut into
cubes
1 tbsp olive oil
100g Serrano ham
1 red pear, cored and cut
into wedges
50g rocket
FOR THE DRESSING
2 tbsp olive oil
1 tsp Dijon mustard
2 tbsp cider vinegar
1 tsp honey
1 shallot, finely chopped
1 Toss the ciabatta with 1 tbsp olive oil, spread out on a baking tray and grill for about 5 mins, turning regularly, until golden.
2 To make the dressing, whisk all the ingredients together and season to taste.
3 Arrange the ham, pear wedges and rocket on two plates. Add the warm croutons and spoon over the dressing.
PER SERVING 481 kcals, fat 26g, saturates 5g, carbs 38g, sugars 14g, fibre 5g, protein 22g, salt 2.6g
Harissa salmon with mixed grains & spinach
■ Serves 2 ■ Prep 10 mins ■ Cook 5 mins
2 salmon fillets (skin on)
2 tbsp harissa
1 lemon, juiced
1 tsp olive oil
200g young spinach, chopped
1 pouch ready-to-eat quinoa, grains
and red rice mix
4 spring onions, chopped
1 red chilli, chopped
handful dill, chopped
1 small avocado, sliced
Greek yogurt swirled with harissa,
to serve
Grill for 5-6 mins without turning, until cooked through, then set aside.
2 Wilt the spinach in a pan with a drop of oil and some seasoning.
3 Heat the grains pouch following pack instructions. Tip into a bowl along with most of the spring onions, chilli and dill, and the rest of the lemon juice. Season and toss everything together.
4 Spoon the grains onto a plate. Add the salmon (remove the skin first), some spinach, avocado and yogurt. Scatter with the remaining chilli, spring onion and dill to serve.
1 Heat the grill to medium-high. Put the salmon skin-side down in a heatproof shallow dish. Mix the harissa with 1 tbsp lemon juice and 1 tsp olive oil and rub all over the flesh.
PER SERVING 724 kcals, fat 40g, saturates 7g, carbs 40g, sugars 4g, fibre 9g, protein 46g, salt 1.3g
Turkish eggs
Traditionally you’d use pul biber (also known as Aleppo pepper) for this dish, but smoked paprika gives a lovely kick and a beautiful red colour.
■ Serves 2 ■ Prep 10 mins ■ Cook 5 mins
150ml Greek yogurt
½ garlic clove, crushed
1 tbsp chopped dill
1 tbsp olive oil
3 tbsp salted butter
½ tsp hot smoked paprika
2 eggs
small handful flat-leaf parsley, chopped
2 slices sourdough, griddled or to
