Grab & go
Some meals just don’t need a knife and fork!
Piri-piri halloumi burgers with citrus slaw
This will make more slaw than you’ll need for one recipe but it will keep in the fridge for up to three days, and would be delicious with cold-cut meats.
■ Serves 4 ■ Prep 20 mins ■ Cook 10 mins
250g block halloumi or vegetarian
alternative, sliced
3 tbsp piri-piri sauce, plus extra
to serve
1 tbsp olive oil
2 carrots, peeled and shredded
½ small white cabbage, finely
shredded
1 red onion, finely sliced
4 tbsp mayonnaise
1 tbsp lemon juice
1 tbsp lime juice
bunch of coriander, finely chopped
handful of rocket or baby spinach
leaves
4 ciabatta or burger buns, halved
and toasted
tomato slices, to serve
1 Gently toss the halloumi with the piri-piri sauce and olive oil, and leave to marinate while you make the slaw.
2 Toss the carrot, cabbage and red onion in a large bowl. Add the mayonnaise, lemon and lime juice, coriander and toss well.
3 Heat a non-stick pan on a medium heat and fry the halloumi. Cook for a few minutes on each side until the halloumi is soft and the marinade turns golden and forms a crust.
4 Add a few rocket or spinach leaves to the buns and top with the halloumi slices and more piri-piri sauce. Pile on the slaw, tomato and add the bun tops.
PER SERVING 730 kcals, fat 46g, saturates 13g, carbs 50g, sugars 14g, fibre 9g, protein 25g, salt 3.2g
Saffron lamb shish with caramelised red onions
■ Serves 2 ■ Prep 10 mins
■ Cook 25 mins pinch of saffron
1 leg of lamb (about 250g), chopped into 3cm cubes
1 tbsp olive oil, plus
2 tsp for the pan 2 lemons,
1 zested and juiced,
1 cut into wedgs, to serve
1 tsp dried mint ½ tsp smoked paprika pinch of chilli flakes
1 garlic clove, crushed
1 large red onion, finely sliced
1 tub tzatziki
4 pittas, warmed, to serve handful of rocket, to serve
1 Put the saffron in a bowl and pour over 1 tbsp boiling water. Leave to cool. Toss the lamb with 1 tbsp oil, lemon zest and half the juice, mint, spices and garlic. Add the saffron water, a pinch of salt and toss. Set aside.
2 Meanwhile, heat 2 tsp oil in a non-stick pan and fry the onion on a medium heat for 15 mins until soft. Remove from the heat, add the remaining lemon juice and season.
3 Thread the lamb onto four skewers and grill, under a high heat, for 4 mins on each side. Add a dollop of tzatziki to the pittas, then add a few rocket leaves, the lamb and onion. Serve with more tzatziki and lemon wedges.
PER SERVING 416 kcals, fat 25g, saturates 5g, carbs 14g, sugars 11g, fibre 4
