It’s not only good for you but, in these veggie recipes, it’s not loaded with calories, either!
FEATURE WRITERS: SUE ASHWORTH, MAXINE CLARK, KATHRYN HAWKINS, ANN LOWE
Cheat’s Asparagus Risotto
Prep 20min, cook 10min
Trim 125g fresh asparagus stems. Cook in boiling water for 6min, drain then plunge into cold water to set its colour. Boil a medium pan of water, add 1tsp white wine vinegar then break in 1 egg. Poach for 2-3min. With a slotted spoon, transfer to a pan of warm water. Chop asparagus. Chop 50g onion and fry gently in a little oil in a large, heavy-based saucepan. Add 1 portion microwave long grain rice, break up lumps and heat through. Season, beat in 15g garlic butter and 15g grated mild Cheddar. Fold in asparagus, spoon into a warm bowl and place poached egg on top. Sprinkle with chopped parsley and mild Cheddar shavings.
Halloumi Skewers & Spiced Carrot Dip
Prep 20min + cooling, cook 10min
Peel and slice 150g carrots. Put in a saucepan with 1 peeled garlic clove, a pinch of salt and water to cover. Cook for 7-8min until tender. Drain and cool. Add to a blender with ¼ tsp each ground coriander and cumin, ½ tsp caster sugar, 75g reduced fat soft cheese and a small handful of fresh coriander. Blend until smooth. Transfer to a serving dish and chill. Cut 100g halloumi into 10 chunks. Brush a large non-stick
