These easy but flavour-packed meals cost just £1.25 per portion
COMPILED BY: ALI GRAVES. PHOTOGRAPHY: MIMI HARRISON
Mini Spiced Halloumi Wraps
SERVES 4
Ingredients
2 tsp curry powder
1 tbsp rapeseed oil or olive oil
225g halloumi, sliced into
1cm strips
200ml natural yoghurt or
mayonnaise
Juice of ½ lime
8 mini wraps
2 heads of baby gem lettuce,
washed and sliced
275g cabbage mix or coleslaw
A small handful of fresh mint,
roughly chopped (optional)
Salt and pepper to taste
1. Add the curry powder and rapeseed oil to a bowl and stir to combine. Add the halloumi strips to the bowl and coat in the curry powder oil.
2. Set a griddle pan over a medium/high heat, place the halloumi strips into the pan and fry until golden and crispy, for about 2 or 3 minutes on each side.
3. Meanwhile, for the dressing, combine the natural yoghurt with the lime juice, a pinch of salt and lots of pepper. (Use the juice from a quarter of a lime if you like less tang.)
4. Take a mini wrap, add a layer of sliced lettuce and a serving of cabbage mix. Drizzle over some creamy, tangy yoghurt dressing and top with some of the spiced halloumi strips.
5. Garnish with a little of the chopped mint leaves if you like. Fold the wrap over before devouring. Repeat the layering process for each wrap.
Goat’s Cheese, Spinach & Basil Linguine
SERVES 5
Ingredients
1 tbsp olive oil
1 onion, diced
500g linguine
3 garlic cloves, finely grated
160g frozen spinach
125g goat’s cheese
30g fresh basil
Salt and pepper to taste
Chilli flakes (optional)
1. Set a non-stick pan over a medium heat and add the olive oil. Add the onion, season with salt and pepper and gently fry for 4 minutes.
2. Meanwhile, set a large pan of salted water over a medium heat and bring to a boil. Add the linguine and cook for 2 minutes less than the packet cooking time.
3. While the pasta is cooking and once the onions have softened, add the garlic to fry for a minute before adding the frozen spinach to the pan, along with 400ml of the starchy pasta water. Increase the heat and cook the spinach and onion mix until the pasta is ready.
4. Add the spinach and onion mix to a blender with half of the goat’s cheese and the basil and blitz until smooth.
5. Drain the linguine and transfer back to the pan. Pour over the blended sauce and continue to cook over a low/medium heat.
6. After about 2 minutes, the sauce should thicken and coat the linguine. Serve with a sprinkle of any remaining goat’s cheese and a pinch of salt
