Eating well

6 min read

EASY, HEALTHIER MEALS USING NO MORE THAN 10 INGREDIENTS* AND ALL UNDER 600 CALS

RECIPES NADINE BROWN

*NOT INCLUDING OIL, SALT AND PEPPER

ROAST MUSHROOM GRAINS WITH DATE DRESSING

SERVES 2 GF

HANDS-ON TIME 10 mins

TOTAL TIME 30 mins

HARISSA LAMB CHOPS WITH SWEET POTATO MASH

This is an easy, rather special meal for two that will cheer you up on a cold and wet evening. Add a splash of orange juice to the mash for a zesty kick if you like.

◆ 75g natural yogurt

◆ 1 tbsp rose harissa paste

◆ 4 thin cut lamb chops

◆ 2 sweet potatoes, peeled and chopped (about 400g)

◆ 2 tsp olive oil

◆ 2 garlic cloves, finely chopped

◆ 1 red chilli, deseeded and finely diced

◆ 160g young spinach

1 Combine the yogurt and harissa, seasoning well. Add the chops, cover and leave to sit for 10 minutes.

2 Bring a large pan of salted water to the boil and boil the sweet potatoes for 10 minutes, or until tender. Drain, mash and season to taste.

3 Heat 1 teaspoon of olive oil in a non-stick frying pan over a medium heat. Add the lamb (shaking off the excess marinade) and brown the edges in the pan, then cook for

2 minutes each side or until done to your liking. Remove to a plate and let them rest for 2-3 minutes, loosely covered with foil.

4 Put the remaining oil, garlic and chilli in a large saucepan, heating gently until the garlic is fragrant but not browned. Stir in the spinach in batches, cooking for 2 minutes or until starting to wilt. Season and serve with the mashed sweet potato and the chops piled on top.

PER SERVING 518cals; 20g fat (7g sat fat); 38g protein; 8g fibre; 45g carbs (of which 14g sugars); 0.8g salt

FOOD STYLING: BIANCA NICE. PROP STYLING: VICTORIA ELDRIDGE. PHOTOGRAPHS STUART WEST

SERVES 2 DF

HANDS-ON TIME 10 mins

TOTAL TIME 25 mins

RIGATONI WITH SAUSAGE AND CHICORY

We always love a new pasta dish for our midweek repertoire. This is a delicious and surprisingly low-cal option.

◆ 150g rigatoni or penne rigate

◆ 1 tbsp olive oil

◆ 1 small red onion, finely sliced

◆ 4 turkey sausages*, skins removed

◆ 1 tsp fennel seeds, crushed

◆ ½ tsp chilli flakes

◆ juice and zest of ½ a lemon

◆ 1 white chicory bulb, core discarded, sliced

◆ 10g parsley, finely chopped

1 Bring a large pan of salted water to

This article is from...

Sainsbury's Magazine

27 December 2023

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