EASY, HEALTHIER MEALS USING NO MORE THAN 10 INGREDIENTS* AND ALL UNDER 600 CALS
*NOT INCLUDING OIL, SALT AND PEPPER
SERVES 2 GF DF
HANDS-ON TIME 20 mins
TOTAL TIME 20 mins
ROSEMARY LAMB WITH MUSTARDY LENTILS
ONLY 593 CALORIES
The natural variety of colours in rainbow chard brings a range of nutrients to your plate: it's particularly rich in carotenoids, polyphenols and vitamins K, A and C, and will boost your fibre intake.
◆ 1 x 300g pack lamb leg steaks
◆ 1 tsp dried rosemary
◆ 150g Chantenay carrots, halved lengthways
◆ 3 tsp olive oil
◆ 2 garlic cloves, crushed
◆ 200g rainbow chard, roughly chopped
◆ 1 x 250g pack cooked Puy and green lentils, or tinned lentils, rinsed and drained
◆ 1 tbsp clear honey
◆ 1 tbsp balsamic vinegar
◆ 1 tbsp Dijon mustard
1 Pat the lamb steaks dry on kitchen paper then season and sprinkle with the rosemary. Get a frying pan hot. Cook the carrots until tender in boiling water, or microwave in a covered bowl with a splash of water.
2 Add 1 teaspoon of olive oil to the hot frying pan and add the lamb steaks. Cook on a medium-high heat for about 6 minutes for slightly pink meat, turning regularly.
3 Meanwhile, heat 2 teaspoons of oil in a large pan and add half the garlic and all of the chopped chard. Stir-fry for 3-4 minutes, then add 4 tablespoons of water and the lentils. Cover the pan and heat gently for 3-4 minutes.
4 Add the rest of the garlic to the frying pan with the lamb and cook for a few seconds, then add ½ tablespoon each of honey and balsamic vinegar. Remove from the heat, turning the lamb in the mixture and leave to rest for a few minutes before slicing.
5 Whisk the remaining honey and vinegar with the mustard then stir into the lentils and chard, adding the drained carrots. Season and divide between plates. Serve the lamb on top, spooning the pan juices over.
PER SERVING
593cals; 25g fat (10g sat fat); 49g protein; 9g fibre; 39g carbs (of which 16g sugars); 1.4g salt
SERVES 2 GF DF
HANDS-ON TIME 30 mins
TOTAL TIME 30 mins
NOODLE OMELETTE WITH SWEET CHILLI PRAWNS
Take inspiration from East Asia and add noodles to an omelette for a more substantial meal – they’ll go deliciously crispy at the edges.
◆ 1 nest of dried rice noodles, from a 250g pack
◆ 75g frozen edamame beans
◆ 2 tbsp sweet chilli sauce
◆ juice of 1 lime, plus wedges to serve
◆ 1½ tbsp Thai fish sauce
◆ 6 medium eggs
◆ ½ x 30g pack coriander, roughly chopped, plus extra sprigs
◆ 1 tb
