EASY, HEALTHIER MEALS USING NO MORE THAN 10 INGREDIENTS* AND ALL UNDER 600 CALS
*NOT INCLUDING OIL, SALT AND PEPPER
SERVES 2 GF
HANDS-ON TIME 10 mins
TOTAL TIME 25 mins
COD WITH SPRING VEG AND DILL YOGURT
This simple yet satisfying dish combines peppery radishes, sweet peas and tender baby potatoes with fresh cod. The citrusy dill yogurt adds extra freshness and zing.
ONLY 499 CALORIES
◆ 400g baby potatoes, thickly sliced
◆ 2 tbsp olive oil
◆ 240g radishes, halved
◆ 2 chunky skinless cod fillets, about 160g each
◆ 70ml white wine
◆ 1 tsp Dijon mustard
◆ 100g frozen petits pois
◆ 1 tbsp chopped dill
For the dill yogurt
◆ 1 tbsp chopped dill
◆ 4 tbsp Greek yogurt
◆ 1 tsp lemon juice, plus wedges to serve
1 Bring a large pan of salted water to the boil. Cook the potatoes for 3 minutes or until just tender. Drain.
2 Heat half the olive oil in a frying pan, then add the potatoes and radishes, season, and cook for 5 minutes, until the potatoes are golden and the radishes start to soften.
3 Meanwhile, preheat the oven to 200°C, fan 180°C, gas 6 and line a baking tray with baking paper. Add the cod, drizzle with the remaining oil, season then bake for 10 minutes.
4 Combine the wine and mustard and add to the frying pan. Simmer for 2 minutes then add the peas. Cook for 3 minutes, then stir in half of the dill and season to taste.
5 Combine the dill yogurt ingredients. Serve the veggies and cod with the dill yogurt and lemon wedges.
PER SERVING 499cals; 16g fat (4g sat fat); 38g protein; 8g fibre; 40g carbs (of which 7g sugars); 0.6g salt
SERVES 2 GF DF
HANDS-ON TIME 15 mins
TOTAL TIME 30 mins
PORK SATAY NOODLES
For a meat-free version of this flavour-packed stir-fry, replace the pork with sliced firm tofu. Marinate as usual and just sear in the pan.
ONLY 598 CALORIES
◆ 2 tbsp clear honey
◆ 2 tbsp tamari or dark soy sauce*
◆ juice of 1½ limes, plus wedges to serve
◆ 2 x 100g lean pork medallions
◆ 1 x 200g pack fine beans and Tenderstem broccoli
◆ 2 tbsp vegetable oil
◆ 100g dried rice vermicelli noodles
◆ 40g smooth peanut butter
◆ 1 tsp ginger paste
◆ 1 red chilli, thinly sliced
◆ large handful of coriander, roughly chopped
1 Preheat the oven to 180°C, fan 160°C, gas 4. In a bowl, combine 1 tablespoon of honey and tamari or soy sauce with the juice of half a lime and some seasoning. Add the pork, turn to coat, cover and set aside to marinate
