Low-cal andfilling

UNDER 500 CALORIES

Lamb and feta meatballs

Zesty lemon and mixed grains give these meatballs a lighter twist – ready in just 30 mins.

SERVES 6 PREP 10 MINS COOK 20 MINS

✱ 400g lamb mince

✱ 250g pack mixed grains

✱ 2tbsp preserved lemon paste, or zest 1 lemon

✱ 75g feta cheese

✱ Handful flat-leaf parsley, chopped, plus extra
leaves to serve

✱ 1tsp dried mint

✱ 1tbsp olive oil, plus extra for frying

✱ 2 fat garlic cloves, crushed

✱ 400g tin chopped tomatoes

✱ Head radicchio or 2-3 chicory, separated
into leaves

✱ 50g pitted green olives, sliced if large

✱ Zest 1 lemon, the lemon cut into wedges for
squeezing (optional)

✱ Houmous, to serve (optional)

1In a bowl, mix together the lamb, mixed grains, lemon paste, 50g feta, parsley and mint. Season, then divide the mix and roll into 18-20 balls.

2Heat a good splash of oil in a large, non-stick frying pan and brown the meatballs all over. Do this in batches if you need to.

3Remove the meatballs to a plate, wipe out the pan then add 1tbsp more oil, plus the garlic. Heat for 1 min, then add the tomatoes. Bring to a fast simmer, return the meatballs to the pan and then simmer them in the sauce for 10 mins.

4Serve the meatballs with the remaining feta, radicchio, olives and lemon zest, with the houmous spooned on top of the sauce, if using.

Per serving: 307 cals, 19g fat, 7g sat fat, 13g carbs

FOOD ED’S TIP

If you’re feeling extra hungry, serve with warm flatbreads, rice or couscous. We like the slight bitterness of the radicchio, but you could use little gem instead.

Sticky marmalade and soy chicken

A delicious one-tray dinner that’s sure to satisfy those sweet-and-sour cravings.

SERVES 4 PREP 10 MINS, PLUS MARINATING COOK 30 MINS

✱ 8 skinless, boneless chicken
thighs

✱ 3tbsp marmalade (we used
Seville)

✱ 2tbsp soy sauce

✱ 2tbsp rice wine vinegar

✱ 2 garlic cloves, crushed

✱ Thumb-sized chunk ginger,
peeled and chopped

✱ 2tbsp sesame oil

✱ 4 pak choi, sliced in half
lengthwise

✱ 200g Tenderstem broccoli,
sliced in half

✱ 2 x 250g pouches sticky
rice, heated to serve

✱ Small bunch spring onions,
finely sliced

✱ 1tbsp toasted sesame
seeds, handful coriander
leaves, to serve

1Put the chicken, marmalade, soy sauce, rice wine vinegar, garlic and ginger in a large glass/cer