Three easy meals to enjoy without the worry of acid reflux
Fennel and mozzarella frittata
SERVES 4
An easy pleaser, this dish will fill you up with no unpleasant after-effects.
YOU WILL NEED
750g white potatoes, chopped 2 x 125g balls reduced-fat mozzarella 6 eggs 100g frozen peas 2tbsp chopped fresh coriander, plus extra for garnish 1tbsp olive oil 1 small fennel bulb, sliced lengthways Rocket, to serve
HOW TO DO IT
1 Place the potatoes in a large saucepan and cover with cold water. Bring to the boil then simmer for 5 mins. Drain, refresh with cold water, then set aside.
2 Chop 1 of the mozzarella balls into small pieces. In a large jug, whisk together the eggs with salt and pepper, then mix in the frozen peas, chopped mozzarella, coriander and cooked potatoes.
3 Heat the oil in a non-stick 25cm frying pan on a high heat, then add in the egg mixture. Tip the pan from side to side to cover the surface with egg, then whisk for 1 min in the pan. Scatter the fennel on top, then tear up the remaining mozzarella ball and dot the pieces on top. Cook on a low heat, with lid on, for 20-25 mins until nearly set.
4 Transfer the pan to a preheated grill and cook for 2-3 mins, or until golden. Allow to cool slightly, then sprinkle with the extra coriander, slice into pieces and serve with rocket.
Roast salmon with a beetroot crumb
SERVES 4
Acid-reflux friendly, vibrant and full of flavour, this dish is a great midweek dinner fix, but is also fancy enough for entertaining.
YOU WILL NEED
1tbsp olive oil, for greasing 4 salmon fillets 250g beetroot, peeled and chopped 100g wholemeal breadcrumbs 25g pumpkin seeds 1tbsp chopped, fresh flat-leaf parsley Steamed broccoli, to serve
HOW TO DO IT
1 Preheat the oven to 190C/Gas 5 and grease a large, flat oven tray. Place salmon on the tray, skin down.
2 In a food processor, chop the beetroot until it is in fine pieces, then add the breadcrumbs
