Proving that you don’t need to break the budget to get your daily fill.
Walnut and sesame pesto pasta with crispy sausage
SERVES 6
Walnuts provide a healthy dose of Omega 3s. Leafy greens like spinach are also a great source of these healthy fatty acids, so this twist on classic pesto delivers great nutritional bang-for-your-buck.
YOU WILL NEED
350g baby spinach Small bunch coriander, including stems Small bunch basil, including stems 50g walnuts, lightly toasted 1 garlic clove, crushed 5tbsp avocado or olive oil 1tbsp toasted sesame oil (optional) Juice 1 lemon 500g long pasta (we used bucatini) 4 sausages, casing removed sesame seeds, to garnish, optional
1 In a blender, blitz the spinach, coriander, basil, miso, garlic, oils and lemon juice. Add 2tbsp water to loosen if necessary.
2 Cook the noodles according to the pack instructions.
3 Cook the sausage meat in a frying pan on a medium-high heat, stirring to break up, until crispy.
4 Toss the noodles in the pesto and top with sausage, and if using, sesame seeds.
Flaxseed houmous and spiced lamb
SERVES 4 AS A SNACK
Flaxseed and grass-fed lamb are both excellent sources of Omega 3. This speedy recipe turns hummus into a main meal, but you could also skip the topping. The hummus makes an excellent snack for packed lunches.
YOU WILL NEED For the lamb
½tsp cinnamon
1tsp allspice
1tsp za’atar
Juice of half a lemon
200g lamb neck, chopped into
2.5cm pieces
1 onion, chopped
For the houmous
400g tin chickpeas, drained, water
reserved
2tbsp tahini
Juice 1 lemon
1 garlic clove, crushed 120g flaxseed (ground linseed)
To serve (optional)
Half a bunch each fresh mint and parsley, chopped 50g pomegranate seeds 2tbsp toasted pine nuts 4 small toasted pitta or flatbreads
1 In a bowl, mix all the marinade ingredients with the lamb and onion, cover and leave in the fridge for at least 4 hours or ideally overnight.
2 For the houmous, blitz the chickpeas, half the reserved water, tahini, lemon juice and garlic in a food processor until smooth. Add the flaxseed and more water as needed to reach a smooth consistency. Season and set aside.
3 Heat olive oil in a frying pan and add onion. Soften for 3-4 mins, then add lamb and marinade, and fry for a further 8-10 mins.
4 Serve on top of houmous. Scatter with mint, parsley, pomegranate, toasted pine nuts and a drizzl
