Ditch the takeaway menu with these veggie twists on some fast-food classics
COMPILED BY JESS MEYER. RECIPES AND PHOTOS: FUTURECONTENTHUB.COM
Spicy squash and paneer skewers
PREP: 20 MINS, PLUS MARINATING COOK: 15 MINS PER SERVING: CALS: 294 FAT: 10G SAT FAT: 6G CARBS: 29G
SERVES 4
Paneer, a fresh cheese popular in Indian cooking, is a real sponge for flavour. Weather permitting, these are even better grilled on the barbecue, where they’ll get a little charred and smoky.
YOU WILL NEED
1 butternut squash, peeled, deseeded and cut into chunks 250g paneer, cut into chunks 3 red onions, cut into wedges 150g Greek yogurt 1tbsp garam masala Juice and zest of 1 lemon, plus wedges to serve Green salad, to serve
You’ll need
8 skewers, preferably metal
HOW TO DO IT
1 Steam or microwave the squash until just tender – about 5 mins if steaming or 3 mins with water in the microwave. Cool slightly, then thread onto skewers, alternating with the paneer and onions. Put on a flat dish.
2 Mix together the yogurt, garam masala, lemon juice and zest, and some seasoning. Pour over the skewers and mix well. Leave to marinate for up to 4 hrs.
3 When ready, cook under the grill until charred and bubbling, or grill on the barbecue. Serve with extra lemon wedges and a fresh, crunchy green salad.
TIP METAL SKEWERS ARE BETTER THAN WOODEN ONES FOR THIS AS THEY WON’T CHAR WHEN COOKING, BUT EITHER WILL WORK
Tomato and goat’s cheese pizza
PREP: 10 MINS, PLUS PROVING TIME COOK: 15 MINS PER SERVING: CALS: 378 FAT: 15G SAT FAT: 5G CARBS: 50G
SERVES 4
Roasting fresh tomatoes brings out their natural sweetness, an especially nifty trick in the winter months when they’re not in season.
YOU WILL NEED
½ x 500g pack ciabatta bread mix (from the baking aisle) 3tbsp extra virgin olive oil Plain flour, to dust 450g tomatoes, seeds removed and cut into thick slices and wedges 3 thick slices soft goat’s cheese Fresh basil leaves, to garnish
HOW TO DO IT
1 Make half the quantity of the bread, according to the pack instructions. Shape into a ball before leaving to rise (until doubled in size) in a bowl covered with oiled cling film at room temperature, or in the fridge for up to a day.
2 Heat the oven to 210C Fan/Gas 8. Roll the dough into a 30cm round on a floured work surface. Transfer to an oiled baking tray dusted with flour, drizzle with
