Recipes
Dynamite cocktail shrimp
Ingredients shrimp 16/20 pomegranate seeds iceberg lettuce fried vermicelli noodle Dynamite sauce sriracha chili sauce mayonnaise chili powder honey mustard Dijon Mango salsa mango ripe fresh mint leaves sweet chili sauce shrimp marination egg white salt sesame oil batter for shrimp all purposes flour water baking powder D
Lime prawn cocktail pitta salad
Ingredients
½ wholemeal pitta
½ tbsp rapeseed oil
1 tsp Tabasco
1 tsp low-sugar, low-salt ketchup
1 tbsp low-fat mayonnaise
1 tbsp fat-free natural yogurt
½ lime, zested and juiced, plus wedges to serve
60g cooked king prawns
1 Little Gem lettuce, leaves separated
¼ small cucumber, peeled into ribbons
4 cherry tomatoes, halved
Method
Heat the oven to 200C/180C fan/gas 6. Slice the pitta into triangles, put on a baking sheet and drizzle over the oil. Bake for 10-15 mins until golden and crisp.
Mix together the Tabasco, ketchup, mayo, yogurt and lime zest and juice. Toss the prawns in the dressing.
Layer the lettuce, cucumber, tomatoes and dressed prawns in a lunchbox or jar. Season, top with the pitta chips and serve with lime wedges
Wasabi chicken rice salad
Ingredients
70g frozen edamame
½ tsp wasabi paste
2 tbsp fat-free natural yogurt
1 lime, juiced
1 tbsp sesame oil
70g cooked rice
3 radishes, quartered
1 tsp sesame seeds
1 cooked boneless, skinless chicken breast, sliced
¼ sheet dried seaweed, sliced into strips
Method
Put the edamame in a heatproof bowl and cover with boiling water. Leave for 10 mins, then drain. Mix the wasabi paste with the yogurt, lime juice and sesame oil.
Toss the rice with the edamame and radishes. Top with the sesame seeds, chicken and seaweed, then drizzle over the dressing to serve.
Miso mushroom & tofu noodle soup
Rustle up this miso, mushroom and tofu noodle soup with just six simple ingredients. Healthy and low in calories, it makes a tasty light lunch or supper
Ingredients
1 tbsp rapeseed oil
70g mixed mushrooms, sliced
50g smoked tofu, cut into small cubes
½ tbsp brown rice miso paste
50g dried buckwheat or egg noodles
2 spring onions, shredded
Method
Heat half the oil in a frying pan over a medium heat. Add the mushrooms and fry for 5-6 mins, or until golden. Transfer to a bowl using a slotted spoon and set aside. Add the remaining oil to the pan and fry the tofu for 3-4 mins, or until evenly golden.
Mix the miso paste with 325ml boiling water in a jug. Cook the noodles following pack instructions, then drain and transfer to a bowl. Top with the mushrooms and tofu, then pour over the miso broth. Scatter over the spring onions just before serving.
Ricotta, broccoli, & new potato frittata
Ingredients
100g new potatoes
200g long-stem broccoli
200g green beans, trimmed and halved
400g can mixed beans, drained
3 tsp rapeseed oil
2 garlic cloves, crushed
pinch of chilli flakes, cumin seeds or fennel seeds
4 large eggs
50g ricotta
1 tsp sherry vinegar
½ small bunch of basil, roughly chopped (optional)
Method
Boil the potatoes for 10-15 mins until tender. Add the broccoli for the last 2 mins of cooking. Drain and thickly slice the potatoes.
Meanwhile, put the green beans and mixed beans in a pan and cover with water. Bring to a simmer and cook for 3-4 mins, or until the green beans are tender. Drain and leave to steam-dry in the pan.
Heat the grill to high. Heat 2 tsp of the oil in a medium non-stick frying pan and fry the garlic for 1 min, then add the chilli flakes or cumin or fennel seeds and cook for 1 min more. Add the potatoes, broccoli and seasoning, and toss to coat in the flavoured oil.
Beat the eggs in a jug, season and pour over the potato mix. Cook over a medium heat for 2 mins, or until the base is set. Dollop teaspoons of the ricotta on top, then grill for 4-5 mins until cooked through.
Meanwhile, drizzle another 1 tsp oil over the bean mixture with the vinegar. Stir in the basil, if using, and season. Slice the frittata into four wedges, and serve two with half the bean salad on the side. Chill the remaining wedges and bean salad to use in the lunchboxes bel
South American-style quinoa with fried eggs
Ingredients
75g quinoa
400g can black beans, drained
½ tsp ground cumin
½ tsp ground coriander
1 lime, zested and juiced, plus extra wedges to serve
1 tsp cider vinegar
160g cherry tomatoes, halved
1 small avocado, stoned, peeled and roughly chopped
2 tbsp finely chopped coriander
3 spring onions or ½ small red onion, finely chopped
rapeseed oil, for frying
2 medium eggs
Method
Put the quinoa in a small pan with 250ml water and bring to the boil. Reduce the heat to low, cover and gently simmer for 15-20 mins, stirring occasionally until most of the water has been absorbed and the grains have doubled in size (if there’s any water left in the pan, drain well).
Tip into a bowl and stir through the beans, spices, lime zest and juice and vinegar. Stir well, then add the tomatoes, avocado, coriander and onion, and spoon onto plates.
Heat a drop of oil in a non-stick frying pan and fry the eggs until the whites are set with a crispy edge and the yolk is runny. Serve the quinoa topped with the eggs.