Charred cauliflower pasta with pumpkin seed pesto
SERVES 2 PREP 20 mins
COOK 40 mins EASY V
Heat the oven to 220C/200C fan/ gas 7. Toss 400g cauliflower florets with 2 tbsp olive oil on a baking tray. Season. Roast on the top shelf of the oven for 25 mins until the florets are slightly charred. Meanwhile, cook 180g pasta following pack instructions. Drain, reserving a mug of cooking water. Fry 1 chopped onion in 2 tbsp olive oil over a medium heat for 5 mins. Stir in 2 crushed garlic cloves and a pinch of chilli flakes, and cook for 1 min more until fragrant. Blitz 75g pumpkin seeds, 35g hard cheese (such as pecorino, parmesan or a vegetarian alternative), 1 small garlic clove, crushed, a small bunch of roughly chopped soft herbs (such as parsley or basil) and 75ml olive oil in a mini food processor until finely chopped. Season. Tip the cauli, pasta, pesto and a splash of the reserved water into the pan with the onion, stir, season and add a splash of lemon juice. Sprinkle over a pinch of lemon zest to serve.
GOOD TO KNOW calcium • folate • fibre • vit c • iron • 2of 5-a-day
PER SERVING 1,193 kcals • fat 80g • saturates 14g • carbs 78g • sugars 11g • fibre 14g • protein 33g • salt 0.4g cook smart easy
White chicken chilli
SERVES 4 PREP 15 mins COOK 4-5 hrs EASY
Tip a 300g jar tomatillo salsa, 2 tbsp chopped pickled jalapeños, 4 crushed garlic cloves, 1 tsp dried oregano, 2 tsp ground coriander, 2 tsp ground cumin, the finely chopped stems from a handful of coriander, 4 sliced spring onions, 400g can white beans, drained, 2 roughly chopped green peppers, zest of1 /2 lime, 200ml hot chicken stock and 4 chicken breasts into a slow cooker. Season and mix well, making sure the chicken is submerged. Turn the slow cooker to high and cook for 4-5 hrs. Remove the chicken to a board and shred using two forks. Roughly mash half the bean mixture using a potato masher, leaving the rest chunky. Return the chicken to the slow cooker. Season. Or, make this in a pressure cooker on high pressure for 20 mins. Top with chopped coriander leaves, soured cream and grated cheddar, and serve with rice, lime wedges and tortilla chips.
GOOD TO KNOW fibre • vit c • 3of 5-a-day
PER SERVING 360 kcals • fat 12g • saturates 3g • carbs 17g • sugars 7g • fibre 7g • protein 42g • salt 2g
Peanut &herb noodle salad
SERVES 2 PREP 20 mins COOK 10 mins EASY V
Cook 2 nests of rice vermicelli noodles following pack instructions. Drain and rinse under cold running water to cool slightly. Combine a small bunch of finely chopped mint leaves, a small bunch of finely chopped coriander, a small bunch of finely chopped basil leaves, the zest and juice of 2 limes, 1 tbsp sweet chilli sauce or jam, 1 tbsp neutral-tasting oil and 1 tbsp soy sauce in a bowl. Toss in the noodles, 1 cucumber, cut into 2cm chunks, 1 carrot, peeled into ribbons and 100g edamame beans. Top with 50g bashed salted peanuts, sesame seeds, chilli sauce and sliced spring onions to serve.
GOOD TO KNOW vegan • folate • fibre • vit c • iron • 3of 5-a-day
PER SERVING 504 kcals • fat 23g • saturates 3g • carbs 48g • sugars 9g • fibre 10g • protein 20g • salt 1.6g