Recipes Main meals all kindly provided by Sainsbury’s and created by Shelina Permalloo; dessert extracted from The Sunshine Diet by Shelina Permalloo (Ebury Press, £14.99; photo by Martin Poole)
Monday
Flatbread pizza topped with shredded lamb
PREP AND COOK TIMEF 20 MINS
SERVES 4
INGREDIENTS
✱ 250g lamb mince ✱ 2 tsp harissa paste ✱ ½ an onion finely chopped ✱ ½ a celery stick finely chopped ✱½ a carrot finely chopped ✱ olive oil ✱ 1 garlic clove, crushed ✱ 1 tsp paprika ✱ ½ tsp whole cumin seeds, toasted ✱ 1 tbsp tomato purée ✱ ½ pack halloumi, sliced ✱ 1 courgette, sliced ✱ 10” sainsbury’s multiseeded Flatbread ✱ seeds from ½ a pomegranate ✱ 1 handful of shredded mint
METHOD
1 Preheat the oven to 200°C. Mix the lamb mince with the harissa paste. Place in a tray and bake in the oven for 10 minutes or until nicely browned, stirring halfway through.
2 Meanwhile, make the tomato spice paste; sweat the onions, celery and carrot in a pan with a little oil, season well. Add the crushed garlic, paprika, cumin, and tomato purée, cook for a few minutes, then add water to loosen.
3 Cook for 1-2 minutes, then whizz with a hand blender. Heat up a griddle pan and char-grill the halloumi and courgette.