GREEK STUFFED TOMATOES AND PEPPERS

SF GF NF

Serves: 4 as part of a meal

Juicy tomatoes and peppers stuffed with fragrant rice and fresh herbs make a perfect lunch, supper or part of a mezze table.

• 1 tbsp olive oil, plus extra for drizzling

• 200g (1 cup) short grain rice, rinsed

• 480ml (2 cups) water

• 1 vegetable stock cube

• 1 small red onion, peeled and finely chopped

• 2 cloves garlic, peeled and finely chopped

• 1 small courgette, finely diced

• 2 beef tomatoes

• 2 peppers

• Small bunch fresh dill, finely chopped

• Small bunch Greek basil, leaves only

• Sea salt and black pepper, to taste

1 Preheat oven to 180°C (Gas Mark 4, 350°F). Place the rice in a saucepan with the water, stock cube and a pinch of salt. Bring to the boil and cook for 10 minutes until partly cooked. Drain and set aside.

2 Heat the olive oil in a frying pan and add the onion with a pinch of salt. Fry gently for a few minutes, until beginning to soften, and add the garlic and courgette. Season well and continue to cook gently.

3 Cut the tops off the tomatoes and peppers and reserve. Scoop out the pepper seeds and discard them. Using a teaspoon, scoop out the tomato pulp and roughly chop. Add this and the fresh herbs to the courgette mixture in the pan to gently cook. Season well. Arrange the tomatoes and peppers snugly in a baking dish.

4 Add the cooked rice to the courgette pan and mix everything together well. Fill the peppers and tomatoes with the vegetable rice and pop the lids on top. Drizzle with a little olive oil and transfer to the oven to bake for 30 minutes. Serve hot, warm or at room temperature, drizzled with a little olive oil.

Per serving (219g) Calories 244, Fat 4.1g, Saturates 0.6g, Sugars 5.2g, Salt 0.65g

MARINATED TOFU FETA AND GREEK SALAD

GF NF

Serves: 6 as part of a meal

A delicious, chunky salad with a zingy dressing and topped with low fat, high protein tofu feta. Serve as part of a spread or as a meal on its own. It’s perfect for lunchboxes too!

For the feta:

• 400g (1 ½ cups generous) extra firm tofu, drained and pressed

• 1 lemon, juice only

• 1 tbsp mellow miso

• 1 tbsp fresh oregano

• 2 tsp sea salt flakes

• 1 clove garlic, peeled and crushed

• 60ml (¼ cup) extra virgin olive oil

• Black pepper, to taste

For the salad:

• 1 cucumber, cut into chunks

• 1 large red onion, peeled and cut into chunks

• 1 red pepper, deseeded and cut into chunks

• 4-6 large vine tomatoes, cut into chunks

• 200g (1 ½ cups) pitted green or black olives

• 1 tbsp fresh mint leaves, roughly chopped

• 1 tbsp Greek basil, leaves only