Woman’s Weekly Living Series – July 2019

PER SERVING:
280 cals; 10g fat;
3g sat fat;
37g carbs
SERVES 6
✿ 100ml (3½oz) buttermilk
✿ 1tbsp soured cream
✿ 1tbsp mayonnaise
✿ 1tbsp chopped parsley, chives,
tarragon or dill
✿ 1tsp vinegar or lemon juice
✿ 1 garlic clove, grated
✿ 2 corn on the cob
✿ 1tsp oil
✿ 120g (4oz) cubed pancetta
✿ 250g (9oz) pasta, cooked
✿ 3 spring onions, chopped

1

In a bowl, mix together the buttermilk,
soured cream, mayonnaise, herbs,
vinegar or lemon and garlic.

2

Meanwhile, fry the corn in the oil until
charred on all sides, set aside to cool.
Add the pancetta to the pan and fry until
crisp. Drain on absorbent kitchen paper.

3

To serve, slice the corn from the cob and
mix together with the pasta, pancetta,
spring onions and herby dressing.

Ranch pasta salad
This classic American salad
contains corn, which is high in
fibre and a real crowd-pleaser

PER SERVING:

429 cals; 17g fat;

3g sat fat;

29g carbs

SERVES 3

✿ 2 chicken breast fillets

✿ Juice of 1 lemon

✿ 1 garlic clove, crushed

✿ 125g (4oz) quinoa

✿ 100g (3½oz) broccoli florets

✿ 100g (3½oz) frozen peas

✿ 2tbsp chopped fresh mint

✿ 2tbsp reduced-fat

mayonnaise

✿ 1 small, ripe avocado,

peeled, stone removed

and flesh chopped

✿ 1tbsp mixed seeds

1

Heat the oven to 200C, Gas 6.

Lie the chicken breasts in

a small roasting tin. Mix half the

lemon juice with the crushed garlic

and spoon over the chicken.

Season with salt pepper, then

roast in the oven for 25 mins until

cooked through.

2

At the same time, cook the

quinoa in a pan of boiling

water for 15 mins, adding the

broccoli florets for the final 5 mins

until tender. Drain.

3

Cook the peas in a separate

pan of boiling water for 3 mins.

Drain, rinse under cold running

water, then drain again. Blend the

peas in a food processor with the

mint, mayonnaise and remaining

lemon juice. Season.

4

Add the avocado and mixed

seeds to the quinoa and

broccoli. Slice the chicken, arrange

on the top and serve with the

minty pea dressing on the side.

Superfood chicken salad

with minty dressing

Making small swaps such as using reduced-fat mayo is an easy way

to reduce your calorie intake, in dishes like this, with so many fresh

flavours, you wont even notice the difference.