2019-06-01_Healthy_Food_Guide_UK_(2)

Smokylamb

flatbreadswith

mintchimichurri

prep 20 min + marinating

cook 20 min serves 4

dairy free

2tsp smoked paprika

1tsp ground cumin

2 garlic cloves, finely

chopped

1tbsp lemon juice

1tbsp olive oil

2 x 250g lean lamb leg steaks

(thickly cut, if possible)

1 aubergine, cut into 1cm thick

slices

2 red onions, thickly sliced

2 peppers, deseeded and cut

lengthways into thick strips

250g cherry tomatoes on

the vine

Spray olive oil

2 large wholemeal khobez

wraps, halved

Lemon wedges, to serve

For the mint chimichurri

25g bunch fresh mint, plus extra

leaves to garnish

1 garlic clove

1 red chilli, deseeded, chopped

2tbsp white balsamic vinegar

(or 2tbsp white wine vinegar

plus 1tsp honey)

2tbsp extra-virgin olive oil

1 Combine the paprika,

cumin, garlic, lemon juice

and 1tbsp olive oil in a

shallow ceramic dish. Season

with black pepper, add the

lamb and turn to coat. Cover

and put in the fridge to

marinate for 30 min.

2 Meanwhile, combine all

the ingredients for the

chimichurri in a small food

processor and season with

black pepper. Whiz until finely

chopped, then set aside.

3 Heat the barbecue

hotplate or set a griddle pan

over a medium-high heat.

Spray the lamb, aubergine,

Barbecued

salmonand

vegparcels

prep 20 min

cook 15 min

serves 4

350gasparagus,trimmedand

halvedif thick

1 fennelbulb,trimmedandvery

thinlysliced,frondsreserved,

togarnish

250gcourgette‘noodles’

or1 largecourgette,thinly

slicedwitha vegetablepeeler

4 x 125gskinlesssalmonfillets

Juice1 lemon

2tspextra-virginoliveoil

4 sliceswholegrainbread

Sprayoliveoil

75gbabyrocket

30gparmesan,shaved

1tbsppinenuts,toasted

2 springonions,thinlysliced,

togarnish

Lemonwedges,toserve

1 Foreachsalmonparcel,

puta 50cmsheetofbaking

paperontopofa 50cm

lengthoffoil.

2 Heatthebarbecue(witha

lid)tomedium-highorthe

ovento220°C/fan200°C/

gas7.Evenlydividethe

asparagus,fennel,courgette

noodlesorstripsandsalmon

inthecentreofeachsheetof

bakingpaper.Drizzleover

halfthelemonjuiceand1tsp

oliveoil,thenseasonwith

blackpepper.Formintoa

parcelandfoldtheedgesto

seal,tuckingtheexcessfoil

andpaperunderneath.

3 Puttheparcelsonthe

barbecueandclosethelid.

Barbecuefor10–12min

(dependingonthethickness

ofthesalmon)untilthefish

is justcookedthrough.

Alternatively,cookthe

parcelsona bakingtrayin

theoven.Whencooked,

transfertheparcelstoa

boardandstandfor2 min.

Meanwhile,spraythebread

withoilandbarbecueor

griddlefora fewminoneach

sideuntilgolden.

4 Puttherocket,parmesan

andpinenutsina bowl.

Drizzlewiththeremaining

lemonjuiceandoliveoiland

tosstocombine.

5 Garnishthesalmonwith

thereservedfennelfronds

andthespringonions,and

servewiththerocketsalad,

breadandlemonwedges

tosqueezeover.

2

PERSERVING

494kcal 8.6gfibre

27gf a t 37gprotein

5.7gsaturates 0.7gsalt

19gc arb s 232mgcalcium

5.5gsugars 3.3mgiron

Ta ndo or i

chicken

skewers

with

cucumber

raita

prep 20 min+ soaking+

marinatingcook 15 min

serves 4

3tbsptandooricurrypaste

2tbsplimejuice

1tspgratedfreshginger

500gchickenbreastfillets,cut

into2–3cmpieces

3 smallredonions,cutinto

wedges

2 courgettes,cutinto1cm-thick

slices

2 smallnaanbreads,halved

75gbabyspinachandlime

wedges,toserve

Forthecucumberraita

200greduced-fatplainyogurt

½cucumber,deseededand

finelydiced

2tbspfinelychoppedfresh

mintleaves,plusextra

togarnish

1 garlicclove,crushed

1tbsplimejuice

1 Combinethecurrypaste,

limejuiceandgingerina

shallowceramicdish.Add

thechickenandturntocoat

inthemixture.Coverthedish,

transfertothefridgeand

marinateforatleast 30 min.

2 Meanwhile,combineall

theraitaingredientsina

bowl.Coverandrefrigerate

untilreadytoserve.

3 Removethechickenfrom

themarinade(discardthe

marinade)andthread,

alternatingwiththeonions

andcourgettes,onto

8 skewers(pre-soakedif

woodentopreventburning).

Greasethebarbecue

hotplateora griddlepan

andsettoa medium-high

heat.Barbecueorgriddle

theskewers,turningoften,

for12–14minuntilthe

chickenis justcooked

through.Transfertoa plate

andkeepwarm.

4 Heatthenaanbreadson

thebarbecueorgriddle

for1–2minoneachside

untilwarmed.

5 Servetheskewerswith

theraita,naanbreadsand

babyspinach,garnished

withtheextramint,withlime

wedgestosqueezeover.

2

PER SERVING

520kcal 4.6g fibre

14g f at 43g protein

2g saturates 2g salt

51g c arbs 310mg calcium

14g sugars 3.4mg iron

Summer suppers

48 HEALTHY FOOD GUIDE JUNE 2019