2019-05-01_Healthy_Food_Guide_UK

1

PER SERVING

512kcal 8.1g fibre

28g fat 33g protein

5.1g saturates 0.4g salt

27g carbs 106mg calcium

5.5g sugars 2.2mg iron

Baby beetroot, feta

andlentilsalad

prep 15 min serves 4

vegetarian gluten free

1 medium red onion, thinly

sliced

2tbsp red wine vinegar

150g baby leaf salad mix

300g pack cooked baby

beetroot, cut into wedges

2 x 400g can no added salt

lentils, rinsed and drained

2tbsp olive oil

50g chilli-roasted cashews or

peanuts, coarsely chopped

100g reduced-fat feta,

crumbled

1 Put the onion and vinegar

in a large bowl, combine and

leave to stand for 10 min.

Season with black pepper.

2 Add the salad leaves,

beetroot and lentils to

the bowl, drizzle with the oil

and toss to combine. Top

with the nuts and the

crumbled feta to serve.

To make this vegan, use a

dairy-free alternative to feta.

toss to coat and set aside.
3 Meanwhile, spray a large
non-stick frying pan with oil
and set over a medium heat.
Add the salmon and cook
for 5 min. Turn and cook for
2 more min or until browned
and cooked to your liking.
4 Add the avocado, rocket,
peas and potatoes to the
courgette mixture. Drizzle
with 1tsp olive oil and toss to
combine. Season the salad
with black pepper.
5 Mix the hummus with the
harissa and 2tbsp water,
then drizzle with the
remaining 1tsp oil. Serve the
salmon with the salad and
harissa hummus, garnished
with lemon wedges.

2

PER SERVING

375kcal 7.9g fibre

17g fat 21g protein

4.1g saturates 0.8g salt

29g carbs 70mg calcium

9.9g sugars 5.1mg iron

Baby beetroot,

feta and lentil

salad

Midweek meals