Woman Special Series - 500 Calorie Diet 2 2016

GRiDDLED VEGETAbLE& ChORizO SALAD142Calories``````150CaloriesCAuLi STEAkwiTh SALSAVERDEServes 2 Ready in 15 minsQ 150g courgettes, halved lengthwaysQ 150g fennel, halved lengthwaysQ 150g aubergine, slicedQ 100g baby cornQ 4 sweet mini peppers, halvedQ Salt and pepperQ 1 lime, halvedQ 6 thin slices chorizo, such asWaitrose Spanish chorizoQ ½tsp olive oilMethod1. Slice the courgettes, fennel andaubergine into ½ cm thick slices. 2. Place a ridged griddle pan over a high heat until it’s really hot. Griddle all the vegetables in the pan for 2-3 mins, turning occasionally until nicely chargrilled. You may have to do this in 2 stages, depending on the size of your pan. Remove with tongs and season with salt and pepper. 3. Place the lime halves cut-side down in the pan for 2 mins, until charred. While the lime is grilling, add the chorizo and griddle for 1-2 mins, turning once until frazzled. 4. Pile the warm veggies into 2 serving dishes, top with the chorizo, drizzle with the olive oil and serve with ½ chargrilled lime to squeeze over.Serves 2 Ready in 20 mins``````Q Frylight spray oilQ 2 x 120g thick ‘steaks’ cut from themiddle of a cauliflowerQ 20g Parmesan cheese, finely gratedQ 1 clove garlicQ 10g capersQ 30g each fresh basil, mint and parsleyQ 2tbsp red wine vinegarQ 10g Dijon mustardQ 100g tomatoes, slicedQ 100g rocket leavesMethod1. Heat the oven to 200°C, Gas 6. Heat afrying pan over a medium-high heat, spraya little Frylight and brown the cauliflowersteaks on both sides. Transfer to an oventray lined with baking parchment, sprinklewith the Parmesan, put in the oven andcook for 12-15 mins.2. Use a stick blender to blitz the garlic,capers, basil, mint, parsley, red winevinegar and mustard into a rough paste.3. Serve with the cauliflower alongside thetomato salad and rocket.