Woman Special Series - 500 Calorie Diet 2 2016

Roasted MintyBeetRoot withGoat’s CheeseLunch129Calories``````14 0CaloriesGReatChilledGazpaChoServes 4 Ready in 15 mins, plus chilling``````Q 1kg really ripe tomatoes, roughly choppedQ 1 medium red pepper, deseeded androughly choppedQ 1 medium green pepper, deseeded androughly choppedQ ½ small red onion, choppedQ 1 garlic clove, choppedQ 1 red chilli, deseeded and finely chopped(optional)Q ½ cucumber, deseeded and roughlychoppedQ 50g sourdough breadQ 1-2tbsp aged sherry vinegarQ 1tbsp chopped mint or parsley, to garnishQ 1tsp olive oil, to drizzleQ Salt and pepperMethod1. Place all of the ingredients except the sherryvinegar in the large bowl of a food processor,reserving a handful of diced cucumber togarnish, then blend until smooth. Season totaste and stir in the sherry vinegar to taste.Pour into a bowl or jug and chill for at leastan hour, until really cold.2. Pour into bowls and scatter over the reservedcucumber and the mint or parsley. Drizzle¼tsp olive oil over each gazpacho and serveimmediately with a few ice cubes, if desired.Serves 6 Ready in 35 minsQ 400g beetroot, washed and trimmed(but unpeeled), cut into wedgesQ 3tbsp olive oilQ 2tbsp mint sauceQ 2tsp balsamic vinegarQ Salt and freshly ground black pepperQ 100g soft goat’s cheese, crumbledQ Small bunch of fresh mint, leaves pickedMethod1. Preheat oven to 180°C, Gas 4. Put thebeetroot wedges in a roasting tin, drizzlewith the olive oil and roast in the oven for20 mins, or until just tender.2. Meanwhile, whisk together the mintsauce and balsamic vinegar, and thenseason well with salt and freshly groundblack pepper.3. Drizzle the mint sauce mixture over theroasted beetroot wedges and scatter withthe crumbled goat’s cheese. Return the tinto the oven for a further 5 mins. Sprinkleon the mint leaves.