Woman Special Series - 500 Calorie Diet 2 2016

COCONUT SUMMERCOLESLAW149Calories``````120CaloriesAROMATICROAST FISHServes 8 Ready in 30 minsQ 4 large carrots, juliennedQ 1 head of chicoryQ 1 fennelQ 1 celery heartQ 4 spring onions, trimmedQ Zest and juice of 2 limesQ 1tbsp Dijon mustardQ 320ml (2 small cans) coconut creamQ 6tbsp chopped fresh corianderMethod1. Finely slice all the vegetables, thensimply toss together with the remainingingredients for the dressing.2. The coleslaw will keep in the fridgefor two or three days, so can be usedas a side dish on non-fast days too. Tomaximise the length of time that youcan keep the coleslaw, store the mixeddressing ingredients in a separatecontainer and dress as you go.Serves 4 Ready in 30 mins``````Q 4 x 125g chunky white fish fillets,eg cod or haddockQ 2 garlic cloves, slicedQ 2 pieces stem ginger, chopped,plus 1tbsp ginger syrup from the jarQ 8 Peppadew peppers from a jar,drained and slicedQ 2tbsp tamari sauceQ Frylight cooking sprayQ 225g bag sliced curly kaleQ Juice of^1 ⁄ 2 lemonMethod1. Heat the oven to 200 ̊C, Gas 6. Put thefish fillets into an ovenproof dish andscatter them with garlic slices, choppedginger and sliced peppers.2. Mix together the ginger syrup andtamari sauce in a bowl, then pour overthe fish fillets and season generouslywith ground black pepper.3. Bake for 15-20 mins until the fish iscooked and flakes easily.4. Heat a large non-stick wok or frying panwith a few squirts of spray oil. Stir-fry thekale for 5 mins with 4tbsp water until justtender. Squeeze over the lemon juice andserve the fish and juices with the kale.