Woman Special Series - 500 Calorie Diet 2 2016

CRUNCHY LEAF SALADLunch150Calories``````14 8CaloriesSOY &GINGERSTEAMEDSEA BASSServes 1 Ready in 20 mins``````Q 75g skinless and boneless sea bass filletQ 1tsp finely sliced fresh root gingerQ ½ green chilli, deseeded andfinely slicedQ 1 garlic clove, finely slicedQ 1tsp dark soyQ ¼tsp sesame oilQ 2 trimmed spring onions, halvedMethod1. Place the sea bass fillet in the centre ofa large piece of foil and scatter over theginger, chilli and garlic. Drizzle over thesoy sauce and sesame oil and fold over thefoil, scrunching the edges together tightlyto form a parcel. Place on a baking tray inthe oven, 180°C, Gas 4, for 10-12 mins, untilthe fish is cooked and aromatic.2. Meanwhile, heat a ridged griddle panand griddle the spring onions for 2-3 mins,turning occasionally, until nicely charred.Remove and set aside.3. To serve, open the steamed sea bassparcel and then top with the griddledspring onions.Serves 4 Ready in 15 minsQ 1 small fennel bulb, core removedQ ½ pointed or sweetheart cabbageQ 6 small radishesQ 1 red-skinned pear, cored and quarteredQ 6 trimmed Brussels sproutsQ 1tbsp cider vinegarQ 1tsp Dijon mustardQ 2tbsp olive oilQ Salt and black pepperQ 1tbsp chopped toasted hazelnutsQ 15g Parmesan shavingsMethod1. Thinly slice the fennel, cabbage,radish and pear. Add them to a large,shallow bowl along with the leaves of theBrussels sprouts.2. Whisk the cider vinegar with the Dijonmustard, gradually add the olive oil whilewhisking, then add a little salt and pepper.Toss the salad in the dressing along withthe chopped hazelnuts. Finally, sprinkleover the Parmesan shavings.