Woman Special Series - 500 Calorie Diet 2 2016

Mackerel pâté freezesreally well so you canmake up this big batch,then freeze in an ice-cubetray for individual portions.Smart tipPERSIAN SPICEDSHIRAZI SALAD111Calories``````121CaloriesMACkERELPATE &MELBATOASTServes 2 Ready in 30 mins, plus marinating timeQ 1 ridge cucumberQ Sea saltQ 500g ripe tomatoesQ 1 medium red onionQ Zest and juice of 2 limesQ 2tbsp chopped fresh mintQ 2tsp sumacMethod1. Halve the cucumber lengthways. Thenscoop out the seeds and discard. Sprinkleover some sea salt then leave in a colanderto draw out the water. 2. After the cucumber has been sitting for around 20 mins, drain. Dice into small pieces and set aside. Halve and deseed the tomatoes, then dice them to a similar size as the cucumber pieces. Peel the onion and then chop finely. 3. Put the cucumber, tomatoes and the onion in a large bowl with the lime zest and juice. Leave it at room temperature, covered, for around 1 hour. 4. When ready to serve, stir through the mint and scatter over the sumac.Makes 18 Ready in 20 mins``````For the pâtéQ 300g smoked mackerel, bones andskin removedQ 300g cream cheeseQ Grated zest and juice of 1 lemonQ Handful flat-leaf parsley, choppedFor the toastQ 4 slices white breadMethod1. Put the mackerel in a food processor withthe cream cheese and lemon juice and zest.Blend until it reaches a consistency you like.2. Season with freshly ground black pepperand stir in a small handful of flat-leafparsley. Chill the pâté until ready to serve.3. For the Melba toasts, toast the 4 slices ofwhite bread on both sides under the grill.Cut the crusts off and slice the bread in 2horizontally so you get super-thin slices.Then cut each square into 4 triangles.4. Arrange, cut-side up, on a baking trayand grill until golden and curled. Serve withthe mackerel pâté and lemon wedges.