Woman Special Series - 500 Calorie Diet 2 2016

ROASTED CAULIFLOWER& CHERRY TOMATO DALLunch14 0CaloriesLEMONROASTCHICKENServes 6 Ready in 1 hr 10 mins, plus optionalmarinating time``````Q 6 chicken thighsQ 1 tsp each turmeric, ground cumin andground corianderQ ½tsp cayenne pepperQ 3 garlic cloves, crushedQ 2tbsp light olive oilQ 4 onions, thickly slicedQ Pinch saffron threadsQ 2 preserved lemons, pith removedand slicedQ 1 lemon, slicedQ 50g pitted green olivesQ 1tbsp freshly chopped parsleyMethod1. If you have time, marinate the chickenpieces in the spices, crushed garlic and 1tbspolive oil for 1-4 hrs.2. Heat oven to 140°C, Gas 1. Heat 1tbsp oil in afrying pan and brown chicken on each side for1-2 mins, then place on a baking tray. Turnheat down and add onion, saffron, preservedlemons and 200ml water to pan, and cookgently for 10 mins. Spoon over the chickenpieces, top with lemon slices and olives. Coverwith foil and cook in the oven for 40-45 mins.3. Serve with herby couscous and sprinklewith parsley.Serve 2 Ready in 1 hr 15 mins``````Q 50g yellow split peasQ 1 garlic clove, crushedQ 1tsp freshly grated gingerQ ¼tsp turmericQ 1 bay leafQ 120g cauliflower, broken into floretsQ 6 cherry tomatoesQ ¼tsp each cumin seeds and chilli powderQ ¼ onion, slicedQ Few sprays of FrylightMethod1. To make the dal, pour 400ml boilingwater into a small pan, add the split peas,garlic, ginger, turmeric and bay. Return tothe boil, turn the heat down, cover witha lid and simmer for 45-50 mins, stirringnow and then, until it thickens.2. Heat the oven to 200°C, Gas 6. Toss thecauliflower and tomatoes with the cumin,chilli powder, onion and seasoning on abaking tray. Spray with Frylight and roastfor 20 mins.3. Once the split peas are soft and fairlysmooth, season well with salt. Servedivided between 2 warmed bowls with thecauliflower and tomatoes spooned on top.150Calories