Slimming World MayJune 2019

Sausage, courgette, tomato

& potato tray bake

Lamb steaks with smoky

beans & tomatoes

SUPER SIMPLE

Serves 4

Ready in about 1 hour

10 minutes

Low-calorie cooking spray

4 large courgettes, sliced

into thick rounds

800g new potatoes,

halved, or quartered

if large

500g cherry tomatoes

on the vine, snipped

into portions

8 frozen Slimming World

Syn-free Pork Sausages

70g watercress

E V E RY D AY E A S Y

Serves 4

Ready in about

40 minutes

600g cherry tomatoes,

left whole

2 x 400g cans cannellini

beans, drained and rinsed

3 garlic cloves, crushed

1 onion, finely chopped

1 tsp smoked paprika

200g spinach

4 lean lamb leg steaks,

visible fat removed

Low-calorie cooking spray

Juice of ½ lemon

1 Preheat your oven to 200°C/

fan 180°C/gas 6. Spray a large

roasting tin with low-calorie cooking

spray and add the courgettes and

potatoes, in a single layer with some

gaps around them. Spray with a little

more low-calorie cooking spray, then

season and roast for 25 minutes.

2 Turn the veg with a fish slice or

spatula. Add the tomatoes and

sausages to the tin and spray with

a little more low-calorie cooking

spray. Cook for a further 30 minutes,

turning halfway, or until the veg

are golden and caramelised and

the sausages are cooked through.

Remove from the oven. Scatter

over the watercress and serve.

Syns per serving: FREE

1 Put the tomatoes into a large,

deep, non-stick frying pan and place

over a medium-high heat. Cook for

4-5 minutes, without stirring, until

scorched slightly on the bottom.

Shake the pan and leave for a further

2-3 minutes. Once softened, add the

beans, garlic, onion, paprika and

a large splash of water.

2 Fry for a minute or so, then add

200ml water and bring to a brisk

simmer. Cook for 15 minutes, stirring

occasionally, or until the liquid has

reduced by half and the tomatoes

are starting to fall apart. Add the

spinach in batches and allow it to

wilt. Keep warm over a very low heat.

3 Place another non-stick frying

pan over a medium-high heat. Spray

the lamb with low-calorie cooking

spray. Once the pan is hot, fry the

lamb for 2-3 minutes on each side, or

until cooked to your liking. Remove

from the heat.

4 Bring the bean mixture back to

a simmer. Once bubbling, remove

from the heat and add the lemon

juice. Divide the beans between

4 bowls, and top each with a sliced

lamb steak and a twist of black pepper.

Syns per serving: FREE n

Wednesday

ONE-PAN

WONDER

A TASTE OF

THE MED

Thursday

SLIMMING WORLD MAGAZINE 21

recipes for success