Bean
bruschettas
prep 15 minserves 2
vegan
dairy free
2 largetomatoes,chopped
1 smallavocado,diced
1 garlicclove,crushed
2–3tbspchoppedfreshbasil
1 mediumredpepper,chopped
½cucumber,chopped
1 smallredonion,finelychopped (optional)
Zest 1 lemon plus 2tbsp juice
Toserve
4 smallslices(about30geach)seeded
sourdoughorwholegrain bread
½ can refried beans
1 Combinethetomatoes,avocado,
garlic,basil,pepper,cucumber,onion,
if using,andlemonzestina largebowl.
Seasonwithfreshlygroundblack
pepper,sprinklewiththe lemon juice
andmixwelltocoat.
2 Toastthebread,thenspreadeach
slicewithsomerefriedbeansand top
with the bruschetta mixture.
3
PERSERVING
487kcal 16gfibre
21gfat 17gprotein
5.2gsaturates 0.8gsalt
48gcarbs 154mgcalcium
11g sugars 5.3mg iron
Chunkychicken and
avocadosalad
prep 10 min+ cooling
cook 20 minserves 4
gluten free
500gnewpotatoes,scrubbed
Spraycookingoil
400gskinlesschickenbreasts,thinly sliced
200gcansweetcorn,drained
100grocket,roughlychopped
1 mediumavocado,cutintochunks
4 springonions,trimmedand thinly sliced
250gtomatoes,chopped
30g parmesan, coarsely grated
2
PERSERVING
393kcal 4.9gfibre
16.9gf at 32.3gprotein
4.3gsaturates 0.4gsalt
28.6gcarbs 145mgcalcium
8g sugars 2.2mg iron
Forthedressing
2tbspavocadooiloroliveoil
1tbspcidervinegarorwhitewine vinegar
1tspwholegrainmustard
½tsp caster sugar
1 Putthepotatoesina largepan,
coverwithwaterandboilfor12–15min
untiltender.Drain,allow to cool slightly,
thencutinhalf.
2 Spraya fryingpanwitha littleoiland
setovera highheat.Addthechicken
andstir-fryfor3–4minuntilcooked.
Removefromtheheatandkeepwarm.
3 Ina largebowl,gentlymixtogether
thesweetcorn,rocket,avocadochunks,
spring onions, chopped tomatoes,
gratedparmesanandpotatohalves.
4 Combineallthedressingingredients,
thentosswiththesaladtocoat.
5 Dividethesaladamongservingbowls,
thentopwiththechickenandseason
with freshly ground black pepper.
Chunkychicken
and avocado salad
58 HEALTHY FOOD GUIDEJANUARY 2020