Total fat Saturates Salt Sugar Protein18.4g 2.6g 1.6g 15.5g 11. 7gLentil and aubergine
ragù
By Waitrose (www.waitrose.com)
Serves 2 | Prep 10 mins | Cook 25 mins | Calories 654 (per serving)2 tbsp olive oil
1 small aubergine, cut into
1cm (½in) pieces
1 red onion, fi nely sliced
2 garlic cloves, crushed
2 tomatoes, diced180g dried vegan tagliatelle
250g (1¼ cups) Merchant
Gourmet Tomatoey French
Puy & Green Lentils
small handful basil leaves1 Heat 1 tbsp oil in a large frying pan. Add the aubergine,
season and fry for 10 minutes, stirring regularly, until
golden. Tip onto a plate and set aside. Add the remaining
1 tbsp oil along with the onion and fry for 5 minutes, then
add the garlic and fry for 3 more minutes. Stir in the diced
tomatoes and cook for a further 2 minutes.
2 Meanwhile, cook the tagliatelle according to pack
instructions, then drain.
3 Return the aubergine to the pan, then tip in the lentils. Fill
the pouch halfway with water and pour into the pan.
4 Simmer gently until everything is warm, then stir through
most of the basil. Serve the ragù over the tagliatelle with
the remaining basil leaves scattered on top.TIP This ragù also makes a delicious base for a vegan
cottage pie – just tip into a small pie dish then top with
a pack of mashed potato. Bake at 200°C/Gas Mark 6 for
about 20 minutes or until piping hot.Baby spinach,
pomegranate and
grapefruit salad
By Natalia Mantur (www.eatandtravelglutenfree.com)
Serves 2 | Prep 10 mins | Cook 0 mins | Calories 219 (per serving)
1 orange, peeled and sliced
1 grapefruit, peeled and sliced
3 handfuls baby spinach
handful radish sprouts
handful pomegranate seeds
handful pumpkin seeds, toasted
handful sesame seeds, toasted
3 tbsp pumpkin oil
a pinch of freshly grated nutmeg
sea salt
freshly ground black pepper
1 In a large bowl, toss the spinach, orange and grapefruit
together with the pumpkin oil. Season with nutmeg, salt
and pepper, toss again to combine.
2 Divide and arrange the salad on two individual plates.
Sprinkle over the pomegranate, sesame and pumpkin
seeds, then scatter the radish sprouts on top.
3 Serve immediately.
Total fat Saturates Salt Sugar Protein8.9g 1.7g 0.1g 19.4g 6.1g