The perfect lunch. Cook this Frittata and save the rest.
200g new potatoes, quartered 100g asparagus tips 1 tbsp olive oil 1 onion, finely chopped 6 eggs, beaten 40g cheddar, grated
rocket or mixed leaves, to serve
Heat the grill to high. Put the potatoes in a pan of cold salted water and bring to the boil. Once boiling, cook for 4-5 mins until nearly tender, then add the asparagus for a final 1 min. Drain.
Meanwhile, heat the oil in an ovenproof frying pan and add the onion. Cook for about 8 mins until softened.
Mix the eggs with half the cheese in a jug and season well. Pour over the onion in the pan, then scatter over the asparagus and potatoes. Top with the remaining cheese and put under the grill for 5 mins or until golden and cooked through. Cut into wedges and serve from the pan with salad.
Orange and Halloumi Salad
PREP: 5 MINS
COOK: 15 MINS
Enjoy this healthy salad of fresh orange and zingy dressing.
2 large oranges 1½ tbsp wholegrain mustard 1½ tsp honey 1 tbsp white wine vinegar 3 tbsp rapeseed or olive oil, plus extra for frying 2 large carrots, peeled 225g block halloumi, sliced 100g bag watercress or baby spinach
Cut the peel and pith away from the oranges. Use a small serrated knife to segment the orange, catching any juices in a bowl, then squeeze any excess juice from the off-cut pith into the bowl as well. Add the mustard, honey, vinegar, oil and some seasoning to the bowl and mix well.
Using a vegetable peeler, peel carrot ribbons into the dressing bowl and toss gently. Heat a drizzle of oil in a frying pan and cook the halloumi for a few mins until golden on both sides. Toss the watercress through the dressed carrots. Arrange the watercress mixture on plates and top with the halloumi and oranges.
PREP: 10 MINS
COOK: 4 MINS
Enjoy this High protein chicken sandwich in 15 minutes and enjoy 3 of your 5-a-day.
1 large skinless chicken breast
rapeseed oil, for brushing
small garlic clove, crushed
½ tsp dried oregano
2 tbsp Greek yogurt
10 cm piece cucumber, grated, excess juice squeezed out
2 tbsp chopped mint, plus a few leaves to serve
2 wholemeal pitta breads
2 red or yellow tomatoes, sliced
1 red pepper from a jar (not in oil), deseeded and sliced.
Cut the chicken breast in half lengthways, then cover with cling film and bash with a rolling pin to flatten it. Brush with some oil, then cover with the garlic, oregano and some pepper. Heat a non-stick frying pan and cook the chicken for a few mins each side. Meanwhile, mix the yogurt, cucumber and mint to make tzatziki.
Cut the tops from the pittas along their longest side and stuff with the chicken, tomato, pepper and tzatziki. Poke in a few mint leaves to serve. If taking to the office for lunch, pack the tzatziki in a separate pot and add just before eating to prevent the pitta going soggy before lunchtime.
Fully loaded veg wrap
PREP: 10 Mins
Eat the rainbow with this easy wrap.
shredded or coarsely grated
80g red cabbage
2 spring onions, thinly sliced
1 courgette coarsely grated
handful basil leaves
5 green or black olives, pitted and halved
½ tsp English mustard powder
2 tsp extra virgin rapeseed oil
1 tbsp cider vinegar
1 large seeded tortilla wrap
Mix all the ingredients except for the tortilla and toss well.
Put the tortilla on a sheet of foil and pile the filling along one side of the wrap – it will almost look like too much mixture, but once you start to roll it firmly it will compact. Roll the tortilla from the filling side, folding in the sides as you go. Fold the foil in at the ends to keep stuff inside the wrap. Cut in half and eat straight away. If taking to work, leave whole and wrap up like a cracker in baking parchment.
Vitamin C salad – Lentils and veg
PREP: 10 MINS
This healthy lunch is full of fibre and vitamin C.
250g ham, shredded
400g can lentil, drained
2 carrots, finely diced
4 celery sticks, finely diced
handful parsley, finely chopped
For the dressing
2 tbsp olive oil
2 tbsp red wine vinegar
Pinch of sugar
1 tsp wholegrain mustard
Combine the salad ingredients in a large mixing bowl.
To make the dressing, whisk together the ingredients with 1 tbsp water and some seasoning. Pour the dressing over the salad and stir well to combine.
Halloumi with corn & tomato slaw
PREP: 10 MINS
COOK: 5 MINS
Low calorie, full of flavour salad.
1 lime, zested and juiced
1 tsp rapeseed oil
1 tsp fresh thyme leaves
¼ tsp turmeric
¼ tsp cumin seeds
1 tbsp finely chopped coriander
1 garlic clove, finely grated
100g halloumi, thinly sliced
For the slaw
1 lime, zested and juiced
3 tbsp bio yogurt
3 tbsp finely chopped coriander
1 red chilli, deseeded and chopped
160g corn, cut from 2 fresh cobs
1 red pepper, deseeded and chopped
100g fine green beans, blanched, trimmed and halved
200g cherry tomatoes, halved
1 red onion, halved and finely sliced
320g white cabbage, finely sliced
Mix the lime zest and juice with the oil, thyme, turmeric, cumin, coriander and garlic together in a bowl. Add the halloumi and carefully turn it until coated – take care as it breaks easily.
To make the slaw, mix the lime juice and zest, yogurt, coriander and chilli together, then stir in the corn, red pepper, beans, tomatoes, onion and cabbage.
Heat a large non-stick frying pan or griddle pan and fry the cheese in batches for 1 min each side. Serve the slaw on plates with the halloumi slices on top. If you're cooking for two people, serve half of the halloumi and slaw and chill the rest for lunch another day.