It is possible to make this recipe in bulk, and either freeze in batches until needed, or keep in the fridge for up to 3 days. Ingredients: 75g red lentils 1 medium sliced onion 1.2 litres lo-salt vegetable stock (e.g kallo) 1tsp ground coriander Chopped parsley 500g chopped carrots Instructions: 1) Rinse the red lentils, and put in a large saucepan with the onion, carrots, vegetable stock and coriander. 2) Stir, season and bring to the boil. 3) Lower the
Ingredients: Wholegrain wrap Fennel (grated) Apple (grated) Carrot (grated) Tzatziki Smoked salmon Half a lemon Instructions: Squeeze half a lemon over a bowl of shredded fennel, grated apple, grated carrot and tzatziki until all the vegetables are coated. Lay the smoked salmon on top of a wholegrain wrap, pile on the crunchy slaw, and wrap!
Serves 4 Ingredients: 2 small squash (butternut, culinary or spaghetti) 1 tsp olive oil 2 cloves garlic, crushed 1 red chilli, chopped 200g (7oz) button mushrooms, sliced 400g (13oz) ready-cooked butter beans 75ml (3 fl oz) white grape juice freshly ground black pepper 1 bunch parsley, chopped Cooking Instructions: Heat oven to gas mark 4, 180*C, 350*F Cut the squash in half and scoop out all the seeds. Place on a non-stick baking tray, cover with foil and cook in the
Ingredients: 2 x 400g cans cooked chickpeas 1 thickly sliced red onion 1 finely chopped red pepper 2 tablespoons fresh chopper coriander 2 crushed garlic cloves 3 tablespoons olive oil Juice of 1 lime. Instructions: Drain and rinse the chickpeas Combine with the sliced onion, pepper and coriander In screw top jar, mix the crushed garlic, olive oil and lime juice. Pour over he chickpea salad, mix well and chill in fridge for 2 hrs before eating
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