Tray-baked sumac chicken and vegetables

PREPARATION TIME: 10 MINS COOKING TIME: 25 MINS SERVES 1 (AS A MAIN)

200g cauliflower, cut into florets Olive oil cooking spray

½ tsp ground sumac

½ tsp smoked paprika

150g (3) chicken tenderloins,

trimmed of fat and sinew 150g pkt sweet tomatoes

on the vine

50g kale, inner stem removed,

roughly chopped

2 lemon wedges, to serve

50g wholemeal grain roll,

or gluten-free roll, to serve

1 Preheat oven to 200°C (fanforced). Line a small roasting pan with baking paper. Place the cauliflower florets in the pan and spray with cooking spray. Roast for 15 minutes.

2 Meanwhile, combine the sumac and paprika on a plate.

Add the chicken and toss to coat. Spray with cooking spray.

3 Add tomatoes to the pan and spray with cooking spray. Add the chicken and roast for 5 minutes. Spray kale with cooking spray and place over tomato and chicken in the pan. Roast for 5 minutes or until chicken is cooked and kale is wilted. Serve with lemon wedges and bread roll on the side.

COOK’S TIP

Try replacing the tomatoes on the vine with cherry tomatoes and the kale with silverbeet.

Tortellini with mushroom and bacon sauce

PREPARATION TIME: 10 MINS COOKING TIME: 15 MINS SERVES 1 (AS A MAIN)

80g Latina Fresh Veal Tortellini 1 tsp extra virgin olive oil

30g Weight Watchers bacon,

finely chopped

100g button mushrooms,

thinly sliced

1 garlic clove, crushed

80g (½ cup) frozen peas

1 large zucchini, coarsely grated 25g (1 cup) baby spinach leaves 10g finely grated parmesan ¼ lemon, juiced

Freshly ground black pepper

1 Bring a small saucepan of water to the boil. Add tortellini and cook according to packet directions, or until just tender. Drain well and return to the pan.

2 Meanwhile, heat the oil in a small non-stick frying pan over medium-high. Add the bacon, mushrooms and garlic and cook, stirring often, for 4-5 minutes or until mushrooms soften. Add the peas and zucchini. Cook, tossing often, for 2 minutes or until the vegetables are tender.

3 Add bacon mixture, spinach, parmesan and lemon juice to the pasta. Sprinkle with pepper, then toss to combine and wilt the spinach. Serve immediately.

COOK’S TIP

Try replacing the baby spinach with baby rocket leaves.