Veggie noodle stir-fry
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10g fresh coriander, roughly chopped; 20g toasted sesame seeds, for topping; 1 lime, cut into wedges, to serve
Heat the oil in a large wok over a medium-high heat. Add the garlic and ginger. Stir quickly for 30 seconds before adding all the spiralized vegetables. Toss the vegetables in the garlic, ginger and oil to coat them, and keep them moving for three to four minutes.
Mix the sriracha and honey together in a small bowl and add to the pan. Stir the noodles until they are all coated.
Turn off the heat and add the coriander, giving the pan one last shake to incorporate.
Divide the noodles between two bowls and top each with half of the toasted sesame seeds. Serve with a lime wedge. 4 chicken thighs on the bone, skinless; 3 tomatoes, quartered;
1 aubergine, cubed; 1 courgette, cut into chunks; 1 yellow deseeded and cut into chunks; 4 garlic cloves, thinly sliced; 1 tbsp olive oil; 1 tbsp dried oregano; 50g mixed olives, pitted; 1 tbsp balsamic vinegar; sea salt and freshly ground black pepper; 5g fresh basil leaves, to garnish.
Preheat the oven to 190°C/ Fan 170°C/gas 5.
Line a roasting tin with non-stick baking paper and place the chicken thighs in it.
Add the tomatoes, aubergine, courgette, pepper and garlic.
Drizzle over the olive oil and sprinkle over the oregano.
Season with salt and black pepper. Shake the roasting tin to coat everything in the oil and seasoning. Place the roasting tin in the hot oven for 15 minutes.
Remove the tin, turn the vegetables and add the olives.
Return to the oven for another eight to 10 minutes (or until the chicken thighs are cooked through).
Remove the tray from the oven and drizzle over the balsamic vinegar.
Garnish with the basil leaves before serving. 250g pre-cooked quinoa; 1 x 400g tin black beans, drained and rinsed; 1 x 185g tin sweetcorn, drained; 1 red pepper, de-seeded and diced; 1 banana shallot, finely diced; 1 tsp sweet smoked paprika; half tsp cumin; half tsp garlic powder; juice of 1 lime; 1 tbsp olive oil. Per person, to serve: 50g iceberg lettuce, shredded; 20g low-fat cheddar cheese, grated; quarter of an avocado, sliced; 75g cooked chicken, shredded; sea salt and freshly ground black pepper
Put the pre-cooked quinoa into a mixing bowl, along with the black beans, sweetcorn, red pepper and banana shallot.
Add the spices, garlic, lime juice and olive oil, and mix together until it is all evenly coated. This will keep in the fridge for three to four days.
For each serving, place the iceberg lettuce in the base of a bowl/jar or airtight container.
Top with some of the quinoa mix, cheddar, avocado, shredded chicken.