LUNCH: TANTALISING TUNA SALAD
Tuna is a quick option for adding protein to lunch.
Serves 1
60ml water 25g couscous 25g butterhead lettuce 25g spinach
½ red pepper, deseeded and chopped
½ carrot, grated 50g cherry tomatoes, halved 10g raisins 75g tuna, drained and flaked 1 tbsp balsamic vinegar
Bring the water to the boil in a pot. Add the couscous and cover until cooked.
Place the salad leaves, spinach, pepper, carrot and cherry tomatoes in a large bowl.
Mix the raisins with the couscous and add to the salad.
Top with tuna and serve with balsamic vinegar, if liked.
Who doesn’t love home-made chicken goujons? Add home-made oven chips for a treat at the weekend.
Serves 4
100g flour Pinch of salt and pepper 2 eggs, beaten 150g breadcrumbs 450g chicken breast, cut into thumb-sized strips 2 tbsp olive oil 400g baby potatoes 200g butterhead lettuce 2 tomatoes, sliced Preheat the oven to 200°C, 400°F, Gas 6. Set up three bowls: the first with flour and a little salt and pepper to season; the second with the beaten eggs; and the third with the breadcrumbs.
Dip the chicken strips into the flour, then the eggs and finally the breadcrumbs.
Spread the olive oil over a baking tray, then lay the chicken goujons on the tray and cook in the oven for 15–20 minutes, turning them over halfway.
Meanwhile, boil the potatoes in a pot of boiling water until tender.
Serve with a side salad of lettuce and tomato.