Lunch

Friday - - DIET -

OR

Slice a cour­gette down the mid­dle, cut into 1cm pieces, spray with olive oil and sea­son with freshly ground black pep­per and a pinch of salt.

Grid­dle un­til on both sides un­til char marks ap­pear. Trans­fer to a bowl and mix with lemon juice, 30g crum­bled feta cheese, a hand­ful of fresh mint, 30g cooked puy lentils and one slice chopped fresh wa­ter­melon flesh.

OR

Choose one of the fol­low­ing ev­ery day (ap­prox 250 cals).

Mix 1 can of tuna (in spring wa­ter) with freshly ground black pep­per and lemon juice (or cooked chick­peas and 30g crum­bled feta cheese if pre­ferred). Stuff into 1 warmed pitta bread, spread in­side with low-fat hum­mus and a few sliced Kala­mata olives and cherry toma­toes, along with a hand­ful of raw spinach.

Boil a hand­ful of pasta and set aside. Toss with a tea­spoon of olive oil and

mix with freshly chopped basil, plus your choice of 1 diced grilled chicken breast or 1 can of tuna (prefer­ably in spring wa­ter, drained), 1 chopped tomato, 1 tsp fresh Parme­san and freshly ground black pep­per. Serve with a salad with a fat-free dress­ing.

PLUS ANY OF THE FOL­LOW­ING:

1 banana, 1 ap­ple, 2 sat­sumas or clemen­tines, plus 1 pot of low-fat yo­gurt.

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