Airdrie & Coatbridge Advertiser
SLIMMING WITH SHERYL Serving up a taste of summer with recipes
WeightWatchers consultant Sheryl Macdonald is our local slimming expert
Sheryl is this week serving up a spicy dinner dish and a summery drink. Moroccan spiced beef and spinach pittas
2tsp olive oil 200g extra-lean beef mince (five per cent fat) 6tsp ras el hanout 120g spinach 4 pitta breads 130g passata 30g light feta cheese 2 carrots, cut into matchsticks Half tsp paprika 1tbsp lemon juice 10 sprigs coriander 1tbsp currants •Preheat the oven to 220°C/fan 200°C/gas mark 6. •Heat the oil in a large non-stick frying pan over a high heat. Add the mince and cook, stirring to break up any lumps, until browned. •Add the ras el hanout and cook, stirring, for 30 seconds or until fragrant. Stir in the spinach until just wilted. •Put the pitta breads on a large baking tray. Spread with the passata, spoon on the mince and scatter the feta over. Bake for eight minutes or until the pittas are crisp. •Meanwhile, combine the carrots, paprika, lemon juice, coriander and currants in a large bowl. Season with salt and freshly ground black pepper. •Serve the pittas topped with the carrot salad.
Lemon and ginger sparkle
3 large lemons (unwaxed or well scrubbed) 5cm piece of fresh root ginger, peeled and grated 300ml boiling water 1 litre sparkling water 10g artificial sweetener 3 sprigs fresh mint, to garnish 3 slices lemon, to garnish •Using a potato peeler, pare the zest from the lemons in long strips. •Place these in a heatproof jug or bowl with the grated ginger. Pour over the boiling water and leave to infuse and cool for 10 minutes. •Strain the lemon and ginger mixture into a large jug and add squeezed lemon juice and the sparkling water. Add powdered sweetener, to taste. •Share between four or six glasses, topping up with ice cubes and adding a few mint sprigs and lemon slices to garnish. •Chill the glasses in the refrigerator on really hot days to keep the drinks as cool as possible.