Spring lamb steaks and tabbouleh
DAIRY 4 SMARTPOINTS
300ml skimmed milk.
BREAKFAST 4 SMARTPOINTS Banana on crumpet Serves 1
1 toasted crumpet topped with a small sliced banana. serve with a latte with skimmed milk (from allowance).
LUNCH 8 SMARTPOINTS Jacket potato with cheesy apple slaw Serves 1
Bake 1 x 150g potato. Meanwhile, mix together 30g light mature cheddar, 50g white and purple cabbage and ½ apple, all grated, and 1 chopped spring onion.
Mix in 1 tbsp reduced-fat mayonnaise and season, before using to fill the potato. serve with rocket and beetroot salad.
Follow with fresh fruit of your choice, served with 2 tbsp 0% fat Greek yoghurt.
DINNER 12 SMARTPOINTS Spring lamb steaks and tabbouleh Serves 2
In a Bowl, mix together 2 tbsp fresh chopped thyme, 1 tbsp pomegranate molasses and 1 tsp red wine vinegar. turn 2 x 120g lamb steaks in the marinade to coat and leave for at least 20 minutes. For a fuller flavour, marinate overnight in the fridge.
Meanwhile, soak 60g bulgur wheat in boiling water for 10 minutes, then rinse well and set aside.
In another bowl, mix together 5 halved cherry tomatoes, 25g chopped parsley, diced cucumber, 1 sliced spring onion, ½ chopped red pepper, handful chopped mint, juice of ½ lemon and 2 tsp olive oil. add the bulgur wheat. Combine well and set aside. Heat a frying or griddle pan and cook the lamb steaks for 3 minutes on each side. leave the meat to rest for a few minutes, then slice.
serve the lamb on top of the tabbouleh, with mixed salad drizzled with 1 tbsp fat-free salad dressing.
SNACKS 2 SMARTPOINTS
Sugar-free jelly (0 SmartPoints). 6 almonds (2 SmartPoints).