Harissa lamb

11 SMARTPOINTS Harissa lamb with courgette tzatziki Serves 4

Mix together 2 tsp harissa paste and 1 tbsp lime juice in a shallow dish, season, then add 2 x 200g lean lamb steaks, trimmed of visible fat. Spoon over the marinade, turning the lamb until coated.

Cover and leave to marinate in the fridge for at least an hour, but preferably overnight. Light the barbecue or place a non- stick frying pan over a mediumhigh heat.

To make the tzatziki, mix together 5 tbsp 0% fat Greek yoghurt, 2 tbsp lemon juice, 1 small crushed garlic clove and ½ coarsely grated courgette with 1 tbsp water and season to taste.

Remove the lamb from the marinade, spray with calorie-controlled cooking spray and cook for 4 minutes per side, or until done to your liking. Remove from the heat and leave to rest, covered, for 5 minutes. Next, wrap 4 x 50g Mediterranean flatbreads in foil and warm on the barbecue or under the grill for a few minutes. Divide the flatbreads between four plates.

Cut the lamb into 1 cm diagonal slices and place on the bread. Scatter over 3 tbsp chopped fresh mint, 3 tbsp chopped fresh coriander, 1 tbsp snipped fresh chives and 4 tomatoes, deseeded and diced.

Top each serving with 2 tbsp tzatziki. Serve each flatbread open, or folded in half, as preferred.

7 SMARTPOINTS Toastie with gorgonzola and poached pears Serves 2

PuT 1 small pear, cored and sliced, into a heavybased pan together with 50ml white wine vinegar, 15g granulated sugar, 1 sprig fresh rosemary and 1 tbsp cold water.

Heat gently until the sugar has dissolved, then half-cover and simmer very gently for 6-8 minutes, or until most of the liquid has evaporated and the pear has softened. Remove the pear with a slotted spoon and set aside.

Toast 2 x 35g slices crusty white bread on one side, then top the untoasted side with the poached pear.

Crumble 35g gorgonzola over the top and grill for 2-3 minutes, or until the cheese is just melting.

Season to taste and serve immediately with a handful of rocket.