FRIDAY

BREAKFAST

CHILLI CHEESE SCRAMBLED EGGS

2 0 calories, serves 1

2 eggs ½ tsp finely chopped chilli Handful grated Parmesan

Scramble the eggs with the chilli. When they are half-way done, add a handful of grated cheese and cook until finished to your liking.

LUNCH

MINTED PEA HUMMUS

170 calories, serves 1

200g cooked peas 1 garlic clove, crushed 1 tbsp tahini Squeeze lemon juice 1 tbsp tinned chickpeas 2 tbsp olive oil Handful mint leaves

Place all ingredients in a food processor and blitz into a thick

paste. add 1-2 tbsp water, then blitz again. Serve with crudites.

DINNER

SPICY TURKEY AND APRICOT BURGERS WITH SALAD

460 calories, serves 2

For the burgers 5 mushrooms 250g turkey mince ½ onion, finely chopped 6 dried apricots, finely chopped 1 tsp baharat spice mix (or a mix of paprika, cumin and cinnamon)

1 tbsp flat-leaf parsley, finely chopped

1 small egg, beaten

For the salad

1 tbsp olive oil 3 spring onions, chopped 100g rocket leaves 50g blanched almonds 50g pomegranate seeds 100g cherry tomatoes, diced Squeeze lemon juice

Blitz the mushrooms in a food processor till they resemble breadcrumbs. Put the rest of the burger ingredients in a bowl, season and mix with your hands, shaping it into even-sized small balls.

Heat the oil in a pan and sear the burgers for five minutes or till browned, then reduce the heat and cook for ten more minutes. Once cooked through, remove from the pan and keep warm.

For the salad, fry spring onions for three minutes. Put the rocket in a bowl and toss with the onions. add the almonds, pomegranate and tomatoes, squeeze on some lemon juice and serve with the burgers.