LUNCHTIME SALADS

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Pack a healthy and substantial lunch

Mediterranean prawn salad

(right) Mix 1 lemon, juiced with 4 tbsp extra virgin olive oil and a pinch dried chilli ƃCMGU. Add 1 sliced red onion and 1 sliced fennel bulb, then set aside for 7-8 mins to soften a little. Mix in 1 large handful TQEMGV and I EQQMGF prawns. Season and serve with garlic bread. Serves 2.

2GUVQ EJKEMGP & broccoli pasta

Cook 300g penne following pack instructions, adding a small head broccoli, broken Ì y ÀiÌÃ] v À Ì i w > Î Ã

of cooking. Drain, rinse to cool and drain again. Mix in 200g UJTGFFGF EJKEMGP, 5 tbsp pesto and a handful sliced sundried tomatoes. Serves 4.

Tuna Niçoise

Put 500g baby new potatoes in a large pan of boiling salted water. Add 3 eggs and cook for 8 mins, then add 200g green beans and cook for a further 2 mins. Drain everything and rinse under a cold tap to cool. Remove the eggs, peel, quarter and set aside. Mix together the beans and potatoes with leaves from

2 heads Little Gem lettuce, a large handful halved cherry tomatoes, a small handful

JCNXGF DNCEM QNKXGU, and 185g can tuna in ëÀ } Ü>ÌiÀ] `À> i` > ` y> i`° / « Ü Ì Ì i egg. Mix 1 tbsp red wine vinegar with 3 tbsp olive oil, season and drizzle over. Serves 4.

Roast squash & goat’s cheese salad

Heat oven to 200C/180C fan/gas 6. Put 1 small butternut squash, deseeded and cut into wedges, on a baking tray. Drizzle with 2 tsp olive oil, season and roast for 15 mins until tender. Allow to cool a little, then spread 80g baby spinach ÛiÀ > ÃiÀÛ } « >ÌÌiÀ° / «

with the squash and 100g crumbled goat’s cheese. Mix 2 tbsp balsamic vinegar and 2 tbsp olive oil, season, then drizzle over the salad with VDUR RWORMKP UGGFU. Serves 2.

Chorizo, pepper EJKEMRGC UCNCF

In a large bowl, mix 3 roasted red peppers, cut into strips, a I DCI TQEMGV and 2 x 400g cans drained and rinsed EJKEMRGCU. Put on a large platter and top with I UNKEGF EQQMGF EJQTK\Q. Mix

½ lemon, juiced, with 3 tbsp olive oil, season, then drizzle over the salad just before serving. Serves 4.