Tex-Mex cheese on toast

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Tex-Mex cheese on toast 20 MIN­UTES | SERVES 2 | EASY | V LC

ched­dar 100g, grated red onion Ω small, finely chopped red chilli Ω, finely chopped egg 1 co­rian­der a hand­ful, chopped small bloomer 4 slices, toasted av­o­cado Ω, diced lime Ω, juiced hot sauce to serve • Mix the ched­dar, onion, chilli, egg and ae of the co­rian­der. Spread over the toasted bread slices and grill un­til bub­bling.

• Mix the av­o­cado with the rest of the co­rian­der, lime juice and a pinch of salt. Scat­ter over the toast and serve with hot sauce.

PER SERV­ING 460 KCALS | FAT 27.8G | SATURATES 13.1G CARBS 28.9G | SUG­ARS 4G | FI­BRE 3.8G PRO­TEIN 21.8G | SALT 1.6G

Lamb steaks with gi­ant cous­cous 45 MIN­UTES | SERVES 2 | EASY

olive oil gi­ant cous­cous 100g gar­lic 1 clove, sliced chicken stock 500ml cour­gette 1 large, diced mint a hand­ful, chopped lemon Ω, juiced lamb leg steaks 2

• Heat 2 tbsp of olive oil in a fry­ing pan, add the cous­cous and fry un­til golden. Stir in the gar­lic and cook for a minute, then add half the chicken stock and stir un­til ab­sorbed. Keep adding more stock, stir­ring, un­til the cous­cous is ten­der (you might not need it all). Add the cour­gette and cook for a few min­utes, then stir in the mint and a squeeze of lemon.

• Oil the lamb steaks and sea­son well. Heat a grid­dle or fry­ing pan to medium-hot, sear the steaks for 3-4 min­utes each side then rest for 5 min­utes. Slice and serve with the cous­cous. PER SERV­ING 620 KCALS | FAT 28.5G | SATURATES 8.7G CARBS 39.7G | SUG­ARS 2.7G | FI­BRE 4.1G PRO­TEIN 49.3G | SALT 0.8G

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