Tex-Mex cheese on toast
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