Beetroot, apple and ginger juice

10 MINUTES | SERVES 2 | EASY |

GF

beetroots 200g, peeled and quartered eating apples 2, quartered ginger 2 x thumb-sized pieces

• Push the beetroots, apples and ginger through a juicer, or alternatively, chop the beetroot and apple, and whizz in batches with 300-350ml of water in a high-powered blender until completely smooth, then strain through a fine sieve, really pushing it through. Pour into two glasses filled with ice.

PER SERVING 74 KCALS | FAT 0.5G

SATURATES 0.1G | CARBS 14G | SUGARS 13.3G

FIBRE 3.1G | PROTEIN 2G | SALT 2G

burger buns 2, halved and toasted mango chutney 2 tbsp

• Put the chicken into a food processor with some seasoning and pulse until finely chopped but not a paste. Tip into a bowl with the garlic, ginger and curry paste, and mix really well, then form into two patties. Chill for 15 minutes.

• Tip the cabbage, onion, chilli and coriander leaves into a bowl with a little seasoning, add the lime juice and mix well.

• Heat the oven to 200C/fan 180C/gas 6. Heat the vegetable oil in a non-stick frying pan and fry the patties on both sides for 2-3 minutes or until really golden. Put onto a baking tray and cook in the oven for 15 minutes until cooked through.

• Spread the buns with the mango chutney, top with the burgers and pile on some slaw. Put on the lid and serve with the remaining slaw on the side.

PER SERVING 601 KCALS | FAT 13.5G

SATURATES 1.9G | CARBS 60.2G | SUGARS 19G

FIBRE 8.3G | PROTEIN 55.6G | SALT 2.4G