Masala frittata with avocado salsa
1 tbsp hot smoked paprika (reduce to
tbsp if you don’t like it too hot) 3 garlic cloves, crushed 21/ tbsp olive oil
2 400g/14oz piece of pork tenderloin,
trimmed of any sinew 1 fennel bulb, quartered then very finely sliced red onion, very finely sliced 3 sweet pickled cucumbers, finely
chopped, plus 2 tbsp pickle juice 2 tbsp quince paste (also known as
membrillo) 5 tbsp mayonnaise 12 mini burger buns or rolls, halved 1 Heat oven to 200C/180C fan/gas 6. Mix the paprika, 2 of the garlic cloves, 11/ tbsp oil and some seasoning. Rub all
2 over the pork, then place on a baking tray lined with baking parchment. Pop in the oven for 15 mins, then turn the loin over and roast for a further 12-15 mins until cooked through. 2 To make the slaw, mix the fennel, onion, pickle and juice, and remaining oil with some seasoning. Can be made a few hours ahead and chilled. 3 For the aïoli, whizz the quince paste in a food processor with the mayo and remaining garlic. Remove the pork from the oven and leave to rest for 5 mins before slicing. To serve, spread a little aïoli in each roll and pile in the meat and slaw. Serve any extra slaw on the side, if you like. PER SERVING 832 kcals • fat 48g • saturates 8g • carbs 66g • sugars 14g • fbre 5g • protein 30g • salt 2.7g LOW 2OF5 GOOD CAL ADAY 4YOU SERVES 4 PREP 15 mins COOK 25 mins
EASY
FOLATE VIT C
2 tbsp rapeseed oil 3 onions, 21/ thinly sliced,
chopped 1 tbsp Madras paste 500g/1lb 2oz cherry tomatoes, halved 1 red chilli, deseeded and finely chopped small pack coriander, roughly chopped 8 large eggs, beaten 1 avocado, stoned, peeled and cubed juice 1 lemon
finely
1 Heat the oil in a medium non-stick, ovenproof frying pan. Tip in the sliced onions and cook over a medium heat for about 10 mins until soft and golden. Add the Madras paste and fry for 1 min more, then tip in half the tomatoes and half the chilli. Cook until the mixture is thick and the tomatoes have all burst. 2 Heat the grill to high. Add half the coriander to the eggs and season, then pour over the spicy onion mixture. Stir gently once or twice, then cook over a low heat for 8-10 mins until almost set. Transfer to the grill for 3-5 mins until set. 3 To make the salsa, mix the avocado, remaining chilli and tomatoes, chopped onion, remaining coriander and the lemon juice together, then season and serve with the frittata. PER SERVING 347 kcals • fat 25g • saturates 5g • carbs 12g • sugars 9g • fbre 5g • protein 16g • salt 0.5g