BE MY VALENTINE
Treat your loved one to a healthy meal for two without breaking the bank
Cosy up with our easy Valentine's menu
Spiced cod with quinoa salad & mint chutney
Serves 2 Prep 5 mins Cook 25 mins £ 2.43 a portion 272 kcals, 4g fat, 1g sat. fat, 13g sugar
40g quinoa (or 85g pre-cooked quinoa)
3 tbsp each chopped mint and coriander
150g pot 0% natural yogurt
1 garlic clove
¼ tsp turmeric pinch of cumin seeds
2 x 150g chunky fillets skinless white fish, such as sustainable cod
¼ cucumber, finely diced
1 small red onion, finely chopped
4 tomatoes, chopped
good squeeze of lemon juice
1 Tip the quinoa (if not pre-cooked) into a pan, cover with water and boil, covered, for 25 mins, checking the water level to make sure it doesn’t boil dry. Drain well.
2 Meanwhile, put 2 tbsp each of the mint and coriander in a bowl. Add the yogurt and garlic, and blitz with a hand blender until smooth. Stir 2 tbsp of the herby yogurt with the turmeric and cumin, then add the fish and turn in the mixture to completely coat.
3 Turn the grill to High. Arrange the fish in a shallow heatproof dish and grill for 8-10 mins, depending on thickness, until it flakes. Toss the quinoa with the cucumber, onion, tomatoes, lemon juice and remaining herbs. Spoon onto a plate, add the fish and spoon round the mint chutney, or add it at the table.
Filling yet low-fat, this dish with sustainable YJKVG ƂUJ KU C JGCNVJKGT FKPPGT EJQKEG