FEEL-GOOD FOOD

Have you put on weight over the party season? These healthier meals will help you shape up

Healthier dinners to balance out the Christmas excess

Egg & veggie pittas

Serves 2 Prep 15 mins Cook 20 mins

1 aubergine, cut into thick rounds

11/2 tbsp olive oil

1 tbsp harissa

2 eggs

1 tbsp red wine vinegar

2 tsp agave nectar or golden caster sugar 1 raw beetroot, grated

1 large carrot, peeled and julienned

1/2 small red onion, very finely sliced 4 tbsp 0% fat Greek yogurt

1 tbsp chopped dill

1 garlic clove, crushed

2 wholemeal pitta breads

Heat oven to 220C/200C fan/gas 7. Put the aubergine slices on a baking sheet, season, brush with oil and bake for 15 mins. Turn, spread with harissa, and bake for 5 mins.

2 Meanwhile, lower the eggs into a pan of boiling water, turn down the heat and simmer for 10 mins. Run under cold water and peel.

3 In a bowl, mix the vinegar and agave or sugar with some seasoning, then tip in the beetroot, carrot and onion. In another bowl, mix together the yogurt, dill, garlic and seasoning. Toast the pittas and split them in half. Slice the eggs and put them inside the pittas with the spicy aubergine rounds and some of the beetroot salad. Spoon in the yogurt and serve with any of the remaining aubergine, salad and yogurt on the side.

PER SERVING 387 kcals, fat 16g, saturates 3g, carbs 41g, sugars 15g, fibre 9g, protein 20g, salt 0.8g