Salmon and prawn lasagne with asparagus
This is utterly delicious and will feed the whole family! The combination of greens and pesto make it lighter than the classic lasagne made with beef mince.
SERVES 4-6 PREP 10 MINS COOK 1 HR
✱ 50g butter
✱ 1 leek, finely chopped
✱ 50g plain flour
✱ 550ml milk
✱ 80g fresh pesto
✱ 100g baby spinach, roughly chopped
✱ 300g skinless salmon fillets, cubed
✱ 250g raw prawns, roughly chopped
✱ 150g fine asparagus spears, roughly chopped
✱ 8-12 lasagne sheets
✱ 25g Parmesan, finely grated
1 Preheat the oven to 220C/gas 7. Start by making the roux: melt the butter in a saucepan and, once foaming, add the leeks and cook gently for 5 mins until softened but not catching.
2 Add the flour and stir so the leeks are well coated, then continue to cook the flour for a couple of minutes. Slowly add the milk, a splash at a time, beating it in after each addition. Keep going until all the milk is added and you have a smooth, creamy sauce, then add some seasoning and allow it to cook for 2 mins to thicken up.
3 Next add the pesto and spinach and stir through until the spinach has wilted. Scatter a third of the salmon, prawns and asparagus into the bottom of a baking dish, then pour over a third of the pesto roux sauce. Top this with a layer of lasagne sheets (you may need to cut some of the sheets to fit the dish).
4 Repeat these steps twice more before finishing with a layer of the lasagne and some of the roux sauce.
5 Sprinkle over the grated Parmesan, pop into the oven and bake for 30–35 mins until golden brown on top.
Per serving (based on 4): 734 cals, 40g fat (13g saturated), 48g carbohydrates
Packed with goodness and flavour, this is delicious for lunch or as a starter.
SERVES 2 PREP 10 MINS COOK 30 MINS
✱ 2 raw beetroot
✱ 200g radishes, halved
✱ Drizzle of olive oil
✱ 2 chicory leaves, picked and shredded
✱ 50g lamb’s lettuce or watercress
✱ 2 skinless smoked mackerel fillets
✱ 2 firm pears, such as Conference, sliced lengthways
✱ 50g pine nuts, toasted
✱ Sea salt and freshly ground black pepper
✱ Dill fronds, to garnish
FOR THE VINAIGRETTE DRESSING:
✱ 2tbsp olive oil
✱ 1tbsp lemon juice
✱ 1tsp Dijon mustard
✱ 1tsp runny honey
1 Preheat the oven to 200C/gas 6. Start by roasting your beetroot. Wrap them in tin foil, place on a baking tin and bake for 30 mins. After 15 mins, add the radishes to the tin around the foiled beetroot and drizzle them with some oil and seasoning. Return to the oven and roast for a further 15 mins. The beetroot should be tender when inserted with a knife. Open the foil and allow them to cool slightly.
2 While the beetroot and radishes are cooking, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard and honey. In a large bowl, toss the chicory and lamb’s lettuce or watercress in some of the dressing, reserving some to drizzle at the end.
3 Flake the mackerel fillets. Remove the skin from the beetroot (you might want to wear gloves as they can stain your hands).
4 Cut the beetroot into neat wedges then assemble the salad and pile onto the plates. Scatter over the beetroot wedges, pear slices, roasted radishes and flaked mackerel. Top with the toasted pine nuts, an extra drizzle of the dressing and some dill.
Per serving: 738 cals, 58g fat (8g saturated), 27g carbohydrates