Lunches continued...
Serves 4 | Prep 15 mins | Cook 30 mins Serves 4 | Prep 10 mins | Cook 15 mins
STEAK & PEPPER QUESADILLAS
PERSONALPOINTS: 8
Mist a frying pan with calorie-controlled cooking spray and put over a medium-high heat. Add 400g lean, thin-cut steak and cook for 2 minutes on each side, or until done to your liking. Transfer to a plate to rest for 10 minutes. Mist the pan again with cooking spray. Deseed and slice 1 red pepper and 1 yellow pepper and add it to the pan, along with 1 sliced red onion. Cook for 6-8 minutes or until tender. Add 1 finely chopped garlic clove and ½tsp dried chilli flakes and cook for 1 minute. Cut the steak into strips and mix it with the peppers and onion. Grate 100g half-fat Cheddar cheese and scatter half of it over 2 x WW Wraps. Top with the steak and veg, then sprinkle over the remaining cheese and a small handful of fresh coriander leaves. Top with 2 more wraps, pressing down gently. Mist the pan with cooking spray and put over a mediumhigh heat. Cook the quesadillas one at a time for 3-4 minutes. Mist the top with more cooking spray, then flip over and cook for 3-4 minutes on the other side until golden. Quarter and serve.
SALMON, LENTIL & FETA SALAD
Serves 4 | Prep 10 mins | Cook 15 mins PERSONALPOINTS: 5-14
Preheat the oven to 200°C, fan 180°C, gas mark 6. Put 4 x 130g salmon fillets on a large sheet of baking paper, then fold over the edges to form a parcel. Transfer to a baking sheet, then bake for 12-15 minutes. Set aside to cool then flake into large chunks. Meanwhile, in a large bowl, combine 2 x 400g tins green lentils with 1 finely diced cucumber, 125g pomegranate seeds, 3tbsp toasted pine nuts, 75g crumbled light feta, 1tbsp fresh dill and 20g rocket. In a small jug, whisk together 1tbsp olive oil, 45ml lemon juice and 1tsp za’atar. Season and then drizzle over the lentil salad. Toss to combine, then stir through the salmon chunks.
GREEN BEAN, PASTA, HAM & EGG SALAD
PERSONALPOINTS: 7-9
Cook 200g small pasta shells to pack instructions, adding 150g frozen peas and 150g green beans for the final 4 minutes of cooking time. Drain, then transfer the pasta and vegetables to a large serving bowl. Meanwhile, cook 4 eggs in a large pan of boiling water for 8 minutes, then drain and fill the pan with cold water. Allow the eggs to cool in the water for 5 minutes, then peel and cut into quarters. Set aside. Combine 1½tbsp snipped fresh chives, ½tbsp extra virgin olive oil, ½tsp Dijon mustard and the grated zest and juice of ½ lemon in a small jug, then drizzle over the pasta mixture and toss to combine. Toss 100g chopped ham through the pasta salad, then top with the eggs and extra snipped fresh chives to serve.