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Club sandwich pasta This twist on the club sandwich is a great way to use up leftover cooked chicken, and it works really well with the gammon in this meaty dish
Falafel wraps with sweet potato wedges V These falafel are also delicious cold in packed lunches – store in the fridge for up to 2 days
SERVES 4 READY IN 20MINS PRICE PER SERVING 90p
SERVES 4 READY IN 45MINS PRICE PER SERVING £1.04
300g penne pasta 4tsp sunflower oil 40g bread, crumbled into crumbs 125g Butcher’s Selection, Unsmoked Gammon Round, diced 4 spring onions, trimmed and sliced 350g cherry tomatoes, halved 150g cooked chicken (weight without the skin), cut into bite-size pieces 150g Chosen by you 50% Less Fat Light Soft Cheese
2 medium-size red onions 2 red peppers, deseeded and cut into chunks 1 large sweet potato, scrubbed, cut into wedges 4tbsp sunflower oil 2tsp ground cumin 2tsp ground coriander 400g can chickpeas, drained and rinsed 1 egg, beaten Flour for dusting 1 pack Chosen by you Garlic Tortilla Wraps 200g tub Chosen by you 30% Less Fat Houmous
1 Add the pasta to a large pan of boiling water, stir once, then boil for 11mins. 2 Meanwhile, heat half the oil in a large frying pan. Add the breadcrumbs and stir over a medium heat until golden. Set aside in 94
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a bowl or plate. Wipe the pan clean with kitchen roll. 3 Heat the rest of the oil in the pan and cook the gammon for 4-5mins, until cooked through. Add the spring onions and tomatoes and cook for 3-4mins, until just soft. Add the chicken and heat through. Set aside and keep warm. 4 Drain the pasta, reserving 3tbsp of the cooking water. Return to the pan with the reserved water. Add the soft cheese and heat through, stirring gently. 5 Add the gammon mixture and toss. Divide between 4 bowls. Serve sprinkled with the breadcrumbs.
1
of your 5-a-day
Each 517g serving contains: ENERGY
FAT
2250kj Low 538kcal 14g 27% 20%
SATURATES SUGARS Low Low
SALT Low
5.2g 5.7g 1.55g 26% 6% 26%
of your reference intake. Typical energy values per 100g: 435kJ/104kcal
ASDA.COM/RECIPES | JULY/AUGUST 2015
1 Preheat the oven to 220C/ 200C Fan/Gas 7. Cut the onions in half, to get four pieces. Finely chop one piece and set aside. Cut the remaining onion into wedges. Put on a tray with
the peppers and sweet potato. Toss with 1tbsp oil. Cook in the oven for 35mins. 2 Fry the chopped onion in 1tbsp oil until soft. Add the spices and cook for another 1min. Put the onion in a bowl with the chickpeas, then season. Mash together, then mix in the egg. 3 Dust your hands with four and shape the mixture into 8 balls. Heat 2tbsp oil in a pan and cook, in 1 or 2 batches, on a medium heat for 5mins, turning often. 4 Heat the wraps, then spread with houmous. Put 2 falafel in each fatbread with some of the roast veg. Serve with the wedges.
3
of your 5-a-day
Each 414g serving contains: ENERGY
FAT
SATURATES SUGARS
SALT
2616kj High Low Low Low 625kcal 30.2g 5.4g 14.1g 0.83g 31% 43% 27% 16% 14% of your reference intake. Typical energy values per 100g: 632kJ/151kcal