Page 36

Toasted soda bread with blue cheese & pear SERVES 2 PREP 10 mins COOK 2 mins EASY V

2 slices seeded wholemeal soda bread (see recipe, p42) 50g Danish blue cheese 2 tsp rapeseed oil 1 tsp apple cider vinegar pinch of English mustard powder 1 small garlic clove, finely grated 85g bag mixed salad leaves (choose one with curly endive and radicchio) 1 large or 2 small pears, halved, cored and sliced (no need to peel) 20g walnuts, roughly chopped

1 Toast the bread while you make the dressing: mash 15g blue cheese with the oil, vinegar, mustard powder, garlic and 1 tbsp water. 2 Pile the salad leaves onto two plates. Spread the remaining cheese over the toast (it doesn’t matter if it goes cold), top with the pear and scatter with the walnut pieces. Drizzle the dressing over the salad leaves and serve. GOOD TO KNOW fibre • 1-of-5-a-day PER SERVING 378 kcals • fat 18g • saturates 6g • carbs 36g • sugars 11g • fibre 8g • protein 14g • salt 1.0g

tip If making a packed lunch, spread the toast with the cheese and take the salad, pear and nuts with a separate pot of dressing. Slice the pear just before eating to preserve the nutrients and prevent it going brown.

Masala omelette muffins

This recipe makes four large muffin-shaped bakes so you can eat them over two days – once with mustard slaw (recipe, p50) and once with your own mixed salad using up stray veg from the week. They’re equally good hot or cold. MAKES 4 PREP 10 mins COOK 20-25 mins EASY V

rapeseed oil, for greasing 2 medium courgettes, coarsely grated 6 large eggs 2 large or 4 small garlic cloves, finely grated 1 red chilli, deseeded and finely chopped 1 tsp each chilli powder, ground cumin and ground coriander 34 BBC Good Food Middle East January 2018

handful fresh coriander, chopped 125g frozen peas 40g feta

1 Heat oven to 220C/200C fan/ gas 7 and lightly oil four 200ml ramekins. Grate the courgettes and squeeze really well, removing as much liquid as possible. Put all the ingredients, except the feta, in a large jug and mix really well. 2 Pour into the ramekins, scatter with the feta and bake on a baking sheet for 20-25 mins until risen and set. Eat one each warm now with the slaw left over from the mushroom supper on page 50, and chill the others for another day. GOOD TO KNOW healthy • 1-of-5-a-day • gluten free PER MUFFIN 179 kcals • fat 10g • saturates 3g • carbs 5g • sugars 3g • fibre 3g • protein 15g • salt 0.6g

BBC Good Food ME - 2018 January  
BBC Good Food ME - 2018 January  
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