Fresh & filling SALADS

Delicious, satisfying main meals packed with goodness that will keep you feeling fuller for longer

- GEORGIA SPARKS

Ham hock, new potato and asparagus salad

Rich in minerals and vitamins A and C and folic acid, asparagus is a great addition to this vibrant salad.

Serves 3-4 Prep 10 mins Cook 15 mins

+ 400g new potatoes, large ones halved

+ 1tbsp olive oil

+ 100g green beans, trimmed

+ 150g asparagus, trimmed

+ 75g mixed radishes, sliced

+ 90g lamb's lettuce

+ 200g cooked, shredded ham hock

For the dressing:

+ 4tbsp yogurt

+ 1/2tsp English mustard

+ 2tbsp tarragon, finely chopped

1 Put the potatoes in a large pan with Itsp salt and cover with cold water, bring to the boil. Reduce the heat and simmer for 10-12 mins until just tender. Drain, toss in the oil and set aside.

2 Meanwhile, bring another pan of salted water to the boil and cook the green beans for 1 min, add the asparagus for a further 2 mins, until both are just tender. Drain and run under cold water until cooled.

3 Gently toss the radishes, lamb’s lettuce, potatoes and cooled veg together. Transfer to a serving plate and top with the ham.

4 To make the dressing, stir all the ingredients together, drizzle over the salad and sprinkle over ground black pepper to serve.

Per serving: 202 cals, 6g fat, 1.5g sat fat, 19g carbs

TIP If you don’t have tarragon, parsley or basil work well

Baked Greek salad

The Mediterranean diet helps to reduce the risk of cardiovascular disease and improve cognitive health.

Serves 2 Prep 10 mins Cook 10 mins

+ 200g feta

+ 1tsp each dried mint and oregano

+ 1/2 red chilli, deseeded and diced