We've served a lighter version of the dressing with a side of roast celeriac.
Serves 2 Prep 15 mins •Cook 30 mins
Chicken Caesar and ‘chips’
1 In a mixing bowl, combine the marinade ingredients. Add the chicken, tossing to coat, then set aside for 30 mins (or do this the night before).
2 Heat the oven 200C Fan/Gas 7. Toss the celeriac with the oil, then spread in a single layer on a baking sheet. Roast for 30 mins, turning halfway through.
3 Meanwhile, heat the grill/griddle pan. Cook the marinated chicken for 8-10 mins on each side, until cooked through. Set aside to rest for 5 mins, then slice.
4 In a food processor, whizz all the dressing ingredients. Season with salt and black pepper to taste.
5 Toss the salad leaves together. Divide between plates, with the sliced chicken, celeriac and a good drizzle of dressing. Garnish with extra Parmesan, if liked. Per serving: 400 cals, 23g fat, 6g sat fat, 21g carbs
Glazed mushroom and tofu bun cha
Serves 4 • Prep 20 mins •Cook 10 mins
This Vietnamese dish is usually served with fatty pork. We've swapped in crispy tofu and mushrooms.
1 Cook the tofu in pan of boiling water for 10 mins. Leave to drain on kitchen paper.
2 In a large bowl, combine all the glaze ingredients. Brush the mushrooms with oil and fry over a medium-high heat for 3 mins each side. Toss with half the glaze, then fry for a further 3 mins on each side.
3 Slice the tofu then fry/glaze as you did for the mushrooms. Set aside, then in the same pan, fry the bean sprouts for 3 mins.
4 Meanwhile, combine the ingredients for the sauce in a bowl and cook the noodles according to the pack instructions. Toss the noodles in any remaining glaze.
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Denne historien er fra October 2024-utgaven av Woman & Home UK.
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