A WEEK OF HEALTHY MEALS

Inspiration for satisfying, good-for-you suppers

Monday

Flatbread pizzas

Serves 5

Prep 15 mins

No cook

VEGETARIAN

• 400g can chickpeas in water, drained and rinsed

• 1 lemon, juiced

• 1 garlic clove, crushed

• 1/2 tsp ground cumin

• 5 flatbreads

• 75g feta, crumbled handful dill sprigs

• 200g rocket leaves

• 100g pomegranate seeds

• 1 red onion, thinly sliced

• 1 tsp olive oil

1 Blitz the chickpeas, half the lemon juice, garlic, cumin and some seasoning in a food processor or mini chopper, adding a few tbsp water to get a spreadable consistency.

2 Warm the flatbreads following pack instructions, then spread the chickpea hummus over them evenly. Scatter over the feta cheese, dill and half the rocket, pomegranate and onion.

3 Mix together the remaining rocket, pomegranate and onion. Toss through the remaining lemon juice, olive oil and any juice from the pomegranate seeds. Serve the pizzas with the salad.

PER SERVING 369 kcals, fat 8g, saturates 2g, carbs 63g, sugars 8g, fibre 5g, protein 18g, salt 1.9g

Tuesday

Oaty fish & prawn gratins

Serves 2

Prep 12 mins

Cook 28 mins

• 340g baby spinach, roughly chopped

• 400g can chopped tomatoes with garlic and herbs

• 225g sustainable white fish fillets, chopped into large chunks small bunch of basil, shredded

• 100g cooked and peeled prawns

• 2 tbsp finely grated parmesan

• 2 tbsp breadcrumbs

• 2 tbsp oats

• 170g broccoli, boiled or steamed, to serve