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Did you know? One cup of Guacamole provides 2.9 grams of protein. Avocados the main ingredient of guacamole recipes also provides all 18 essential amino acids necessary for the body to form a complete protein. The avocado’s fiber content makes the protein easier for the body to absorb, as opposed to animal protein that can be hard for some people to digest.

Salmon Fillet with Vegetable Pasta in Tomato Sauce

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Low-fat and delicious, these salmon fillets with vegetable pasta are great for slimmers.

Salmon Fillet with Vegetable Pasta in Tomato Sauce

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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4

Ingredients
  

  • 100 g pasta shapes such as rigatoni
  • Pinch of salt
  • 150 g broccoli broken into small florets
  • 100 g fine green beans trimmed and halved
  • 1 leek trimmed and sliced
  • 4 x 100g salmon fillets
  • 2 tbsp lemon juice
  • Freshly ground black pepper
  • 1 tbsp chopped fresh chives
  • 100 g frozen garden peas thawed
  • 500 g jar original tomato pasta sauce

Instructions
 

  • Pre-heat the grill.
  • Cook the pasta shapes in a large saucepan of lightly salted boiling water for 8-10 mins, or according to pack instructions. At the same time, cook the broccoli, green beans and leek in a little boiling water until just tender, for about 5 mins.
  • Meanwhile, arrange the salmon fillets on the grill rack. Sprinkle them with lemon juice, season with black pepper and sprinkle with half the chopped chives.
  • Grill for 6-8 mins, or until the flesh is opaque and flakes easily when tested with a fork.
  • Drain the pasta and vegetables then return them to the saucepan with the peas. Stir in the jar of pasta sauce and heat, stirring gently for 2-3 mins.
  • Share the pasta between 4 warmed serving plates or bowls and top with a fillet of salmon. Sprinkle with the remaining chives and serve immediately.

Notes

Swap the lemon juice in this recipe for orange juice to give the salmon a different flavour.

Grilled Vegetable and Halloumi Salad

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This warm grilled vegetable and halloumi salad can be cooked outside on the barbecue in the summer or indoors on a griddle pan when the weather is not so good. Halloumi is the perfect cheese for grilling because it has a high melting point so retains it’s shape when cooked. It has a slightly rubbery texture and salty flavour and is delicious when grilled or fried as it gets a golden crust on the outside. If you’re on a gluten-free diet this salad can be served as an alternative to a pastry-based quiche and is very good served with new potatoes or potato rosti cakes.

Grilled Vegetable and Halloumi Salad

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Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 4

Ingredients
  

  • 2 courgettes halved or quartered lengthways and thickly sliced
  • 250 g asparagus spears trimmed and halved lengthways if thick
  • 8 medium-sized flat mushrooms wiped and trimmed
  • 8 cherry tomatoes
  • 250 g halloumi cheese cut into 8 slices

Marinade

  • 3 tbsp balsamic vinegar
  • 9 tbsp olive oil
  • 2 garlic cloves crushed

Instructions
 

  • Place the courgettes, asparagus, mushrooms and cherry tomatoes in a shallow non-metallic dish. Mix together the marinade ingredients in a small bowl, season with salt and freshly ground pepper and pour over the vegetables. Mix to coat in the marinade then cover and leave to marinate for 30 mins.
  • Remove the vegetables from the marinade and reserve the marinade. If cooking on a barbecue, thread the courgette pieces and tomatoes onto skewers before cooking. Cook all the vegetables on a hot barbecue or in a preheated griddle pan, in batches, for 3-4 mins turning occasionally, until lightly charred and just tender. Cook the halloumi slices for 1 min each side until golden.
  • Place the halloumi slices on top of the vegetables and pour the reserved marinade over the top. Serve warm.

Notes

Aurbergines, peppers, fennel, butternut squash and carrots are all delicious cooked in this way and really brings out their sweetness.

Baked Vegetable Polenta

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Polenta is an Italian store-cupboard staple. Typically a peasant ingredient it still remains a cheap but versatile grain. Recognised for its rich, yellow colour, it has a sweet taste to it and be found ranging from coarse to fine. It can be cooked to be creamy and thick, or griddled, baked and fried. It can even replace flour in gluten-free baking and comes in handy as a coating to meat and fish. This recipe makes a great vegetarian main meal or great as a side dish. Swap the feta cheese with any that you fancy. Try, cheddar, swiss, gouda or even stinky gorgonzola!

Baked Vegetable Polenta

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Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Servings 4

Ingredients
  

  • 300 g quick-cook polenta
  • 1 garlic clove peeled and crushed
  • Small handful of fresh parsley chopped
  • 1 tbsp olive oil
  • 2 leeks
  • 200 g mushrooms
  • 300 g cherry tomatoes
  • Feta cheese cubed
  • Salt and freshly ground black pepper

Instructions
 

  • Preheat the oven to 200°C/400°F/Gas mark 6. Mix the dry polenta grains with the garlic and parsley. Into a saucepan, pour the polenta mix into the required amount of boiling water as stated on the cooking packet. Cook polenta until a smooth consistency is achieved. Then pour into a baking tray. Set aside to cool.
  • In a frying pan, heat the oil and fry the leeks and mushrooms until tender.
  • Top the polenta with the fried vegetables and add the feta and tomatoes. Bake in the oven for 20mins until the polenta has risen and the cheese has started to melt. Serve immediately.

Notes

For extra flavour, use stock to cook the polenta in instead of water.