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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.

Quinoa, Feta & Broccoli Salad

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Celeb chef Jo adds quinoa, a super-healthy South American protein, to this tasty salad with feta cheese, broccoli and pomegranate.

Quinoa, Feta & Broccoli Salad

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Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 4

Ingredients
  

  • 300 g quinoa
  • 200 g pack broccoli
  • 200 g feta cheese crumbled
  • 1 large handful of pumpkin seeds
  • Seeds from 1 pomegranate
  • 1 large handful of mint leaves roughly chopped
  • 1 large handful of flatleaf parsley roughly chopped
  • 3-4 ripe tomatoes deseeded and chopped
  • 1 bunch spring onions finely sliced
  • 3 tbsp extravirgin olive oil
  • 3 tbsp lemon juice

Instructions
 

  • Cook the quinoa according to the packet instructions. Leave to cool in a large mixing bowl.
  • Meanwhile, the broccoli can be cut into small bite-size pieces and either lightly steamed or boiled, until just tender (4-5 mins will be about right) and also left to cool.
  • Heat a small frying pan and lightly toast the pumpkin seeds until they are slightly crunchy. Remove from the pan and leave to cool.
  • Once the quinoa and broccoli are cool, stir together along with the feta, pomegranate seeds, herbs, tomato, spring onions, olive oil and lemon juice. Season with a little salt, (the feta cheese will add a salty flavour) and a good twist of black pepper. Toss together until everything is combined and either serve straight away or keep in the fridge.

Notes

Jo says: 'I've used quinoa as a super healthy substitute to couscous or bulgur wheat. Not only is this a lovely midweek masterpiece, it's also fantastic to eat al fresco as part of a picnic or 'al desko' as part of your working lunch.'

Cheese and Spinach Baked Mushrooms

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Make delicious cheesy mushrooms as a vegetarian starter or turn them into a filling main served with brown rice and a side salad

Cheese and Spinach Baked Mushrooms

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Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 4

Ingredients
  

  • 30 ml/2 tbsp olive oil
  • ½ medium onion finely chopped
  • 1 garlic clove finely chopped
  • 75 g basmati rice cooked
  • 150 g fresh baby spinach blanched, drained & chopped
  • Pinch nutmeg
  • 25 g Dolcelatte or any vegetarian blue cheese, crumbled
  • 4 flat mushrooms or portabello mushrooms stalks trimmed

To serve

  • Tomato and lettuce for the salad

Instructions
 

  • Preheat the oven to 190º C/375º F/Gas Mark 5.
  • Heat half the oil in a pan and gently sauté the onion and garlic until golden, then place in a medium sized mixing bowl.
  • Add the next four ingredients and mix well together to create the stuffing. Divide into four and fill the mushroom caps.
  • Use the remaining oil to grease the base of a roasting tin. Place the mushrooms in the tin and bake in a pre-heated oven for 15-20 minutes until cooked.

Notes

Serve with a tomato and lettuce salad - we've got a great three tomato salad you could do and just add lettuce to it

Sweet Potato and Chickpea Balti

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At just £1.09 per serving, this vegetarian curry makes a lovely mid week meal. Quick and easy, it’s a great way of getting more veg into your family’s diet

Sweet Potato and Chickpea Balti

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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 4

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 onion peeled and cut into thin wedges
  • 3 tbsp balti paste or more if you like it spicy
  • 500 g 1lb sweet potatoes, peeled and diced
  • 400 g can chopped tomatoes
  • 400 g can chickpeas drained and rinsed
  • 125 g 4 oz frozen spinach chunks
  • Naan breads or rice to serve

Instructions
 

  • Heat the oil in a large pan, add the onion and fry 3-4 mins. Stir in the balti paste and sweet potato chunks and cook for a couple of mins.
  • Add the tomatoes, 300ml (½ pint) hot water and the chickpeas. Bring to the boil and then simmer for 10-15 mins. Check the seasoning.
  • Microwave the frozen spinach for a few mins and spoon on top of the balti (or add to the balti for the last 5 mins of cooking). Spoon curry into bowls. Serve with hot naan bread or rice.

Notes

You can add chicken to this dinner to make it a little meatier