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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.

Couscous Salad

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This easy vegetable and Feta couscous salad has just a handful of ingredients and is ready to eat in 10 minutes – the perfect dish for busy days! It’s ideal as a side dish for grilled meats and veg, or as a hearty lunchtime treat that can be popped into a lunchbox and taken to school or work too. Try experimenting with different flavours – you can add any other extra leftover vegetables or herbs you might have to hand.

Couscous Salad

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Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Servings 8

Ingredients
  

  • 250 g couscous
  • 6 tbsp virgin olive oil
  • Zested rind and juice of 1 lemon
  • 1 bunch spring onions sliced
  • 2 sticks celery chopped
  • 350-500 g cherry tomatoes halved
  • 200 g pack feta cheese cubed
  • 2-3 tbsp freshly chopped chives plus chives for garnish

Instructions
 

  • Tip the couscous into a bowl and pour over 400ml boiling water. Mix well, then leave it to stand for about 5 minutes, stirring it occasionally to keep the grains of couscous separate.
  • Stir in the olive oil, lemon zest and juice and salt and pepper into the couscous and mix well.
  • Stir in the spring onions, celery, cherry tomatoes and feta cheese. Spoon into serving bowls and garnish with chives, to serve.

Notes

The couscous can be made the day before up to the end of step 2, then stir in the vegetables and cheese on the day of serving.

Mediterranean Roast Potatoes

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These Mediterranean roast potatoes are the perfect choice for a summer Sunday lunch. With crispy new potatoes and juicy cherry tomatoes baked with olive oil, garlic and anchovies, this spud recipe is a true taste of the Med. Try serving it up with roast chicken or baked fish for a delicious family feast.

 

Mediterranean Roast Potatoes

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Prep Time 5 mins
Cook Time 55 mins
Total Time 1 hr
Servings 4

Ingredients
  

  • 750 g new potatoes
  • 4 tbsp light olive oil
  • 1 bulb garlic separated into cloves
  • 50 g anchovy fillets tinned, drained and sliced
  • 200-300 g cherry tomatoes on the vine
  • 3-4 tbsp sliced olives black and green
  • Black pepper to season

Instructions
 

  • Begin by preheating the oven to 200°C/400°F/Gas Mark 6.
  • Place the potatoes in a roasting tin and coat with 2tbsp olive oil. Roast them in the centre of the oven for 20 mins.
  • Remove from the oven and add the rest of the ingredients, drizzling over the remaining olive oil and grinding over some black pepper. Return to the oven for 20-25 mins, or until the potatoes are tender and the skins on the tomatoes are just starting to split. Serve immediately.

Notes

The way to tell whether a potato is new – rather than just small – is to rub the skin. It should come off easily.

Roasted Cauliflower and Cherry Tomato Dhal

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Flavour-packed roasted cauliflower and cherry tomato dhal is so simple to make and only 211 calories! It takes around an hour to cook, but it’s worth the wait. Made with yellow split peas and topped with cauliflower and cherry tomatoes, this dhal is full of all the classic Indian spices as well as onion and ginger. Get some naan bread for dipping and you’ve got a delicious Indian meal that’s good for you too.

Roasted Cauliflower and Cherry Tomato Dhal

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Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 6

Ingredients
  

  • 250 g yellow split peas rinsed well
  • 2 garlic cloves crushed
  • 1 tbsp freshly grated ginger
  • 1 tsp turmeric
  • 2 bay leaves
  • 1 head cauliflower broken into florets
  • 250 g cherry tomatoes
  • 1 tbsp vegetable oil
  • ½ tsp each cumin seeds and chilli powder
  • 1 onion sliced

Instructions
 

  • To make the dahl, boil 1 litre water and add the split peas, garlic, ginger, turmeric and bay leaves. Return to the boil, skim off any scum, then cover with a lid and simmer for 45 mins-1 hr, stirring now and then, until it thickens.
  • Heat the oven to 200C, gas 6. Toss the cauliflower and tomatoes with the oil, cumin, chilli powder, onion and seasoning on a baking tray. Roast for 20 mins.
  • Check the consistency of the dhal. If it’s a bit runny, remove the pan lid and increase the heat to reduce, stirring well.
  • Once the split peas are soft and fairly smooth, season well with salt. Serve in a bowl with the cauliflower spooned on top.

Notes

This side is best served on the day its made and eaten on the same day too.