Meals

Note

» All recipes serve 1 unless otherwise stated

Tuna Niçoise salad

1 handful salad leaves
1 handful cherry tomatoes, halved
1 boiled egg, quartered
1/2 large can tuna in brine
4 anchovies, drained and blotted on kitchen paper
1tbsp extra virgin olive oil
2tsp lemon juice
Salt and pepper

» Arrange all the salad ingredients on a plate. Combine the olive oil and lemon juice and drizzle over the salad. Season to taste.

Beetroot dip

2tbsp tofu mayonnaise (page 126) or fat-free Greek yoghurt
1/2 small, cooked beetroot Freshly ground black pepper Squeeze of lemon juice

» Combine all the ingredients in a