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1. Roasted Tomato

 

Hands-on time: 10 minutes; Cooking time; 40-45 Minutes; makes:  10 servings

·        15 medium tomatoes, halved

·        2 garlic cloves, sliced

·        5 tbsp extra virgin olive oil

·        1 chilly, finely chopped

·        2 tbsp balsamic or white vinegar

·        3 ripe but firm avocados peeled, stoned and thickly sliced, or 1 cup steamed peas

 

1 Preheat oven to (200C 400F). Put the tomatoes in to hallow baking tin, cut side up. Season, sprinkle garlic and drizzle over 2tbsp oil. Roast for 40-45 minutes.

2. Mix together 3tbsp oil, chilly and vinegar in a bowl.

3. Transfer tomatoes and any cooking juices to a large serving platter and keep it aside to cool. Add the avocado or steamed peas to the dressing and toss to coat. Spoon dressing over tomatoes 

 

Each serving: 170 Calories, 17gm fat (2gm saturated), 4gm carbs.

 

Prepare Ahead: Make to the end of step 2 up to two days in advance, but don’t slice the avocado, if using it.

 

 

1. Summer vegetable salad

 

Hands – on time: 10 minutes; makes: 10 serving s

 

·        1kg mixed green veggies, such as French beans, peas (you can use packaged peas), asparagus and broccoli.

·         1/4 large cucumber, halved and sliced

·        1 tbsp fresh parsley, chopped

 

For the dressing

·        1 tbsp vinegar

·        1 tbsp mustard sauce

·        3 tbsp extra virgin olive oil

 

1. Cook the beans in a large pan of boiling, salted water for 5 minutes, and then add all the other vegetables. Bring the water back to the boil; cook for a further 3-4 minutes. Drain well and put in to a bowl of ice-cold water.
2. Whisk the dressing ingredients together.
3. To serve, drain the veggies, and then toss in the dressing with the cucumber and parsley. 

 

Each serving: 70 calories, 4gm fat (1gm saturates), 5gm abs.

 Make to the end of step2 up to one day ahead. Chill the dressing and keep the cooked veggies, covered in cold water, until needed.

 

 

 

1. Potato and Spring Onion Salad

 

Hands-on time: 10 minutes; Cooking time: 30 minutes; makes: 10 servings

 

·        1 kg small potatoes

·        1 ½ tbsp butter

·        3-4 cloves of garlic sautéed in 1tsp butter and greens of 1 spring onion, or a bunch of chives, finely chopped.

·        Salt and pepper.

 

1. Take the new potatoes and cut any large ones in half. Simmer in boiling water for 20-25 minutes or until just tender. Drain well.
2. Put into a bowl with the garlic and spring onion greens. Season with salt and pepper. Toss will before serving.

Each serving:  90 Calories, 2gm fat (1gm saturated), 18gm carbs.

 

 Cooked potatoes up to two days ahead. Drain, tip into an airtight container. Cover and chill.