Kale and Mint Salad

I had some kale in the fridge that needed using up, and I was searching the internet for inspiration when I came across a recipe that I managed to doctor enough to fit in the Slimming World Plan. Normally I would just fry the kale in some Fry Light until crispy, so this was the first time we've had it raw. 

 

Serves 2

Less than ½ syn per person*

* providing you use the cheese as your Healthy Extra A

1 packet kale, picked over to remove the thick hard stems

1 packet of mint, leaves roughly chopped

Dressing

zest and juice of 1 lemon

1 small garlic clove, very finely chopped

1 tsp Dijon mustard

¼ tsp red chilli flakes

30g finely grated Parmesan cheese

2 tbsp plain fat free yogurt

1 tbsp red wine vinegar

Mix all the ingredients for the dressing together and add water until you get a dressing-like consistency. Add salt and pepper to taste. Stir in to the kale and mint leaves until thoroughly mixed.

I served mine with some chilli and garlic grillsticks from Joe'sSausages for an almost syn free lunch with lots of superfree.

We both found the texture of the raw kale a little unusual, but agreed that its chewy consistency was not unpleasant. I would definitely have it again. 

 

Chicken Pitta with Spicy Mint Dressing

Remember, it is only Asda and Co-Op pitta breads that can be used as a Healthy Extra B. As this dish probably doesn't have a full one-third of Superfree, I finished the meal having a large peach. 

 

Serves 2

Syn Free on Extra Easy*

* Providing you use the pitta bread as your Healthy Extra B

2 pitta breads

200g cooked chicken, sliced

2-4 tbsp far free plain yogurt

1 tsp harissa paste

2 tsp mint sauce

sweetener to taste (optional)

shredded lettuce leaves to serve

Toast the pitta breads and split open. Fill with the chicken and lettuce. Make a dressing with yogurt, harissa paste, mint sauce and sweetener if using. Spoon over the filling. 

 

Chocolate Mint Creams

Serves 2

3½ syns on Extra Easy

1 peppermint tea bag

1 sachet gelatine

a few drops peppermint essence

sweetener to taste

green food colouring

1 tun Müllerlight mint sprinkled with dark chocolate yogurt

2 tbsp grated chocolate

4 mint matchmakers

Add 150ml boiling water to the tea bag and leave to infuse. Remove the tea bag. Add a few drops of peppermint essence. Sprinkle in the gelatine crystals and stir well to dissolve. Add another 100ml cold water to the jelly, with a few drops of food colouring to create a bright green colour. Pour in two tall glasses and leave to set. When set, divide the yogurt between the two glasses and sprinkle with the chocolate. Serve with the matchmakers. 

 

Tabouleh with Grilled Chicken

The first time I had this dish was in a Lebanese restaurant in Libya, and from the first bite I was hooked. Tabouleh is a very refreshing summer salad and goes with almost any grilled meat. It can also be served as part of a meze table or in pita bread. I used Joe's 'Hot and Spicy Chicken Fillets', which to me are tasty rather than spicy, but each to their own. I love Joe's meat, and although it is no longer officially Slimming World approved, you can work out the syns (or rather lack of) on his website. I order their marinated meat and sausages in bulk and keep in my freezer. 

 

Serves 2

Syn Free on Extra Easy

1 cup bulghur wheat

juice of 1 lemon

½ bunch fresh mint, finely chopped

½ bunch flat leaf parsley, finely chopped

2 large tomatoes

1 small onion

salt and freshly ground black pepper

Grilled chicken to serve

Put the bulghur wheat in a large bowl and add the lemon juice and a couple of tablespoons of boiling water. Leave to soak for 30 minutes, adding more water if necessary if it feels too dry, although you don't want it soggy either.

De-seed and finely chop the tomatoes, catching any juices and add to the wheat. Peel and finely chop the onion. Finally add the herbs, making sure the wheat is cold by this stage as the mint will discolour on contact with anything hot. Season well to taste and serve with the grilled meat.