Tuna Pasta Salad

Serves 2

Syn Free on Extra Easy

100g wholemeal pasta

1 tin tuna in spring water

150g cherry tomatoes, halved

75g sweetcorn, boiled and cooled

80g rocket leaves

1 tbsp capers, drained

2 tbsp fat free vinaigrette

Boil the pasta according to packet instructions; drain and rinse under cold water. Drain the tuna, reserving the liquid. Mix together all the ingredients except the dressing. Mix the vinaigrette with the liquid from the tuna and toss into the salad. Sprinkle over lots of freshly ground black pepper before serving.

Peruvian Ceviche

Last time I ate ceviche was in a Peruvian restaurant in Panama – somewhat random eh? I have never made it at home, so I thought I'd have a go as part of my 'international week'. I used one of my own, home-grown habareno chillies, and boy did it pack a punch! Unless you like you food fiery, you may wish to use a less potent chilli, or leave it out entirely. 

 

Ceviche is a dish where fish or seafood is 'cooked' by marinating it in lime or lemon juice and eaten 'raw'. Make sure you only use the freshest of fish fillets for that reason. You can use other white fish if you can't find tilapia. 

 

Serves 2

Syn Free on Extra Easy

2 tilapia fillets, diced

½ small red onion, halved and slivered

¾ cup lime juice

1 habareno chilli, seeded and finely chopped (optional)

1 sweet potato

1 corn on the cob

salad to serve

In a large bowl, combine the fish, lime juice, chilli and onion. Cover and refrigerate for 20 minutes.

Meanwhile, peel the sweet potato and cut into slices. Slice the corn and boil both for 5-7 minutes until just tender.

Serve the ceviche over the salad with the corn and potato on the side. 

 

Feta Cheese Pannacotta

When I first saw a recipe for a savoury cheese pannacotta, I really wasn't sure how I felt about that concept, but as I had some feta cheese (the original recipe used goat's cheese and was way more complicated), I thought I'd give it a go. I am all for new taste experiences. I am so glad I did, as it was delicious! The saltiness of the feta went really well with the lentils and vegetables. As soon as the pannacotta hits the hot lentils it starts to melt, so make sure you serve it immediately. You could also serve the whole dish cold as a salad. 

 

Serves 2

Syn Free on Extra Easy*

* Providing you use the cheese as your Healthy Extra A

100g feta cheese

1 tub fat free plain yogurt

1 sachet gelatine crystals

1 tbsp finely chopped fresh thyme

1 tbsp finely chopped fresh basil

1 cup puy lentils

1 onion, chopped

1 leek, sliced

100g spinach

1 cup frozen mixed vegetables (the finely chopped variety)

1 tbsp bouillon powder

Melt the cheese in the microwave or on the stove. Mix the gelatine with 100ml boiling water and add the hot cheese. Stir thoroughly. Gradually mix in the yogurt until really smooth and add the herbs. Pour mixture into two individual moulds and leave in the fridge to set for at least two hours.

Meanwhile, sauté the onion and leek in Fry Light for a few minutes, then add the lentils, mixed vegetables and bouillon powder with 3 cups of water. Simmer for 20-25 minutes until the lentils are cooked to your liking. Add the spinach and stir until it has wilted. Serve the lentil and vegetable mix topped with the inverted pannacotta. 

 

Sweetcorn and Bacon Rösti Tray Bake

This has got to be one of the easiest recipes I have posted on this blog to date. If you like, you can get all the ingredients ready the night before and just add egg in the morning before baking.

Serves 3-4

Syn Free on Extra Easy

2 large potatoes, peeled and grated

1 large leek, sliced and sautéed until soft

1 cup cooked sweetcorn

4 eggs, whisked

1 gammon steak, cooked and diced

Tomatoes to serve

Mix all the ingredients together and press down in an oven tray. Bake at 210°C for 20 minutes until cooked through and nicely browned. Serve with griddled tomatoes.