LIGHTER LUNCHES

Healthier and much tastier than a meal deal!

- GEORGIA SPARKS. FOOD STYLING: GEORGIA SPARKS, CATRINA GELL. PHOTOS: RICHARD BUTCHER

Prawn layered salad

SERVES 4

Make your own version of this old-school favourite, upgraded with bacon and avocado.

YOU WILL NEED

75g macaroni

250g cooked and peeled frozen prawns, defrosted

½ iceberg lettuce, shredded

198g tin sweetcorn, drained

1 carrot, grated

1 cucumber, diced

55g cooked unsmoked bacon rashers, roughly chopped

1 small avocado, diced

For the sauce:

5tbsp light mayonnaise

5tbsp ketchup

2tsp horseradish (optional)

HOW TO DO IT

1 Cook the macaroni according to pack instructions. Drain, rinse under cold water, then set aside. Meanwhile, mix together all the sauce ingredients in a bowl.

2 Layer the cooled pasta, most of the sauce, and the remaining salad ingredients on a large platter. Drizzle over the remaining sauce and serve.

Tuna and pea frittata

SERVES 6

This easy bake will keep for a few days, and fill you up till dinner!

YOU WILL NEED

½ red onion, thinly sliced