Super SWAPS

Easy substitutions make these indulgent dishes easier on the cals

- ROSE FOOKS

Pork chop tray bake An all-in-one mouth-watering roast that would be great for a speedy Sunday lunch.

SERVES 4 PREP 15 mins COOK 35 mins

• 2tsp flaky salt

• 2tbsp Middle Eastern-style spice mix (such as dukkah)

• Zest 1 lemon

• 4 pork loin chops (each approximately 200g), fat removed

• 400g young carrots, halved lengthways

• 1 large red onion, cut into 8 wedges

• 2 parsnips, peeled, cut into 2cm rounds

• 1 large beetroot, peeled, cut into 8 wedges

• 6 garlic cloves, skins intact

• 3tbsp olive oil

• 400g tin chickpeas, drained and rinsed

• 1 small bunch dill, chopped

• 1 small bunch mint, chopped

• 50g light feta, crumbled

1 Heat the oven to 200C Fan/Gas 7. Rub the salt, spice mix and half the lemon zest over the pork chops and set aside while you prepare the vegetables.

2 Toss the carrots, onion, parsnips, beetroot and garlic in a large roasting tin with 1tbsp of the oil and season well. Roast for 25 mins until tender and beginning to caramelise.