MEDITERRANEAN MEALS

Banish the winter blues with budget-savvy recipes to help you glow

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Salmon and red pepper bolognese

SERVES 4 

Brimming with good fats and antioxidants, this speedy supper is perfect for busy weeknights.

PREP TIME: 10 MINS COOK TIME: 20 MINS CALS: 472 FAT: 16G SAT FAT: 3G CARBS: 54G

YOU WILL NEED

250g skinless salmon fillet, sliced into 4 Zest of 1 lemon 2tbsp olive oil 1 vegetable stock pot 250g spaghetti 150g Tenderstem broccoli 1 onion, chopped 2 garlic cloves, crushed 1 red pepper, deseeded and chopped 200g passata or finely-chopped tomatoes

HOW TO DO IT

Heat the oven to 180C Fan/Gas 6. Put the salmon onto a non-stick baking tray. Sprinkle over the lemon zest and juice, 1tsp olive oil and some salt. Bake for 10 mins.

Meanwhile, put the stock pot into a pan of water, bring to the boil, add the spaghetti and cook for 10 mins. Add the broccoli for the final 3 mins of cooking time.

Heat the remaining oil in a frying pan, add the onion, garlic and red pepper, and cook gently for 5 mins. Add the passata and simmer for a few mins to thicken.

Drain the pasta and broccoli, and mix with the sauce. Serve with the salmon on top.

Veggie bean stew 

SERVES 4