Let's Get Griddling

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Caesar salad burgers

SERVES 4

PREP 15 MINS

COOK 10-15 MINS EASY

2 skinless chicken breasts, halved lengthways

2 tsp olive oil

1 lemon, juiced

4 bread rolls, halved

3 tbsp crème fraîche

2 hard-boiled eggs, sliced

1 Little Gem lettuce, chopped punnet of salad cress, snipped 25g parmesan, shaved

1 Heat a griddle pan over a high heat until very hot. Put the halved chicken breasts between two pieces of baking parchment and bash with a rolling pin to flatten. Remove from the paper and brush the chicken with the olive oil.

2 Cook the chicken on the griddle pan, turning once, for 10 mins or until cooked through. Transfer to a plate, pour over a little of the lemon juice and season.

3 Put the rolls on the griddle pan, cut-side down, to lightly toast them. In a small bowl, stir together the rest of the lemon juice and the crème fraîche. Build your burgers with the chicken, egg slices, lettuce, a dollop of the dressing, cress and parmesan.

GOOD TO KNOW

folate  1 of 5-a-day

PER SERVING

383 kcals  

fat 20g

saturates 11g

carbs 24g

sugars 3g

fibre 2g

protein 26g

salt 1.0g

Roasted vegetable quinoa salad with griddled halloumi

SERVES 4-6

PREP 15 mins

COOK 45 mins

EASY V

2 tbsp olive oil 1 medium butternut squash,

peeled, deseeded and cut into wedges

4 red onions, cut into wedges 4 large raw beetroots, peeled

and sliced into wedges

200g quinoa, rinsed

1 litre vegetable stock