DINNER TODAY...LUNCH TOMORROW

Don't shove your leftovers to the back of the fridge, we give you three tasty ideas that come together in 30 minutes or less

- 

PRAWN, SUGAR SNAP PEA & FETA SALAD

PREP 15 MINS COOK 5 MINS

SERVES 2 (AS A MAIN)

100g sugar snap peas, strings removed

Zest and juice of 1/2 lemon

2 tsp Dijon mustard or gluten-free mustard

1 tsp honey

2 tbsp olive oil

Small handful flat-leaf parsley, roughly chopped

60g rocket leaves

50g reduced-fat feta, crumbled

400g leftover prawn, chorizo & zucchini baked rice (see recipe opposite)

2½ tbsp toasted flaked almonds

1 Bring a small saucepan of water to a boil. Add the peas and cook for 1 minute. Drain and run them under cold water, then quickly tip into a bowl of iced water. Set aside while you prepare the rest of the salad. (Alternatively, you can keep the peas raw, if you prefer.)

2 Combine the lemon zest and juice, mustard, honey and oil in a small bowl. Season with freshly ground black pepper. Divide the dressing between two small containers.

3 Drain the peas and dry thoroughly. Put the peas, parsley, rocket, feta and leftover baked rice into a bowl. Toss well, making sure everything is coated. Divide the rice mixture between two large containers. Sprinkle over the toasted flaked almonds. Pack into a lunchbox and drizzle over the dressing when ready to eat.

PRAWN, CHORIZO & ZUCCHINI BAKED RICE

PREP 20 MINS COOK 1 HOUR

SERVES 4 (AS A MAIN; WITH LEFTOVERS FOR 1 LUNCH OPTION)

2 tbsp olive oil

100g cooking chorizo or gluten-free chorizo, finely chopped

3 zucchinis, finely chopped

3 eschalots, roughly sliced

6 cloves garlic, finely sliced

1 chilli (deseeded if you prefer less heat), finely chopped

500g cherry tomatoes

800g raw king prawns, peeled and deveined

1 lemon, zested, cut into wedges

400g basmati rice