Breakfast
2 Weetabix with 1 banana and skimmedbmilk. Plus 1 small glassbunsweetened orange
juice.b302kcal
Snack
1 skinny cappuccinoband 1 pear.135kcal
Lunch
2 slices wholegrain bread illed with 2tsp light mayo, 1 grilled skinless chicken breast and salad. Plus
1 kiwi fruit and 1 satsuma. 415kcal
Snack
125g pot fat-free fruit yogurt. 80kcal
Dinner
1 serving of broccoli, lentil and roasted vegetable ricotta tart. 436kcal
daily total= 1,368kcal
1 large red onion, cut into thin wedges
1 yellow pepper, cut into 2cm pieces
1 small aubergine, cut into 2cm pieces Spray oil 200g ricotta 4tbsp chopped fresh basil, plus extra
leaves to serve Zest of 1 lemon 6 ilo pastry sheets 400g can no added salt lentils, rinsed and drained
200g tenderstem or broccoli lorets 125g mixed cherry tomatoes, halved 1tbsp laked almonds, lightly
toasted in a dry frying pan
1 Heat the oven to 190°C/fan 170°C/gas 5. Line a baking tray with non-stick baking paper.
Put the onion, pepper and aubergine on the tray and spray with oil. Bake for about 20 min until
almost tender, then transfer to a bowl.
2 Meanwhile, in a small bowl, combine the ricotta, basil and lemon zest.
3 Lay 1 ilo sheet on a lat surface and lightly spray with oil. Top with another sheet, then continue
layering all the ilo sheets, spraying lightly with oil between each one. Re-line the baking tray with
new paper and put the pastry stack on it. Spread with the ricotta mixture, leaving a 3cm border.
Sprinkle the lentils over the ricotta, then spoon over the roasted vegetables. Top with the broccoli
and tomatoes. Roll the edges of the pastry inwards to make a border.
4 Spray the tart with oil and bake for 20 min or until the pastry is crisp. Scatter with the almonds and basil to serve.
2 Weetabix with 1 banana and skimmedbmilk. Plus 1 small glassbunsweetened orange
juice.b302kcal
Snack
1 skinny cappuccinoband 1 pear.135kcal
Lunch
2 slices wholegrain bread illed with 2tsp light mayo, 1 grilled skinless chicken breast and salad. Plus
1 kiwi fruit and 1 satsuma. 415kcal
Snack
125g pot fat-free fruit yogurt. 80kcal
Dinner
1 serving of broccoli, lentil and roasted vegetable ricotta tart. 436kcal
daily total= 1,368kcal
1 large red onion, cut into thin wedges
1 yellow pepper, cut into 2cm pieces
1 small aubergine, cut into 2cm pieces Spray oil 200g ricotta 4tbsp chopped fresh basil, plus extra
leaves to serve Zest of 1 lemon 6 ilo pastry sheets 400g can no added salt lentils, rinsed and drained
200g tenderstem or broccoli lorets 125g mixed cherry tomatoes, halved 1tbsp laked almonds, lightly
toasted in a dry frying pan
1 Heat the oven to 190°C/fan 170°C/gas 5. Line a baking tray with non-stick baking paper.
Put the onion, pepper and aubergine on the tray and spray with oil. Bake for about 20 min until
almost tender, then transfer to a bowl.
2 Meanwhile, in a small bowl, combine the ricotta, basil and lemon zest.
3 Lay 1 ilo sheet on a lat surface and lightly spray with oil. Top with another sheet, then continue
layering all the ilo sheets, spraying lightly with oil between each one. Re-line the baking tray with
new paper and put the pastry stack on it. Spread with the ricotta mixture, leaving a 3cm border.
Sprinkle the lentils over the ricotta, then spoon over the roasted vegetables. Top with the broccoli
and tomatoes. Roll the edges of the pastry inwards to make a border.
4 Spray the tart with oil and bake for 20 min or until the pastry is crisp. Scatter with the almonds and basil to serve.
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