Serves 2 Prepare 10 minutes Cook 12 minutes 72g dried fusilli pasta 3 tbsp light mayonnaise 2 tsp tomato ketchup 140g peeled prawns, cooked, thawed if frozen 10 cherry tomatoes, halved ¼ cucumber, cut into small chunks Black pepper 2 tsp lemon juice 2 little gem lettuces, shredded Cook the pasta in boiling salted
Hummus with vegetable sticks Serves 4 Prepare 10 minutes 400g chickpeas 1 garlic clove, finely chopped ½ tsp ground cumin 2 tsp tahini (sesame paste) 100ml cold water Juice of ½ lemon Sprinkle with cayenne pepper Drain the chickpeas and add all the ingredients to a food processor. Season and blitz until smooth and creamy.
Really Enjoyed attending the Recipe Analysis Course. Particularly helpful advice on estimating weight loss when undertaking recipe analysis. I am looking forward to developing some more weight loss and low FODMAP recipes. The post Recipe Analysis: Maximising Accuracy Course appeared first on Mairi Huntly.
Serves 4 1 tbsp olive oil 1 large onion, finely chopped 3 garlic cloves, finely chopped 1 red chill, finely chopped 1 tbsp curry powder 1 tsp ground turmeric 2 large sweet potatoes, peeled and cut into chunks 400ml tin reduced-fat coconut milk 400ml vegetable stock 400g tin chickpeas drained and rinsed Juice of ½
