Replace flour tortillas with thin omelettes, then pile high with tasty vegetarian toppings for a low-calorie lunch - enjoy warm or cold
- 1½ tsp rapeseed oil
- 2 spring onions, finely chopped
- 1 large courgette, coarsely grated and squeezed dry
- 2 large eggs
- 2 tbsp chopped basil
- 2 tsp thyme leaves
- 50g soft goat's cheese
- 2 medium tomatoes, chopped
- 6 Kalamata olives, rinsed and halved
- 2 handfuls baby kale or watercress
- radishes, to serve (optional)
MethodCook, stirring frequently, to soften the courgette and drive off any excess moisture. Tip the veg into a bowl and wash the pan.
- 700g cooked beetroot, peeled and thinly sliced
- 2 ripe mangoes
- 200g soft goat's cheese
- 80g bag rocket
- 1 tbsp fresh orange juice
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 2 tbsp walnut oil
- Arrange the beetroot slices on a platter. Cut the mangoes either side of the flat stones, then peel and thinly slice the flesh. Lay the slices over the beetroot. Roughly crumble the goat’s cheese on top, then scatter over the rocket.
- Mix the orange and lemon juice, mustard and some seasoning in a small bowl. Whisk in the oil, then drizzle over the salad.
- 3 whole garlic bulbs
- 2 tbsp olive oil
- 375g block all-butter puff pastry
- 1½ tbsp honey Dijon mustard (we used Maille) or use 2 tsp Dijon mustard and a squeeze of honey
- 325g cherry tomato, halved
- 1 egg, beaten
- 150g pack soft goat's cheese (we used Chavroux - other soft goat's cheese would work but mix with a little milk to loosen)
- handful basil leaves
- Heat oven to 190C/170C fan/gas 5. Slice the tops off the garlic bulbs and sit on a sheet of foil. Drizzle over 1 tbsp of the oil, season and wrap into a parcel. Roast for 50 mins or until soft, then leave to cool – this can be done the day before.
- Use a sharp knife to cut the pastry into quarters. Roll out each piece and cut into a 14cm-diameter circle. Use a saucer as a guide if you don’t have a cutter. Pop the circles on a baking tray and score a 1cm border around the edge of each, being careful not to cut all the way through. Avoiding the border, prick the pastry all over with a fork, then chill.
- Increase oven to 200C/180 fan/gas 6. When the garlic is cool enough to handle, squeeze the flesh from the bulbs into a bowl. Add the mustard, remaining oil and some seasoning, and use a fork to mash to a paste. Spread this over the pastry, leaving the border clear, then top with the tomato halves, skin-side down, and season well.
- Brush the edges of the pastry with egg, crumble over the goat’s cheese and bake for 25-30 mins until the pastry is golden and crisp, and the tomatoes are starting to shrivel. Remove from the tray and allow to cool to room temperature. Scatter over the basil before serving.
- 100g unsalted butter
- 100g plain flour
- 600ml full-fat milk, warmed
- 2 tbsp grated Parmesan (or vegetarian alternative)
- 1 tbsp Dijon mustard
- 2 tbsp chopped thyme leaves
- 4 large eggs, separated, plus 1 large egg white (use the yolk, see below)
- 175g rindless goat's cheese, crumbled
- 50ml double cream
- 25g grated Parmesan (or vegetarian alternative)
- 1 large egg yolk
- handful mixed baby salad leaves, picked and washed
- handful rocket, washed
- 1 red apple, cut into fine matchsticks
- 1 tbsp chopped chives
- 50g walnut pieces, chopped
- 1 tbsp red wine vinegar
- 3 tbsp extra-virgin olive oil
- Melt the butter in a large saucepan and use about 1 tbsp to grease 6 x 200ml soufflé dishes. Place the remaining butter back on the heat, then scatter over the flour and mix well. Cook for 5 mins, stirring constantly, then gradually whisk in the warm milk, a little at a time, until you have a thick, smooth mixture. Stir in the Parmesan, mustard and thyme, then set aside to cool slightly. Beat in the egg yolks, fold through the goat’s cheese, season with salt and pepper, then transfer to a large bowl.
- In a clean bowl, whisk the egg whites until they just start to stiffen and hold peaks. Use a metal spoon to fold them into the cheesy mixture, in 3 additions.
- Heat oven to 200C/180C fan/gas 6. Spoon the mix into the soufflé dishes, then sit them in a roasting tin. Pour boiling water into the tin to reach halfway up the sides of the dishes. Bake the soufflés for 20-25 mins until they are risen and coloured. Remove the dishes and set aside for 10 mins. Run a knife around the edges, then turn out onto an ovenproof tray. The soufflés can now be kept covered in the fridge overnight or frozen for up to a month. Defrost fully before reheating as below. To make the Parmesan glaze, whisk the cream, Parmesan and egg yolk until combined.
- About 15 mins before you are ready to eat, heat oven to 200C/180C fan/gas 6. Drizzle the tops of the soufflés with the glaze. Bake for 10 mins, then finally flash under the grill until the tops are golden.
- Make the salad. Toss the salad leaves, apple, chives and walnuts. Mix the red wine vinegar and olive oil together, season, then dress the salad. To serve, place the soufflés in the centre of the plates and scatter salad around each.