Enjoy a low-fat snack with Lime & chilli pitta crisps
MethodTear 2 pitta breads into crisp-size pieces and brush with 1 tsp oil.
- 400g sweetcorn kernels, boiled, then drained (or use 2 x 198g cans)
- 4 spring onions, chopped
- 50g green bean, chopped into 1cm pieces
- 1 red chilli (deseeded if you don't like it too hot), finely chopped
- large handful coriander leaves
- 100g self-raising flour
- 2 large eggs, beaten
- 85ml milk
- 2 small avocados, diced
- juice of 1 lime
- 2 tbsp vegetable oil
- 250g jar Tracklemans chilli jam
- Put the sweetcorn, spring onions, beans, half of the chilli and coriander, the flour, eggs, milk and seasoning in a large bowl. Mix together, then set aside. Mix the avocado with the remaining chilli and coriander, the lime juice and some seasoning, then set aside.
- Heat 1 tbsp of the oil in a large non-stick frying pan. Spoon in 6 mounds of the corn mixture, a little spaced apart. When browned on the underside, turn over and cook for a further 1-2 mins, then transfer to a plate lined with kitchen paper to keep warm. Repeat with the remaining batter. Serve the cakes with the avocado salsa and chilli jam.
- 4 courgettes, sliced 2-3mm thick lengthways
- 3 tbsp olive oil
- ½ tbsp red wine vinegar
- 1½ red chillies, finely chopped
- large handful mint, finely chopped
- small knob of butter
- 2 tbsp pine nut
- 2 handfuls rocket leaves
- 100g ricotta
- Heat a griddle pan to medium. Put the courgette slices in a bowl and toss with 1½ tbsp of the oil. Griddle for 3-4 mins on each side – you’ll need to do this in batches – then transfer to a clean bowl. (See below left for griddling tips.)
- Mix together the remaining oil, the vinegar, most of the chilli and mint, and some seasoning, then pour over the courgettes and leave to marinate.
- Meanwhile, heat the butter in a small pan until foaming, then add the pine nuts. Cook over a low heat until nicely browned, then drain on kitchen paper.
- To assemble the salad, toss the rocket and most of the pine nuts with the courgettes. Divide among plates or pile onto a serving dish. Break the ricotta into chunks and dot over the salad, then scatter the remaining chilli, mint and pine nuts on top.
- 300g frozen soya bean
- 150g low-fat natural yogurt
- 1 red chilli, chopped
- juice 1 lime
- 1 garlic clove, crushed
- 1 red onion, finely chopped
- handful coriander, chopped
- halved radishes, sticks of carrots, celery and peppers, to serve
- Cook the soya beans in boiling salted water for 4 mins. Drain and cool under cold running water. Blitz with the yogurt, chopped red chilli, lime juice and crushed garlic clove until smooth. Fold in the finely chopped red onion and a handful chopped coriander. Serve with halved radishes and sticks of carrots, celery and peppers. The dip will keep covered in the fridge for up to 3 days.