Chicken, goat's cheese & cherry tomato bake
This is a really easy meal to cook for friends - you can make ahead and keep in the fridge for 24 hours
15-minute summer soup
- Preparation and cooking time
- Total time
- Ready in 15 mins
- Easy
- Serves 4
Skip to ingredients
- knob of butteror splash of olive oil
- bunch spring onionschopped
- 3 courgetteschopped
- 200g podded fresh or frozen pea
- 900ml hot vegetable stock
- 85g bag trimmed watercress
- large handful mint
- 2 rounded tbsp Greek yogurtplus extra for serving
Nutrition: per serving
- kcal100
- fat4g
- saturates2g
- carbs9g
- sugars0g
- fibre4g
- protein8g
- salt0.81glow
Method
step 1
Heat the butter or oil in a pan, add the spring onions and courgettes and stir well. Cover and cook for 3 mins, add the peas and stock and return to the boil. Cover and simmer for a further 4 mins, then remove from the heat and stir in the watercress and mint until they are wilted.
step 2
Purée in a food processor, adding yogurt with the second batch. Return to the pan, then add seasoning to taste. Serve hot or cold, drizzled with extra yogurt.
