One-pan cod & red shrimp
Stew chunks of cod with wild red shrimp to make a moreish, low-fat dinner. White fish is an important source of iodine, which is needed for a healthy metabolism
Black bean & pineapple salad bowl
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 1 small onion (80g), halved and thinly sliced
- 1 lime, juiced
- 1 avocado, peeled, halved, stoned and cut into chunks
- 1 red pepper, deseeded and thinly sliced
- 10g coriander, chopped
- ½-1 red chilli, deseeded and finely chopped (optional)
- 400g can black beans, drained
- 120g Morrisons Pineapple
- extra virgin olive oil, for drizzling (optional)
Method
- STEP 1
Put the onion into a bowl and pour over the lime juice. Massage together using your fingers to soften. Add the avocado and toss to coat in the lime juice, then add the pepper, coriander and chilli, if using. Toss in the beans and divide between two bowls or lunchboxes.
- STEP 2
Scatter over the Morrisons Pineapple and drizzle with a little olive oil before serving, if you like. Best served straightaway.
