Brown rice tabbouleh with eggs & parsley
Pack up this tasty rice salad for a healthy vegetarian lunch. It's full of fibre, folate and vitamin C and is topped with protein-rich boiled eggs
Baked cod with goat's cheese & thyme
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 tsp rapeseed oil
- 1 garlic clovegrated
- 200g spinach
- 2 x 125g skinless codfillets
- 25g soft goat's cheese
- 2 tomatoeseach sliced into 3
- a few thyme leavesto serve
Nutrition: per serving
- kcal200low
- fat8glow
- saturates2g
- carbs3g
- sugars3g
- fibre2g
- protein26g
- salt0.5g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Heat the oil in a non-stick pan, add the garlic and fry very briefly to soften it. Tip in the spinach and stir until wilted. Spoon into the base of two gratin dishes, then top with the cod. Spread over some of the goat’s cheese and arrange the tomatoes on top.
step 2
Snip over a few thyme leaves, then bake for 10 mins until the fish flakes easily when tested. Serve in the dishes.
