Lamb kebabs with fennel & cucumber slaw
A low-fat kebab with a twist on coleslaw will surely mean an end to trips to the takeaway?
Golden goat’s cheese tomatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 250g bag spinach
- 4 slices prosciutto
- 3 large tomatoeshalved
- 1 heaped tbsp crème fraîche
- 50g goat's cheese(from a log with rind), chopped
Nutrition: per serving
- kcal249
- fat17g
- saturates9g
- carbs10g
- sugars9g
- fibre5g
- protein16g
- salt1.6g
Method
step 1
Heat oven to 200C/fan 180C/gas 6. Put the spinach in a colander, pour over a kettle of boiling water until the spinach wilts, then drain and squeeze out as much liquid as you can (you might need to do this in two batches). Put the spinach in the bottom of a gratin or baking dish, season, then sprinkle with nutmeg.
step 2
Drape the prosciutto over and around the spinach, then sit the tomato halves on top, cut-side up. Dot the crème fraîche over the whole dish, scatter with the goat’s cheese, then season with more pepper. Bake for 10-15 mins until the cheese is melting into the crème fraîche and the edges are starting to bubble. Scoop out of the dish and serve with crusty bread and a green salad.
