Wild salmon & avocado triangles
Top our wholemeal bread thins with creamy avocado, diced red onion and flaked salmon for an easy, healthy and delicious lunch, rich in omega-3
Lamb & squash biryani with cucumber raita
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 lean lamb steaks(about 400g), trimmed of all fat, cut into chunks
- 2 garlic clovesfinely grated
- 8 tsp chopped fresh ginger
- 3 tsp ground coriander
- 4 tsp rapeseed oil
- 4 onionssliced
- 2 red chilliesdeseeded and chopped
- 170g brown basmatirice
- 320g diced butternut squash
- 2 tsp cumin seeds
- 2 tsp vegetable bouillon powder
- 20cm length cucumbergrated
- 100ml bio yogurt
- 4 tbsp chopped mintplus a few extra leaves
- handful corianderchopped
Nutrition: per serving
- kcal463low
- fat15glow
- saturates4g
- carbs49g
- sugars12g
- fibre7g
- protein30g
- salt0.4g
Method
step 1
Mix the lamb with the garlic, 2 tsp chopped ginger and 1 tsp ground coriander and set aside.
step 2
Heat 2 tsp oil in a non-stick pan. Add the onions, the remaining ginger and chilli and stir-fry briefly over a high heat so they start to soften. Add the rice and squash and stir over the heat for a few mins. Tip in all the remaining spices, then stir in 500ml boiling water and the bouillon. Cover the pan and simmer for 20 mins.
step 3
Meanwhile, mix the cucumber, yogurt and mint together in a bowl to make a raita. Chill half for later.
step 4
About 5 mins before the rice is ready, heat the remaining oil in a non-stick frying pan, add the lamb and stir for a few mins until browned but still nice tender. Toss into the spiced rice with the coriander and serve with the raita and a few mint or coriander leaves on top.
