Vegetarian Lunch

Tricolore couscous salad

Ingredients

200g couscous

2 tsp vegetable stock (or use a cube)

250g pack cherry tomato, halved

2 avocado, peeled, stoned and chopped

150g pack mozzarella, drained and chopped

handful rocket or young spinach leaves

For the dressing

1 rounded tbsp pesto

1 tbsp lemon juice

3 tbsp olive oil

Method

Mix the couscous and stock in a bowl, pour over 300ml boiling water, then cover with a plate and leave for 5 mins.

For the dressing, mix the pesto with the lemon juice and some seasoning, then gradually mix in the oil. Pour over the couscous and mix with a fork.

Mix the tomatoes, avocado and mozzarella into the couscous, then lightly stir in the rocket or spinach to serve.

Curried squash, lentil & coconut soup

Ingredients

1 tbsp olive oil

1 butternut squash, peeled, deseeded and diced

200g carrot, diced

1 tbsp curry powder containing turmeric

100g red lentil

700ml vegetable stock

1 can reduced-fat coconut milk

coriander and naan bread, to serve

Method

Heat the oil in a large saucepan, add the squash and carrots, sizzle for 1 min, then stir in the curry powder and cook for 1 min more. Tip in the lentils, the vegetable stock and coconut milk and give everything a good stir. Bring to the boil, then turn the heat down and simmer for 15-18 mins until everything is tender.

Using a hand blender or in a food processor, blitz until as smooth as you like. Season and serve scattered with roughly chopped coriander and some naan bread alongside.

Houmous & avocado sandwich topper

Ingredients

2 big spoonfuls houmous

½ small avocado, diced

squeeze of lemon

some chopped red onion

coriander leaves

some halved cherry tomatoes

slice wholegrain seeded bread or rye, or wholegrain pitta, to serve

Method

Top bread or fill pitta with houmous, then add avocado with lemon, red onion, coriander and cherry tomatoes.