Turkey salad with grapes & walnuts
Serve this turkey, grape and walnut salad for lunch. It provides protein, carbs and beneficial fats, and makes enough to serve two people over two days
Salmon spaghetti soup with broccoli pesto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 (2 people over 2 days)
Skip to ingredients
- 1 tbsp olive or rapeseed oil
- 320g carrotsfinely diced
- 165g celeryfinely diced
- 2 onionsfinely chopped (320g)
- 2 large garlic clovesfinely grated
- 1⁄2 tsp dried oregano
- 2 tsp vegetable bouillon powder
- 400g can chopped tomatoes
- 2 tbsp tomato purée
- 100g wholemeal spaghetti
- 400g can cannellini beans
- 460g wild salmon filletsskinned and cut into chunks
For the broccoli pesto
- 185g broccolicut into florets, stalks chopped
- 15g fresh basilplus a few leaves
- 1 tbsp lemon juiceplus finely grated zest of 1⁄2 (optional)
- 1 tbsp olive or rapeseed oil
Nutrition: Per serving
- kcal524
- fat19g
- saturates3g
- carbs43g
- sugars15g
- fibre14ghigh
- protein38g
- salt1.3g
Method
step 1
Heat the oil in a large deep-sided frying pan and fry the carrots, celery and onions over a medium heat for 8-10 mins until softened. Tip in the garlic, oregano and bouillon, then pour in 1 litre boiling water and the chopped tomatoes. Stir in the tomato purée, then cover and simmer for 10 mins.
step 2
Break in the spaghetti (snap it into about three lengths), tip in the beans along with the water from the can, and simmer for 10 mins more.
step 3
Stir in the chunks of salmon, then reduce the heat to low, cover and simmer for 5 mins.
step 4
Meanwhile, for the pesto, cook the broccoli in boiling water for 5 mins, then cool quickly in a bowl of cold water. Drain well, then return to the bowl and use a hand blender to blitz it with the basil, lemon juice and olive oil to make a thick pesto.
step 5
Ladle half the spaghetti mixture into two bowls and top with half the pesto. Scatter with some of the lemon zest, if you like, and a few basil leaves before serving. Cover and chill the remaining portions to serve another day. Will keep chilled for up to three days, or frozen for up to a month. Defrost thoroughly before reheating until piping hot.
