Prawn, pepper & chickpea filo pie
Try a lighter version of a traditional pastry-topped pie, with a prawn, pepper & chickpea filling. The filo pastry also gives it an excellent crunch
Sloppy joes with brussels sprout slaw
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp vegetable oil
- 300g lean beef mince
- 1 onionfinely chopped
- 1 green pepperdiced
- 3 garlic clovescrushed
- 1 tsp ground cumin
- 400ml passata
- 1 tbsp Worcestershire sauce
- 2 tbsp cider vinegar
- 3 tbsp low-fat natural yogurt
- 2 carrots
- 250g brussels sprouts
- 4 wholemeal bread rollstoasted
Nutrition: Per serving
- kcal344low
- fat9glow
- saturates2g
- carbs36g
- sugars15g
- fibre9ghigh
- protein26g
- salt0.6g
Method
step 1
Heat the oil in a frying pan and tip in the beef. Brown all over before reducing the heat and adding onion, pepper, garlic and cumin. Cook for 2 mins until fragrant, then add the passata, Worcestershire sauce, half of the vinegar and a pinch of sugar. Simmer gently for 15-20 mins.
step 2
Trim the carrots and, using the grater attachment on a food processor, push through the carrots and sprouts, or finely slice. Combine the remaining vinegar and yogurt in a bowl, and season. Stir in the carrots and sprouts and toss to coat. Season the sloppy joe mixture and serve in toasted buns with the slaw.
