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
Veg-packed egg muffins with bean salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 (2 people over 2 days)
Skip to ingredients
- 2 tsp olive or rapeseed oilplus extra for brushing
- 320g chestnut mushroomshalved and thinly sliced
- 2 garlic clovesfinely grated
- 2 tbsp thyme leaves
- 320g baby spinach
- grating of nutmeg
- 6 large eggs
- 15g anchoviesfinely chopped
For the bean salad
- 2 x 400g cans black-eyed beansdrained
- 200g can sweetcorn
- 1 red onionfinely chopped
- 8 Kalamata olivessliced
- 10g flat-leaf parsleyor half parsley, half basil, chopped
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
Nutrition: Per serving
- kcal416low
- fat17g
- saturates4g
- carbs31g
- sugars7g
- fibre12ghigh
- protein30g
- salt1.3g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. If you don’t have a non-stick muffin tray, line the 12 holes with lightly oiled muffin cases that have been smoothed out.
step 2
Heat a large non-stick pan and fry the mushrooms over a medium heat, covered, for 8 mins until they’re smaller in size, then remove the lid. Add the garlic and thyme and cook for a few minutes. Tip into a large bowl. Add the spinach to the pan, cover and cook for 5 mins until wilted, then squeeze out the water and put in the bowl with the mushrooms.
step 3
Add a good grating of nutmeg and break in the eggs. Whisk to combine, add the anchovies and whisk again. Divide the mixture between the muffin cases, then bake for 12-15 mins until set. Peel off the cases while warm.
step 4
Meanwhile, tip the beans, corn, onion, olives and parsley into a bowl, then toss with the oil and balsamic vinegar. Serve three muffins per person, warm or cold with the salad. Will keep chilled for up to three days.
