Goat's Cheese, Tomato and Olive Triangles
Make super easy open sandwiches on wholemeal bread thins to pack in three of your five a day! A great way to enjoy cheese in a low-calorie snack.
Prep time: 5 mins
Approx cost per serving: £1.76
* 3 slices of triangular bread thin
* 50g soft goat's cheese
* 2 x 5cm lengths of cucumber, thinly sliced lengthways
* 3 tomatoes, sliced
* 4 olives, finely chopped
* 2 small handfuls rocket leaves
Cut the bread thins in half, put cut-side up and spread with the goat’s cheese. Top with the cucumber and tomato, then scatter over the olives and top with the rocket. Eat straight away or pack into lunchboxes for later.
Be innovative and serve the thins with different toppings like salmon and roasted garlic parsnip puree, chicken with avocado or watermelon cucumber and feta cheese.
Nutty Chicken Satay Strips
Keep these nutty chicken satays in the fridge for a healthy choice when you are famished!
Prep time: 10 mins
Cooking time: 8-10 mins
Approx cost per serving: £1.72
* 2 tbsp peanut butter (without palm oil or sugar)
* 1 garlic clove, finely grated
* 1 tsp Madras curry powder
* few shakes soy sauce
* 2 tsp lime juice
* 2 skinless chicken breast fillets (about 300g) cut into thick strips
* about 10cm cucumber, cut into fingers
* sweet chilli sauce, to serve
Step 1: Heat oven to 200C/180C fan/gas 4 and line a baking tray with non-stick paper.
Step 2: Mix 2 tbsp chunky peanut butter with 1 finely grated garlic clove, 1 tsp Madras curry powder, a few shakes of soy sauce and 2 tsp lime juice in a bowl. Some nut butters are thicker than others, so if necessary, add a dash of boiling water to get a coating consistency.
Step 3: Add 2 skinless chicken breast fillets, cut into strips, and mix well. Arrange on the baking sheet, spaced apart, and bake in the oven for 8-10 mins until cooked, but still juicy.
Step 4: Eat warm with roughly 10cm cucumber, cut into fingers, and sweet chilli sauce. Alternatively, leave to cool and keep in the fridge for up to 2 days.
Serve this zingy, refreshing watermelon salsa as a dip or pile on top of cheese nachos/tacos. Deliciously moreish, it makes a lovely, light fresh snack.
Prep time: 10 mins
Approx cost per serving: £1.00
* 200g watermelon
* 2 small shallots/small onions
* 1 tbs of lime juice
* 2 tbsp olive oil/any oil
Finely chop 200g watermelon, 2 small shallots and a small bunch coriander. Mix together with juice ½ lime and 2 tbsp olive oil. Season and serve as a dip or pile on top of cheesy nachos.
Goes well with: Corn and Black Bean Salsa