New Collection Of Midweek (Part 2) - Fragrant ratatouille, Avocado and prosciutto toasts

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Fragrant ratatouille

Description: Fragrant ratatouille

A deliciously healthy supper that’s great served with crusty bread.

Serves 4 Easy/Prepare Ahead; Preparation: 20 minutes; Cook: 40 minutes


·         6tbsp olive oil

·         2 large aubergines, cut into 2.5cm (1in) chunks

·         4 small courgettes, sliced into 2.5cm (1in) chunks

·         1 red and 1 yellow pepper, deseeded and cut into 4cm (1½in) chunks

·         2 small red onions, thinly sliced

·         3 garlic cloves, thinly sliced

·         1/2tsp coriander seeds, crushed 1tbsp red wine vinegar

·         1tbsp red wine vinegar

·         8 large, ripe tomatoes, peeled, seeds removes and roughly chopped

·         1 small bunch basil, roughly torn

1.    Heat 2tbsp of the oil in a large casserole. Brown the aubergines well on all sides and remove to a plate. Heat a little more oil in the pan, brown the courgettes and remove to a plate. Add the peppers to the pan and cook for 5 minutes until soft, then remove to a plate.

2.    Add the remaining oil to the pan and cook the onions for 10 minutes until soft and golden. Add the garlic and cook for a further minute. Ass the crushed coriander seeds and vinegar, then tip in the tomatoes and half the basil. Add the aubergines, courgettes and peppers, season well with salt and pepper and cook for 15 to 20 minutes, until the vegetables are soft and the tomatoes have collapsed. Season, scatter with the remaining basil and serve. Per serving: 261 calories, 18g fat (3g saturated), 19g carbohydrate

Make it healthy

You can power up the health benefits of this quick and easy supper by adding in a tin of chickpeas – a great source of soluble fibre, which can help to lower cholesterol.

Avocado and prosciutto toasts

Description: Avocado and prosciutto toasts

You can’t get simpler or tastier than these open avocado sandwiches.

Serves 2 Easy. Preparation: 10 minutes. Cook: 5 minutes.


·         2 slices sourdough bread

·         2tbsp extra virgin olive oil

·         1 avocado, peeled, stoned and sliced

·         4 slices prosciutto

·         1½tbsp balsamic glaze, eg Waitrrose


Heat a griddle pan over a high heat. Brush the sourdough with half the oil then griddle on both sides until charred. Top the toasts with the avocado slices and prosciutto then drizzle over the balsamic glaze and the remaining oil. Season with black pepper to serve.

Per serving: 383 calories, 29g fat (6g saturated), 21g carbohydrate

Make it healthy

To lower the saturated fat content, try grilled sardines in place of the prosciutto, adding a squeeze of lemon.

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