Craving a sandwich, bowl of pasta or something cheesy? Then why not try one of these lighter salads instead, they don’t contain all the calories but will still fill you up with lots of yummy goodness!
Try easy tomato and halloumi salad is a perfect tasty, yet filling salad for summer.
SERVES 4
PREP 5 MINS
COOK 2 MINS
250g pack halloumi, sliced
4tbsp olive oil
Small bunch of mint
½ red chilli, finely chipped
1tbsp balsamic vinegar
2 garlic cloves, crushed
400g cherry tomatoes, halved
1. Marinate the halloumi with 1tbsp oil, 1tbsp chopped mint and chilli.
2. Heat a barbecue or griddle pan until hot.
3. Pour the remaining oil and vinegar into a jar, add the garlic and shake to combine.
4. Barbecue or grill the cheese for 1 min on each side, until charred.
5. Arrange the tomatoes and mint leaves on a serving plate. Top with the cheese, season generously and drizzle over the dressing.
Per serving: 315 cals, 27g fat (12g saturated), 10g carbs
We love this mega Mexican salad with tortilla chips as it feels like a treat but without the calories.
SERVES 6
PREP 10 MINS
COOK 10 MINS
1tbsp olive oil
2 corn on the cobs
6 rashers streaky bacon
2 ripe avocadoes
2 baby gem lettuces, leaves separated
100g baby spinach
100g tortillas with a hint of lime
1 punnet mustard and cress
6tbsp Pizza Express light dressing
1/. Heat a griddle or heavy based frying pan with the oil. Cut the corn on the cobes into lengthways quarters. Add to griddle or pan and cook for a few mins, turning as needed until charring and they begin to pop and crackle.
2. Meanwhile, grill bacon until crispy. Quarter avocadoes, peel, and slice. 3. Put lettuce and spinach in a large salad bowl, add the corn, bacon, avocadoes and tortillas.
4. Sprinkle over cress, season and drizzle with dressing.
Per serving; 400 cals, 33g fat (7g sat fat) 17g carbs
Turn your favourite sandwich into a healthy alternative with this big bowl BLT salad.
SERVES 6 PREP 15 MINS
COOK 10 MINS
6 rashers streaky bacon
150g green beans, halved
4 ready-cooked chicken breasts, sliced
2 baby gem lettuces, leaves separated
200g sunblush tomatoes, drained from oil
FOR THE DRESSING
5tbsp olive oil
4tbsp half-fat crème fraiche
4 anchovies, drained from oil
1 small clove of garlic, crushed
1. Gill the bacon for 7 mins, turning as needed until crispy.
2. Meanwhile, cook beans in boiling salted water for 5 mins, drain and refresh under cold running water.
3. Arrange chicken on a large platter with baby gem lettuce and scatter over the beans and sunblush tomatoes.
4. Break bacon into pieces and scatter over salad.
5. Put the olive oil, crème fraiche, anchovies and garlic into a mini blender. Add 2tbsp cold water and whiz together until smooth.
6. Season and drizzle dressing over the salad.
PER SERVING: 341 cals, 21g fat (5g sat fat) 6g carbs