Page 40 - Healthy food

Sticky lamb and pineapple
kebabs with greens
prep 15 min cook 15 min serves 4
dairy free

Juice and zest 2 lemons or oranges
500g lean lamb (leg or shoulder), cut into
2.5cm chunks
250g peeled fresh pineapple (1 very small
pineapple), cut into 2.5cm chunks
or 2.5cm-thick slices (see below)
1tbsp sweet chilli sauce
1tsp honey
300g bok choy, sliced lengthways
300g sugar snap peas, mangetout
or green beans
2tsp olive oil
2 x 250g bags ready to heat rice
and quinoa

1 In a bowl, mix half the citrus juice
and zest with the lamb and the
pineapple chunks, and toss to coat
evenly. Thread the chunks alternately
on to 4 skewers (presoaked in water, if
wooden), reserving any marinade.
2 Heat a griddle or grill pan to medium.
Cook the skewers for 7–8 min, turning.
Meanwhile, mix together the chilli sauce
and honey in a small bowl. Brush over
the cooked lamb and cook for a further
1–2 min to create a sticky glaze.
3 Fill a pan with water and bring to
the boil. Add the bok choy and sugar
Sticky lamb and snap peas, mangetout or beans and
pineapple kebabs cook for 2 min until the greens are just
with greens
wilted, then drain. In a bowl, combine
the remaining lemon or orange juice
and zest with the olive oil and drizzle
Healthy 4 Heat the rice and quinoa according
over the veg. Toss well.
to the pack instructions, then serve with
the kebabs and vegetables, drizzling
TONIGHT! CUTTING THE PINEAPPLE AND LAMB
over any remaining glaze.

the same size will ensure even cooking.

From a light vegetarian broth 2
to sticky meat kebabs and
a hearty bake, these recipes PER SERVING
have weeknights covered 514kcal 6.9g fibre
15.4g fat 35.1g protein
1.2g saturates 0.3g salt
54.8g carbs 111mg calcium
16g sugars 1.8mg iron

40 HEALTHY FOOD GUIDE FEBRUARY 2018