Food
656 Calories
SERVES 2 READY IN 15 MINUTES
1 can of tuna in water
½ cos lettuce, shredded
25g green beans, blanched
6 mini tomatoes, halved
25g flageolet or red kidney beans, rinsed & drained
6 black olives
Fresh parsley
Chilli & Garlic Butter Croutons (2 portions):
4 thick slices of French stick cut into cubes
25g Anchor Lighter Spreadable
10ml (2 tsp) sweet chilli sauce
5ml (1 tsp) fresh finely chopped red chilli
Black pepper
TO MAKE:
1. Combine all salad ingredients.
2. Spread bread cubes onto baking sheet. Melt Anchor Lighter Spreadable and combine with remaining ingredients.
3. Drizzle butter mix over the bread cubes and crisp in the oven for 10 minutes. Scatter over salad and enjoy!
Anchor Lighter Spreadable Fruity Buttery Granola
MAKES:
450g finished weight (1 portion = approx 50g / 2 tbsp)
150g (6oz) rolled porridge oats
25g (1oz) Anchor Lighter Spreadable
25g (1oz) mixed nuts (e.g.: brazils, hazelnuts, walnuts and almonds) roughly chopped
25g (1oz) mixed seeds (e.g.: pumpkin, sesame, and sunflower)
50g (2oz) dried figs, roughly chopped
25g (1oz) dried cranberries
25g (1oz) dried apricots, roughly chopped
30 – 45 ml (2 – 3 tbsp) honey or maple syrup
TO MAKE:
1. On a non-stick or lined baking sheet spread the oats
2. Dot with the Anchor Lighter Spreadable and then scatter over all the other nuts, seeds and fruit except the cranberries and apricots
3. Finally drizzle over the honey or maple syrup
4. Cook in a hot preheated oven 200C / 400F/ 6 Gas Mark for 10 minuets – lightly mix together and add the extra spoonful of honey / maple syrup at this stage if you wish – cook for a further 5 minutes until the granola has ‘clogged’ together and is starting to turn golden brown
5. Remove and allow to cool slightly before spooning into an air tight container
6. Add the cranberries and apricots – serve two spoonfuls onto natural yogurt and save the rest to use over the next couple of days