Curried mango & chickpeas
■ Serves 1 ■ Prep 15 mins ■ No cook
VEGETARIAN
200g chickpeas, drained and rinsed 2 tbsp fat-free Greek yogurt ½ lemon, juiced 1 heaped tbsp korma curry paste ½ carrot, julienned or grated 70g red cabbage, shredded 50g baby spinach, shredded 40g mango, finely diced ½ tsp nigella seeds (optional) ½ small red chilli, finely sliced (deseeded if you want less heat) Combine the chickpeas, yogurt, lemon and korma paste in a bowl, then toss with the carrot, cabbage, spinach and mango. Tip into your lunchbox or an airtight container and scatter with the nigella seeds, if using, and red chilli.
PER SERVING 327 kcals, fat 9g, saturates 1g, carbs 38g, sugars 18g, fibre 13g, protein 17g, salt 1.0g
Beetroot & salmon pasta
■ Serves 1 ■ Prep 10 mins ■ Cook 15…