A peach and nectarine.
Light meal or snack:
Lettuce and grated carrot salad.
Baked potato with Fresh Tomato Sauce:
1 small onion, finely chopped
3-4 big, ripe tomatoes, skinned and chopped
2 cloves garlic
1 tbs olive oil
springs of parsley, stalks removed
5-6 basil leaves
1/2 red pepper, deseeded and finely diced
2 stalks of of celery, very finely diced
salt and pepper
Put the onion, tomatoes, garlic, olive oil, and herbs in a blender or food processor. Blend very briefly-the result shouldn’t be too smooth. Stir in the red pepper and celery. Season to taste. Chill for half an hour before serving.
1/2 avocado with lemon juice and a little seasoning.
Grilled Spiced Chicken (with chunks of lemon, cucumber, tomato, and iceberg lettuce):
500 g/1 lb boneless chicken breasts
1 small onion
2 cloves garlic
150 g/5 oz natural yogurt
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp paprika
1/2 tsp chilli powder
This is an easy recipe to make which takes minutes to prepare. It can be eaten hot, perhaps with one of the vegetable casseroles or purees, or cold with a sharp, tangy salad.
Skin the chicken breasts, then wash and dry them. Chop the onion, and crush the garlic. Put them in a bowl with the yogurt. Heat the coriander and cumin seeds – toss them in a frying – pan over a low heat for a minute or so – then crush and add to the yogurt, together with the paprika and chilli. Mix well. Put the chicken in a bowl, pour over the spicy yogurt mixture, and leave to marinate for at least a couple of hours.
Heat the grill to maximum. Grill the chicken pieces until cooked – about 25 minutes – basting them with the marinade and turning them occasionally.
The menu show how to produce satisfying, well-balanced meals .