Fajitas

You will need

chicken breasts cut into thin strips, less than 1 cm thick
red peppers cut into thin strips
onions sliced thinly
oil for cooking
1 packet fajita mix
serve
with		 tortillas
sour cream
guacamole and
salsa

Method

  1. Fry the chicken in a non-stick frying pan with a little oil, until golden.  Remove and drain. 
  2. Fry the onions and then add the peppers.  The peppers should still be a little crunchy.
  3. Add a packet of fajita mix and add the chicken back in.  Stir for about 3 mins.

Serve with tortillas, sour cream, guacamole and salsa.

Pasta Salad

Ingredients

100 g pasta shapes, cooked
2 spring onions
½ red pepper
½ green pepper
75 ml natural yoghurt
75 ml mayonnaise

Method

  1. Cook the pasta in boiling water until soft, then drain.
  2. Chop all the vegetables and combine in a large bowl with the yoghurt, mayonnaise and some seasoning.
  3. Add the pasta and stir until it is well mixed in.

Serve cold.  It will keep in the fridge for a few days.

Roast Summer Vegetables

Ingredients

1 garlic bulb separated into cloves and skinned
2 lemons cut into small wedges
4 tbsp olive oil
3 large red peppers deseeded and cut into chunks
3 small red onions cut into wedges
4 large courgettes cut into wedges
200 g packet feta cheese crumbled into chunks
400 g can chickpeas drained
crusty bread to serve

Method

  1. Toss the whole cloves, peppers, onions and courgettes into the olive oil, and put into a roasting tray.
  2. Roast in the oven for an hour at 200℃.
  3. Add the feta, chickpeas and lemon wedges to the roasted veg and cook for 10-15 mins, to warm through in the oven.

Serve with crusty bread to soak up any juices.