Very quick post tonight as I’m going to work (hooray) to do overtime (hooray) and we’ve still got all of our boring, humdrum Sunday chores to do – such as watching Judge Rinder, playing Trivial Pursuit and ignoring our ironing. Slight moment of excitement when a police van came tearing into the cul-de-sac before, displaying a flagrant disregard for the neighbourhood SLOW CHILDREN sign, which I’ve always thought was a very apt description of the snotty-faced little life-leeches that occasionally visit. Of course everyone was immediately up out of their armchair peering through their nets to see what the deal was. Tsk. So nosy. I of course had to take that moment to immediately nip into the back garden and
try to listen in hang out the washing. I didn’t hear anything and no-one was arrested.
Upon my return, Paul pointed out that I’d dashed into the back garden in such a rate of knots that I was still wearing my Spongebob Squarepants onesie from ASDA, plus it was drizzling so not exactly outside drying weather – hardly the most subtle of moves. Ah well. I’m too fat to be subtle. Here’s today’s recipe – it tasted amazing considering it’s such a simple mix of ingredients. It would package up nicely for an office lunch so why not make double and take a few extra portions in throughout the week? Urgh I sound like Delia Smith or something. Don’t worry, I awkwardly shoehorn in a reference to ejaculate in the recipe, so we’re alright.
You could easily omit the bacon from this salad recipe and go veggie. But I mean, we’re not animals here.
you’ll be needing these:
- 4 large sweet potatoes, cut into small 1cm cubes
- a couple of drops of olive oil
- 3 tsp of paprika
- 1 tsp of salt
- 1 tsp of cumin seeds
- 250g of bulgur wheat (substitute couscous if you prefer)
- Zest of one lime
- 1 tin of red kidney beans
- handful of chopped coriander, but feel free to leave this out if like me you think it tastes of soapy balls
- 1 tablespoon lime juice
- a bunch of spring onions – cut up the green part as well as the white
- 6 bacon medallions
- 65g of reduced fat feta (cut into tiny cubes)
and you’ll need to do this:
- preheat the oven to 220 degrees celsius
- in a bowl mix together the potato cubes, 2 tsp paprika, cumin seeds and salt with a drop of olive oil (or Frylight if you prefer) and toss (the potatoes) until the potatoes are evenly coated
- spread the potato cubes out onto a foil-lined baking tray in one layer and bake for twenty minutes – turning halfway
- meanwhile, heat a large saucepan over a medium heat
- add a teaspoon of olive oil (or Frylight, if you prefer) and add the bulgur wheat
- leave for a few minutes, stirring regularly until it starts to crackle just very slightly
- add the lime zest and lime juice and 500ml water
- bring to the boil and add a little salt to your taste
- reduce the heat and cover the pan so the mixture simmers for about twenty minutes or until it’s cooked through
- chuck your bacon medallions under the grill to cook, then slice into little strips
- cut your feta into tiny cubes
- drain the kidney beans and rinse well under running water, getting rid of all that gunky kidney-bean pre-cum you always get from tinned pulses
- place the beans in a bowl and sprinkle with a teaspoon of paprika – mix until well coated
- add the cooked sweet potato, sliced spring onions and bulgur wheat to the bowl and mix.
- To put this all more succinctly: cook everything that needs to be cooked, prepare everything that needs to be chopped, mix in a bloody big bowl and you’re done.
- We dressed this with a quick dressing made from natural yoghurt, minced garlic and lime juice – but actually, it stands on its own very easily.
I actually find this format trickier to handle on an iPhone than previous version…. Great recipe though x
I don’t like sweet potato could you suggest something else, also I’m new to slimming and your recipes but am unsure how
many portions you are serving, so could you please say serves two or four etc?
Thanks for the lunch ideas, I’m getting a bit bored with a tomato Mugshot and a side salad for lunch.
Happy to help!