Try this extremely quick & tasty recipe. Use raw prawns – they absorb the flavours better.

Linguine With Prawns and Garlic Spinach

Preparation Time: 10 minutes            425 calories

Cooking Time:       10 minutes              1.9 grams fat

Ingredients (serves 4).

300g Linguine

4- tablespoons extra virgin olive oil

400g raw prawns peeled

4- tablespoons flat leaf parsley, chopped

150g spinach leaves

grated zest of 1 unwaxed lemon

8 cherry tomatoes

1 garlic clove sliced

salt and freshly ground black pepper

1. Cook the pasta in a large saucepan of salted boiling water.
2. In a large frying pan, heat the oil over a med heat and fry the garlic for approx I minute.
3. Add the spinach and cook for a further 2 minutes.
4. Add the prawns, parsley and salt and pepper, stir well and cook for a further 2 mins.
5. Once the pasta is cooked, drain and add to the frying pan, lowering the heat.
6. Add the lemon zest and tomatoes and stir for 30 seconds, then serve immediately.

The salsa used in this dish also works well with salmon fillets.

Cajun Chicken with Bean Salsa

Preparation Time: 10 minutes

Cooking Time:      10 minutes

Ingredients (serves 2):

2 boneless, skinless chicken breasts

1 tbsp Cajun seasoning

½ tsp olive oil

For the Salsa

400g can pinto beans, rinsed and drained

2 red peppers, diced

1 avocado, diced

2 spring onions, sliced

1 tbsp olive oil

juice 1 lemon

handful chopped coriander

salt and freshly ground pepper

Method

1. To make the salsa, tip the pinto beans, peppers, spring onion and peppers into a bowl. Season, dress with the olive oil and lemon juice, then set aside.
2. Lay the chicken breasts on a board and bash to flatten them out slightly.
3. Place in a dish, drizzle with a little olive oil then coat with the Cajun seasoning. Heat a griddle pan and cook the chicken for 5 minutes on each side, turning if you want to get a criss-cross pattern, until cooked all the way through.
4. Stir in the coriander with the salsa just before serving.