Mix it up midweek

Hands up who relies on the same few recipes when you're short on time during the week and need to cook dinner? Sometimes, coming up with tasty, healthy ideas can be a chore. Shake things up with our midweek meal solutions.

COOK: 20min
SERVING
220 cal
EFFORT
Easy

Nutritional info per serving

Calories:220g
Fat:14.8g (4.3g saturated)
Carbohydrates : 10.6g
Sugar : 9.5g
Fibre : 3.9g
Protein : 11.8g
Salt : 1.79g

Recipe: Griddled peach and bacon salad

Ready in 20 minutes
Serves 4

Ingredients

125g fine green beans, trimmed
8 rashers dry-cure unsmoked streaky bacon
1 red onion, cut into thin wedges
2 large peaches, halved and stoned
120g bag baby leaf salad
8 basil leaves
2 tbsp ranch dressing, plus extra to serve (optional)
Crusty bread, to serve (optional)

Method

Blanch the beans in boiling salted water for two minutes, until just tender. Drain and refresh under cold running water; set aside.
Heat a griddle pan until very hot. Griddle the bacon slices for two-three minutes each side, until crisp. Remove from the pan and leave to drain on kitchen paper. Griddle the onion wedges for two minutes each side, then transfer to the plate with the bacon.
Cut each peach half into quarters. Add to the griddle pan and cook for one minute each side. Remove and set aside.
Pile the salad leaves on a platter or divide among four serving plates. Break each bacon rasher into two or three pieces, and arrange on top, with the beans, onions and peaches. Scatter over the basil leaves and season with freshly ground black pepper. Drizzle over the dressing and serve with crusty bread and extra dressing on the side, if you like.

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