Serves 4

Ingredients

4 Chicken Breasts

1tbsp Honey

1tbsp Olive oil

2 Cloves of Garlic, crushed

1tbsp Wholegrain mustard

1tbsp Chopped tarragon

Salt and pepper to taste

1 Cup of Millet/Quinoa/Mixed Grains

40g Cucumber, diced

40g Mango, diced

4 Leaves of Basil

1 Bag of mixed leaves

Splash of balsamic vinegar

Splash of olive oil

Pinch of salt

 2 Peppers (whichever colours you prefer)

2 Red onions

2 Courgettes

1 Packet of vine tomatoes

Method

Put the millet into a medium saucepan and cover with 2 cups of water, before adding a pinch of salt. Bring to the boil, turn down to a simmer and leave to cook for 20-25 mins or until there is no liquid left, add a little olive oil, stir and leave to cool. 

Preheat the oven to 220c. Butterfly the chicken breasts and marinate for at least 25 mins in the honey, olive oil, garlic, wholegrain mustard and tarragon, add salt and pepper to taste. Whilst this is marinating you can start to prep the grain salad and roasted veg.

Roughly chop the veggies and drizzle with a little olive oil, salt and pepper. Mix well and roast in the oven for 25 mins. Then pop the chicken breasts in the oven for roughly 17 mins, depending on their size.

Once your grains are cool, stir in the diced cucumber, mango, chopped basil, salt and pepper, mixed leaves and a splash of balsamic vinegar.

Serves 6

Ingredients

3 Large sweet potatoes, peeled and sliced 

3 cloves garlic, crushed

600g lean beef mince

8 slices of chorizo

400g chopped tomatoes

2 tbsp tomato puree

2 tbsp olive oil

1 tbsp dried oregano

1 tsp cumin

8 mushrooms, sliced

1 onion, diced

½ tsp sea salt

100 g mozzarella

50 g cheddar

500 g Greek yoghurt

500 g cottage cheese

1 egg

1 tbsp chopped parsley

1 tbsp olive oil

Method

Preheat your oven to 190°C.

Slice the sweet potatoes into long wide thin slices. Place the sliced sweet potato in a pre-heated oven to cook for 20 minutes.

In a medium bowl, combine the cottage cheese with the egg, yoghurt, olive oil and finely chopped parsley. Mix well and then set aside.

Heat 1 tbsp. olive oil over medium-high heat in a large pan. Once hot, add the dried oregano, salt, garlic, onions and cumin. Once sweated down turn up the heat and add the lean beef and chorizo. Cook this until it becomes well-browned. Once the meat is well-browned, remove it from the pan and set aside.

Then, add in the mushrooms and cook for an additional 4-5 minutes. Return the cooked beef and add the tomatoes and tomato puree into the pan and stir to mix well.

To assemble the lasagne, use a 9x16 casserole dish and create the first layer with the pre-cooked sweet potato slices. Make the slices overlap so there are no spaces. Pour out half of the meat sauce over the sweet potato slices and spread out evenly. Pour out half of the cottage cheese mixture over the meat sauce and spread evenly.

Repeat these three steps with another layer of sweet potato slices, meat sauce, and then the cottage cheese. Top with a thin layer of sliced fresh mozzarella and cheddar and then place in the oven and bake for 30 minutes.