NOTES The fibre, potassium and vitamin C in tomatoes all help support a healthy heart.
MONDAY Greek salad with halloumi
SERVES 4 V HANDS-ON TIME 25 MINS TOTAL TIME 25 MINS
500g mixed ripe tomatoes 1 cucumber, cut into half moons 1 red onion, finely sliced 60g pitted olives, roughly chopped 1½ tsp dried oregano 2 tbsp extra-virgin olive oil ½ tbsp red wine vinegar 3 wholemeal or white pittas 1 x 225g pack light or regular halloumi, sliced 1 tbsp clear honey 1½ tbsp sesame seeds
1 Roughly chop the tomatoes:
cut small ones in half and larger ones into wedges. Mix with the cucumber, red onion, olives, oregano, extra-virgin olive oil and red wine vinegar in a bowl; season generously. Toast the pittas until crisp, then tear up roughly and mix into the salad. 2 Heat a nonstick frying pan until hot, then dry-fry the halloumi slices until crisp and brown, about 2 minutes on each side. Drizzle the honey into the pan and scatter over the sesame seeds. Give everything a good mix so that each piece of halloumi is sticky and coated in the sesame seeds. 3 Divide the salad between
4 plates and top with the sesame halloumi. ■ With light halloumi: 460cals;
23g fat (9g sat fat); 24g protein; 7g fibre; 35g carbs; 13g total sugars; 2.3g salt