Speedy Dinners for 4

Roast Pepper, Feta & olive tarts

Serves 4

3 Roast peppers
1 handful of black olives
1 handful of feta cheese
1 small handful of basil
1 sheet of ready rolled puff pastry
Olive Oil
Balsamic Vinegar

Preheat the oven to 200/gas7. Crumble the feta cheese, slice up the roast peppers & olives.

Divide the pastry into 4 even pieces and transfer to a non stick baking tray. Prick with a fork and scatter a little feta over each one. Top with the roast peppers and the remaining feta, drizzle with a little olive oil and bake for about 15 mins. Remove from the oven and top with the olive, basil and a drizzle of balsamic & olive oil…. Serve immediately with a fresh green salad…

Variations ….
Try some Italian sausage with grated mozzarella
Semi sundried tomatoes and goats cheese with pesto

Tandoori Chicken wraps with raita

Serves 4

4 chicken breasts
½ cup of natural yoghurt
2 tbls of Tandoori paste
1 lime juiced
2 handfuls of mixed leaves

8 Flour Tortillas

Raita
1 cup of natural yoghurt
½ cucumber
1 tbls of mint or coriander
1 clove of vv finely chopped garlic

Preheat the oven to 180.

1. Combine the lime juice with the yoghurt and Tandoori paste.

2. Coat the chicken with the paste and transfer to an oven tray. Cook for 15 mins or until chicken is cooked through.

3. Meanwhile to make the Raita.. grated the cucumber into a bowl, mix with the garlic & yoghurt. Then stir in the chopped mint or coriander.

4. Heat the tortillas in the oven, covered in foil for about 10 mins.

5. Slice the chicken breasts and place about ½ a chicken breast with leaves and a tbls of Raita in the centre of the tortilla. Roll up into a pocket…..

Serve with some extra salad on the side… delicious and unbelievable easy…..