One of our favourite quick, easy and healthy lunch ideas is quesadillas filled with creamy feta, hummus and avocado.
A great after school snack for kids or a simple office lunch!
8 small tortilla
150 g feta
250 g canned chickpeas
3 tablespoons tahini (sesame paste)
1/2 tablespoon cumin
some olive oil
Juice of one lemon
some parsley, finely chopped
Add a few diced jalapeños or chili flakes to spice things up a little!
For this quick hummus put chickpeas, tahini, cumin and lemon juice into a blender and chop. Start adding olive oil until the hummus is creamy.
Spread some hummus on each tortillas and sprinkle chopped parsley/coriander over the tortillas. Cut the avocado in half, remove the stone and remove the flesh with a spoon. Cut into slices and put two or three of them on top of the hummus. Add jalapeños or chili flakes.
Crumble some of the feta over it and fold the tortilla in half and press together slightly. Heat oil in a pan and fry the quesadillas on both sides crispy.
Source and photography, The Stepford Husband.
80g whole wheat couscous
1tbsp olive oil
1 red onion, peeled and sliced
30g sweet rocket leaves
1tbsp extra virgin olive oil
2tsp balsamic vinegar
1 tbsp pine nuts, toasted
Place couscous in a bowl and cover with 125ml boiled water. Leave for 5-10 mins until couscous swells.
Cook the onion at medium heat slowly until partially caramelised.
Tear the salad leaves.
Seperate the couscous with a fork and stir through the olive oil, balsamic vinegar, onion and pine nuts.
Crumble in the feta, add the leaves, season and toss.
Adapted from womenshealthmag.co.uk
4 tablespoon capers
2 ripe avocados
i clove garlic
1/2 lemon zest
bunch of basil
bunch of parsley
Cook the pasta in a pan of boiling water for 8-1o minutes until al dente
Heat olive oil in a large frying pan, add capers and garlic, saute gently. Remove from heat and add lemon zest.
Chop the herbs and add to the pan. Scoop out the avocado and add to the pan.
Drain the pasta saving half a cupful of the water. add the pasta with the cooking water to the fruying pan.
Add salt, pepper and lemon juice to taste
Drizzle with olive oil
@AnnaJones A modern way to eat