Calcium tofu & sesame noodle soup
A restorative ginger broth with calcium-set tofu, tahini, noodles and bok choi.
Easter leftover lamb flatbreads with mint yogurt
Shredded leftover roast lamb crisped with cumin, in flatbreads with mint yogurt and pickled onion.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Pickle the onion in vinegar with a pinch of sugar.
- Step 2
Crisp the lamb in the oil with cumin and paprika, 5 to 6 minutes.
- Step 3
Stir mint into the yogurt.
- Step 4
Warm the flatbreads; load with yogurt, lamb, tomato, rocket and pickled onion.
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Nutrition per serving
| Calories | 480 kcal |
|---|---|
| Protein | 34g |
| Carbohydrates | 36g |
| – of which sugars | 6g |
| Fibre | 5g |
| Fat | 22g |
| – of which saturates | 8g |
| – of which omega-3 | 0.3g |
| Calcium | 180mg |
| Iron | 3.6mg |
| Salt | 0.9g |
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