Fork and Chops

Serves 2  2 medium sweet potatoes olive oil  1 onion  handful of green beans  1 small courgette  1/2 yellow pepper  two handfuls of spinach 1/4 cucumber (chopped) handful of cherry tomatoes (halved) handful of mixed olives  feta cheese  mixed herbs  2 tbsp of hummus  Bake the sweet potatoes in the oven at 180C for 40-50 minutes (until cooked through) Roughly cut the courgette, peppers, tomatoes and onions into medium sized pieces, add to a baking tray. Coat with olive oil, sprinkle with dried mixed herbs and season Place in the oven and cook for approximately 30 minutes After approximately 10-15 minutes, check the vegetables and shake them around to ensure even cooking Dice the feta and place in a bowl along with the olives. Pour some olive oil and a sprinkle of dried mixed herbs and mix together 10 minutes before you are ready to serve, bring a pan of water to the boil, add the green beans and cook for 2 minutes (for al-dente beans) Mix together the ro

Serves 2  3 medium to large courgettes (or you can buy ready made courgette spaghetti) olive oil 1 onion (chopped) 2 cloves of garlic (crushed/finely chopped) 1 tin of chopped tomatoes  1/2 a yellow pepper  1 tsp of tomato puree  a handfull of pitted mixed olives 100g feta cheese chilli flakes  fresh basil (roughly chopped) Prep  To make your courgetti, use a spiraliser and cut your courgettes into spaghetti/noodles  In a large frying pan add the olive oil, garlic and onion and fry gently on a medium heat Once the onion has softened add the yellow pepper, tinned tomatoes, tomato puree, and chilli flakes Stir the sauce and cook for approximately 5 minutes until the peppers soften slightly Roughly chop the olives and fresh basil, then add these along with the courgetti to the pan.  Coat your courgetti in the sauce for a minute or two, then serve  Break some feta cheese on top and add some basil to garnish