This is a speciality of Nice and is filled with Niçoise salad ingredients. A great way to use up slightly stale bread, the recipe contains tuna and anchovies but if you are vegetarian, you could substitute with cheese (such as mozzarella or slices of goats’ cheese) or roasted peppers, aubergines, courgettes and mushrooms. Make this a day ahead and keep weighted down in the fridge so all the juices seep into the bread.
A speedy no-cook sandwich filler or salad topper, this spiced chicken mix will pep-up midweek mealtimes. Each serving provides 246 kcal, 19.3g protein, 2.3g carbohydrate (of which 1.8g sugars), 17.6g fat (of which 3.3g saturates), 0.4g fibre and 0.18g salt.
The secret to this sandwich is to do nothing. That’s right, just let it rest for an hour or more so that the vinegary sweet juices soak into the bread.
These chicken sandwiches take no time to make and are great for a school packed lunch. Each sandwich provides 347 kcal, 30g protein, 29g carbohydrate (of which 2.2g sugars), 12.5g fat (of which 2.5g saturates), 3g fibre and 1g salt per portion.
This chunky Greek salad recipe is quick to make and packed with protein. The wholemeal pitta makes a high-fibre accompaniment, but feel free to improvise and serve it with any Mediterranean-style bread or sides. Each serving provides 205 kcal, 10.5g protein, 10.1g carbohydrate (of which 8.3g sugars), 12.7g fat (of which 4.2g saturates), 3.9g fibre and 1.75g salt.
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