Breakfast, lunch and dinner recipes: Breakfast banana bread, Cheese and tomato lettuce wraps, and Warm halloumi salad

We’re here with more mealtime inspiration! Our ‘Breakfast, lunch and dinner’ food series is all about good food, quick food and using up whatever you have in the cupboard. Don’t have something the recipe calls for? Substitute it for something you do have.

 

Breakfast

Breakfast banana bread

Makes eight servings

3 over ripe bananas, mashed

245g low fat yoghurt

2 large eggs

200g sugar

4 tbsp butter, melted

1 tsp vanilla extract

125g plain flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

¼ tsp nutmeg

65g walnuts

Preheat the oven to 180°C, 350°F, Gas Mark 4. Coat a loaf tin with a little butter. Put the mashed banana into a large bowl and add in the yoghurt, eggs, sugar, melted butter and vanilla. Whisk until combined. In a separate bowl, stir the flour, baking powder, baking soda, salt, and nutmeg. Pour the dry ingredients into the wet ingredients and stir gently until combined. Add in the walnuts and stir gently again. Pour the batter into the loaf tin and cook for one hour or until a toothpick inserted into the centre comes out clean. Once cooked, leave to cool in the pan for 15 minutes. Run a knife down between the bread and the pan and turn out to cool on a wire rack. Slice into eight, cover and place in the fridge or freezer.

 

Lunch

Cheese and tomato lettuce wraps

Makes one serving

2 large leaves romaine lettuce

1 tsp low fat mayonnaise

1 salad tomato, thinly sliced

A few thin slices of cheddar cheese

The aim here is to use the lettuce as you would a wrap or a slice of bread. Spread the mayonnaise on the inside of two leaves of lettuce. Layer the tomato and cheese on one side and top with the other lettuce leaf. The next time you have a sandwich, ditch the bread and make it with lettuce instead.

 

Dinner

Warm halloumi salad

Makes four servings

200g new potatoes, thinly sliced

1 tbsp olive oil

200g halloumi, sliced

150g radishes, halved

100g cherry tomatoes, halved

Salad dressing to taste

Add the new potatoes to a pan of cold water and bring to the boil. Simmer for five to ten minutes or until tender, then drain. Meanwhile, heat the olive oil in a frying pan and add the halloumi. Cook for one minute on each side until golden brown then set aside. Add the cooked potatoes to a large bowl alongside the radishes, cherry tomatoes and dressing. Mix well. Add the halloumi and mix again. Divide between four plates and serve immediately.

 

Snack

Chocolate breadsticks

Cover a baking sheet with baking paper and set aside. Pour one pack of chocolate chips into a microwaveable bowl and heat on high for 30 seconds at a time (until the chocolate has melted). Dip the breadsticks, one at a time, into the chocolate allowing the excess to drip off and place the breadstick onto the covered baking sheet. Repeat with the rest of the breadsticks. Sprinkle chopped nuts, dried fruit or other toppings of your choice on to the chocolate end and leave to firm.

 

Photo by Whitney Wright on Unsplash