5and2: courgettes and chorizo

Well, I’ve been 5and2ing for a whole year now, and it’s become a fairly easy habitual way of eating. But I’ve got lazy about sharing my recipes, so as there are lots of new adherents out there in Tinternetland (Hi mom!), my new year’s resolution is to share more fast day ideas.

Newpapers and magazines are full of January diet zeal, and amonsgt the unrealistic promises and hype, there are some good recipe ideas.  Here’s one I adapted from such a source.


Approx calories in brackets.

1 medium courgette (20), 20g chorizo (100), 6-10 cherry tomatoes (30), 1 tbsp tomato puree (10), garlic, flat leaf parsley. Total about 160 cals.

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Using a vegetable peeler, take a long strip off the courgette, and discard that bit.  Turn it over so that it now sits on a flat base, and peel a strip off the other side – discard.  Peel the rest of the courgette into thin ribbons.  I used a cheese parer, but a potato peeler would do, or else just use a sharp knife.

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Cut the chorizo into thin discs. Put them in a heated frying pan with no extra oil, and let them crisp.

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Remove the choirzo and set aside. To the oil it has released, add garlic (one crushed clove, I used a tsp of ready minced stuff from a jar), and a  tablespon of tomato puree – I used some fancy sun-dried tomato puree, but any would do.

Add the courgette and stir them over a medium heat until soft.

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Add the cherry tomatoes, halved.  At this point I remembered I don’t like tomato skins, but the end result wasn’t too annoying.  Life is too short to skin cherry toms, but if I were doing this with larger ones I might take the skins off.  A couple of tinned tomatoes would work also.

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Pile into a bowl, top with the chorizo crisps, and a spinkle of flat leaf parsley.  I always add parsley to garlicky dishes.  This one turned out very garlicky, so I might leave it out altogether next time.

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