Rainbow Supper

Rainbow Supper

Ingredients:
4 fillets of rainbow trout
4 medium sweet potatoes
4 tsp olive oil
4 tsp pesto
4 cups green beans
6 cups spinach

Directions:
A squeeze of lemon juice
A pinch of black pepper
A pinch of salt
Method:
1. Pre-heat the oven to 350°F.
2. Cover each of the sweet potatoes in oil, rubbing it into the skin. Sprinkle each
potato with the salt and put in the oven for around 40 minutes or until sharp knife
goes softly through them.
3. When it is 10 minutes until the potatoes are ready, put the rainbow trout fillets on
the grill. Leave to cook for a few minutes until just done.
4. Drop the green beans and the spinach into separate pans of boiling water for 3
minutes.
5. When all the elements are ready, put the trout on plates and squeeze over a little
fresh lemon juice.
6. Drain the green vegetables and add to the plates.
7. Serve up a potato each, by splitting the top and topping each one with a little pesto
sauce. It’s all ready!
Squashed Chicken
This recipe is not named after flattened poultry, but because it contains both butternut
squash and gem squash. Both vegetables are a friend to anyone who is trying to lose
weight.
Butternut squash boasts a lot of antioxidants and vitamins for very few calories.
Gem squash is also low in calories and has a high water content so is great for when
you are slimming down. It is also packed with carotene, ideal for warding off a wide
range of diseases including heart disease.