I’m always being asked to create more vegetarian recipes so this week when I knew I had some halloumi and flatbreads kicking about in the cupboards, I thought it was best to get inventing.
Fajitas are one of my favourite quick and easy meals so naturally I also love an enchilada. Most enchilada recipes you find are stuffed only with chicken and cheese (and sometimes refried beans) so to reduce points and up the fillingness of these enchiladas, I’ve packed them with veg too.
A few years back a friend and I went inter railing around Europe and as a result spent a lot of time throwing together lovely little picnics. This was one of our favourites lunches while we were away, and with the lovely weather at the moment I have been craving this summery treat. The only problem was that on our travels, when my waist line didn’t bother me (even though it should have!!), we had it with fresh baguettes, lots of cream cheese and fresh Italian pesto and a huge packet of crisps. This certainly would not be pro point friendly and so today, still craving away, I decided to see if I could come up with a lower pro point alternative that was still as filling and tasty and I have to say it was gorgeous! It tasted so fresh and juicy I could eat it every day for a week!