Rice with spinach and cherry tomatoes

Ingredients:
100g wholegrain rice
50g cherry tomatoes, cut in halves
2 medium courgettes
2 onions, chopped
3 cloves of garlic, finely chopped
100g cooked spinach
2 fresh cheeselets, diced
1 pepper cheeselet, diced (use 1cm 
   slices of goat’s cheese if you can’t    
   find Maltese cheeselets)
Fresh basil
Pinch of curry powder
Pinch of mixed spice
Pinch of smoked paprika

In a non-stick pan, stir-fry the onions and garlic together for a few minutes
Dice the courgettes lengthwise and cook together with the onion and garlic.
Add some water, mixed spice and smoked paprika. Cover the pan and simmer.
Once cooked, add the halved cherry tomatoes, spinach and cheese. Cover and continue to simmer.
Cook the wholegrain rice in a separate pot, following the package instructions.
Once the rice is cooked, drain and add to the vegetables, mix well and serve with a garnish of chopped fresh basil.
Tip: Be sure to drain the cooked spinach well as it releases a lot of water.

Chicken Caesar salad

Ingredients:
2 chicken breasts
1 tbsp olive oil
1 tbsp low-fat Caesar dressing
2 tbsp shaved Parmesan cheese
150g cos lettuce
1 slice of brown bread

Sift the flour, salt, sugar and Chop up the chicken into small pieces, place on an oven tray and cook for 20 minutes at 200C 
till the chicken is cooked right through.
Cut the brown bread into cubes to make croutons. Place on another oven tray, sprinkle with olive oil and cook for 10 minutes.
Chop up the lettuce and place in a bowl. Add the cooked chicken, croutons and Parmesan cheese. 
Pour over the salad dressing, toss lightly and serve.