Courgette cannelloni with beetroot salad & orange dressing

Recipe to serve one

For the canneloni
One courgette, thinly slice
Mix of low fat cottage cheese, mixed with 1/2 ricotta cheese
Salt and pepper

Dressing
juice of 1/2 orange
tsp of dijon mustard
Balsamic to taste
Combine all of the above.

Salad
Green leaves
Tomatoes
sprouted pulses
raw beetroot

This is a delicious, very quick simple lunch or dinner dish with lots of protein. Steam or blanch the courgette in salted boiling water for a few mins. Drain and rinse under cold water. If you don't do this, the cheese filling warms up and runs out.
Fill with the cheese mixture that has been seasoned. Roll and place on a layer of beetroot (for extra flavour you can chop herbs like dill, basil or mint and place in the cheese). Serve with a salad and dress with a tangy orange dressing.
Proof that delicious, tasty dinners take less than five minutes to make.