Midweek Meals: Five healthy summer dinners ready in thirty minutes or less

Five dinners perfect for when you want to make something quick and healthy this summer

Quick and easy recipes you can try this week.

Pasta Piselli

recipe by:Derval O'Rourke

An easy peasy Italian pasta recipe that makes use of what you already have in your cupboard and freezer

Servings

2

Preparation Time

 5 mins

Cooking Time

 13 mins

Total Time

 18 mins

Course

 Main

Cuisine

 Italian

Ingredients

• 3 tbsp olive oil

• ½ onion, diced

• 2 cloves garlic, finely chopped

• 800ml stock, chicken or vegetable stock

• 150g frozen peas

• 200g pasta, whatever you have handy

• 50g Parmesan, grated

• Salt and pepper, to taste

• Lemon, squeeze of lemon

• Mint leaves to serve, optional

Method

1. Heat the oil in a large pan over medium heat, add the onion and leave to saute for 2-3 minutes until the onion becomes translucent. If the pan begins to dry add a splash of the stock.

2. Add the garlic and the pasta and stir for a minute or so. Add the stock, parmesan, a squeeze of lemon and begin to simmer.

3. Leave for between 7-10 minutes, be careful not to let the ingredients stick to the pan so do stir as you go. Add the peas for the last 3-4 minutes.

4. Serve with fresh mint and a little grated parmesan. Enjoy.

Moroccan chickpea bake

recipe by:Derval O'Rourke

The perfect solution to repurpose stale bread, this comforting chickpea bake is bursting with Feta cheese balanced againsy spicy and garlicky flavour

Servings

4

Preparation Time

 5 mins

Cooking Time

 25 mins

Total Time

 30 mins

Course

 Main

Cuisine

 Moroccan

Ingredients

• 2 tbsp olive oil

• 2 red onions, peeled and diced

• 4 garlic cloves, crushed

• 2 tins of chickpeas, drained and rinsed

• 1 tbsp ground cumin

• 1 tbsp ground coriander

• handful of fresh parsley, chopped

• salt

• pepper

• 100g Feta

• stale bread, chopped

Method

1. Preheat the oven to 180°C.

2. Heat the olive oil in a pot. Add the onions and garlic and cook on a low heat until the onions are soft.

3. Add the chickpeas, cumin and coriander to the pot and stir until the chickpeas are coated in the spices. If the bottom of the pot goes a little bit dry just add a drop of cold water. Add the freshly chopped parsley and season with salt and pepper.

4. Transfer the chickpea mixture into an oven-proof baking dish. Using your hands, crumble the Feta over the top of the chickpeas. Scatter the stale bread over the top and drizzle with a little olive oil.

5. Bake in the oven for 20 minutes or until feta and bread begin to brown.

6. Remove from the oven, divide into portions and transfer to warmed serving plates.