Midweek Meals: Quick and light recipes for fine-weather dining

Rustle up a quick dahl or noodle bowl, get wrapped up or enjoy a pear-fect salad - and follow up with our quick chocolate cookies

Some quick, light and hearty recipes for fine-weather dining

Lentil and pear salad

recipe by:Derval O'Rourke

This salad is a lovely healthy heart option.

Servings

2

Preparation Time

 5 mins

Total Time

 5 mins

Course

 Starter

Ingredients

• 1 tin cooked green lentils, drained

• 1 tin of pears, in natural juice

• large bunch of rocket

• handful fresh mint, roughly torn

• 100g feta cheese, crumbled

• For the dressing:

• 2 tbsp Olive oil

• 1 tbsp white wine vinegar

Method

1. Add all ingredients, except the olive oil and vinegar, to a large mixing bowl. Toss well to combine.

2. In a small bowl whisk together the olive oil and white wine vinegar.

3. Drizzle the dressing over the salad and serve with some fresh bread on the side.

Southwestern Lettuce Wraps

recipe by:Toni Okamoto

This recipe brims with colour and texture—plus it’s easy to make, and even easier to eat

Servings

2

Preparation Time

 5 mins

Cooking Time

 15 mins

Total Time

 20 mins

Course

 Main

Cuisine

 Asian

Ingredients

• 1 1/2 tbsp vegetable oil

• 1 small red or green bell pepper, diced

• 1 small red onion, diced

• 1 tin corn kernels, drained and rinsed

• 3 garlic cloves, minced

• 1 tin black beans, drained and rinsed

• 1 bunch 1/4 cup packed minced fresh coriander

• 1 tsp chili powder

• Salt, to taste

• Juice of 1/2–1 lemon

• Large lettuce leaves (romaine, butter lettuce, iceberg, etc.)

• Optional additions and swaps:

• Swap the oil for vegan butter

• Swap the oil for 1/2 cup water or vegetable broth

• Garnish with avocado slices

• Garnish with diced tomatoes

• Add a dash of hot sauce when serving

Method

1. In a large skillet, heat the oil over medium-high heat. Add the bell pepper and onion and sauté until the veggies start to become tender, 1 to 2 minutes.

2. Add the corn and garlic and sauté for 5 minutes.

3. Stir in the beans, cilantro, chili powder, salt, and lemon juice (start with 1/2 of the lemon and add more at the end if you’d like more tang) and cook just until heated through.

4. Allow to cool for 5 minutes, then serve in lettuce leaves.

10 minute lentil dahl

recipe by:Ciara McDonnell

Who needs convenience food when you can make this Indian classic in just ten minutes?

Servings

6

Cooking Time

 10 mins

Total Time

 10 mins

Course

 Main

Cuisine

 Indian

Ingredients

• 2 tbsp coconut oil

• 1 tsp ground turmeric

• 1 tbsp curry powder

• 1/2 tsp red chilli flakes

• 1 onion, diced

• 2 tomatoes, chopped

• 4 cloves garlic, crushed

• 1 thumb-sized piece of ginger, grated

• 1 thumb-sized piece of turmeric, grated or

• 2 tins cooked lentils

• 2 tins coconut milk

• Salt

• bunch fresh coriander, chopped

• To serve:

• Naan bread, rice or quinoa

Method

1. On a high heat, melt the coconut oil in a heavy-based pan.

2. Add the spices and the onions and cook, stirring, for three minutes. Add the tomatoes, garlic, chilli and ginger and cook for a further two minutes until they are fragrant.

3. Add the drained lentils and coconut milk to the pan, stir and bring to a gentle simmer.

4. Cook for five minutes, taste and season generously with salt.

5. Before serving, stir in some freshly chopped coriander and serve with naan bread, quinoa or rice.

6. You can use dried red lentils instead of tinned ones, but make sure to rinse well before adding to the pot, topping up the liquid with an extra tin of water.

7. Adjust the cooking time by adding ten minutes and whisk well before serving.
   
   Recipe note: To add more protein to this dahl, add a tin of mixed beans or chickpeas with your lentils.

Supercharged instant noodles

recipe by:Ciara McDonnell

Ramen noodles are the most underrated and ultra-flexible convenience food.

Servings

1

Preparation Time

 5 mins

Total Time

 5 mins

Course

 Main

Ingredients

• 1 tsp soy sauce

• 1/2 tsp sriracha

• 1 garlic clove, crushed (optional)

• 1/2 inch ginger, grated (optional)

• 1/2 chilli, finely sliced (optional)

• 1 packet of instant noodles, flavour your choice

• 1 package fresh stir-fry mix

• To serve

• Nuts or seeds

• Leftover roast meat

Method

1. I like to prepare my ramen sauce at home to store in my lunch bag. In a small jar, I shake together the soy, sriracha, garlic, ginger and chilli with a tablespoon of water. Sometimes I squeeze in some lime or a drizzle of maple syrup, but these are unnecessary.

2. When ready to eat, lay your vegetables at the bottom of a bowl and top with the dried noodles. Pour over boiling water and cover with a plate. Leave for three minutes.

3. Using a fork, stir the ramen noodles and vegetables, and add your sauce, forking through to make sure that it is all well coated. Top with seeds, leftover roast meat or even some Bombay Mix. Enjoy.

Chocolate peanut butter cookie

recipe by:Edd Kimber

Hands down, these will be the best peanut butter cookies you ever make – dense and chewy, but also ridiculously easy

Servings

6

Preparation Time

 5 mins

Cooking Time

 22 mins

Total Time

 27 mins

Course

 Baking

Cuisine

 American

Ingredients

• 175g light brown sugar

• 1 large egg

• ½tsp vanilla extract

• Pinch of fine sea salt

• 225g smooth peanut butter, at room temperature

• Sea salt flakes, for sprinkling

• 100g dark chocolate, melted

Method

1. Place the sugar and egg in a large bowl and whisk together briefly until combined. Add the vanilla and salt and again whisk briefly to combine. Now add the peanut butter and whisk until a thick but smooth dough is formed.

2. Cover the bowl and refrigerate for 30 minutes. Line a baking tray with parchment paper. Using a 60ml mechanical ice cream scoop or your hands, place six scoops or balls of cookie dough on the prepared tray, spacing them well apart. Transfer to the freezer for 10 minutes. Meanwhile, preheat the oven to 180°C (160°C Fan) 350°F, Gas Mark 4.

3. Sprinkle the chilled cookies with sea salt flakes and bake for 20–22 minutes, or until the cookies have spread a little and the edges are lightly browned. Set aside to cool completely.

4. To serve, dip the cookies halfway into the melted chocolate and then place back on the lined tray. Refrigerate until the chocolate has set. If stored in a sealed container, these cookies will keep for four to five days.
   
   Small Batch Bakes by Edd Kimber is published by Kyle Books, priced £18.99. Photography by Edd Kimber.