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.