Midweek Meals: Five quick and substantial meals for sunny-weather dining

Tagliatelle, omelettes, salads, quesadillas — and Perry Street's veggie-friendly chickpea burger

Some of our quick and easy recipes.

Caitlin Ruth’s Greek Salad

recipe by:Caitlin Ruth

A tasty salad for school or work lunches

Servings

1

Preparation Time

 5 mins

Total Time

 5 mins

Course

 Side

Cuisine

 Irish

Ingredients

• 5 cherry tomatoes, cut in half

• ¼ cucumber, peeled, seeds scraped out and cut into chunks

• ¼ block feta, crumbled

• 8 kalamata olives, stones removed

• 2 tbsp extra virgin olive oil

• 1 tbsp wine (or other) vinegar

• Pinch salt

• Pinch dried oregano

• A bit of thinly sliced red onion (optional)

Method

1. Mix all of the ingredients together.

2. Decant into a well-sealed container.

3. Accompany with some baguette that has been buttered.

Tagliatelle with mozzarella and fresh basil

recipe by:Michelle Darmody

A quick, comforting lunch or dinner

Servings

4

Preparation Time

 5 mins

Cooking Time

 15 mins

Total Time

 20 mins

Course

 Main

Cuisine

 Italian

Ingredients

• 350g of dried tagliatelle

• 2 shallots, finely sliced

• 4 cloves garlic, crushed

• 180mls tomato passata

• 1 tsp chopped thyme

• 2 balls mozzarella, cut into large cubes

• A bunch of fresh basil, roughly ripped up

Method

1. Cook your pasta.

2. Sauté the shallots in a dash of olive oil until translucent and add the garlic for the last minute. Add in the passata and thyme. Allow to bubble on a low heat for ten minutes. Season to taste.

3. Toss your pasta in the sauce and toss in the mozzarella and basil. Season and serve.