Go-to recipes from our sister magazine O that are easy, speedy and simply delicious
Homemade veggie burgers
The idea behind these genius allotment vegetarian burgers is that you can grow many of the ingredients yourself, so adapt and simply add what you’ve got in your garden.
SERVES4 | TOTAL TIME20 MINS | EASY
½ aubergine, sliced
1 courgette, sliced
1 red onion, sliced
1 red pepper, deseeded and cut into 4 pieces
1 tbsp oil
2 tsp thyme leaves
2 tomatoes, deseeded and finely diced
½ bunch of basil, shredded
2 tsp red wine vinegar
4 tbsp hummus
4 small ciabatta buns, toasted
handful of rocket
1Heat the oven to 220C/200C fan/gas 7. Toss the aubergine, courgette, red onion and pepper with the oil, the thyme leaves and season. Tip onto a large baking sheet in one layer and roast for 15 mins until softened and starting to char. Peel the skin off the pepper once roasted.
2Toss the tomatoes with the basil and vinegar, and season. Add 1 tbsp of hummus to each bun base, then add some rocket. Pile up the roasted vegetables, then add the tomato salsa and the bun tops.
PER SERVING 402 kcals | fat 10.8G saturates 1.5G | carbs 56.8G fibre 8.2G | protein 15.1G | salt 1.8G
Courgette frittata
Easy to make and ready in 20 minutes, this vegetarian frittata is the perfect summer lunch. Courgette, spring onions and goat’s cheese make for an irresistible flavour combination.
SERVES2 | TOTAL TIME20 MINS | NO COOK| GF
3 tbsp olive oil
1 courgette, sliced
2 garlic cloves, thinly sliced
large pinch of chilli flakes
4 eggs, beaten
100g vegetarian goat’s cheese
1 spring onion, thinly sliced
leafy green salad, to serve
1Heat the grill. Heat the olive oil in a 20cm ovenproof frying pan and fry the sliced courgette for 4-5 mins over a high heat, or until browned. Add the garlic and chilli flakes, and cook for another minute.
2Lower the heat to medium. Tip in the eggs and season generously. Cook until set around the edges.
3Dot the top with the goat’s cheese and slide under the hot grill. Cook until browned on top, then scatter with the spring onion and serve with a leafy green salad.
PER SERVING 468 kcals | fat 39.3G saturates 14.1G | carbs 2.5G | sugars 1.8G fibre 1.3G | protein 25.4G | salt 1.2G
Coronation chickpea and apple salad
Swap chicken for chickpeas to transform a lunchtime favourite into a plant-based meal. Refreshing, crunchy and full of flavour, this easy salad recipe is ready in no time.
SERVES4 | TOTAL TIME20 M
