Cooking doesn’t have to be hard work – take it easy with dishes that are quick, simple and delicious
Keep it simple
Spinach borek
By Damla van Zanten, @crazy.vegan.lady Serves 10 | Prep 30 mins | Cook 30-40 mins
½kg Turkish yufka (makes 3 round
ones) from Turkish markets or filo
(phyllo) pastry
3 yellow or white onions, chopped
1 leek, chopped
1 packet of firm tofu or vegan feta
cheese, crumbled
1kg spinach, chopped
a bunch of fresh dill, chopped
5 tbsp olive oil
1 tsp salt, or more
1 tsp black pepper
240ml (1 cup) water and an extra
4 tbsp olive oil
sesame and black sesame seeds,
to decorate
1 In a large pan over medium heat, sauté the onion and leek in the olive oil for 3-4 minutes or until the onions are translucent.
2 Add the spinach slowly and cook for another 10 minutes with the lid on.
3 After the spinach is soft and cooked, add the crumbled tofu and mix very well.
4 Add salt and pepper, and fresh chopped dill.
Taste the mixture and add more seasoning if necessary.
5 Preheat the oven to 170°C/Gas Mark 3. Place a non-stick baking paper in the tray.
6 On the kitchen counter, cut the yufka/filo pastry into two. You will have two half-moon shaped yufka.
7 Mix the water and the oil in a mixing bowl.
8 Get one of the half-moon-shaped yufka, brush it with the water and the oil mixture.
9 Add 3 tbsp of the spinach mixture in the middle and start rolling it tightly.
10 You will have a long line of yufka. Put it on the tray, brush it with the sauce and sprinkle some black and white sesame seeds on top.
11 Bake it for 40 minutes or until they are golden yellow in colour.
NUTRITIONAL INFO
Calories (per serving) 350 | Total fat 16.4g Saturates 2.3g | Salt 0.82g | Sugar 3.6g Carbohydrates 42.6g | Protein 11.5g
Spinach, pea and mint pasta
By Suzanne Mulholland Serves 4 | Prep 5 mins | Cook 10 mins
FOR THE SAUCE
140g (1 cup) frozen peas, defrosted
100g (3-4 cups) fresh spinach or 4 cubes of
frozen spinach, defrosted
3 tsp frozen chopped garlic
a large handful of fresh mint
a large handful of fresh parsley
juice and finely grated zest of 1 lemon
4 tbsp olive oil
salt and pepper
FOR THE PASTA
300g (3 cups) penne pasta
1Put everything into a blender, season with salt and pepper, and blitz until you have a smooth sauce.
2To make in the microwave: put the penne pasta into a large, microwave-safe bowl, add ½ tsp salt and cover with 1.6 litres (6¾ cups) of
