Cookery
Simple dinners, flavour-packed and filling too, using just five main ingredients
COOK’S TIP
If you’re not a fan of steak, swap for chicken or add beans and more cheese.
Steak and tomato salad with basil oil dressing
This spin on the classic Italian tagliata proves that you can’t beat juicy steak for an easy and satisfying dinner.
SERVES 2-3 PREP 5 mins COOK 6 mins
✱ 1 garlic bread baguette
✱ 300g pack bavette steak or rump steak
✱ 50g pack fresh basil
✱ 350g mixed heritage variety tomatoes
✱ 30g Parmesan, shaved PLUS
✱ 4tbsp extra virgin olive oil, plus extra for brushing
✱ ½tsp red wine vinegar
1 Heat the oven to 180C Fan/Gas 6 and cook the baguette according to the pack instructions. Cut it into chunks, then put back in the oven to crisp up for 1 min.
2 Meanwhile, heat a griddle or a heavy-based frying pan, season the steaks with oil, salt and pepper, then fry on a high heat for 3-4 mins on each side, or until they are cooked to your liking. Set aside to rest.
3 Whizz half the basil with salt and pepper, the red wine vinegar and the olive oil to make a basil dressing.
4 Slice or chop the tomatoes and arrange them on a platter or divide between the plates. Slice the steak, then place on top of the tomatoes with the baguette chunks, basil leaves and Parmesan cheese. Drizzle with the basil dressing to serve.
PER SERVING
836 cals, 22g fat, 12g sat fat, 140g carbs
Harissa chicken nourish bowl
This protein-rich lunch will offer a boost of energy to get you through the afternoon.
SERVES 4 PREP 10 mins COOK 10 mins
✱ 500g skinless, boneless chicken thighs
✱ 3tbsp harissa
✱ 2 flavoured rice pouches (we used lime and coriander) or flatbread
✱ 150g pickled red cabbage (from a jar or see tip)
✱ 250g houmous
✱ 3tbsp olive oil
✱Small bunch coriander, roughly chopped (optional)
1 Put the chicken thighs in a large bowl with 2tbsp of the olive oil. Season with salt and pepper, mix together, then set aside.
2 Heat a cast-iron grill pan on a high heat. When the pan is hot, add the chicken and cook for 5 mins, brushing with 2tbsp of the harissa. Turn and cook for a further 5 mins until cooked through. Brush with some of the remaining harissa, then remove from the heat and cut into slices.
3 Meanwhile, heat the rice pouches according to the pack instructions.
Divide the rice (or flatbread, if using), chicken slices, pickled red cabbage and houmous between 4 bowls. Mix the remaining harissa and olive oil together, then drizzle over the top. Sprinkle with chopped coriander, if liked.
PER SERVING (for 6) 437 cals, 22.6g fat, 1.6g sat fat, 35g carbs
COOK’S TIP
