your recipes
Streamline your midday meals with these prepare-ahead recipes – convenient with no compromise on taste
Spiced bean & Greek pitta salad
Serves: 2 Takes: 20min (plus cooling)
Cost per serving: £1.47
■ 1tbsp olive oil
■ 1 small red onion, finely chopped
■ 1 garlic clove, chopped
■ ¼tsp dried oregano
■ 1tsp ground cumin
■ ½ x 400g can cannellini beans, drained and rinsed
■ Juice of ½ lemon
■ Small handful of fresh flat-leaf parsley
■ Salt and freshly ground black pepper
■ 25g pitted olives
■ ¼ small cucumber, quartered lengthways
■ 4 cherry tomatoes, halved
■ 125g feta, cubed
■ 2 small folded flatbreads
■ 50g mayonnaise
1 Heat the oil in a large frying pan over medium heat. Cook the onion for 3-4min, stirring, or until softened. Increase the heat to high. Add the garlic, oregano, cumin and beans, and cook for 2min, stirring, or until lightly browned. Add the lemon juice and parsley and season with salt and pepper. Transfer to a bowl and leave to cool.
2 Meanwhile, combine the olives, cucumber, tomatoes and feta in a bowl.
3 When ready to serve, open the flatbreads and spread with mayonnaise. Top with the bean and olive mixtures. Serve with lemon wedges, if liked.
COOK’S TIP
Make up to the end of Step 2, then put the bean mixture and olive mixture into two separate airtight containers and keep in the fridge until the next day. Continue with Step 3.
COOK’S TIP
Canned salmon, mackerel or chickpeas would be good here instead of the tuna, if that’s what you have in your cupboard.
Shake-it tuna &tomato salad
Serves: 2 Takes: 20min
Cost per serving: £2.18
■ 2 eggs
■ 4 small tomatoes, sliced
■ 120g cherry tomatoes, halved
■ 4 baby cucumbers, halved lengthways and thickly sliced, or use ½ cucumber
■ 3-4 chive stalks, finely chopped
■ 2 x 110g can tuna in oil, draine
