One of the most difficult things when trying to switch to a healthier way of eating is finding those fail safe recipes that work for you and your routine.
We’re all so busy and up against it these days that we need quick and simple recipes to rely on when time is tight. Here’s what’s top of my simple supper recipes when I just need to get something cooked – and quickly.
1 – Simple Salmon, squash and broccoli
It don’t get any easier than this (sorry I’ve been immersed in Master Chef recently) 🙂 This one is for the fish lovers out there.
Ingredients (serves 2)
x 2 salmon steaks (line caught, sustainable)
x 1 butternut squash
x 1 broccoli head
pinch of chilli flakes
half a lemon
How to cook
Peel then chop the butternut squash into 2cm size squares. Warm a drizzle of oil in an oven tin (I use coconut, but olive or sesame is great too) add the butternut squash to the tin, sprinkle with chilli flakes and roast on 180ºC for about 25-30mins. After about 10 mins shake the tin.
Place the salmon in an oven dish and drizzle with a little oil, squeeze over half a lemon, place in the oven for 12-15 mins. Cut the broccoli florets from the head and place in a pan of salted water, simmer for about 6-8 mins.
After 25 minutes remove the butternut squash from the oven and dish out to the plate along with the drained broccoli and the salmon fillet. Sprinkle with black pepper and tuck in. A final squeeze of lemon never hurt anyone. 🙂
2 – Carrot, lentil and feta salad
This one makes a great Summer supper.
Ingredients (serves 2)
2 tbsp olive oil
500g carrots, peeled, halved and
cut into thin batons
1 tbsp cumin seeds
1 tbsp clear honey
250g pouch cooked Puy lentils
1 red onion, finely sliced
½ lemon, juiced
large handful mint leaves,
roughly chopped.
100g lamb’s lettuces
85g feta cheese, crumbled
How to cook
Heat the oven to 200C/180C fan/gas 6. In a shallow roasting tin, toss together half the oil, the cumin seeds, carrot batons and some seasoning. Roast for 25 mins, turning halfway through cooking. Drizzle over the honey, stir and roast for 5 mins more. Meanwhile, gently heat the lentils with the onion, lemon juice, remaining oil and some salt and pepper. Allow to cool slightly while the carrots finish cooking. Toss the dressed lentils with mint and lamb’s lettuce. Lay warm spiced carrots on top and scatter with feta.
3 – Beetroot Falafel
A true super hero in the recipe world, full of goodness and delicious too.
Ingredients (serves 2)
1 tbsp olive oil
2 onions, chopped / 2 tsp ground cumin
2 x 400g cans chickpeas, drained
500g raw beetroot, peeled, trimmed & grated
100g fresh breadcrumbs
1 egg / 1 tbsp tahini paste
vegetable oil, for brushing or frying
2 x 150ml pots natural yogurt
flatbreads
fresh salad leaves
How to cook
Heat the olive oil in a frying pan and fry the onions until softened but not coloured. Add the cumin and cook for 1 min, then scrape the mixture into a food processor along with the chickpeas, two-thirds of the grated beetroot, the breadcrumbs, egg and tahini. Whizz to a rough paste, then scrape into a bowl and stir in the remaining grated beetroot with plenty of seasoning.With damp hands, shape into about 20 balls and space on baking parchment-lined baking sheets. Chill until ready to serve.
Heat oven to 200C/180C fan/gas 6. Brush the falafels with a little vegetable oil and bake for 20-25 mins until crisp and hot through. Alternatively, heat 2.5cm oil in a deep wok and fry in batches, turning, until crisp and hot. To serve, mix the tahini with the yogurt, sugar and some seasoning, then dollop onto the flatbreads with the warm or room-temperature falafels, diced beetroot and beet leaves or salad.
