Spicy chickpeas, avocado and lime in a wrap, quick veggie lunch, no cooking required.
Mediterranean
Mackerel with Tomatoes, Olives & Capers
Pan-fried mackerel fillets topped with a punchy dressing of cherry tomatoes, black olives, capers, chilli and herbs.
Creamy Rosemary Chicken with Halloumi & Asparagus
Pan-fried chicken in a creamy rosemary and cherry tomato sauce, served with grilled halloumi, asparagus and roast baby potatoes.
Grilled Skewers with Beetroot & Feta Salad
Marinated meat skewers grilled with red onion and finished with a spiced orange and star anise glaze, served alongside a beetroot and feta salad.
Grilled Octopus Salad
Tender octopus tentacles, chargrilled and served over boiled potatoes, cherry tomatoes, capers and olives.
Spinach & Ricotta Filo Pie
A golden filo pie packed with spinach, ricotta and feta. Recipe inspired by Nat’s What I Reckon’s book ‘Un-Cook Yourself: A Ratbag’s Rules for Life’ – go check out his YouTube channel at youtube.com/natswhatireckon.
Baked Aubergine & Chickpea Gratin
Pan-seared aubergine and chickpeas baked under a cheesy topping, served with a watercress and pine nut salad.
Pan-Fried Fish with Fennel & Leek
A simple pan-fried white fish fillet served on a bed of softened fennel and leek, with roast baby potatoes.