7 Easy Mid-Week Recipes Under 30 Minutes

To prepare the za’atar chickpeas. Preheat your oven to 200°C (392°F). In a large bowl, combine 375g chickpeas, 7.5g za’atar spice, 2.75g salt, and 23g olive oil. Spread the chickpeas evenly on a baking sheet. Roast in the preheated oven for 10 minutes, or until crispy. Remove from the oven and let cool completely. Use chilled for the salad.

To prepare the pickled red onion. In a small pot, combine vinegar, water, sugar, and salt. Bring to a boil over medium heat. Place the thinly sliced red onions in a heatproof bowl or jar. Pour the hot vinegar mixture over the onions, making sure they are fully submerged. Let the onions sit at room temperature for at least 1 hour, or until they are cooled and pickled. Store in the refrigerator if not using immediately.

To prepare the lemon, oregano olive oil dressing. In a blender, combine 175g olive oil, 60g lemon juice, 5g mustard, 8.75g salt, 2.5g garlic, and 2.5g fresh oregano. Blend until smooth and emulsified.

To assemble the salad, in a large mixing bowl, combine the prepared za’atar chickpeas, shredded white cabbage, chopped cavolo nero, sliced yellow courgette, sliced cucumber, steamed green beans, chopped shifka hot pepper, pickled red onion, picked mint and chopped parsley. Season with salt to taste. Drizzle with the prepared lemon, oregano olive oil dressing and toss to combine.

To serve, garnish with additional chopped parsley and a sprinkle of sumac. Serve immediately or refrigerate for up to one day to allow the flavours to meld.

Mix the tahini, water, Dijon, ginger or garlic, salt, pepper and toasted sesame oil together in a bowl until smooth. Then stir in the lime – this will stop it splitting.

Preheat the oven to 200°C/180°C fan and line a baking tray with parchment. Add the broccoli, salt, pepper and olive oil to the baking tray and toss to combine. Roast for 15 minutes, turning once. Add the seeds and nuts and cook for another five minutes until the broccoli is crispy and the nuts golden. Check after 10-15 minutes and remove any smaller florets that are already cooked. Chop the nuts.

Toss roasted broccoli with red and white cabbage, carrot, celery, herbs and optional cranberries or raisins.

Mix the dressing through the slaw, and optionally drizzle with more olive oil. Season to taste.

Add the cauliflower florets to a pan with a steaming basket, fill with a little water and steam for 3-5 minutes until al dente. Remove the cauliflower and allow it to cool to dry off.

Combine the marinade ingredients in a bowl and mix well (coconut yoghurt, ginger, garlic, coriander powder, turmeric, garam masala, smoked paprika and cumin seeds). Pat the cauliflower dry with kitchen paper and transfer to the marinade. Toss to combine. We recommend putting on gloves as the turmeric will stain your nails and really massage the marinade into all the nobbles of the cauliflower. Ideally, let it sit for 15 minutes.

Slide the cauliflower onto pre-soaked bamboo skewers.

Spray the cauliflower kebabs and the grill with olive oil. Grill for 10-15 minutes, turning a few times until slightly charred on all sides, spraying with more oil if they start to stick.

Thaw the avocado (either allow it to defrost at room temperature or soak in a little warm water for a couple of minutes, then drain. Smash the avocado with a fork or use a stick blender and stir in coriander, lime juice, salt, and pepper.

Drizzle kebabs with a little olive oil and lime juice. Enjoy skewers dipped into avocado dip or on a flatbread wrap with slaw.

Preheat the oven to 180°C.

Tip the potatoes and shallots into a large baking tray and toss together with one tablespoon olive oil and the oregano. Roast in the oven for 20 minutes.

Add the tomatoes, garlic, peppers, artichokes and olives to the tray, drizzle with another tablespoon of olive oil and toss everything together.

Lay the salmon fillets on top of the vegetables and season with salt and pepper. Cover the tray with foil then return to the oven for 8-10 minutes or until the fish is cooked through.

Squeeze over the lemon and serve with a crisp green salad.

Heat two tablespoons of vegetable oil in a large frying pan over high heat. Cut four chicken thighs into 2cm pieces.

Once the oil starts to shimmer and loosen, add the chicken and fry for six to eight minutes, until cooked throughout and golden in places. Get on with the rest of the dish in the next steps while you wait.

Add two tablespoons of sesame seeds to a small frying pan over a medium heat. Toast gently for three to four minutes, until aromatic and just golden brown, then set aside.

In a large mixing bowl, whisk together a tablespoon of sesame oil, a tablespoon of cider vinegar, half a tablespoon of honey, a teaspoon of soy sauce and a crack of fresh ground pepper.

Slice a cucumber in half lengthways, then remove the seeds with a spoon and discard. Slice each half on a long bias into 1cm strips.

Use a small knife to cut the avocado in half lengthwise around the stone. Use a tablespoon to scoop out the stone, then use the spoon to scoop the flesh out of the skin. Carefully slice into pieces the same size as the cucumber.

Add the cucumber, avocado and half of the toasted sesame seeds to the bowl and gently mix to coat in the dressing. Get on with the rest of the dish.

Drain 60g of kimchi into a sieve, then add it to a measuring jug with 40g of mayonnaise. Blend using a hand blender until smooth.

Once the chicken is ready, add two tablespoons of gochujang, one tablespoons of honey, and two tablespoons of water to the pan. Continue to cook over medium heat for two to three minutes, until the glaze reduces and adheres to the chicken well.

Cut the two roots from two heads of gem lettuce and break them down into individual leaves. Arrange them on a serving plate.

Load the lettuce leaves with the chicken mix. Drizzle the kimchi mayo over the chicken and sprinkle it with the toasted sesame seeds. Divide the cucumber salad between the plates and dig in.

Slice the halloumi and grill it in a hot pan until golden on both sides. Drizzle with Honey Heaven Hot Honey while still warm. Set aside.

Remove the corn kernels from the cobs and grill them in the same pan until slightly charred.

Prepare the salad ingredients: cube the mango, slice the cucumbers, and finely chop the coriander and mint.

In a large bowl, combine the grilled corn, mango, cucumbers, and herbs.

Squeeze in the lemon juice, season with salt, and add a little extra Hot Honey to taste.

Gently toss everything together, then top with the grilled halloumi. Serve immediately.