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What I cook on a weeknight

Eight recipes my clients make most, each with a protein, a vegetable and something to fill you up. The two I give out first are written in full below.

  • A white bowl of green spinach and white bean dip with cucumber

    Spinach and white bean dip

    Five minutes in a blender, and it keeps for four days.

  • Thick yoghurt with blackberries, blueberries, mango and oats

    Yoghurt, berries and oats

    Greek yoghurt for protein, frozen berries, toasted oats on top.

  • Two slices of sourdough with avocado, radish and pea shoots

    Avocado toast with radish

    Sourdough, half an avocado, sliced radish and a pinch of chilli.

  • A glass of ginger and lemon soda with ice, fresh ginger and a cut lemon

    Ginger and lemon soda

    Fresh ginger syrup and sparkling water, a teaspoon of honey a glass.

  • Two eggs baked in tomato and chickpeas, with parsley

    Eggs in tomato and chickpeas

    One dish, twenty-five minutes, dinner for two.

  • Buckwheat noodles with broccoli, cucumber and a halved egg

    Soba with broccoli and egg

    Buckwheat noodles, sesame dressing and whatever greens you have.

A bowl of brown rice with roast salmon, avocado and red cabbage
Serves
2
Time
35 min

Salmon and brown rice bowl

Cook twice the rice: it keeps for three days in the fridge and makes the next two lunches.

Ingredients

  • ¾ cup (150 g) brown rice
  • 2 salmon fillets, about 5 oz (140 g) each
  • 1 tbsp soy sauce
  • 1 tsp honey
  • 1 avocado, sliced
  • ¾ cup (100 g) frozen edamame, thawed
  • 1 cup (100 g) red cabbage, finely shredded
  • 1 tbsp sesame seeds
  • 3 tbsp plain yoghurt, 1 tsp grated ginger and the juice of ½ lime, for the dressing

Method

  1. 1

    Boil the rice in plenty of salted water for 25 to 30 minutes, until tender. Drain.

  2. 2

    Heat the oven to 400°F (200°C). Mix the soy sauce and honey, brush it over the salmon and roast on a lined tray for 12 to 14 minutes.

  3. 3

    Stir the yoghurt, ginger and lime juice together with a pinch of salt.

  4. 4

    Divide the rice between two bowls. Add the salmon, avocado, edamame and cabbage, spoon over the dressing and scatter the sesame seeds.

Roast squash on green lentils with rocket, feta and pumpkin seeds
Serves
2 as a main
Time
45 min

Roast squash and lentil salad

Lentils bring the protein and fibre; it is as good cold the next day. Leave out the feta for a vegan version.

Ingredients

  • 1 small butternut squash, about 2 lb (1 kg)
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 cup (200 g) dried green or Puy lentils
  • 2 handfuls of rocket
  • 3 oz (80 g) feta
  • 2 tbsp pumpkin seeds
  • 2 tbsp tahini, the juice of 1 lemon, 1 small garlic clove and 3 to 4 tbsp water, for the dressing

Method

  1. 1

    Heat the oven to 400°F (200°C). Cut the squash into wedges, skin on, toss with the oil, cumin and a pinch of salt, and roast for 35 minutes, turning once.

  2. 2

    Simmer the lentils in unsalted water for 20 to 25 minutes, until just tender. Drain and season while warm.

  3. 3

    Toast the pumpkin seeds in a dry pan for 2 to 3 minutes.

  4. 4

    Whisk the tahini, lemon juice, grated garlic and water until it pours.

  5. 5

    Spread the lentils and rocket on a plate, lay the squash on top, crumble over the feta, then add the dressing and the seeds.

A new recipe on the first of each month.

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