THIS MONTH, MAKE it your resolution to eat a healthy dinner every day. We know you won’t maintain it all year, but it wouldn’t be a bad start to have these recipes in your locker.
They’re simple, cheap, tasty, healthy and can be cooked quickly. So why not?
Roast vegetable couscous with feta cheese (serves 4)
Ingredients: feta cheese, diced aubergines (2), diced courgettes (1), sliced onions (4), couscous (400g), a red pepper diced into 2cm cubes, chicken stock (1 litre), olive oil.
Method:
- Heat the oven to 190 degrees (C)
- Place the courgettes, aubergines and peppers on a roasting tray, drizzling the olive oil over them while seasoning with salt and pepper and place in the oven for 20 minutes, turning after 10.
- Make the couscous by boiling it in the chicken stock, adding 100ml of olive oil.
- Allow to set for 5 minutes until the couscous is soft and fluffy.
- Fry the onions on a medium heat for 10 minutes.
- When they’re ready mix them with the couscous and feta cheese in a large bowl with some olive oil.
- When the vegetables are finished roasting add them to the bed of couscous and feta cheese and mix.
Enjoy (without wine).
Salmon with asparagus (serves 2 people)
Ingredients; Salmon darns (4), 10 sprigs of asparagus, 2 wedges of lemon, olive oil, cherry tomatoes.
Method:
- This is about as easy as it gets. Place the salmon darns on a roasting tray, drizzle with olive oil and oven cook (180 degrees) for 10 minutes.
- Remove from the oven, placing the asparagus on top and the tomatoes anywhere they’ll fit.
- Back into the oven for 10 more minutes.
- Squeeze some lemon juice on top to taste.
Steak with a cucumber salad (serves 4)
Ingredients: 2 striploin steaks thinly sliced, cucumber sliced (2), grated carrot (200g), sliced red onion (2), cashew nuts, fish sauce (nam pla), white wine vinegar (100ml), olive oil.
Method:
- Place the steak strips in a medium heat pan with the olive oil, season with salt and pepper as it’s cooking, turning the strips occasionally so as not to burn.
- While this is cooking make the salad by mixing all ingredients together in a large bowl, adding the vinegar and fish sauce.
- Drain the salad in a colander when you’re done and use this as your base on which to place the steak.
Bon app’!
