10 make-ahead lunches under 20 minutes | Zucchini & herb fritters, mango & sesame quinoa, easy tomato pasta salad & more |
A simple, midweek dinner that loads you up on veggies and plant protein. The coconut milk makes it deliciously creamy, and the leftovers make for a brilliant speedy lunch later in the week — simply reheat it gently over low heat with a drizzle of olive oil. |
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1 tablespoon olive oil (+ extra for drizzling) 1 white onion, diced 1 small red onion, diced 3 cloves garlic, crushed 1 red bell pepper, diced 1 teaspoon smoked paprika 1 x 14 oz can butter beans, drained & rinsed 10 oz orzo 13.5 fl oz hot vegetable stock 1 x 14 fl oz can coconut milk 3.5 oz frozen peas 7 oz cherry tomatoes, quartered Handful of basil, finely chopped ½ lemon, juiced Pinch of sea salt & black pepper |
| STEP 1 Place a large saucepan on medium heat and add the olive oil and a generous sprinkling of salt. Once it's warm, add the onions and cook for 5 minutes, until softened. STEP 2 Add the garlic and diced bell pepper and cook for a further 5 minutes, until the pepper starts to soften. STEP 3 Add the paprika and butter beans, cook for a minute or so before adding the orzo, stock and coconut milk. Bring to the boil, then turn the heat down to low, place the lid on the pan and simmer for 15 minutes, stirring it every 5 minutes or so. STEP 4 Add the peas and cherry tomatoes, stirring them through. Cook everything for a further 5 minutes, until the tomatoes soften and the peas are cooked. Then stir through the basil and lemon juice and season to taste. |
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