Time - there just never seems to be enough of it. I often struggle with what to cook mid-week that is tasty and quick…leaving me a bit of extra time up my sleeve for a quick walk or burst of exercise after work. With the change of season rolling in its getting dark earlier and the lure of a yummy meal after a hard day's work is extremely appealing.
With this in mind I thought I'd share two of my favourite 'go to' mid-week meals. They are quick and yummy with simple ingredients and can easily be doubled if you have guests.
Crispy chicken, tomato and mozzarella salad
2 x 200g chicken breast fillets, skin on
1 Tbsp olive oil, plus extra for drizzling
Sea salt and cracked black pepper
400g mixed cherry tomatoes
2 Tbsp salted capers, rinsed and drained
1/2 cup mint leaves
1/2 cup basil leaves
White balsamic vinegar, to serve
Preheat oven to 220C. Place the chicken on a baking tray, drizzle with olive oil and sprinkle with sea salt and pepper. Roast for 10 minutes, add the tomatoes and capers to the tray and roast for a further 15 minutes or until the chicken is cooked through. Place the chicken, tomatoes, capers, mozzarella, mint and basil in a bowl, drizzle with the vinegar and extra oil and toss to combine.
Serves 2 generously
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Roasted lamb, tomato and lentil salad
1 x 400g can lentils, rinsed and drained
250g cherry tomatoes (or small truss tomatoes)
3 cloves garlic, unpeeled
1/4 cup extra-virgin olive oil
2 x 200g lamb backstraps, trimmed
Yoghurt dressing
1/2 cup thick natural yoghurt
1 Tbsp white wine vinegar
1/2 cup chopped mint leaves
1 bunch rocket leaves
Preheat oven to 200C. Place the lentils, tomatoes, garlic and 2 tablespoons of oil on a baking tray and toss to combine. Roast for 10 minutes. Heat the remaining oil in a frying pan over high heat. Add the lamb and cook for 2 minutes each side or until browned. Add the lamb to the baking tray and roast for a further 5 minutes for medium or until cooked to your liking. Squeeze the garlic from the skins, place in a bowl with the yoghurt, vinegar and mint and mix well to combine (rest the lamb under foil while you prepare this). Place lentils in a bowl, top with the sliced lamb, rocket and tomatoes and serve with the yoghurt dressing.
Serves 2 generously