3 Easy Midweek Meals

There’s no need to sacrifice quality time with the family – get a meal on the table in only 15 minutes. You’ll win back family time for playing games or watching a movie (or even gain a little well-deserved downtime for yourself). These three simple recipes – and a few tips and tricks – will have you feeding your family in a flash.

Seared salmon, watermelon and soba salad

  1. Coat two 250g salmon fillets in rice bran oil and season well with sea salt and freshly ground black pepper. Coat liberally with 1/3 cup sesame seeds.
  2. Heat a heavy-based saucepan over medium-high heat and sear salmon until golden brown and just cooked, about 2 minutes on each side. Set aside to let rest.
  3. Peel and seed ¼ watermelon and cut flesh into 2-cm cubes.
  4. Cook one packet soba noodles according to packet instructions, rinse under cold water and coat with ¼ tsp sesame oil and 1 tsp rice bran oil.
  5. Arrange noodles on a large platter and scatter with watermelon. Add ½ cup coriander, ½ cup mint leaves, 1 tsp fish sauce (optional), the juice of 1 lime and a generous pinch of sea salt. Toss together well, then break fish into large pieces and arrange on top. Sprinkle with additional sesame seeds, if desired. Serve at the table.

Top tips

  • This meal works great with fresh yellowfin tuna, too. Cook the tuna for 2 minutes on each side, like the salmon, or perhaps just a little bit less for rare and depending on the thickness of the fish.
  • If you like a hint of sweetness, you can also add ¼ tsp of brown sugar to the dressing.

Lamb chops with salsa verde and bean puree

  1. Dust four thick lamb chump chops with plain flour seasoned with sea salt and freshly ground black pepper and set aside.
  2. Meanwhile, sauté 1 chopped onion in a frypan with a little olive oil until soft and translucent. Add 2 chopped garlic cloves and gently fry. Add 2 cans drained and rinsed cannellini beans and sauté.
  3. Transfer mixture to a blender and add a pinch of sea salt, a pinch of freshly ground black pepper, 2 tbsp extra-virgin olive oil and the juice of ½ lemon. Blend into a puree and keep warm while you cook the lamb.
  4. Heat some extra-virgin olive oil in a frypan over medium-high heat and cook chops for 3 minutes on each side, until golden brown and rare. Let meat rest for 5 minutes.
  5. Meanwhile, add to a mortar and pestle 1 cup roughly chopped parsley, 1 garlic clove, grated zest of ½ lemon, 1 tbsp olive oil and 1 or 2 tbsp capers. (Add more oil and lemon juice if needed.)
  6. Place a dollop of bean puree onto 4 serving plates, top with a lamb chop, drizzle with salsa verde and serve.

Healthy chicken nuggets

  1. In a large bowl, combine 500g free-range chicken mince, grated zest of 1 lime, 5 roughly chopped shallots, ½ bunch finely chopped parsley, 2 tsp soy sauce, ½ cup cooked quinoa (or dry breadcrumbs), freshly ground black pepper to taste and a pinch of sea salt. Using a wooden spoon or your hands, mix together well.
  2. With damp hands, roll mixture into balls (should yield about 24). Store half the balls in an airtight container drizzled in olive oil, ready for another no-fuss meal later in the week, or cook them all immediately.
  3. Heat 2 tbsp rice bran oil in a large frypan and cook balls (about 12 at a time), until golden brown and cooked through. Serve hot.

Top tips

  • As a serving suggestion, hummus makes a great dip for these tasty nuggets.
  • Involve the kids – get them in the kitchen with you. Little hands make light work with these chicken balls, so enlist your children to help. A production line works well here: someone can divide the mixture, someone else can roll the balls and still someone else – preferably an adult, in this case – can do the frying.

So you’ve successfully and deliciously fed your family and dramatically cut down your cooking time. Make clean-up a breeze, too, with Finish Quantum with Power Gel. It will deliver an intense cleaning action for amazingly clean dishes first time every time so you’re ready for your next quick-and-easy family meal.