Discover 3 Mediterranean recipes, from quick favourites to slower weekend cooking.
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◷ 40 minmedium
A vibrant and hearty salad featuring roasted seasonal spring vegetables paired with protein-rich quinoa, tossed in a zesty lemon-tahini dressing. This versatile recipe can be adapted with grilled chicken or pan-seared tofu for varied protein options.
Oct 17
◷ 45 minmedium
A vibrant spring salad featuring seasonal asparagus, peas, and radishes tossed with fluffy quinoa, fresh herbs, and a zesty lemon dressing. Grilled halloumi cheese adds a savory, smoky protein contrast. Perfect as a light lunch or side dish, with a vegan option swapping halloumi for marinated tofu.
Oct 16
◷ 25 mineasy
A vibrant and healthy stir-fry featuring tender spring asparagus and protein-rich chickpeas, tossed in a zesty lemon-tahini sauce. This quick and easy dish celebrates seasonal produce with a delightful balance of flavors and textures, perfect for a vegan main course or a light lunch.
Oct 15Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 15 minutes. Cooking takes 25 minutes. Allow 40 minutes in total. Makes 4 servings. Key ingredients: quinoa, rinsed, assorted spring vegetables (asparagus, radishes, carrots, snap peas), olive oil, divided, tahini, fresh lemon juice. Equipment: oven, baking sheet, parchment paper, medium saucepan, mixing bowls, whisk, measuring spoons, knife, cutting board.
Kitchen tip: Rinse quinoa well before cooking to remove its natural bitter coating.
Preparation takes 25 minutes. Cooking takes 20 minutes. Allow 45 minutes in total. Makes 4 servings. Key ingredients: quinoa, rinsed, water, fresh asparagus, trimmed and cut into 3 cm pieces, fresh or thawed peas, radishes, thinly sliced. Equipment: Saucepan with lid, Fine mesh sieve, Bowl, Small mixing bowl, Whisk, Grill or grill pan, Knife and cutting board, Serving bowls or plates.
Kitchen tip: Rinse quinoa well to remove its natural bitter coating (saponin).
Preparation takes 10 minutes. Cooking takes 15 minutes. Allow 25 minutes in total. Makes 2 servings. Key ingredients: fresh spring asparagus, canned chickpeas (drained and rinsed), tahini (sesame seed paste), fresh lemon juice (approx. 1 lemon), olive oil, plus 1 tbsp for stir-frying. Equipment: cutting board, chef's knife, small bowl, whisk or fork, large non-stick skillet or wok, measuring spoons, measuring cup.
Kitchen tip: Use fresh young asparagus for best texture; thicker stalks can be halved lengthwise.