No Cook collections

Salads

Greek salad with feta and oregano

◷ 15 mineasy

Chunky ripe tomatoes, crisp cucumber, green pepper and Kalamata olives, gently dressed with olive oil and red wine vinegar and topped with a thick slab of oregano-sprinkled feta.

Oct 12

Sides

Fork-Mashed Guacamole

◷ 10 mineasy

Ripe avocado, lime, white onion, jalapeño and fresh coriander make a creamy, chunky Mexican guacamole. Mash by hand to keep small avocado pieces and adjust the chilli to taste.

Oct 3

Choosing a no cook recipe

Compare 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.

Greek salad with feta and oregano
Preparation takes 15 minutes. Allow 15 minutes in total. Makes 4 servings. Key ingredients: ripe tomatoes, raw weight before coring, cucumber, prepared raw weight after trimming and any necessary deseeding, green pepper, trimmed raw weight, approximately 1 medium-large pepper, red onion, peeled raw weight, pitted Kalamata olives, drained weight. Equipment: Clean chopping board and sharp knife, Colander, Small bowl for optional onion soaking, Clean tea towel or kitchen paper, Measuring spoons, Wide, shallow serving bowl, approximately 2 litres, Two large serving spoons.
Kitchen tip: Dry the vegetables and drain the olives well. Dress just before serving to avoid diluting the dressing with excess water.
Fork-Mashed Guacamole
Preparation takes 10 minutes. Allow 10 minutes in total. Makes 4 servings. Key ingredients: ripe avocados, usually 2 medium-large (approximately 450–550 g whole), fresh lime juice, divided: 15 ml initially and up to 5 ml to finish, white onion, fresh jalapeño, divided: 5 g initially and up to 5 g to finish, fresh coriander leaves and tender stems. Equipment: 750 ml–1 litre mixing bowl, Fork, Chopping board, Sharp knife, Spoon, Kitchen scales, Measuring spoons, Serving bowl.
Kitchen tip: Prepare the aromatics before cutting the avocados to limit browning.