Waitrose & Partners Weekend Issue 612

17 11 AUGUST 202 2 If you’re looking to save money on your food bills without sacrificing any of the flavour, the Weekend food team has created these simple and delicious midweek meals – all making the most of our great value, great quality Essential range Cook’s tip If you’re clearing out the veg drawer, swap in chunks of red onion, peppers or halved tomatoes in place of the aubergine or courgette. For a cheat’s alternative to the minted yogurt, pick up a pot of tzatziki. Waste not Use the leftover teriyaki sauce in a veg-packed stir fry with brown rice noodles. Peppers, salad onions, mushrooms and broccoli all work well, but use what you have. Finish with some toasted sesame seeds. Cook’s tip Using dried rice makes this recipe more economical than ready-cooked pouches. Long grain rice is a good choice instead of basmati, as it holds its shape well. Wholegrain rice will up the äbre content. Crushed potato & halloumi traybake with summer veg Serves 2 Prepare 15 minutes Cook 30 minutes 500g Essential Charlotte Potatoes, halved lengthways 250g Essential Cypriot Halloumi, cut into bitesized pieces 1 Essential Aubergine, cut into bitesized pieces 1 Essential Courgette, thickly sliced 1 tsp ground cumin 1 tsp Cooks’ Ingredients Herby Zaatar 1 tbsp olive oil 4 tbsp Essential Greek Style Yogurt 1 clove garlic, crushed x 25g pack mint, änely chopped, plus a few torn leaves to serve 3 Essential Salad Onions, shredded 1 Preheat the oven to 220ºC, gas mark 7 and line a large baking tray with parchment. Bring a large pan of water to the boil, add the potatoes and cook for 10 minutes. Meanwhile, combine the halloumi, aubergine and courgette in a bowl. Add the cumin, zaatar and olive oil, season and mix well to coat. 2 Drain the potatoes and set aside brieåy to steam dry. On a board, press each potato down with a fork, until slightly crushed and the skin splits. 3 Put the potatoes onto the baking tray with the halloumi and vegetables, and shake it so the potatoes take on a little of the oil. Roast in the oven for 20 minutes, or until the potatoes are crisp. Meanwhile, combine the yogurt, garlic and mint in a small bowl and season. Serve the traybake scattered with mint leaves, the salad onions and the garlicky yogurt for dolloping. V Per serving 3274kJ/786kcals/47g fat/27g saturated fat/47g carbs/12g sugars/11g äbre/38g protein/3.8g salt Teriyaki-roast aubergine, edamame & tofu flatbreads Serves 2 Prepare 5 minutes Cook 20-30 minutes 1 Essential Aubergine, cut into 2.5cm chunks 2 tsp Essential Olive Oil 50g Yo! Sweet & Sticky Teriyaki 150g frozen Essential Edamame Beans 100g ärm silken tofu 1 Essential Lime, juice 10g Clearspring Sushi Ginger, änely chopped, plus 1 tsp pickling liquid 2 Essential Large Wholemeal Tortilla Wraps 1 tbsp Good4U Salad Topper Super Seeds ¼ x 25g pack coriander, leaves only 1 Preheat the oven to 220ºC, gas mark 7. Put the aubergine on a parchment-lined baking tray and drizzle with ½ the oil and the teriyaki sauce. Toss to evenly coat each piece, then roast for 20-30 minutes, until browned and tender, turning after 15 minutes. 2 Meanwhile, bring a small pan of water to the boil and cook the edamame according to pack instructions. Drain and plunge into cold water. When cool, tip them into the bowl of a food processor, with the remaining 1 tsp oil, tofu, lime juice and 1 tsp of the ginger pickling liquid. Blitz until smooth, then taste, season and whizz again. 3 Warm the wraps according to pack instructions, then spread the edamame mixture on top, followed by the aubergine chunks, seeds, coriander and sushi ginger. V Per serving 2048kJ/490kcals/21g fat/4.5g saturated fat/42g carbs/13g sugars/16g äbre/25g protein/1.7g salt/ 2 of your 5 a day Spiced king prawn fried rice Serves 4 Prepare 10 minutes Cook 20 minutes 150g Essential Easy Cook Long Grain Rice 1 Essential Pointed Spring Cabbage 2 Essential Free Range White Eggs 2 tbsp vegetable oil 2 tsp medium curry powder 1 tsp ground cumin 2 x 150g packs Essential Cooked King Prawns 150g Essential Beansprouts 400g can Essential Cut Green Beans in Water, drained 4 salad onions, shredded, green and white parts separated 2 tsp light soy sauce, plus more to serve 1 Cook the rice according to pack instructions. Meanwhile, thinly shred the cabbage. Beat the eggs and set aside. When cooked, drain the rice and leave to steam dry for 5 minutes. 2 Heat 1 tbsp oil in a wok over a medium heat. Add the curry powder and cumin and sizzle for 30 seconds. Add the cabbage and stir fry over a high heat for 4 minutes, then tip onto a plate. Heat 2 tsp more oil, then add the prawns, beansprouts, beans and whites of the onions. Stir fry for 2 minutes, until the prawns are pink and opaque. 3 Stir in the rice and cabbage, then push everything to 1 side of the pan. Heat 1 tsp oil on the other side, then sizzle the eggs to set, before stirring into the rice. Add the soy sauce, stir fry for 1 minute, then serve with the rest of the salad onions and more soy. Per serving 1174kJ/280kcals/11g fat/ 1.5g saturated fat/22g carbs/1.8g sugars/5.3g äbre/21g protein/1.7g salt/ low in saturated fat 2 of your 5 a day Recipe writer: Lara Luck, Photography: Dan Jones, Food stylist: Kathy Kordalis, Prop stylist: Wei Tang

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