We’re all guilty of falling into a mid-week cooking rut, whether that means relying on old favourites or reaching for the takeaway menu more often than we’d like. Bringing more vegetables into your diet is an easy way to expand your culinary repertoire, as these vibrant recipes prove. From an all-in-one traybake to a Mexican-inspired feast and a gloriously green grain salad, they all make getting your five a day easy – and seriously tasty. Better yet, since they take advantage of a few M&S short cuts (hello, smoky chipotle paste), they’ll come together in a flash.
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“With BOLD flavours and textures,
these veggie dinners are real winners”
1 pack M&S pre-chopped butternut squash (approx. 500g)
2 red onions, cut into quarters
1 pointed red pepper, thickly sliced
3 large tomatoes, cut into quarters
2 tbsp M&S red pesto
A tin of chickpeas
A good handful of black olives
½ block feta cheese
A handful of fresh mint
Preheat the oven to 220°C/200°C fan/gas mark 7.
Add the butternut squash, red onions and pepper to a roasting tray and toss in olive oil and salt and pepper. Roast until just starting to soften – around 15-20 minutes.
Remove from the oven and add the tomatoes, pesto, chickpeas and olives to the tray, then return to the oven and cook for a further 15-20 minutes, until the tomatoes have broken down to form a sauce.
Scatter with the feta and fresh mint, then serve.
1 red onion, finely chopped
2 red peppers, finely chopped
2 cloves of garlic, grated
1 pack M&S fajita seasoning
1 tbsp M&S chipotle chilli paste
A tin of black beans
A tin of M&S refried beans
A tin of plum tomatoes
A tin of sweetcorn
½ red chilli, finely chopped
8 radishes, finely sliced
¼ red cabbage, finely chopped
½ red onion, finely sliced
1 head of little gem lettuce, sliced
A handful of fresh coriander
Brown rice or tacos, to serve
Soften the onions, peppers and garlic in a large pan with a little olive oil over a medium heat.
Add the fajita seasoning and cook for a couple of minutes, then add the chipotle paste, black beans, refried beans and tomatoes. Simmer for around 25 minutes.
Meanwhile, heat a little oil in a frying pan over a medium heat and add the drained sweetcorn. Cook without stirring, tossing now and again, until the sweetcorn pops and goes golden brown. Add to a bowl and dress with the juice of a lime, the fresh red chilli and the coriander.
To make the slaw, toss the radish, cabbage and onion with 1 teaspoon of salt and the juice of a lime. Set aside.
When you’re ready to serve, spoon the chilli into bowls then serve with the slaw, sliced avocado, little gem lettuce and an extra squeeze of lime, with coriander and tacos or brown rice.
300g or one head of broccoli, cut into florets
Salt and pepper
A tin of cannellini beans
1 tbsp M&S rose harissa paste
A handful of fresh mint leaves, chopped
A handful of fresh parsley, chopped
2 jarred roasted red peppers, diced
1 M&S Plant Kitchen grain pouch
1 small courgette, grated
2 handfuls of rocket
160g cherry tomatoes, chopped
A handful of fresh basil
Add the broccoli to a baking tray and toss with olive oil, salt and pepper. Roast at 220°C/200°C fan/gas mark 7 for 20-25 minutes, until just charred around the edges.
Meanwhile, mix the cannellini beans with the harissa, mint and parsley (reserving a few leaves to garnish), jarred peppers and a little olive oil.
Heat the grains according to the pack instructions.
Dress the courgette and rocket in the juice of half a lemon. Char the remaining lemon in a pan, cut side down, until coloured, and set aside.
Drizzle a little olive oil over the tomatoes, season and stir through the fresh basil.
To assemble, spoon the grains into bowls, then top with the dressed cannellini beans, courgette and rocket, tomatoes, charred lemon and roasted broccoli. Finish with more fresh herbs.
Words: Heather Taylor / Images: Issy Croker / Food and prop styling: Emily Ezekiel / Art direction: Claire Coulthard