Tag Archives: Quick Supper Recipes

Warm Turkey Salad

I think you’ll notice a pattern here in that I’ve been eating a lot of warm salads for supper and soups for lunch, but I’ve been seriously short on time and in need of something quick and light to keep me eating healthily while fitting the preparation around my revision schedule. 

This is a great, balanced meal, packed with protein, big on flavour and providing fresh, nutritious veg. 

  You will need: 

Salad vegetables; I used a couple of handfuls of iceberg lettuce, a medium carrot, peeled into ribbons as chopped into sticks, half a red pepper, sliced, a good chunk of cucumber, chopped, giving you st least 3 of your 5-a-day in one easy meal 

2-3 turkey mini fillets

Greek yoghurt, whichever kind you prefer (I’m not really one for low-fat dairy – everything in moderation)

2-3 heaped teaspoons of your favourite curry paste 

1 tsp lemon juice

Salt and pepper 

1 tsp curry powder

1/2 tsp cumin

1/2 tsp chilli powder

1/2 tsp lemon juice (for the dip)

  1. Mix the curry paste with about 4 tbsp of the yoghurt. Season and add the 1 tsp lemon juice.  

2. Add the turkey into the bowl and make sure every piece is covered.   
  3. Put in the oven for around 10 minutes at 180C until looked through. I only baked 2 pieces one night she had the remaining 3 with rice the next day. Boil the egg for 4 minutes, allow to cool then peel and chop. 

  4. Meanwhile, add the dry spices and remaining lemon juice to the remaining yoghurt to make the really simple dressing.  
  5. Chop your veg, the add the turkey, egg and dressing to the top. Serve and enjoy.  

Warm Sesame Salmon Salad

There are some evenings you just need something light and healthy for supper. The problem with salad is that it can often be dull and uninspiring, but adding in different textures and flavours can really elevate a salad to something much more filling and luxurious, without necessarily adding carbs. This protein- packed warm salad is a perfect example. 

You will need: 

A handful of lettuce

1 medium carrot 

1/2 large red pepper

Chopped cucumber, a piece about 3 inches is a good starting point 

Any other vegetables you love to add to a salad! I know I’m not normal but I can’t deal with raw tomatoes, so feel free to add them liberally if that’s your bag…

1 egg, soft boiled (I aim for 4 minutes on a rolling boil, then immediately cool in cold water before peeling and slicing)

1 salmon fillet 

1 clove garlic, grated

1 knob ginger, grated

1 tsp honey 

1 tsp soy sauce

1 tsp shaohsing rice wine vinegar

1 tsp chilli sauce or sriracha 

Couple of drops sesame oil

Couple of drops lemon juice

1 heaped tsp sesame seeds 

1. Prepare the marinade by mixing together the wet ingredients, including the garlic and ginger. 

2. Set the salmon in a piece of foil and drench in the marinade. Allow to sit for 10 minutes or so.

3 Preheat the oven to 180c and prepare the vegetables and boiled egg, if you haven’t already done so, adding the cooled egg slices to the salad and getting some really beautiful colours! Now you’re getting excited about that salad!

4. Just before putting the salmon in the oven, sprinkle the sesame seeds over the top, and bring the sides of he foil in towards the salmon so it’s in a little foil basket. This will help to prevent the marinade burning. 

6. Bake in the oven for around 8 minutes, or until just cooked, then remove from the oven and flake with a fork. Add to the top of the salad, pouring out any excess marinade as a sort of warm dressing, and enjoy!