Easiest Ever Midweek Meals

Share these new ideas for easy suppers with a friend or partner.

- Esther Clark

Avocado, roasted broccoli & sesame rice salad

SERVES 2 PREP 15 mins COOK 20 mins EASY V

1 large head broccoli, cut into florets

1 large red onion, peeled and cut into chunky wedges

2 tbsp sesame oil

2 tbsp soy sauce

2 tbsp rice wine vinegar

½ tbsp honey

250g pouch microwavable brown rice, cooked following pack instructions and cooled a little

1 small avocado, stoned, peeled and sliced

½ small bunch coriander, roughly chopped

1 tbsp sesame seeds, toasted

1 red chilli, finely sliced

Heat the oven to 220C/ 200C fan/gas 7. Tip the broccoli onto a baking sheet along with the red onion and 1 tbsp of the sesame oil. Roast for 20 mins or until the broccoli is tender. Leave to cool a little.

Whisk the remaining sesame oil, soy, rice wine vinegar and honey in a small bowl. Toss the broccoli, rice, onion and dressing together in a large bowl, then gently mix in the avocado and coriander. Divide between bowls and top with the sesame seeds and chilli.

GOOD TO KNOW calcium folate fibre vit c iron 3 of 5-a-day

PER SERVING 760 kcals fat 44g saturates 8g carbs 57g sugars 21g fibre 23g protein 22g salt 2.5g

Barley & broad bean risotto

SERVES 2 PREP 25 mins COOK 45 mins EASY V

2 tbsp olive oil

1 small onion, finely chopped

2 large garlic cloves, crushed 150g pearl barley 700-800ml hot vegetable stock 250g frozen broad beans, podded, defrosted

1 lemon, zested

1 tbsp finely chopped mint, plus extra to serve

3 tbsp ricotta

1 tbsp finely chopped basil

2 tbsp parmesan or vegetarian alternative, grated, plus extra to serve