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      You Have To Make This Protein-Packed Shandong Chicken Recipe Tonight

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      “Every comfort food dish in every country ultimately comes down to carbs’ n’ sauce,” says Lucy Tweed, author of cookbook Every Night Of The Week. And this Shandong Chicken recipe has this in spades.

      But beyond the carbs n’ sauce you’ll also need protein. Luckily, it doesn’t matter what size chicken you choose so go with what you have, but Lucy tends to veer towards 1.2 kg that she prepares herself. And if you’re up for it, you’ll be doing that too.

      “I like to think that appreciating the food we eat extends beyond simply knowing an ingredient to the handling of it (although I grew up on a working farm so I have had the benefit of experience from a young age). But if it’s not for you, just ask your butcher to do this for you,” says Lucy.

      READ MORE: Umm, These Vegan Pizzas Might Even Taste Better Than The Real Thing

      Make The Most Of Your Meal Prep

      Whether you decide to handle the chicken yourself or you get your butcher to do it for you, we’re going to help you make the most of your meal prep.

      Play one of these podcasts while your chicken cooks in the oven — and learn some mindful strategies while finishing off your meal. Master chef or mindful chef?

      The Happiness Lab with Dr. Laurie Santos

      The Happiness Lab with Dr. Laurie Santos offers science-based strategies for enhancing happiness and wellbeing. Their “Burnout and How to Avoid It” episode is 39 minutes long; just in time to hear your oven timer go off!

      Unlocking Us with Brené Brown

      This podcast is for anyone who wants to become more self-aware and silence their negative self-talk. Check out the 35-minute episode “Brené with Karen Walrond on Accessing Joy and Finding Connection in the Midst of Struggle.”

      On Purpose with Jay Shetty Podcast

      This podcast features interviews with some of the most insightful people in the world. “Gwyneth Paltrow Interviews Jay Shetty ON: Daily Actions to Build Life-Changing Habits & Training Your Mind to Break Old Patterns” is a must-hear!

      READ MORE: The Flavourful Chicken Club Salad Recipe You Need In Your Life Right Now

      Shandong Chicken Recipe

      “Every comfort food dish in every country ultimately comes down to carbs’ n’ sauce,” says Lucy Tweed, author of cookbook Every Night of the Week and creator of this recipe. And beyond the carbs n’ sauce you’ll also need protein; it doesn’t matter what size chicken you choose, but Lucy tends to veer towards 1.2 kg.

      Prep Time 15 minsCook Time 45 mins

      Course Main CourseCuisine Chinese

      Servings 6 people

      1 Saucepan1 Deep Baking Dish1 Frying Pan
      1 Whole Chicken, spine removed and pressed flat* you can ask your butcher to do this for youSauce125 ml Soy sauce3 Tbsp Honey5 cm Knob of ginger, peeled and left whole3 Whole Spring onions, white parts roughly chopped, green tops reserved for garnish1 Whole Onion, quartered3 Tbsp Chinese black vinegar1 Tbsp Chilli bean paste1 Tbsp Chicken stock powderNoodles2 Tbsp Olive oil2 Bunches Water spinach, cut into 10cm pieces6 Whole Garlic cloves, sliced500 gram Fresh rice noodles (or use dry noodles cooked according to the packet instructions)1 Tbsp Sesame oil
      Preheat the oven to 200°C.Finely slice the green spring onion tops lengthways or on a very sharp angle and put in a glass of iced water so they curl up. Completely unnecessary when it comes to flavour but such a fun accessory.Warm all the sauce ingredients in a saucepan with 125ml water.Put the chicken in a deep baking dish lined with baking paper and pour the sauce over the top.Place in the oven for 45 minutes (and put on a podcast). Lucy puts a piece of foil over hers at about 25 minutes because the skin can really take that self tan look too far! Not tight, just literally rest the foil on the top. Untucked.While that’s happening, get the noodles ready. In a large frying pan over medium heat, add the oil and cook the spinach and garlic slivers until the garlic just starts to brown. You can use ordinary spinach as a substitute but it isn’t as silky in texture.Add the rice noodles and 3 tablespoons water to loosen them. Toss this well and dress with the sesame oil.Cut the chicken into pieces to serve. (The hardest bit is the thigh bone but you can leave this part whole if you like. Everything else you can snip at the joint.)Slice the now candied ginger to serve on top, along with the curly green tops of the spring onions.

      Keyword chicken, dinner, healthy More

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      The Only Loaded Nachos Recipe You’ll Ever Need

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      Summer nights are for fun food. And this recipe has that in scoop. This is definitely a “do try this at home” kinda dish and once you’ve made it once, you’ll never want to try another loaded nachos recipe again.

      Best part? We’re well aware most people would’ve already abandoned their New Year’s resolutions or goals. And we’re here to help you get back on the right track (or even find a new goal). Without taking more of your precious time.

      You Can “Read” While You Make This Loaded Nachos Recipe

      If you promised you’d read more this year but have found your bookshelf doing little more than collecting dust, this is for you. Meet your new BFF — Blinkist. This app condenses non-fiction books into 15-minute audiobooks. So, you’ll be able to get at least one or two in while nailing this nachos recipe. Reading challenge, sorted!

      READ MORE: This Beetroot Chocolate Cake Is So Moist It Doesn’t Even Need Icing

      Beef & Bean Loaded Nachos Recipe

      Loaded nachos are one of those dishes so delicious you can’t really choose a stand out ingredient. Between the guac, cheese, chips, beans, meat and more, with every layer you add, the more moreishs it becomes.This loaded nachos recipe might be the exception, though. The star of this show is the cheese. It’s a souped-up béchamel — saucy, stretchy and delicious. You’ll never want to make nachos any differently after trying this recipe.

      Prep Time 10 minsCook Time 30 mins

      Course Main CourseCuisine Mexican

      Servings 6 people

      1 Frying Pan1 Oveproof Dish
      1 tbsp Olive oil1 kg Beef mince1 tbsp Dried oregano2 tsp Ground cumin2 tsp Smoked paprika1 tsp Ground coriander1 Onion, chopped3 Garlic cloves, crushed1 tbsp Tomato paste (concentrated puree)400 g Tin black beans, drained and rinsed400 g Tin chopped tomatoes2 tbsp Sea salt100 g Corn chipsBig dollop of sour creamCheese Sauce500 ml Béchamel sauce mix125 ml Milk200 g Grated cheddar125 g Grated mozzarellaGuacamole3 Small avocados, roughly choppedJuice of 1 limet tsp Sea salt1 tbsp Spring onion, green part only, chopped1 tbsp Coriander, chopped1 tbsp Pickled jalapeño, choppedTomato Salsa2 Roma tomatoes, chopped1 Golden shallots, chopped1 tbsp Olive oil1 tsp Red wine vinegar1 tsp Sea salt1 tsp SugarOptional IngredientsA margarita Although this could be classed as essential
      Preheat the oven to 180°C. Heat the oil in a large frying pan over high heat and brown the mince for 5 minutes or so, breaking up any large lumps as you go.Add the spices, onion and garlic and cook for another 5 minutes until the onion has softened.Add the tomato paste, black beans and tinned tomatoes. Half-fill the tomato tin with water and swish it around, then add to the pan. Season with the salt.Simmer over medium heat for 10 minutes so it reduces a bit. Meanwhile, for the cheese sauce, make the béchamel, adding the milk slowly until the sauce is smooth. Fold in the grated cheese until melted and combined. Mmmm.Transfer the mince mixture to an ovenproof dish and nestle the corn chips on top.Drop spoonfuls of cheese sauce over the meat and corn chips.Bake for 10 minutes until golden and bubbly.While that’s happening, make the guacamole by combining all the ingredients in a bowl.Ditto for the tomato salsa.Eat the nachos with the guacamole, tomato salsa and sour cream.

      Keyword beef, mexican dish, nachos More

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      This Vegetarian Recipe Makes The Perfect Movie Night Snack

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      There are many ways to enjoy this Boland water plant. This Asian-inspired vegetarian snack recipe wins every day. Here’s what you need to know about the South African delicacy.

      What Is A Waterblommetjie?

      Waterblommetjies (literally water flowers) are native to the Western Cape and grow in ponds. They grow in winter so if you’re eating seasonally like Ilse Van Der Merwe, creator of this recipe and author or Simply Seasonal, reserve this recipe for the cold, wet months.

      But how are these flowers actually eaten, you ask? Well, the most common way to use waterblommetjies is in the ultimate comfort food; a bredie. The delicate and earthy flavour of these little plants balance out the rich, fatty flavour of the lamb in the stew to make a tummy-warming meal.

      READ MORE: Try This Trendy And Delicious Vegetarian Orzo Pasta Recipe Now

      The Ultimate South African Vegetarian Snack Recipe Ahead

      And although bredie has been waterblommetjies’ claim to fame for centuries, this vegetarian snack recipe is sure to put it on the map as crispy, saucy, proudly South African snack. Now, all that’s left is to choose what you’ll be binge-watching tonight.

      Waterblommetjie Tempura With Aïoli And A Soy Dipping Sauce Recipe

      Chef’s Note: The two dipping sauces are a must, but if you’re only going to make one sauce, make the soy and ginger one.We all love a good shortcut and if you need one this is it: you can also use store-bought ponzu sauce as is, as a substitute.Want more proudly South African recipes? Get a copy of Simply Seasonal by Ilse Van Der Merwe.

      Prep Time 15 minsCook Time 20 mins

      Course Appetizer, SnackCuisine South African

      Servings 6 people

      1 Blender1 Whisk1 Small mixing bowl1 Wide pot
      Aioli2 Egg yolks30 ml Lemon juice10 ml Dijon mustard1 Clove Garlic125 ml Canola oilSalt and pepperSoy Dipping Sauce45 ml Soy sauce45 ml Fresh lemon juice15 ml Finely grated fresh ginger2.5 ml Sesame oil1-2 Whole Spring onions, finely slicedWaterblommetjie Tempura500 grams Fresh waterblommetjies70 grams Cake flour60 grams Cornflour±180 ml Soda waterCanola oil, for deep fryingSalt and pepper, to taste
      For the aÏoli, blend the yolks, lemon juice, mustard and garlic in a small blender with an open spout (or tall cup with a stick blender) and season with salt and pepper. Add the oil in a thin stream while blending continuously, until a thick mayonnaise is achieved. Set aside.For the soy dipping sauce, whisk all the ingredients together in a small mixing bowl. Set aside.For the tempura, rinse the waterblommetjies under running tap water, then bring about 1 cm of water to a simmer in a wide pot.Add the rinsed waterblommetjies, cover with a lid, and steam for 10 minutes. Remove from the pot and drain off the excess water. Set aside to cool slightly.In a mixing bowl, mix the cake flour and cornflour, season with salt and pepper and add the soda water. Mix with a fork or whisk – some lumps should remain.Heat 4–5cm of oil in a wide pot to 180°C (most of us don’t have a thermometer for this, so test a few drops of tempura batter to see if it sizzles). Dip each waterblommetjie into the batter to cover all sides, then place carefully into the oil. Fry in batches on both sides until golden (they won’t get very dark because of the cornflour) and fully cooked, then remove with a slotted spoon and drain on kitchen paper. Serve hot, with the aÏoli and the soy dipping sauce on the side.

      Keyword starter, vegetarian More

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      This Slow-Roasted Lamb Shoulder Recipe Is Perfect For A Special Occasion

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      Got a dinner party on the cards? Maybe you’re having your family over? Or perhaps you just wanted to indulge with a delicious Sunday lunch (and use the leftovers for meal prep). This slow-roasted lamb shoulder recipe will be the star of any show and it’s pretty damn fuss-free.

      Need more motivation to make this meal? Here are 4 benefits of eating lamb:

      Lamb is rich source of high-quality protein (and we all love protein that packs a punch).

      It’s an amazing source of many vitamins and minerals, including iron, zinc, and vitamin B12. Now those are some seriously important vitamins and minerals.

      Eating lamb regularly may promote muscle growth, maintenance, and performance. So you can hit the gym hard and then eat this meal rest assured you’re fuelling yourself the right way.

      It helps prevent anaemia (and we all know how common it is for women to suffer from this). Now you can eat yourself healthier.

      Sold? We thought so. Now try this flavourful, melt-in-your-mouth lamb shoulder recipe below. Want more delicious recipe just like this one? Try out the cookbook Simply Seasonal by Ilse Van De Merwe.

      READ MORE: Try This Trendy And Delicious Vegetarian Orzo Pasta Recipe Now

      Slow-Roasted Lamb Shoulder On Herbed Couscous With Mint And Peas

      Lamb, mint and peas, they are a pretty solid trio you can rely on to deliver flavour in any recipe. This lamb is a great partner for the minted peas.Pro tip: Start the lamb early because it needs quite a few hours in the oven.

      Prep Time 15 minsCook Time 7 hrs 30 mins

      Course Main CourseCuisine French

      Servings 6 people

      1 Deep roasting tray
      ±12 Pickling onions, peeled but kept whole4–6 cloves Garlic, peeled but kept whole±2 kg Whole lamb shoulder5 ml Dried origanum250 ml Dry white wine250 ml Water500 ml Couscous500 ml Boiling water±30 ml Extra virgin olive oil250 grams Fresh or frozen peas10 ml ButterSalt and pepper, to taste20 grams Fresh mint, finely chopped (reserve some for topping)20 grams Fresh Italian parsley, finely choppedJuice and finely grated rind of a lemon
      For the lamb, preheat the oven to 220°C and place the onions and garlic in a large deep roasting tray. Place the lamb shoulder on top, scattering with origanum and seasoning with salt and pepper all over. Add the wine and water to the tray, then cover with a lid (or with foil). Roast for 30 minutes, then turn down the heat to 120°C and roast for another 6–7 hours until very tender and falling from the bone.About 30 minutes before the lamb is ready, place the couscous and boiling water in a bowl and season with salt. Cover with a lid or a plate and leave to steam for about 5 minutes. Fluff up the couscous with a fork, then add the mint and parsley, lemon juice and rind and olive oil. Stir well and add more salt if needed. Cover and set aside until ready to serve.Briefly cook the peas in boiling water and drain, then stir through the butter and season with salt and pepper. When the lamb is ready and completely fall-apart tender, transfer it with most of the pan juices (if the pan juices are too much, pour into a small jug and serve on the side) to a large serving platter along with the peas, scatter with a few whole mint leaves, and serve with the couscous on the side.

      Keyword dinner, lamb More

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      The Flavourful Chicken Club Salad Recipe You Need In Your Life Right Now

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      Bird or bacon? No need to choose. There’s a no-membership-required policy for this club. Step right up for a feast of flavour when you try out this chicken club salad recipe.

      Best part? We know how busy you are so we’ve built in a mindful task you can do while you are cooking.

      How To Maximise Your Meal Time Prep

      A 2018 study suggested that writing about positive experiences for just 15 minutes a day, three times a week, may boost resilience and help ease feelings of anxiety and stress. Now, it’s time to embrace the power of putting pen to paper in the 20 minutes your club chicken roasts.

      Don’t know where to start? Here are some journalling prompts:

      What three ordinary things bring you the most joy?

      What is one good thing that happened to you today?

      What five personality traits are you most thankful for?

      What’s something about your health or body that you’re grateful for?

      Chicken Club Salad Recipe

      Serves 4–6

      “I like to cook this with bone-in cutlets and then, once the chicken is done and rested, I cut the bone out and slice the meat. If you find this a little daunting, just ask the butcher to debone the cutlets for you first or use thigh fillets. Thighs are forgiving; you’ll just need to reduce the cooking time as explained below.” says Lucy Tweed, author of cookbook Every Night of the Week.

      Ingredients

      1kg Chicken cutlets (thighs), bone in, or thigh fillets

      Olive oil, for brushing

      Sea salt

      150g Round pancetta, thinly sliced

      1/4 Baguette (or 1/2 small one), thinly sliced on the diagonal

      2 Avocados, peeled and cut into wedges or slices

      1/2 Iceberg lettuce, cut into thin wedges

      3 Very ripe tomatoes, sliced into thin rounds

      125ml Vinai-no-regrette

      2 Tbsp Chives, finely chopped

      Vinai-no-regrette (makes approx. 375ml):

      125ml Lemon juice

      1 Garlic clove, peeled and smashed

      2 Tbsp Dijon mustard

      2 tsp Each sugar and sea salt

      50g Parmesan, grated

      250ml Extra virgin olive oil

      Optional Ingredients:

      Fresh bread, to transform it from a salad into the stacked sandwich you love. Be sure to use thick slices of a crusty bread, like baguette.

      Method

      Preheat your oven on grill.

      Brush the cutlets or thigh fillets with oil and season with salt. Place, skin-side up, on a baking tray and grill for 5 minutes until crispy.

      Switch to oven mode and set to 180°C.

      Cook the chicken cutlets for 10 minutes (if you’re using thigh fillets, skip this bit).

      Add the pancetta, softly scrunched or folded in little clusters, to the baking tray with the chicken.

      Place the baguette slices onto the tray too (if using), allowing them to soak up the fatty juices.

      Return to the oven and roast for a further 20 minutes until the pancetta and bread are crisp and golden and the cutlets or thigh fillets are cooked through. Good time to journal.

      Remove from the oven and allow to cool to just warm.

      Cut out the bones if you used cutlets and cut each piece of chicken into about four jaunty slabs. Assemble the roasted stuff on a platter, along with the avo, lettuce and tomato. 

      Dress with the vinaigrette and scatter with chives. More

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      This Tasty Super Greens Pie Is The Best Way To Sneak In Your Veggies

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      Make this vegetarian pie and your body will defs thank you for including all these greens in your diet. Trust us! Plus, we’ll show you the ultimate time hack to get in a workout while you’re cooking.

      How To Maximise Your Meal Time Prep

      Has your week gotten off to a far more frantic start than you anticipated? Or maybe you’re struggling to find the hours or minutes to fit in some exercise? We’ve got just the solution for you!

      READ MORE: Here’s How To Make The Viral TikTok Green Goddess Salad

      While your pie bakes, you’ll have 40 minutes to get bendy with our ​​Hatha Yoga Class with yoga and pilates instructor Duduetsang Phele. You’ll just need a yoga mat or big towel, a pillow and a small towel. Easy as pie!

      Check out the video below:

      [embedded content]

      READ MORE: 10 Healthy Summer Recipes You Can Make In Under 20 Minutes

      Super Greens Pie

      Serves 8

      This vegetarian pie recipe was created by the amazing food and recipe writer, stylist and Instagram genie, Lucy Tweed. She is the creator of Every Night of the Week, an Instagram account full of recipes for people who don’t like recipes. We feel seen!

      And now she has a wildly entertaining and practical cookbook filled with shortcuts and permission to do it your own way. You can get your own copy of Every Night of the Week by Lucy Tweed here. It’s filled with tons of recipes that are just as easy and delicious as the one below.

      Ingredients

      1 Bunch rainbow chard, leaves removed and torn, stalks chopped into 1cm pieces

      6 Garlic cloves, chopped

      1 Onion, chopped

      2 tsp Ghee (olive oil is also fine)

      1 Bunch kale, chopped into 4cm pieces

      250g Frozen spinach, thawed, drained

      Sea salt and freshly ground black pepper

      500g Fresh ricotta

      2 Eggs, lightly beaten (reserve 1 teaspoon for the egg wash)

      Handful of dill, chopped

      Handful of flat-leaf parsley leaves, chopped

      Handful of mint leaves, chopped

      Grated zest and juice of 1 lemon

      250g Halloumi, grated

      1 tsp Dried oregano

      1 Rectangular sheet (or 2 squares) good quality shortcrust pastry

      1 Rectangular sheet (or 2 squares) good quality puff pastry

      1 Tbsp Black and white sesame seeds

      Optional Ingredients:

      Lemon wedges

      Sriracha and kewpie mayonnaise (yes, we know it defies tradition)

      Method

      Preheat the oven to 180°C.

      In a large frying pan over medium heat, fry the chard stalks, garlic and onion in the ghee for 10 minutes.

      Turn the heat to high, add the chard and kale leaves and fry for a further 5 Minutes

      Add the spinach and season with salt and pepper, then remove from the heat and allow to cool.

      In a large bowl, combine the ricotta, beaten egg (except the teaspoon you’ve remembered to keep back), dill, parsley, mint, lemon zest and juice, halloumi and dried oregano. Now stir in the chard mixture.

      On a large (50cm x 30 cm) baking tray lined with baking paper, place one rectangular sheet of shortcrust pastry or overlap two square sheets and seal at the centre.

      Spoon the ricotta and chard mixture on top.

      Top with the sheet of puff pastry, crimp the edges to seal completely and score using long diagonal slashes.

      Whisk together the reserved egg and 1 tablespoon water to make an egg wash. Brush over the pastry and sprinkle with sesame seeds.

      Bake for 40 minutes until golden and puffed, while you do some yoga. More

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      3 No-Cook Lunch Recipes That Go WAY Beyond The Sandwich

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      Load shedding starts and hunger strikes! Within a few minutes of browsing foodie videos on Instagram and TikTok; Grrrrr; your hunger pains elevate. These quick and easy lunch recipes will fuel you up in a jiffy and you don’t even have to cook anything.

      Try these delicious and nutritious no-cook recipes:

      Roast Beef Salad

      Serves 4

      Time: 15-minutes

      What You Need

      2 small heads butter lettuce, torn into pieces

      35 grams sliced roast beef

      1 large tomato, cut into wedges

      1/2 red onion, sliced

      110 grams of soft goats cheese, crumbled

      1/4 cup extra-virgin olive oil

      2 tablespoons balsamic vinegar

      2 teaspoons Dijon mustard

      Salt and black pepper

      Method

      Divide the lettuce, roast beef, tomato, onion, and goat cheese among bowls. In a small bowl, whisk together the oil, vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

      Drizzle over the salad.

      Click here for more info

      READ MORE: Exactly How To Make The Perfect Pizza On The Braai

      Gazpacho Chicken Salad

      What You Need

      1 cucumber

      4 cups shredded chicken (buy a ready-cooked chicken)

      2 chopped peaches

      2 cups halved cherry tomatoes

      1 yellow bell pepper

      ½ cup diced red onion

      1 cup feta

      Dressing

      1/3 cup extra-virgin olive oil

      2/3 cup fresh basil

      2 tablespoons red-wine vinegar

      1/4 teaspoon each salt and pepper

      Method

      Slice cucumber into long strips with a peeler; squeeze out excess water.

      Toss with shredded chicken, peaches, cherry tomatoes, yellow bell pepper and red onion feta.

      Chill mixture. Serve on a bed of greens.

      Drizzle with dressing.

      READ MORE: 3 Healthy Braai Recipes For An Outdoor Summer Feast

      Fresh Spring Rolls

      What You Need

      1 large garlic clove, smashed

      1 1/2 tablespoons light brown sugar

      1 teaspoon Thai green curry paste

      2 tablespoons fresh lime juice

      2 tablespoons fish sauce

      1/4 cup chopped coriander

      1/4 cup chopped mint

      1/3 cup mayonnaise

      4 cups coleslaw mix

      2 cups of either shredded roast chicken, ready-cooked prawns or tuna depending on your preference.

      24 rice paper wrappers

      Method

      In a mortar, pound the garlic to a paste with the brown sugar and green curry paste.

      Add the lime juice, fish sauce and three tablespoons of water. Stir in half of the coriander and mint.

      In a small bowl, whisk the mayonnaise with one tablespoon of the green curry dipping sauce. In a large bowl, toss the coleslaw mix with the roast beef and the remaining cilantro and mint.

      Fill a pie plate with warm water. Dip two or three rice paper wrappers at a time in the water, then set them on a work surface to soften, for about one minute.

      Spread a scant teaspoon of the curry mayonnaise on the bottom third of each wrapper and top with a scant three tablespoons of the filling you’ve chosen (tuna etc.).

      Roll the wrappers into tight cylinders, tucking in the sides as you go.

      Transfer the rolls to a plastic wrap-lined baking sheet and repeat with the remaining wrappers, curry mayonnaise and filling.

      Just before serving, cut each roll in half and serve with the dipping sauce. More

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      Try This Trendy And Delicious Vegetarian Orzo Pasta Recipe Now

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      Have you been seeing orzo pasta all over your TikTok FYP or being used in Insta Reels everywhere and not quite sure what this new trendy ingredient is? Well, you’re in luck! We’re here to explain and then give you a recipe that will have you firmly on the orzo train in no time.

      What Is Orzo?

      It may look similar to rice but it definitely isn’t (and it definitely isn’t gluten-free either). Orzo is a thin, oval rice-shaped pasta. It is traditionally made with semolina flour which is a type of flour made from Durum wheat, but it can also be made of whole grain.

      READ MORE: 10 Healthy Summer Recipes You Can Make In Under 20 Minutes

      When you’re looking to buy orzo, as with any store-bought pasta, you want to find a quality brand that uses quality ingredients. We’re talking about a brand that uses semolina with higher protein content. Not only is it important to hit your #proteingoals, but this creates a sturdier pasta that is better to cook with and won’t leave you eating a mushy meal.

      Now that you know what it is, it’s time to find out what it tastes like with this recipe!

      READ MORE: 2 Delicious, Nutritious Side Dishes That Work With Almost Any Meal

      Orzo Pasta With Roasted Pumpkin, Red Onion, Feta & Almonds

      Serves 4 as a main course and 6-8 as a side dish

      This dish is as good served at room temperature as it is served warm. It can certainly be a vegetarian main course, but also as a side dish as part of a bigger spread, says Ilse van Der Merwe, the creator of this delish recipe and author of cookbook Simply Seasonal.

      But hey, don’t just stop there! If you’re wanting to get ahead, you can meal prep this on Sunday and portion it out for lunches throughout the week. The great thing about it being vegetarian is that it will keep for longer than a meat dish.

      Want to make it vegan? Lose the feta!

      READ MORE: You’ve Got To Try These Super Simple Summer Rolls With Asian-Style Sauce

      Ingredients

      ±500g Pumpkin, peeled and cubed

      3 Large red onions, sliced into slim wedges

      ±45ml Olive oil, plus extra salt and pepper, to taste

      500g Orzo pasta (or rosmarino or risoni)

      60–125ml Flaked almonds, lightly toasted in a dry pan

      2–3 Rounds feta cheese, crumbled

      Small bunch fresh Italian parsley, finely chopped

      Small bunch fresh mint, finely chopped (or basil or dill)

      Squeeze of fresh lemon juice, to taste

      Method

      Preheat the oven to 220°C. On a large baking sheet lined with baking paper, spread out the pumpkin and red onions, drizzle evenly with olive oil and season generously with salt and pepper. Roast for 25 minutes until tender and golden brown.

      In the meantime, bring a large pot of salted water to a boil. Cook the pasta for 7 minutes, then drain. Add a drizzle of olive oil to the pasta and stir to coat, then transfer the pasta to a large serving bowl, adding the roasted pumpkin and onions.

      Add the parsley, mint, feta and a squeeze of lemon juice, then season all over with salt and pepper and stir gently to mix well. Top with the toasted almonds and serve warm or at room temperature. More