Meat-free Mondays a bore and a chore? Not anymore! Swap your standard ground beef bolognese recipe for this plant-based and bitey lentil bolognese version. Same satisfying texture, deliciously deep and rich flavours, will anyone tell the difference?

If lentils are going to take some building up to, start with this savoury, vegetarian mushroom bolognese, it’s familiar tomato and texture are reminiscent of the family favourite beef ragu recipe. Serve with a cheesy garlic bread for a gentle approach! 

Meat-free Monday is a worthy worldwide initiative that some people, including institutions like schools (in the UK), have been adopting since as early as 2003. Here’s some of the reasons I’m on board:

• It’s a simple way of adding bonus fibre to my diet.
• There are suggested benefits for the environment.
• Plant-based recipes tend to be more budget-friendly.

But if yours is a committed meat-eating household like mine, it can be tricky to come up with acceptable recipes every week! My approach, especially when the kids were younger, is to take a well-loved dish, like spaghetti bolognese and substitute the meat ingredient for a plant-based alternative. This lentil bolognese is the perfect example of the concept!

It’s a formula that works for me. Next try chilli sin carne, meat-free moussaka, and mushroom Wellington. That’s a month of Mondays sorted.

Green lentil bolognese

Lentil ragú is not just a clever meat-free workaround! It’s a genuine Italian dish, ragú di lenticchie. As a lentil-producing country, it makes sense that the humble legume would be incorporated into the nation’s world famous dish. 

In Italy, the lentils for lentil ragu are from Umbria. This variety are seed-small and brown and while they are exported, they are understandably more pricey! So, I didn’t use them! 

The lentil world can be confusing, so here’s a quick lesson in lentils to help you choose the right ones for you:

• French puy lentils (my lentil of choice for this recipe): greenish brown, slightly peppery, will stay firm and need a longer cook. Expect a textured ragu.
• Common green lentils: widely available and inexpensive, will soften with cooking. Expect a smooth sauce.
• Beluga lentils: bigger, almost black legumes, more expensive- like caviar (but not that expensive!)! Expect a bitey bolognese.
• Red lentils: there are probably some in your cupboard right now. Red in colour (obvs), slender and flakey, cheap and a quick cook. Expect a creamy-textured sauce. 

What goes with it

Although almost everyone serves bolognese sauce with spaghetti, it’s really not the best option for a heavy meat sauce. This recipe may be vegetarian but the rule still stands true. Wide, flat tagliatelle or slightly slimmer fettucine are a more robust long noodle choice and better at capturing the sauce. 

For this lentil bolognese, however, I’ve gone for rigatoni. The short but vast tunnels collect the sauce and pulses ensuring you get a perfectly balanced mouthful of everything. And personally, I find them more controllable than long, slurpy pastas! If you’re facing a mutiny without the presence of spaghetti though, do what you’ve got to do!

Serve with all your usual bolognese accompaniments: garlic bread, green salad, parmesan and sun dried tomato roasted broccoli, focaccia and Caprese salad. Maybe not all at once! 

Storage and leftovers

Lentil dishes are ideal for freezing. As the ingredients are so economical, it’s cost effective to double up and batch cook: one for dinner, one for the freezer. This lentil ragu will keep for up to three months, just defrost overnight and heat up on the stovetop.

Leftover bolognese sauce with lentil will keep in an airtight container in the fridge for 3-4 days. Reheat on the stovetop with a splash of water to loosen if needed.

More vegetarian recipes to try

• Spaghetti alla Siciliana
• Butter Beans Puttanesca
• Chickpeas and Butternut Squash Curry
• Creamy Orzo Pasta with Roasted Butternut Squash

Lentil Bolognese

This lentil bolognese version has the same satisfying texture and deliciously deep and rich flavours, will anyone tell the difference?

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Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Course: Dinner

Cuisine: Italian

Keyword: lentil bolognese

Servings: 4 people

Calories: 309kcal

Author: Julia Frey of Vikalinka

Ingredients

• 1 tbsp This is an affiliate link.olive oil
• 1 carrot diced
• 1 rib celery diced
• 1 onion chopped
• 3 cloves garlic minced
• 2 sprigs fresh rosemary leaves only
• 15g / 1/2 cup dried porcini mushrooms rehydrated in 250ml / 1 cup boiling water
• 125ml / 1/2 cup white wine
• 2 This is an affiliate link.bay leaves
• 200g / 1 cup green lentils (I used French puy lentils)
• 500g / 2 cups This is an affiliate link.tomato passata or crushed tomatoes
• 1 tbsp tomato paste
• 500ml / 2 cups water
• Salt to taste

Instructions

• Pour a cup of boiling water over the dried porcini mushrooms and let them stand for 10-15 minutes. Meanwhile In a large and deep frying pan or a Dutch Oven heat 1 tbsp of olive oil, then add diced onions, carrots, celery, minced garlic and rosemary and cook on low heat for 10 minutes without colouring the vegetables.
• Drain the mushrooms and chop them finely, reserve the water. Add the mushrooms to the sautéed vegetables and saute for 1-2 minutes, then deglaze the pan with the white wine.
• Now add the lentils, bay leaves, tomato passata, tomato paste, water, and half of the reserved water from the mushrooms with a good pinch of salt, bring to a simmer and continue simmering covered for 45-50 minutes over low heat. By the end of the cooking time the lentils should be soft but retaining their shape and the sauce should be quite thick and savoury. Taste and add more salt if needed.
• Serve mixed with pasta or sausages on the side for a lower carb meal.

Nutrition Facts

Lentil Bolognese

Amount Per Serving

Calories 309 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Sodium 802mg35%

Potassium 1069mg31%

Carbohydrates 49g16%

Fiber 19g79%

Sugar 9g10%

Protein 16g32%

Vitamin A 2920IU58%

Vitamin C 19mg23%

Calcium 97mg10%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet. Nutritional information is calculated using third-party services and is only a guideline. There may be some variations based on product brands and cooking methods. If you are on a restricted diet, it is recommended that you supplement this info with your own research.

Tried this recipe?Mention @vikalinka or tag #vikalinka!

I’m a big fan of shifting cooking to fit the season. The slow-simmered, stick-to-your-ribs sauces of winter suddenly feel like too much, and I find myself reaching for something brighter.

But give up pasta? Absolutely not. What I love about these lighter pasta recipes is that they prove you don’t need a heavy, cream-laden sauce to get something deeply satisfying on the table.

A handful of the right ingredients like sun-drenched cherry tomatoes, a generous squeeze of lemon, handfuls of fresh herbs, vegetables cooked to golden perfection, and you have something truly spectacular. Plus often they are ready in under 20 minutes with barely any washing up to show for it.

That’s why these are the recipes I turn to when spring and summer produce is at its peak. Pull up a chair, pour yourself a crisp glass of white, and let’s make something beautiful.

Mediterranean Pasta with Zucchini

5 from 4 votes

This one came together on a busy weeknight and immediately earned a permanent spot in my recipe rotation. Sun-dried tomatoes, briny olives, capers, and zucchini cooked to golden perfection give it a punchy and vibrant taste without ever feeling like it's missing a thing, even though it's meat-free. Pure Mediterranean sunshine in a bowl.

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Pesto Pasta with Grilled Chicken, Cherry Tomatoes and Arugula

5 from 2 votes

This pesto pasta is a recipe that feels like it was made for eating outside with a glass of something cold. Homemade pesto, juicy grilled chicken, sweet cherry tomatoes, and peppery rocket come together in under 40 minutes. Fresh, vibrant, and loaded with the flavours that make warm-weather cooking so good.

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Creamy Orzo Pasta Primavera

This is the recipe that started my obsession with one-pan pasta, and honestly, I haven't looked back. Al dente orzo coated in a sharp, oozy cheese sauce with vibrant spring vegetables and a bright hit of lemon. It's ready in around 15 minutes and tastes like the very best of the season.

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Basil Pesto Pasta

A good basil pesto pasta is quick, simple, and built around a homemade pesto that brings genuinely fresh, vibrant flavour to every bowl. Once you've mastered the pesto, you'll find yourself reaching for it again and again, tossing it through pasta for a lunch or dinner that feels a little special without asking much of you at all. Cheap, crowd-pleasing, and endlessly versatile.

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Pasta Salad with Burrata and Lemon Basil Vinaigrette

This is the recipe that finally made me fall in love with pasta salad, and I suspect it'll do the same for you. Creamy burrata, briny olives, artichokes, and sun-dried tomatoes all brought together with a bright, zesty lemon basil vinaigrette, it's everything a pasta salad should be and nothing like the disappointing versions we grew up with.

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Sun-Dried Tomato and Chilli Spaghetti with Shrimp and Arugula

This is proof that a truly great pasta sauce doesn't need cream or cheese to earn its place at the table. Sweet sun-dried tomatoes, plump shrimp, a kick of chilli, and peppery arugula come together in a sauce so simple that its beauty really does lie in the restraint. It's light, it's elegant, and it comes together faster than you'd ever believe.

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Summer Zucchini Pasta with Tomato Ricotta Sauce

I love this recipe for how it makes the most of summer produce without asking much of you in return. Fried zucchini is stirred through a creamy tomato sauce with ricotta, all on the table in just 25 minutes. It's comfort food that somehow still feels light and seasonal, which is exactly what warm-weather cooking should be.

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Roasted Cherry Tomato Pasta with Burrata

Although this pasta recipe sounds fancy, it actually comes together with barely any effort. Jammy, deeply flavoured roasted cherry tomatoes paired with creamy, cloud-like burrata melting into the pasta? It's the sort of combination that feels genuinely special without asking much of you at all.

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Quick Roasted Cherry Tomato and Basil Fettuccine

5 from 10 votes

The very best pasta sauces don't always need hours on the stove, like this one, which needs just 15 minutes and a handful of the right ingredients. It's the kind of dinner that tastes far more impressive than the effort involved. Simple, fresh, and completely irresistible.

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Shrimp Scampi Linguine

5 from 6 votes

I like it when weeknights feel like a proper occasion. Silky linguine tossed with plump shrimp in a garlic butter and white wine sauce that's somehow both indulgent and effortlessly light. Elegant without the effort, and absolutely perfect with that crisp glass of white we mentioned earlier.

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Lemon Garlic Pasta with Broccoli and Asparagus

The best pasta doesn't need to be drowned in sauce, just a handful of quality ingredients allowed to truly shine. Bright citrus, fragrant garlic, and fresh spring vegetables come together in something that feels effortlessly elegant, and it's on the table in just 20 minutes.

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Pasta e Piselli

5 from 1 vote

This recipe feels almost too good to be true. It's a genuine store cupboard saviour that's on the table in under twenty minutes and tastes bright, sweet, and completely of the season. Peas are one of spring's most underrated heroes, and this simple pasta with peas lets them shine without any fuss or faff.

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Tomato and Mascarpone Pasta Sauce

5 from 2 votes

Mascarpone brings a silky richness to the tomatoes without ever tipping into heavy territory, and the whole thing is on the table in 15 minutes flat. A stunning mid-week dinner doesn't have to cost you much more than a single pan and a little pantry magic!

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20 Minute Kale Pesto Pasta with Pangrattato

This is the sort of dinner you find yourself making on autopilot because it's just *that* good. Homemade Tuscan kale pesto tossed through pasta with buttery, garlicky breadcrumbs on top for a little crunch. It's simple, vibrant, and genuinely satisfying without any fuss. And if kale isn't your thing, a classic basil pesto works just as beautifully.

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Broccoli and Sun-dried Tomato Pasta

5 from 7 votes

Some of the best meals come together when the fridge is almost bare. Broccoli, sun-dried tomatoes, garlic, and a kick of chilli are all simple ingredients that somehow add up to something genuinely outstanding. It's a weeknight recipe you'll find yourself coming back to again and again.

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Spaghetti alla Siciliana

4.85 from 20 votes

Turns out that five humble ingredients can produce something truly extraordinary. Spaghetti tossed with garlic, sun-dried tomatoes, chillies, and good olive oil combine for a fiery, punchy, and deeply satisfying pasta in the most effortless way.

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Spaghetti Puttanesca

5 from 1 vote

I reach for this recipes when I crave a pasta that will hit all the right flavour notes and be on the table quickly. Sweet, plump tomatoes, briny black olives, garlic, and a hint of anchovy come together in a sauce that tastes like it's been simmering for hours (it absolutely hasn't). Big, punchy Mediterranean flavours with barely any effort? Yes, please.

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Homemade Tomato and Basil Spaghetti Sauce

5 from 7 votes

Once you've made this Homemade Tomato Basil Spaghetti Sauce, going back to a jar feels genuinely unthinkable. With just garlic, fresh basil, a touch of oregano and 20 minutes you have something so bright and flavourful it puts anything store-bought to shame.

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Could the classic Neapolitan recipe really be improved? Yes, it could! Butter beans puttanesca combines the briny, sea-faring deliciousness of the famous tomato-based puttanesca sauce with creamy, smooth-centred butter beans for a double punch of flavour and fibre. Serve as a main or side dish.

New to puttanesca recipes? Try the authentic spaghetti puttanesca too, or for a cool, summery, bean-based salad version, white bean puttanesca. 

Now, let’s talk anchovies before you click away. 

You know me, my cooking philosophy is ‘cook the meal, not the recipe’, which basically means, cook what you/ your family/ guests/ partner will want to eat not what the recipe dictates. For example, if you know they’re no way touching a chickpea, use a different legume. Not keen on dill? Leave it out. Run out of spinach? Use kale.

However. Anchovies are a fundamental component of puttanesca sauce. There’s no avoiding or substituting for that. So, today I am going to convince you to stick to the recipe and face the consequences (which will be diners requesting seconds, by the way.)

My butter beans puttanesca recipe calls for just 3 or 4 anchovy fillets, each about the length of your pinkie finger. But if that still feels a fish or two too many, start with two. Or even one (see? I can’t help myself!) and build up. Just don’t skip them completely! 

And don’t worry, the little tiddlers are fully integrated into the sauce while cooking, just gently simmering away infusing the tomato with a deep, salty and umami richness. Not fishy at all! 

To sum up, the anchovies are subtle but essential. And if they’re not there, the dish is just olives and capers in tomato sauce. 

Butter beans in puttanesca sauce

From its shady origins, the backstreet bordellos in Naples almost a century ago, Puttanesca sauce has risen to worldwide fame today. It’s eaten in authentic trattorias, Italian-style restaurants, and is a super simple recipe recreated by time-pressed home cooks on the regs.  

Made from standard store cupboard staples it’s easy to see why it has been adopted beyond its homeland. The classic sauce is a mouthful of Mediterranean bliss; olive oil, garlic, anchovies, crushed tomatoes, capers, and kalamata olives. I can’t resist a sprinkle of parsley too to further draw out the briny notes. 

And the butter beans? Not so traditional, granted! But they make a brilliant alternative to pasta. Firstly, they’re full of fibre, so if that’s what you’re prioritising right now, this is a simple swap. Second, beans and tomato sauce just works- ask any Brit! The smooth-centred texture and mild creaminess is particularly pleasing paired with this sassy puttanesca! 

What goes with it

Any butter bean in tomato sauce recipe can be relied upon either to take centre stage as the main event of the meal or support the star as a side dish. Take basil pesto butter beans with prosciutto or balsamic cherry tomato butter beans, for additional examples.

As a main dish, serve with just-cooked greens, lemony tenderstem broccoli would be my choice, or a fresh garden salad. Don’t forget a hunk of crusty bread for soaking up the lip-smacking tomato sauce.

This butter bean recipe is a saucy and intensely flavoured one, so stick to simple mains like grilled or roasted meats that won’t fight with the puttanseca power! I recently topped my bowl of beans with slices of prosciutto-wrapped chicken. Leftover roast chicken will do too, or a fresh-off-the grill ribeye steak. 

Storage and leftovers

Butter beans in puttanesca sauce is one of those glorious dishes that develops with time, meaning leftover butter beans are even more flavoursome the next day. They will keep in an airtight container in the fridge for 2-3 days. Reheat on the stovetop and serve with a thick slice of white sourdough toast for a punchy lunch.

More side dishes to try

• Gambas Pil Pil
• Spanish Ensaladilla Rusa
• Spanish Spinach and Chickpeas
• Spanish Butter Beans in Romesco Sauce

Butter Beans Puttanesca

Butter beans puttanesca combines the briny deliciousness of the famous puttanesca sauce with creamy butter beans for a punch of flavour.

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Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Course: Side Dish

Cuisine: Spanish

Keyword: butter beans puttanesca

Servings: 4 people

Calories: 233kcal

Author: Julia Frey of Vikalinka

Ingredients

• 2 tbsp This is an affiliate link.olive oil
• 4 cloves garlic minced
• 3-4 anchovies packed in oil
• 400g / 14 oz This is an affiliate link.canned chopped tomatoes or crushed tomatoes (good quality)
• 2 tbsp capers
• 80g / 1/3 cup kalamata olives pitted
• 400g / 14 oz This is an affiliate link.butter beans canned or jarred with their liquid
• Salt to taste
• 1 tbsp chopped parsley

Instructions

• Heat the olive oil in a frying pan, then sauté the anchovies in olive oil over low heat while stirring and breaking them up with the wooden spoon for a minutes, they will start to turn into a paste, add garlic and continue stirring for about 30 seconds longer.
• No pour in the canned chopped tomatoes, add the capers and olives with a small pinch of salt, bring to a simmer, then stir in the butter beans with their liquid and continue simmering over low heat for 15 minutes.
• At the end of the cooking time the tomatoes will break down into a sauce, which will reduce in volume by a third. Taste and add more salt if needed. Serve with chopped parsley and crusty bread.

Nutrition Facts

Butter Beans Puttanesca

Amount Per Serving

Calories 233 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Cholesterol 2mg1%

Sodium 1153mg50%

Potassium 735mg21%

Carbohydrates 27g9%

Fiber 9g38%

Sugar 5g6%

Protein 10g20%

Vitamin A 287IU6%

Vitamin C 12mg15%

Calcium 72mg7%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet. Nutritional information is calculated using third-party services and is only a guideline. There may be some variations based on product brands and cooking methods. If you are on a restricted diet, it is recommended that you supplement this info with your own research.

Tried this recipe?Mention @vikalinka or tag #vikalinka!

This shrimple recipe is only 5 ingredients and 10 minutes to the tastiest authentic Spanish tapas dish; gambas pil pil. Plump and pink shrimp (or prawns) swim in sizzling hot chilli and garlic-infused olive oil. Crusty bread (for dipping) is a must. 

Yes! I want quick shrimp, but make it Asian. Honey garlic shrimp is another mouthwatering 10-minute shrimp recipe, this one is classically aromatic with salty soy, fiery ginger and sliced green onions.

As regular readers know, I’m a language nerd. I have a few under my belt and I used to teach English (as a foreign language), so I get geekishly excited when I discover new language peculiarities. For example, in Spain, dogs do not say woof woof, chicks do not go cheep cheep, and roosters do not cock-a-doodle-doo. Respectively, they guau guau, pío pío, kokoríco!

So, I was beside myself with delight when I discovered that pil pil refers to the deliciously tempting bubbling sound of boiling hot liquid. In this case, the bubbling garlic and chilli spiked oil that bathes succulent shrimp in the Spanish tapas dish gambas al pil pil. Or to translate: shrimp blip blip. How brilliant is that??

Gambas pil pil

So, now we’ve translated the Spanish to English, let’s take a closer look. Shrimp blip blip, or chilli garlic shrimp, is honestly the easiest of the tapas recipes to prepare at home.

The 5-ingredient recipe is just adding sliced red chilli and garlic to oil and heating in the oven, then adding peeled, uncooked shrimp and a sprinkle of paprika until the shrimp cook to pink. Shrimple, right?

Wait. This sounds very familiar… 

Yes, gambas al ajillo is another a shrimpy and oily tapa. So, what’s the difference? Well, that is debatable. Some would argue, none. Because they are both shrimp cooked in a cazuela (terracotta dish) and in lava-hot oil infused with garlic and chilli. 

Others would say gambas al ajillo (literally garlic shrimp) is more garlic-forward while gambas pil pil is more chilli-heavy. 

And some might say that as few folk outside of Spanish speaking Spain can pronounce al ajillo correctly, they made it easy on worldwide menu readers and renamed it pil pil. 

Whatever your viewpoint, we can all agree it tastes divine.

What goes with it

Your priority here is bread. There will be a lot of slick, smoky, lip-smacking oil to soak up. Classic crusty white, like they offer in Spain or France, is the perfect pairing. 

Then tapas. Spanish tapas are typically small and ideal for sharing. My rule of thumb is 2-3 dishes per person. Plus bread. Plus olives. I love this eating format as you can sample so many dishes and experience a variety. 

For a two-person party and to go with these gambas pil pil, I would suggest:

• Albondígas (pork and beef meatballs in tomato sauce)
• Ensaladilla rusa (Spanish Russian potato salad with tuna mayo and eggs)
• Chorizo in red wine
• Pimientos de Padrón (charred and salt-sprinkled green poblano peppers)
• Calamares alla Romana (battered squid rings)

This nifty little garlic shrimp recipe is also a super quick starter to throw together if you need to fancify a meal in a pinch! 

Storage and leftovers

Leftover chilli garlic shrimp (if there is any!) can be repurposed in so many delicious ways: top a vegetable stir fry, add to creamy pasta, or make a quick garlic mayo sauce and fill a sandwich.

Whatever you opt for, gambas pil pil will keep in the fridge for 2-3 days. Cover it tightly to prevent the contents of your fridge being infused!

More sides to try

• Spanish Ensaladilla Rusa
• Fragrant Saffron Rice
• Spanish Spinach and Chickpeas
• Spanish Butter Beans in Romesco Sauce

Gambas Pil Pil (Spanish Chilli Garlic Shrimp)

Gambas Pil Pil combines plump and pink shrimp (or prawns) swimming in sizzling hot chilli and garlic-infused olive oil.

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Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Course: Side Dish

Cuisine: Spanish

Keyword: gambas pil pil

Servings: 4 people

Calories: 178kcal

Author: Julia Frey of Vikalinka

Ingredients

• 1 red chilli
• 2-3 cloves garlic sliced
• 4 tbsp This is an affiliate link.olive oil
• 250g / 8 oz large shrimp (prawns)
• 1 tsp This is an affiliate link.smoked paprika
• Salt to taste
• 1 lemon cut into wedges for garnish

Instructions

• Preheat the oven to 200C/400F. Pour the olive oil into a small oven proof dish or a small frying pan. The oil should cover the bottom of the pan. Then add the sliced red chilli and sliced garlic and heat it in the oven for 5 minutes. (If using a small earthenware ramekin the oil will be deeper and it will take longer to heat in the oven.)
• Take it out of the oven, the oil and the chilli slices should be sizzling. Carefully add the shrimp in a single layer, season with salt and smoked paprika and put it back in the oven for 4-5 minutes longer or until the shrimp turn pink.
• Take it out of the oven and squeeze a wedge of lemon over the shrimp. Serve with sliced baguette.

Nutrition Facts

Gambas Pil Pil (Spanish Chilli Garlic Shrimp)

Amount Per Serving

Calories 178 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 2g13%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Cholesterol 79mg26%

Sodium 937mg41%

Potassium 132mg4%

Carbohydrates 3g1%

Fiber 0.4g2%

Sugar 1g1%

Protein 9g18%

Vitamin A 466IU9%

Vitamin C 20mg24%

Calcium 40mg4%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet. Nutritional information is calculated using third-party services and is only a guideline. There may be some variations based on product brands and cooking methods. If you are on a restricted diet, it is recommended that you supplement this info with your own research.

Tried this recipe?Mention @vikalinka or tag #vikalinka!

Friday take out is a tradition in our family, but it’s not a budget-friendly meal. And all too often food that arrived just didn’t meet expectations.

That’s why I challenged myself to bring those bold, slurpy, deeply satisfying Asian noodle dishes home. And we’ve been loving the results ever since.

It turns out that you don’t need a restaurant kitchen to get authentic, incredible flavour. Most of these come together in 30 minutes or less, which means they’re perfect for those weeknights when everyone is hungry and patience is running thin.

I’ve gathered my absolute favourites right here, with noodle bowls and stir-fries from across Asia that are quick, often economical, and endlessly customisable. Swap the protein, raid the veggie drawer, adjust the heat if you feel the urge. These dishes are as forgiving as they are delicious. Grab your wok. Dinner is about to get very good.

Easy Dan Dan Noodles

5 from 8 votes

Just 30 minutes stands between you and a bowl of bold, spicy Sichuan Dan Dan noodles. Ground pork, ginger, garlic, and a savoury sauce spiked with chili oil and Sichuan peppercorns make this one seriously hard to put down. It's fast, fiery, and utterly satisfying.

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Chicken Yaki Udon

5 from 5 votes

It's always a surprise when your favourite Asian takeout dish turns out to be simple to make at home. This classic dish has thick, chewy udon noodles tossed with chicken and vegetables in a sweet and savoury sauce and comes together in just 20 minutes. Stellar results with barely any effort.

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Shrimp Chow Mein

5 from 10 votes

Juicy shrimp, snappy vegetables, and egg noodles tossed in a flavour-packed sauce, and all on the table in under 30 minutes. Foolproof, affordable, and genuinely delicious every single time.

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Peanut Miso Chicken Ramen

If your family loves ramen as much as mine, this is the rapid home version you've been waiting for. Marinated strips of charred chicken top an earthy broth of peanut and miso swimming with slippery noodles and crunchy chili flakes. Add a jammy egg and don't forget your bib.

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Quick Beef Yakisoba

As you can tell by now, I'm in love with steaming noodles laced with crunchy vegetables and strips of juicy beef. This Quick Beef Yakisoba knocks it out of the kitchen in half the time of a takeout and for a fraction of the price. A true Japanese classic!

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Vegetarian Yaki Udon (Japanese fried noodles)

4 from 2 votes

A meatless version of a Japanese legend that is quick, easy, and full of nutritious ingredients. It combines thick udon noodles with cabbage, shiitake mushrooms, and carrots in a savoury mirin and soy sauce. It's ready in minutes and packs a serious wallop of flavour.

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Filipino Noodles with Pork and Shrimp (Pancit Canton)

5 from 7 votes

Filipino noodles with pork and shrimp are very hot in our house right now. Egg noodles flavoured with garlic, sesame oil, and soy sauce are stir-fried with vegetables, pork, and shrimp until everything is gloriously savoury and satisfying.

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Miso Noodles with Tenderstem Broccoli

Savoury miso paste is one of the best ways I've found to add heaps of flavour to a dish with almost no effort. Here it coats springy udon noodles and tender Tenderstem broccoli for something that is so tasty, and so quick. One pan, minimal washing up, maximum flavour.

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Singapore Noodles

5 from 3 votes

If you're not familiar with Singapore noodles, it's time you give them a try! This Chinese takeout favourite is an absolute must-make, with an explosion of flavours that's delightfully light on the stomach. Rice vermicelli stir-fried with vegetables, prawns, pork, and eggs, then hit with a punchy curry powder.

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Udon Noodle Soup

5 from 4 votes

Our family is obsessed with Japanese food, and this wholesome udon noodle soup might top the list. The secret is in the dashi stock, which gives the broth that deeply authentic, savoury depth you simply can't fake. Comforting, restorative, and utterly delicious.

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Chilli Salmon Mee Goreng (Fried Noodles)

I come back to this Chilli Salmon Mee Goreng whenever I'm short on time and craving something with a real kick. Rice noodles fried with aromatic spices, soy sauce, and ketjap manis, then tossed with lovely vegetables and a gorgeous salmon fillet. It's an incredible time saver that never tastes like a compromise.

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Beef Chow Mein

5 from 3 votes

This Beef Chow Mein is the kind of dish that makes you wonder why you ever bothered ordering takeout in the first place. It comes together in under 30 minutes, which means it's completely doable on even the most hectic weeknights. A genuinely delicious homemade take on a Chinese classic.

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Chow Fun Noodles with Beef

Beef Chow Fun looks impressive but comes together faster than you'd think. It gives you tender strips of steak marinated and stir-fried with thick, chewy flat rice noodles, crisp beansprouts, and a glossy oyster sauce coating that ties it all together. Bold, satisfying, and genuinely quick.

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Shrimp Noodle Stir Fry

5 from 2 votes

This stir fry is on the table in just 30 minutes, making it an absolute lifesaver on those nights when you need something nutritious without the fuss. It proves a stir fry is one of the smartest moves you can make when you want to sneak in extra vegetables without anyone complaining.

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Spicy Peanut Noodles with Cabbage and Carrots

5 from 1 vote

Spicy Peanut Noodles go from wok to table in under 20 minutes, and this stir-fry is loaded with vegetables and coated in a rich, punchy peanut sauce that hits every note. It's the kind of meal that feels indulgent but comes together faster than a delivery order ever could.

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Quick Gochujang Noodles with Beef

This Beef Chow Mein is a dish that makes you wonder why you ever bothered ordering takeout in the first place. It comes together in under 30 minutes, which means it's completely doable on even the most hectic weeknights. A genuinely delicious homemade take on a Chinese classic that delivers every single time.

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There is potato salad and then there is ensaladilla rusa, or Spanish Russian salad. This mega fortifying, nutritious salad has all bases covered: protein (eggs and tuna), check. Vegetables (carrot and olives), check. Carbs (potatoes), check. Creamy dressing, check. Tang factor (pickles, capers and mustard), check! Is there even room for more tapas?

Love a punchy and pickly potato salad but want a vegetarian recipe? This dill potato salad is the one for you. 

I love Spain and I love Spanish tapas, but one thing I struggle to reconcile when I visit is just how many hot tapas dishes there are for such a warm climate! Obviously, there is cold meat and cheese, and olives, but the menu tends to be overwhelmingly hot.

So, I was beyond relieved when we visited Seville in March (and it was a flushing 25C/77F) to find ensaladilla rusa on the menu; a refreshingly cool and subtly tangy, cold tapas offering. After a morning of wandering and sightseeing, the frigid potato salad dish was an absolute tonic washed down with an ice cold beer.

Ensaladilla rusa

Ensaladilla rusa is Spanish for ‘little Russian salad’. It is Spain’s tapas version of the famous potato-based Olivier Salad, actually created by a Frenchman (Lucien Olivier) in 19^th century Russia. Still with me?

While Olivier Salad makes use of chicken or ham and dill pickles, Ensaladilla Rusa incorporates tinned tuna, olives and capers to cater to Spanish tastes and the post-war accessibility back in the day. But both share the trademark boiled eggs, potatoes, carrots, peas and creamy mayo salad dressing to make an unforgettable dish. I tend to avoid carrots and peas for my Russian salad and I skipped the peas for the Spanish version as well.

Most commonly thought of as a typical dish on Spanish tapas menus, the recipe is as far-reaching as Latin America, where it’s called ensalada rusa. And, this is the wild part, it’s served as a festive side dish at Christmas just like in Russia, the country of its origin!

Mayonnaise salad dressing

Spanish Russian Salad is a host of wholesome ingredients all tied together with a cool and punchy mayo salad dressing. In making the dressing, you have two options here, while both are quick and easy, one requires a dash more effort.

Option 1: homemade dressing from scratch. As long as you have an immersion (stick) blender, you can whizz this up in a couple of minutes using store cupboard staples; egg, oil (use the tuna oil!), mustard, vinegar and salt. 

Option 2: zhuzhed up store-bought mayo base. This version mixes ready-made mayo, vinegar and mustard. 

Homemade mayo dressing will be slick and pourable, a shade more yellow than its counterpart, and taste rich and fresh. But there’s no judgement here when it comes to cutting corners! 

Besides making a cracking potato salad, drizzle this mayo salad dressing recipe on a beetroot salad, use as a sauce for roasted vegetables, as a sandwich spread, or as a dip for crispy potatoes and crudités.

What goes with it

Choosing tapas is tricky. I try to strike a balance between meat, vegetables and fish, but also hot and cold. Here’s a quick guide to what’s hot and what’s not (cold) on a typical tapas menu:

Hot tapas dishes

• Gambas al pil pil (garlic and chilli shrimp)
• Patatas bravas (v)
• Espinacas con garbanzos (spinach and chickpeas (v))
• Pimientos de Padrón (v)
• Chorizo in red wine 
• Calamares alla Romana (battered squid)
• Albondígas (meatballs in tomato sauce)

Cold tapas dishes

• Ensaladilla rusa
• Tortilla espanola (v) 
• Charcuterie plate with Spanish meats and cheese 
• Boquerones (anchovies in vinegar)

With only 2 or 3 recommended per person, you can see my dilemma! What would you order?

Storage and leftovers

Ensaladilla rusa will keep in an airtight container in the fridge for 3-4 days if you used store bought mayo for the mayo salad dressing. Keep only 2 or 3 days for homemade with fresh eggs.

More salad dishes to try

• Avocado and Corn Salad
• Chicken Waldorf Salad
• Smashed Cucumber Salad with Miso Dressing
• Broccoli Slaw with Creamy Dill Pickle Dressing

Spanish Ensaladilla Rusa

This mega fortifying, nutritious salad has all bases covered with eggs, tuna, carrots, olives, potatoes and a creamy dressing.

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Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Course: Salad

Cuisine: Spanish

Keyword: ensaladilla rusa

Servings: 8 people

Calories: 311kcal

Author: Julia Frey of Vikalinka

Ingredients

• 500g / 2 large waxy potatoes like red potatoes boiled, peeled and diced
• 1 carrot boiled, peeled and diced
• 4 eggs boiled, peeled and chopped
• 50g / 2oz pickles (gherkins) not sweet, chopped
• 50g / 1/4 cup green olives chopped plus 4 green olives for garnish
• 2 tbsp capers
• 160g / 5 oz Albacore tuna in olive oil drained and oil reserved for dressing
• 1/2 shallot diced
• Salt to taste
• 1 tbsp salmon or trout caviar for garnish
• 1 tbsp chopped chives for garnish

For the homemade mayo dressing

• 1 egg yolk
• 1 egg
• 150ml / 2/3 cups neutral tasting oil like vegetable oil plus the reserved olive oil from the tuna (strained)
• 1 tsp This is an affiliate link.Dijon mustard
• 2 tsp white wine vinegar or apple cider vinegar
• 1/4 tsp salt

Or easy dressing

• 125ml / 1/2 cup good quality mayonnaise
• 2 tsp white wine vinegar
• 1/2 tsp This is an affiliate link.Dijon mustard
• 1 tbsp water to loosen the dressing

Instructions

• Boil eggs and unpeeled potatoes and a carrot, cool. Peel 3 eggs, 2 potatoes and 1 carrot and dice, then put everything in a large salad bowl.
• Dice pickles (gherkins), olives and 1/2 shallot, add to the same bowl together with the capers.
• Take the tuna out of the jar and reserve the oil for the dressing. Flake the tuna into large flakes and add to the salad bowl.
• To make the homemade mayo use an immersion blender and a tall and narrow container. Combine the egg yolk and 1 whole egg, vegetable oil, reserved and strained olive oil from the tuna jar (approximately 1-2 tbsp), Dijon mustard, white wine vinegar and salt in the container. Insert the immersion blender and process for a few seconds while moving the blender around until the ingredients turn into a thick mayonnaise. (For an easy version simple whisk together a store bought mayonnaise, white wine vinegar, Dijon mustard and water until smooth.)
• Add the dressing to the salad and mix gently taking care not to mash the ingredients together. They should hold their shape, then taste and add salt if needed.
• To serve as a tapa, arrange a portion of the salad on a small serving plate and top with the remaining boiled egg cut in half, then top each half with 1/2 tbsp of the salmon caviar. Sprinkle with chopped chives if desired.

Nutrition Facts

Spanish Ensaladilla Rusa

Amount Per Serving

Calories 311 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 4g25%

Trans Fat 0.01g

Polyunsaturated Fat 3g

Monounsaturated Fat 16g

Cholesterol 139mg46%

Sodium 712mg31%

Potassium 438mg13%

Carbohydrates 12g4%

Fiber 2g8%

Sugar 2g2%

Protein 11g22%

Vitamin A 1523IU30%

Vitamin C 7mg8%

Calcium 37mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet. Nutritional information is calculated using third-party services and is only a guideline. There may be some variations based on product brands and cooking methods. If you are on a restricted diet, it is recommended that you supplement this info with your own research.

Tried this recipe?Mention @vikalinka or tag #vikalinka!

Give patatas bravas a break and serve Spanish butter beans in romesco sauce at your tapas table instead. Smoky, not spicy, and with the creamy sweetness of blanched almond and slow-cooked red peppers, these plump butter beans in bright sauce are an unexpected tapas treat. 

Yes, almonds! Romesco sauce contains nuts. Need a nut-free recipe? Super simple Posh Beans are white beans in a cherry tomatoes and caper sauce.

Brad and I just got back from a much needed escape to Seville, Spain. The city was stunning, the weather was perfect, and the food… incomparable!

Although my kids are easy going and entertaining travel companions, we love to leave them behind too (sorry, not sorry!). But only because Brad and I are perfectly aligned when it comes to our holiday priorities. Which are (in order):

1. tasting local food
2. washing it down with local alcoholic drinks
3. then wandering local streets 
4. repeat 1-3

Needless to say, we sampled a lot of Spanish tapas on this trip! And it’s easier to forego the obvious when the kids aren’t around.

So, this time we skipped the patatas bravas, calamares á la romana, and tortilla española in favour of salmorejo (a cold, creamy tomato soup), espinacas con garbanzos (spinach and chickpeas) and anything smothered in romesco sauce. Which is how this butter bean recipe came about!

Butter beans in romesco sauce

Romesco sauce is a little like a red Spanish pesto. It’s made with roasted red peppers (which, conveniently, can be bought in a jar!), tomato paste, blanched almonds, red wine vinegar, smoked paprika and plenty of olive oil. 

All the ingredients are blended to a not-quite-smoothness and the result is a sweet and smoky delight that can be served hot or cold and added it to everything and anything; chicken, white fish, vegetables, grilled meat, cheeses even!

And it’s not just the deliciously fruity and intense flavour. Romesco sauce has an interesting texture that is both silken, thanks to the peppers and olive oil, and bitey, thanks to the nuts. It’s this duality that makes it a great addition to these plump, soft-centred butter beans, as well as whole roasted cauliflower, or snappy asparagus. 

What goes with it

Butter beans with romesco sauce feels like a fancy side upgrade. It’s unbelievably versatile and so delicious with any of the following main dishes: 

• Roasted summer vegetable salad (vegetarian/ vegan)
• Lemon butter cod
• Roast chicken thighs with Jerusalem artichokes
• Spatchcock roast chicken

This butter beans recipe serves four as a side dish, it will serve eight as Spanish tapas. Serve alongside the following for a well-rounded, something-for-everyone Iberian experience:

• Padrón peppers
• Albondigas (Spanish meatballs)
• Patatas bravas  
• Pinchos morunos (grilled chicken/ pork skewers)
• Spanish meat and cheese plate

Buen provecho!

Storage and leftovers

Spanish beans can be stored in an airtight container in the fridge for up to 4 days (if you prepared them in advance, don’t forget to factor those days in too!).

For a quick and cosy lunch, reheat the leftovers gently on the stovetop and serve on a slice of sourdough.

More side dishes to try

• Savoy Cabbage Gratin
• Spanish Spinach and Chickpeas
• Chilli Garlic Butter Roasted Cabbage Wedges
• Broccoli Slaw with Creamy Dill Pickle Dressing

Spanish Butter Beans in Romesco Sauce

These Spanish butter beans are smoky, not spicy, and with the creamy sweetness of blanched almond and slow-cooked red peppers.

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Course: Side Dish

Cuisine: Spanish

Keyword: spanish beans

Servings: 4 people

Calories: 417kcal

Author: Julia Frey of Vikalinka

Ingredients

• 250g / 3 large roasted peppers from a jar
• 1 tbsp tomato paste
• 100g / 1 cup blanched almonds
• 2 cloves garlic
• 1 tbsp red wine vinegar
• 1 tsp Spanish smoked paprika
• 3 tbsp This is an affiliate link.olive oil
• Salt to taste
• 800g / 8 oz canned butter beans (drained but 100ml/ 1/2 cup liquid reserved)

Instructions

• Make the Romesco sauce by combining the roasted red peppers, tomato paste, almonds, garlic, sherry vinegar, smoked paprika, extra virgin olive oil with a pinch of salt in a food processor or a blender. Process until you have a paste. Taste and add more salt to taste. Set aside.
• Add the Romesco sauce to pan, then add the butter beans with 100ml (1/2 cup) of the reserved liquid to the sauce and bring it to a simmer over low heat, then continue simmering for 10-15 minutes, taste and add more salt if needed.
• Serve with crusty bread as a part of tapas table or as a side dish to meat or fish.

Nutrition Facts

Spanish Butter Beans in Romesco Sauce

Amount Per Serving

Calories 417 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 3g19%

Trans Fat 0.01g

Polyunsaturated Fat 4g

Monounsaturated Fat 16g

Sodium 2146mg93%

Potassium 756mg22%

Carbohydrates 38g13%

Fiber 13g54%

Sugar 2g2%

Protein 16g32%

Vitamin A 634IU13%

Vitamin C 30mg36%

Calcium 133mg13%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet. Nutritional information is calculated using third-party services and is only a guideline. There may be some variations based on product brands and cooking methods. If you are on a restricted diet, it is recommended that you supplement this info with your own research.

Tried this recipe?Mention @vikalinka or tag #vikalinka!

Whenever the weather turns even slightly warmer, I immediately start craving lighter, fresher ways to get salmon on the table. I still want all the flavour and a bit of everyday luxury, just without feeling like I need a nap afterwards.

That’s exactly where these recipes come in. Here you’ll find my favourite bright, zesty dinners: herb-packed pan-fried fillets, crunchy salads that eat like a meal, smoky grilled numbers and colourful bowls piled high with vegetables.

Most of them are ready in about 30 minutes, because on busy weeknights I don’t have the patience for anything fussy, and I’m guessing you don’t either. What ties this collection together is balance. Rich, omega-3-packed salmon meets citrus, fresh herbs, crisp veg and lively sauces, so every bite tastes clean and vibrant rather than heavy.

If you’re trying to eat a bit lighter without sacrificing satisfaction (or washing up), scroll on. I make these recipes in my own kitchen again and again, and I have a feeling they’ll earn a permanent spot in yours too.

Salmon with Basil Pesto

This quickly pan-fried salmon pairs beautifully with freshly made basil pesto. The fillets stay wonderfully crisp on the outside and tender inside, while that vibrant pesto keeps everything tasting bright and clean. It's a quick weekday meal that also wouldn't be out of place for special occasions!

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Asian Salmon with Carrot and Cucumber Slaw

4.88 from 8 votes

This Asian salmon is marinated in an aromatic mixture of soy sauce, lemongrass, ginger, garlic and lime with a touch of chilli, then quickly oven baked. Add a flavourful carrot and cucumber slaw and you have yourself a scrumptious dinner that feels light and energising.

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Teriyaki Salmon Donburi Bowl

Donburi bowls are a fresh and satisfying meal option. This restaurant-quality bowl uses teriyaki salmon and a few vegetables, and it only takes around 30 minutes to make. It's comforting yet surprisingly light, with so much flavour coming from the savoury-sweet sauce and vegetables.

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Salmon Cobb Salad with Lemon Dill Dressing

5 from 3 votes

This classic Cobb salad uses lemon pepper flavoured salmon instead of chicken and a delicious lemon dill dressing. It's not just a wimpy salad with a bit of lettuce but a salad you can eat for a meal – exactly what I crave whenever the weather turns warm!

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Grilled Maple Glazed Salmon

5 from 1 vote

Experience a taste of the Canadian wild with this grilled maple glazed salmon. The fresh pink fish is doused in a syrup-sweet and chilli-laced marinade before being seared and infused with woody smoke on the grill. This quick, low-ingredient recipe makes delicious dining possible, even out in the woods!

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One-Pan Chilli Garlic Salmon

5 from 1 vote

This one-pan beauty can be ready in just 30 minutes, which means less time cleaning and more time playing in the sun! When things get busy I find ways to make things easier in the kitchen, and that often means turning to a one-pan dish like this.

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Salmon Piccata

5 from 3 votes

This salmon piccata comes together in 20 minutes! Juicy salmon fillet pieces in a flavourful lemon butter sauce with capers. A restaurant quality meal that is more than achievable at home and definitely fits into the quick and easy category!

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Salmon with Lemon Dill Sauce

4.91 from 11 votes

A lively fish dish, salmon with lemon dill sauce is fragrant and creamy with a subtle zesty twist. I've given the classic recipe a less calorific overhaul and made it more family-meal friendly. Serve with pasta or mashed potato for a quick and easy square family meal in under 30 minutes.

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Cedar Plank Salmon

This cedar plank salmon is perfect for when you want something light and impressive without actually standing over the stove. The herby mayo keeps the fish beautifully moist while it grills hands-free, and that subtle cedar smoke adds gorgeous flavour without weighing things down. It comes together in just 10 minutes of prep – exactly my kind of summer cooking.

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Maple Mustard Glazed Salmon

Irresistible and gleaming, this sumptuous salmon dish is 10/10. Maple mustard glazed salmon is full on with flavour; sweet syrup and tingly mustard, smoothed over soft and flaky fish. As an oven-baked salmon recipe it means no fried fish fumes and is the tastiest way to get fish to your family.

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Salmon and Potatoes in Foil (Camping Recipe)

5 from 4 votes

This is my answer to dinner when you want the great outdoors, or at least the feeling of it. Everything bundles up into tidy foil packets, the oven (or grill or campfire) does the work, and you pull out perfectly tender salmon and potatoes with barely a washing-up thought in the world. It'll make a backyard feel like an adventure.

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Stuck in a Spanish tapas rut? Let this sublime, smoky spinach and chickpea stew tempt you out. The simple plant-based dish is only 20 minutes to put together and can be made ahead of your tapas date, freeing up hand and kitchen availability for less patient tapas recipes.

The chickpea with spinach combo is celebrated from country to country, if you’re a fan (or frequently feed a vegetarian) line up tomato-ey Tuscan chickpea soup or chickpea, coconut and butternut squash curry next. 

As Brad and I were strolling around Seville, breathing in the orange-scented air, eating Spanish chickpea stew, and marvelling at the Moorish influences at every turn, I had a sudden realisation.

I have never set foot on North African soil. In fact, there is a whole Mediterranean-edged region I haven’t yet visited skirting the coastline towards the Middle East. 

Being a dedicated lover of spices, legumes, and cooking methods from Arabic culture, and frequently developing inspired recipes to my blog, for example Moroccan chicken tagine and falafel bowls, I was genuinely surprised at this oversight! 

So, where do you think I should start? Where would you like to visit?

Spanish Chickpea Stew

But back to Spain… Besides the orange groves and stunning Moorish architecture, Sevillian cuisine is also an element infused with North African influence. And this chickpeas with spinach tapas recipe, or espinacas con garbanzos as it’s called in Spanish, is a perfect example. 

Two things struck me as unusual about the dish. First, the heavy spices. In my experience, the Spanish, as a people, are not known for their love of spice- quite the opposite! So, I was pleasantly surprised to find warm and heady cumin, paprika, coriander and fiery cayenne in the mix; typical ingredients from nearby Morocco. 

Secondly, the texture. My brain was anticipating a more watery dish, similar to an Indian chana saag (chickpeas and spinach curry), but on the tongue it was a different story. Spanish spinach and chickpeas is thick and velvety, almost creamy.

Later, I discovered the secret is actually down to breadcrumbs! What?? That was when I decided I needed to make it for myself and as soon we got back to the UK, I got started.

What goes with it

This outrageously versatile chickpeas with spinach dish can be served standalone with crusty bread, as a vegan offering on a table of tapas, or as a sidekick to a meaty main course. Here are my suggestions:

Well-rounded tapas menu for four

• Spanish spinach and chickpeas
• Spanish meatballs (albondígas) Note: my recipe serves 6, so you might want to adjust it. Or not!
• Padrón peppers (v/ve)
• Patatas bravas (v/ve)
• Meat and cheese board: jamón serrano, sliced chorizo, Manchego cheese
• Chicken and shrimp paella Note: my recipe serves 4, so downsize for a tapa… or don’t!

With a main course

• Spiced, grilled chicken thighs Use this shish kebab recipe to lift the marinade from. 
• Whole roast chicken I love a twist on a Sunday roast, and this chickpea with spinach side eliminates all the fussy potatoes, two veg and gravy trappings! Win!
• Rack of lamb with pistachio, herb and garlic crumb

Storage and leftovers

Leftover Spanish chickpea stew will keep covered in an airtight container in the fridge for up to four days. So, if you’re planning a Spanish tapas night, this is a great recipe to get a head start on the prep with! 

Reheat the spinach and chickpea dish either in the microwave or on the stovetop. Add a splash of water to loosen if needed.

More Spanish recipes

• Spanish Style Baked Chicken Thighs with Potatoes
• Spanish Chicken in Bravas Sauce
• Chorizo in Red Wine

Spanish Chickpea Stew (Spinach and Chickpeas)

A smoky and satisfying Spanish tapa from Andalucía, with a surprising mix of spices coating spinach and chickpeas.

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Prep Time: 12 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Course: Side Dish

Cuisine: Spanish

Keyword: spinach and chickpeas

Servings: 6

Calories: 169kcal

Author: Julia Frey of Vikalinka

Ingredients

• 3 tbsp This is an affiliate link.olive oil divided
• 60g / 3/4 cup breadcrumbs or 2 thick slices of bread
• 4 cloves garlic sliced
• 1 tbsp cumin
• 2 tsp Spanish smoked paprika or sweet paprika
• 1/2 tsp dried coriander
• 1/2 tsp cayenne
• 1/2 tsp salt
• 2 tbsp sherry vinegar
• 1 tbsp tomato paste
• 250ml / 1 cup water
• 270g / 1¾ cups canned chickpeas drained
• 400g / 14oz fresh spinach

Instructions

• Heat 1 tbsp of olive oil in a pan and add the breadcrumbs, sliced garlic, cumin, smoked paprika, coriander and toast the breadcrumbs while stirring the whole time until they turn golden and the spices are fragrant.
• Remove to a blender, then add the remaining olive oil,  sherry vinegar, tomato paste, water and salt and blend until smooth.
• Add the spinach to a large bowl and scold it with boiling water until wilted, drained, and add to the pan with the breadcrumb paste and chickpeas, sauté  covered over low heat for 10 minutes until heated through and the flavours are blended. Taste and add more salt if needed.

Nutrition Facts

Spanish Chickpea Stew (Spinach and Chickpeas)

Amount Per Serving

Calories 169 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g6%

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Sodium 471mg20%

Potassium 530mg15%

Carbohydrates 18g6%

Fiber 4g17%

Sugar 1g1%

Protein 6g12%

Vitamin A 6710IU134%

Vitamin C 20mg24%

Calcium 118mg12%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet. Nutritional information is calculated using third-party services and is only a guideline. There may be some variations based on product brands and cooking methods. If you are on a restricted diet, it is recommended that you supplement this info with your own research.

Tried this recipe?Mention @vikalinka or tag #vikalinka!

Remember that shawarma spike you bought last summer and used one time? Well, cilantro lime chicken, a Tex Mex take on a doner kebab, is giving it another shot to shine! This time, succulent chicken thighs are steeped overnight in a refreshingly zesty marinade and then roasted to charry perfection in the oven. You have all the equipment, what are you waiting for?!

So, you didn’t have the spike to begin with. But now you do, here’s recipe number two: irresistibly smoky, Middle Eastern chicken shawarma served on homemade flatbreads. 

No spike? No problem! The success of cilantro lime chicken does not rely solely on its equipment. There is no reason to miss out on this insanely vibrant Mexican-inspired dish if you don’t want to invest in giant skewer. 

Using boneless chicken thighs and then skewering them will make slicing into thin strips (á la shawarma) easier to stuff in chicken tacos, but you can simply bake the whole thighs (bone-in or boneless) in the oven on a wire rack if that’s more accessible to you.

Either slice the cooked chicken off the bone into strips for tortilla-filling potential, or serve the thighs whole with sides.

The fundamental element is that marinade…

Cilantro lime chicken marinade

This mouthwatering marinade recipe is equal parts zing, zap and zest. Zingy herbs; cilantro (coriander) and mint; zappy vinegar, garlic and jalapenos; zesty lime juice. There’s also salty soy sauce, earthy cumin, grassy oregano and lip-smacking olive oil. But none of those ingredients would alliterate!

And the method could not be easier. Bung it all in a blender and then coat the chicken thighs, yes, non-negotiable thighs for this recipe, and refrigerate overnight.

While many a marinade instruction will tell you that a 3-hour stint is sufficient, I’m rejecting that advice in this case, and imploring you to give this cilantro lime chicken a good 12 hours! 

Why is it so important? Glad you asked. Marinating does two key things: 

1. it infuses the subject with flavour- making it uber tasty
2. it tenderises the meat and retains its moisture- making it super juicy

And the longer the marinate, the bigger the impact. So, make some room in that refrigerator!

What goes with it

Cilantro lime chicken thighs is a recipe with options: 

1. Make a low-carb bowl of chicken ribbons, guacamole and black bean and corn salsa.
2. Stuff a taco and serve with salsa fresca, sour cream and grated cheddar cheese.
3. Wrap in a flour tortilla to fashion a burrito and add cilantro lime rice and pico de gallo.
4. Serve as a classic main dish and side with air fryer fries and slaw.

Storage and leftovers

Depending on whether you shaved all your cilantro lime chicken from the spike into strips or there is a relatively thick mound of thigh still intact, the leftovers will last around two days (stripped) or up to four (intact). Either way, store leftovers in an airtight container in the fridge.

Cold leftover chicken tastes great in a sandwich with lashings of mayo and crunchy salad, or reheat in the microwave for another round of chicken tacos with plenty of guac.

More chicken recipes to try

• Chicken Marbella
• Lemon Pepper Chicken
• Cheesy Chicken Broccoli Rice Casserole
• One Pot Jamaican Chicken with Rice and Peas

Cilantro Lime Chicken

Succulent chicken thighs steeped overnight in a refreshingly zesty cilantro lime marinade, then roasted to charry perfection. This insanely vibrant, Mexican-inspired dish delivers bold Tex Mex flavour with zero fuss!

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Prep Time: 15 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Course: Dinner

Cuisine: TexMex

Keyword: cilantro lime chicken

Servings: 4 people

Calories: 336kcal

Author: Julia Frey of Vikalinka

Ingredients

For the marinade

• 50g / 1 cup firmly packed cilantro (fresh coriander)
• 25g / 1/2 cup fresh mint leaves only
• 1/3 cup This is an affiliate link.soy sauce
• 4 tbsp apple cider vinegar
• 2-3 limes juice only
• 6 cloves garlic peeled
• 2 jalapeños stems removed
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp salt
• 4 tbsp This is an affiliate link.olive oil

Remaining ingredients

• 1 kg / 2 lbs skinless boneless chicken thighs
• 125ml / 1/2 cup sour cream or yogurt

Instructions

• In the bowl of a food processor or a blender combine all ingredients for the marinade and process until smooth, then remove 1/2 cup of the marinade and refrigerate until needed.
• Add the chicken to a large glass or plastic bowl (not metal), then pour the remaining marinade over the chicken and stir thoroughly to coat with the marinade, cover with plastic wrap and refrigerate overnight or at least for 3 hours.
• Preheat the oven to 190C/375F skewer the chicken thighs on a shawarma spike and put in the oven for 30 minutes. After 30 minutes take out of the oven and wrap the chicken in tin foil to prevent the chicken from drying out, then return to the oven for 15-20 minutes longer or until the internal temperature reaches 165F/73C.
• Remove from the oven and let it rest for 10 minutes. While the chicken is resting take the reserved marinade out of the fridge and combine with the 125ml/1/2 cup of sour cream of plain yogurt. Now shave slices of cooked chicken with a sharp knife to be served in a warm taco with the creamy sauce, slaw and salsa. Or you can also serve this chicken over cilantro lime rice.
• Alternatively, you can bake this chicken on a wire rack, set in a shallow baking pan for 30 minutes, then increase the temperature to 200C/400F and cook for 10-15 minutes longer. This chicken can also be grilled if desired.

Nutrition Facts

Cilantro Lime Chicken

Amount Per Serving

Calories 336 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 6g38%

Trans Fat 0.01g

Polyunsaturated Fat 3g

Monounsaturated Fat 13g

Cholesterol 98mg33%

Sodium 1759mg76%

Potassium 538mg15%

Carbohydrates 12g4%

Fiber 3g13%

Sugar 3g3%

Protein 21g42%

Vitamin A 1565IU31%

Vitamin C 49mg59%

Calcium 102mg10%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet. Nutritional information is calculated using third-party services and is only a guideline. There may be some variations based on product brands and cooking methods. If you are on a restricted diet, it is recommended that you supplement this info with your own research.

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