30-minute summer recipes for all the family to enjoy

Warm summer evenings call for tasty meals, without having to spend hours in the kitchen. To help those looking for quick and easy summer mealtime inspiration, Discover Great Veg has shared a menu of tasty recipes packed full of our favourite vegetables that can be on the table in under half an hour.

Asian-style shredded chicken and kale salad

Prep time: 10 minutes | Cooking time: 3 minutes

Ingredients

125g kale

1 small leek, shredded

Zest and juice 1 lime

3 tbsp coconut cream

1 tbsp mayonnaise

1 tsp Thai fish sauce

1 carrot, shredded

200g roast chicken, shredded

Method

Cook the kale in boiling water for 2 minutes, add then leek and cook for 30 seconds then drain and run under cold water. Pat dry on kitchen paper.

Meanwhile, in a large bowl, mix together the lime zest and juice, the coconut cream, mayonnaise and fish sauce, toss in the carrot, chicken and kale mix, season to taste.

Cooks tip: Great for leftover roast chicken from the Sunday roast and perfect for picnics.

Cavolo nero falafels with harissa yoghurt sauce 

Ingredients

400g can chick peas, drained and rinsed

200g pack cavolo nero, thick stalks removed

1 tbsp tahini

1 clove garlic

½ tsp ground cumin

½ tsp ground coriander

2 tbsp vegetable oil

100g yoghurt (or plant-based alternative)

1 tsp harissa paste

Method

Place the chickpeas in a food processor with the leaves from 2 stems cavolo nero, roughly chopped, the tahini, garlic and spices and blend to a coarse paste, season well.

Divide into 8 and roll into balls.

Heat the oil and fry the falafels for 2-3 minutes until golden, turning once half way.

Remove and add the remaining cavolo nero, shredded and fry for 2-3 minutes, season.

Meanwhile, mix together the yoghurt and harissa.

Serve the falafels onto the cavolo nero and drizzle with the harissa yoghurt.

Harissa, kale and hummus flatbreads

Ingredients

1 tbsp olive oil

250g bag kale, thick stalks removed

1 tbsp harissa paste

2 flatbreads

100g hummus

Pomegranate seed and toasted sesame seed to garnish (optional)

Method

Preheat the oven to 200C, gas mark 6.

Heat the oil in a large frying pan and fry the kale for 3-4 minutes, add the harissa and season.

Meanwhile, warm the flatbreads according to pack instructions. Spread with the hummus and top with the kale.

Serve sprinkled with pomegranate and sesame seeds if liked.