Discover Great Veg; Recipes you’ll love

Tuesday 13th Jul 2021 |

Whilst the weather might not always agree, summer is upon us. So Discover Great Veg is sharing six recipes perfect for summer picnics, snacks, meal times and more.

From light and refreshing salads to simple sandwiches perfect for picnics, Discover Great Veg has a recipe for every occasion this season. 

Discover Great Veg – Green Veg & Feta Tabbouleh

Discover Great Veg
  • Prep: 15 minutes 
  • Cook: 5 minutes
  • Serves: 4 
  • Skill Level: Easy 

Ingredients

  • 200g bulgar wheat
  • 250ml chicken stock
  • 250g pack kale (or spinach)
  • 4 tomatoes, diced
  • 25g pack parsley, chopped
  • 200g pack feta, crumbled
  • 75g pomegranate seeds
  • Zest and juice of 1 lemon

Method 

  1. Bring the bulgar wheat and stock to a simmer and cook for 2-3 minutes, covered. Remove from the heat and keep covered until cool slightly.
  2. Meanwhile, cook the kale in boiling water for 5 minutes, drain well and roughly chop.
  3. Mix the kale into the bulgar wheat along with the remaining ingredients and season to taste. Serve warm or chilled.

Mediterranean Spinach Filled Rolls

Discover Great Veg
  • Prep: 10 minutes
  • Cook: 2 minutes
  • Serves: 4
  • Skill Level: Easy 

Ingredients 

  • 4 crusty bread rolls
  • 260g bag spinach
  • 280g jar chargrilled peppers in oil
  • 1 courgette, halved then thinly sliced lengthways
  • 2 tbsp chopped basil
  • 125g light mozzarella, sliced

Method 

  1. Cut the tops off the rolls to make lids and reserve. Scoop out the bread saving the shell of the roll.
  2. Place the spinach in a large bowl, cover with clingfilm and microwave for 2 minutes, squeeze out the excess liquid.
  3. Drain the peppers reserving the oil. Heat 1 tbsp of the oil and fry the courgettes for 2-3 minutes until softened and mix in the peppers and basil, season. Place half the courgette mixture in the base of the rolls, add the mozzarella and then the remaining courgette mixture, press in the spinach then top with the roll lid.
  4. Serve halved with salad.

Discover Great Veg – Spinach, Watermelon & Grain salad

Discover Great Veg
  • Prep: 10 minutes
  • Cook: 2 minutes
  • Serves: 2
  • Skill Level: Easy 

Ingredients

  • 250g pouch mixed grains
  • 250g spinach
  • 1/4 small watermelon, diced
  • Juice 1/2 lemon
  • 1 tbsp extra virgin olive oil
  • 2 medium eggs
  • 2 tbsp roughly chopped parsley

Method

  1. Heat the grains according to pack instructions.
  2. Place the spinach in a large bowl, cover with clingfilm and microwave for 2 minutes or until just wilted, stir into the grains with the watermelon.
  3. Whisk together the lemon juice and oil, season and toss into the salad.
  4. Meanwhile, poach the eggs according to taste and place on top of the salad.
  5. Sprinkle over the parsley and serve.

Discover Great Veg – Tuna and Kale burgers

Discover Great Veg
  • Prep: 20 minutes
  • Cook: 10 minutes
  • Serves: 4 
  • Skill Level: Easy 

Ingredients

  • 500g Maris Piper potatoes, cut into chunks
  • 2 x 200g cans tuna in spring water, drained
  • 2 tbsp tartare sauce
  • 2 tbsp plain flour
  • 150g shredded kale
  • 2 tbsp rapeseed oil

Method

  1. Cook the potatoes in boiling water for 10-15 minutes until tender, drain and roughly mash.
  2. Gently mix in the tuna, tartare sauce and flour.
  3. Meanwhile, steam the kale for 4 minutes and roughly chop.
  4. Stir into the potato mixture and season.
  5. Mould into 8 burgers and chill for 15 minutes.
  6. Heat the oil in a large frying pan and fry the burgers in 2 batches for 1-2 minutes each side until golden.
  7. Serve with a fresh green salad and roasted cherry tomatoes

Discover Great Veg – Quinoa Veg Bowl

  • Prep: 20 minutes
  • Cook: 15 minutes
  • Serves: 4
  • Skill Level: Easy 

Ingredients

  • 175g quinoa
  • 250g pack kale (or use 250g pack spinach)
  • 1 tbsp oil
  • 300g chicken breast, thinly sliced
  • 1 tsp mild chilli powder
  • 400g can kidney beans
  • 200g pack fresh tomato salsa
  • 227g can chopped tomatoes
  • 2 ripe avocados
  • 1 tbsp chilli sauce
  • 1 lime

Method 

  1. Cook the quinoa in stock for 15 minutes, drain off any excess liquid. Meanwhile, cook the kale in boiling water for 5 minutes, drain and stir into the quinoa and season. Place in the base of a heatproof serving bowl.
  2. Meanwhile, heat the oil and fry the chicken and chilli powder for 5-6 minutes, add the kidney beans, salsa and tomatoes and cook for 1 minute or until the chicken is cooked throughout. Spoon on top of the quinoa.
  3. Mash the avocado with the chilli sauce and juice of half the lime, season and spoon over the chicken. Serve with the remaining half lime cut into wedges.

Discover Great Veg – Superfood Smoothie

Discover Great Veg
  • Prep: 10 minutes
  • Serves: 2
  • Skill Level: Easy 

Ingredients

  • 2 tbsp rolled oats
  • 400ml apple juice
  • 75g spinach
  • 25g kale
  • 1tbsp agave nectar
  • 1 ripe banana, roughly sliced

Method

  1. Place the oats in a liquidizer with the apple juice and soak for 5 minutes.
  2. Add all the remaining ingredients to the liquidizer and puree until smooth.
  3. Pour into 2 glasses and serve.
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