Index Meals | Index card 5
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Index card 5

pan-fried-salmon-fennel

I love the balance of flavours in this dish. The rich, moist salmon is complemented beautifully by the crisp, fresh salad. But take care not to overload it with too much fennel – a little goes a long way – and you’ll need the rest of the bulb for another recipe later in the week.

I used to think a ‘substantial salad’ was a contradiction in terms, but this classic dish is a satisfying combination of flavours and textures that really does fill you up.

chicken_caesar_salad
farfalle-basil-fennel

Here’s a pasta sauce that needs no cooking whatsoever. It’s really tasty, bursting with vitamins – and cheap, too!

This is one of those ‘dairy-light‘ recipes that uses goat’s yoghurt, but it will be just as tasty made with ‘ordinary’ yoghurt. You can even skip the yoghurt altogether, if you prefer to keep it dairy-free.

Chickpeas are brilliant for pre-prepared salads, because they soak up the flavour of the dressing, without losing their form.

chicken-lemon
sesame-ginger-beef

This simple stir fry is quick and easy to prepare and to cook, but truly delicious. It’s one of my favourite ways to cook minute steaks, which so often seem to turn tough and grey in the pan.

Udon noodles are perfect for soaking up the flavour of the sauce in this dish, but you can use any noodle you like. If you are looking for gluten-free options, check out this handy guide for 11 gluten-free Asian noodles.

If you’ve been working through the index cards in order, staples like stir-fry oil, white wine vinegar, balsamic vinegar, soy sauce, and brown sugar should still be in good supply, but there’s a fair chance that your extra-virgin olive oil is getting a bit low.

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