I take a minimalist approach to my diet and often only use a few ingredients in my meals. I bulk out the more expensive ingredients, like fresh fish and poultry, with whole grains, mixed beans, and vegetables.
My favorite recipes take about 10 to 30 minutes to prepare and don't require any specialist equipment.
I've discovered a love for orange, avocado, and shrimp salad
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I wasn't initially convinced that orange, mustard, and shrimp went together. It felt unnatural to make a salad without traditional ingredients like cucumber and tomato.
But the sweetness of the orange sharpens the buttery avocado and perfectly complements the shrimp.
Start by tearing half of an orange into segments. Squeeze the juice from the other half and put it to the side.
Dice an avocado, slice half a red onion, and rip up some romaine lettuce. Add all of the components to a bowl with a few pieces of shrimp on top — I like to buy the precooked kind for convenience.
To make the dressing, combine the orange juice with a splash of olive oil, a teaspoon of wholegrain mustard, and a little salt and pepper.
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Zucchini fritters with tzatziki make a wonderful lunch
Vegetable fritters are one of my favorite snack foods to batch-cook and freeze for busy weekday lunches.
Grate one zucchini and half an onion into a sieve. Add a little salt and squeeze out the excess water with a spoon.
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Then grate a handful of Parmesan into a bowl with a cup of all-purpose flour, a splash of milk, and one egg. Combine the grated vegetables and batter.
Add a generous amount of olive oil to a pan and fry small dollops of batter until golden. Press the fritters flat to make sure they're cooked all the way through.
For the tzatziki dip, mix Greek yogurt, two crushed garlic cloves, a sprig of fresh mint, and a dash of olive oil.
