This filling springtime salad has it all: fresh leaves and herbs, juicy oranges, artichokes and lentils, salty olives and pine nuts. A Dijon and cider vinegar dressing bring it all together.
These cannellini bean and quinoa burgers are loaded with sundried tomatoes and naturally-ripened black olives.
Beluga lentils are smaller and firmer than other lentils. We fold them into a mix of sweet roasted pepper, sundried tomatoes and olives and serve with spring asparagus and soft, creamy avocado.
Jackfruit is a versatile, delicious fruit that’s used in dishes across the Indian subcontinent. Here, it’s simmered in a rich tomato sauce to create a vegan version of the Neapolitan seaside sauce.
These Norfolk chicken breasts are stuffed with sundried tomatoes and a salty olive tapenade then baked until cooked and juicy. Accompanied by light cauliflower and spinach mash and garlic-roasted green beans.
Our extra-tender heritage lamb comes from animals grazed on wild pasture. Cubed and marinated in Mediterranean spices, it’s then chargrilled on skewers and served with a refreshing Greek-style salad.
Marinating free-range chicken breasts in yogurt and warming spices locks in tenderness and flavour. Served with nutty black rice and a crunchy, chopped Shepherd’s (Choban) salad.
Delicious smoked mackerel with a citrus dressing on a bed of roasted tomato, fennel, fresh orange segments and nutty quinoa. Orange adds a sweet tangy flavour and colour to this vibrant dish.
We use outdoor-reared pork for these tender smoky kebabs, which are threaded with onions and red peppers and griddled, then served with brown rice and lemony parsley green beans.
We’ve used delicious quinoa in our healthy version of the classic Spanish paella and topped it with lemon roasted fennel, green beans and fresh parsley.
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