This Week's Menu

This summery quinoa salad is full of fresh capsicum and sweetcorn, paired with roasted almonds and a creamy tahini sauce. With just a little chopping and mixing required for this recipe, it’s an easy mid-week meal that makes delicious leftovers.

We love a Thai curry for a super easy mid-week meal that you pack with vegetables. This classic Thai Green Curry is the perfect balance of spicy, fragrant and creamy served over fluffy jasmine rice. 

Tender roasted eggplant halves are filled with delicious spiced mince and veggies, then roasted until crispy – served dolloped with our go-to yoghurt tahini sauce.

This pasta is fresh, light and packed with flavour from the lemon, chilli and fresh parsley and the best thing is that it is ready to be served in under 20 minutes.