Ramadan, the holy month for us Muslims which occurs once a year where you fast till sunset and start the fast from before sunrise. As the years progress it does get easier, specially as it regresses couple days due to the moons positioning. So anyone who is doing Ramadan or has done it will understand the struggle of creating new dishes to jazz things up as the days go on.

So here are some easy recipes that take no longer than 30 minutes.

Salads (can be main or to share)

Burrata with Vine Tomatoes, Grilled Artichokes and Lambs Lettuce

Ingredients:

1 Burrata

1 Cup Baby Tomatoes (quartered)

6 Grilled Jarred Artichokes (stripped)

Handful of Lambs Lettuce

1 TBSP Extra Virgin Olive Oil

Drizzle of Balsamic Glaze (I use a Truffle one for extra flavour)

1/2 tsp Flakey Salt

1/2 tsp Ground Pepper

Method:

Place Burrata on the centre of plate, then scatter the sliced baby tomatoes around
Scatter the peeled artichokes from jar with the tomatoes and then arrange the lambs lettuce in between any spaces
Sprinkle with flakey salt, ground balance pepper then add a drizzle of olive oil and balsamic glaze

Honeydew with Avocado, Pickled Cucumber, Roasted Walnuts and Mint

Ingredients:

1 medium-large slice of Honeydew Melon (de-skinned, cubed)

1/2 medium-large Avocado (halved, de-stoned)

1/4 Cucumber (halved, sliced into thin half moons)

1/4 Cup Walnuts

Handful of Mint Leaves

2 tsp Apple Cider Vinegar

1 tsp Soft Brown Sugar

1 tsp Honey

2 tsp Extra Virgin Olive Oil

1/4 tsp Flakey Salt

1/4 tsp Ground Black Pepper

Method:

Place cucumber strips into a small bowl with the vinegar and sugar. Stir well and squeeze with your hand and let it pickle whilst dishing up (make sure not to snap the strips)
Slice the Melon cubes into 3 strips and arrange on a plate, then scatter on top avocado slices
Heat walnuts on a small pan on a high heat for about 1-2 minutes (until toasted) and toss half way. Set aside and leave to cool
Distribute the pickled cucumber then add a pinch of salt, pepper and drizzle honey, olive oil. **Option to add a few chilli flakes if you wanna make it a bit spicy**
Roughly scrunch a handful of mint leaves and thinly slice, sprinkle on top then chop the toasted walnuts and scatter on salad

Smoked Mackerel and Potato Watercress Salad

Ingredients:

1 Medium Potato (diced)
1 Large Smoked Mackerel Fillet
1/2 Medium Avocado
1 Small Green Pepper (sliced)
1 Spring Onion
Handful of Watercress, rocket and spinach or any salad leaves
1 Roasted Red Pepper from Jar (sliced)
Honey and Mustard Vinaigrette (I use M&S dressing)
1 TBSP Olive Oil
1/2 tsp Flakey Salt
1/2 tsp Ground Black Pepper

Method:

Heat grill on a maximum heat, 250 degrees and place a small baking tray inside to heat
Place the roughly diced potato on a microwaveable plate and cover, heat for about 5 minutes until soft
Place tin foil on tray and add a drizzle of olive oil. Add the potato, pepper and drizzle some more olive oil on top, mix well and add a pinch of salt. Place back in the grill, on top rack for a about 3 minutes until golden and crisp
Take out and leave to cool a little. Scatter salad leaves loosely on plate and arrange other components on top, drizzle dressing and add some ground black pepper and serve!

Pasta (can be main or to share)

King Prawn with Baby Plum Tomatoes, Chilli and Linguine

Orecchiette with broccoli and rocket

*as seen on The Guardian by Yotam Ottolenghi - broccoli recipes

Mains

Dad’s best Harira (Moroccan Soup)

Ingredients:

1 Large Onion

3 Celery Sticks

1 Chopped Tomato Tin

200g Lentils

1 Chickpea Tin

100ml Vegetable oil

1.5L Cold Water

50g Plain Flour

50g Vermicelli

100g Coriander Leaves

100g Parsley Leaves

1 tsp Ground White Pepper

1/2 tsp Ground Ginger

1/2 tsp Ras Elhanout

1 tsp Salt

Method:

Place celery, onion, coriander and parsley in a food processor and finely chop. Then add the tomatoes to blend
Pour the contents into a large saucepan add all the spices, salt, pepper, ras elhanout etc with the oil and gently sweat them add lentils then pour the quantity of water, bring to the boil and lower the heat to medium, leave to cook for 45 minutes then add chick peas.
Mix the flour with a glass of warm water till it dissolves and start pouring into large pan slowly and mixing, bring to the boil again for five minutes.
- Here you go you Moroccan famous Harira is ready for the whole week. Enjoy :)

grilled courgette, king prawns, green olives and tomato risotto

Ingredients:

1 Medium Courgette (diced)

1/2 Cup Cooked King Prawns

1-2 Portions of Short Grain White Rice

1 Carton of Pasatta

6 Green Olives

4 Cups Water (as much as rice packet asks for normally it’s 1:2 cups per portion)

1 TBSP Olive Oil

1 Slice of Lemon

1/4 tsp Dried Oregano

1/4 tsp Dried Basil

1/2 tsp Salt

1/4 tsp Ground Black Pepper

Method:

Pour a teaspoon of olive oil, on a medium pan over a medium to high heat. Fry the diced courgette for 5-7 minutes and toss half way until golden brown.
Once courgette is cooked set aside on a plate and on the same pan, add in rice and heat over a high heat then gently add water and bring to a boil then turn heat down to low and cook according to packet instructions. *if using normal risotto, stir frequently adding water bit by bit. I just use short grain white rice which doesn’t require stirring
Once rice is shy to al dente, add pasatta, stir and let cook for another 3minutes then add herbs and season
Dish up and top with prawns, olives and a squeeze of lemon. Extra drizzle of Extra Virgin Olive oil and your off.

the base to any decent dish - easy bolognese

Ingredients:

1 TBSP Olive Oil

500g Beef Mince

2 Carrots

2 Celery Sticks

3 Garlic Cloves

2 Medium Onions

2 x 400g Plum Tomato Tins

2 TBSP Tomato Paste

2 Bay Leaves

1 tsp Dried Oregano

1 tsp Dried Basil

1 tsp Flakey Salt

1 tsp Ground Black Pepper

Method:

Heat a large saucepan over a medium heat and 1 tbsp olive oil
Add the finely chopped onions, carrots, celery, garlic and fry for 1 minute then reduce heat and leave to soften for another 5 minutes
Increase heat to medium-high, add mince and brown for about 4 minutes until all meat is brown
Add tomato purée and mix with mince until brown then add the tomato tins and herbs and a pinch of chilli flakes is optional
Bring to boil and reduce to simmer with lid on for about 25 mins
Once meat is cooked and sauce has thickened season, stir and that’s it!

seared tuna, grilled courgette, courgette ribbon, avocado, egg and radicchio bowl

Ingredients:

1 Tuna Steak

1 Courgette

1/2 Avocado (sliced thinly)

1 Boiled Egg (halved)

1/3 Pack of Radicchio Salad

1 TBSP Extra Virgin Olive Oil

2 tsp Balsamic Vinegar

1 tsp Dijon Mustard

1/2 tsp Flakey Salt

1/2 tsp Ground Black Pepper

Method:

Cut in half the courgette. With a slicer/mandolin thinly ribbon half the courgette and cut into small dices the other half
Heat a medium griddle pan over a high heat with 1 tsp olive oil and griddle the diced courgette for about 4 minutes tossing half way and set aside
Using the same pan add tuna steak and let griddle over a high heat with a little more oil for about 3 minutes each side until both sides have charred
In a small glass/bowl mix mustard, vinegar, 2 tsp olive oil, pinch of salt and pepper
Arrange salad leaves on a plate, then place salad ingredients separately on top leaving space for tuna in the middle
Slice the tuna steak into strips and place in middle of salad and finish with a drizzle of the dressing and a pinch of flakey sea salt and pepper

Bismillah and Ramadan Kareem to all brother and sisters ❤️