Jamie's 15 Minute Meals

Lamb Meatballs With Chop Salad And Harissa Yoghurt

Free recipe from Jamie's 15 Minute Meals by Jamie Oliver, Lamb Meatballs, Chop Salad & Harissa Yoghurt, page 104.

SERVES 4 | 687 CALORIES

Meatballs
400g lean lamb mince
1 heaped tsp garam masala
olive oil
1 pinch of saffron
1/2–1 fresh red chilli
2 spring onions
1/2 a bunch of fresh coriander
2 cloves of garlic
1 x 400g tin of chickpeas
350g passata

Salad
1/2 a cucumber
2 little gem lettuces
1 bunch of radishes
2 ripe tomatoes
tbsp extra virgin olive oil
1 lemon

To serve
1 heaped tsp harissa
4 heaped tbsp fat-free
natural yoghurt
8 small wholewheat tortillas
1 orange

Ingredients out • Kettle boiled • Large frying pan, medium heat • Large lidded pan, medium-high heat

Mix the mince in a bowl with salt, pepper and the garam masala
Divide into 4, then roll each piece into 4 balls with wet hands, placing them in the frying pan as you roll them and adding 1 tablespoon of olive oil
Toss regularly until dark golden all over
Put the saffron into a cup, just cover with boiling water and leave to soak. Finely slice the chilli, trimmed spring onions and coriander stalks (reserving the leaves), put them into the large pan with 1 tablespoon of olive oil, then squash in the unpeeled garlic through a garlic crusher.
Fry for 40 seconds, then add the saffron and its soaking water, the drained chickpeas andthe passata, cover and bring to the boil
In a small dish, swirl the harissa through the yoghurt. Roughly chop and mix all the salad veg for the salad on a board.
Add the extra virgin olive oil and lemon juice, then season to taste
Loosen the sauce with a splash of water if needed, then pour into the meatball pan and season to taste
Microwave (800W) the tortillas for 45 seconds
Serve it all with orange wedges and a scattering of coriander leaves



Seared Asian Beef, Best Noodle Salad & Ginger Dressing

Seared Asian Beef, Best Noodle Salad & Ginger Dressing, free recipe from Jamie’s 15 Minute Meals by Jamie Oliver, page 68

SERVES 4 | 585 CALORIES

Salad
50g cashew nuts
1 tbsp sunflower seeds
2 tbsp sesame seeds
200g fine rice noodles
1 romaine lettuce
1 large carrot
1 bunch of radishes
½ a cucumber
1 big bunch of fresh coriander
3 spring onions
1 punnet of cress
1 pack of alfalfa sprouts

Steak
1 x 450g rump steak, fat removed
2 tsp Chinese five-spice
olive oil

Dressing
1 x 105g pack of pickled ginger
2 limes
1 tbsp fish sauce
1 tbsp low-salt soy sauce
1 tbsp sesame oil
½ a fresh red chilli

Ingredients out • Kettle boiled • Large frying pan, high heat

Toast the cashews, sunflower and sesame seeds in the frying pan, tossing regularly until golden, then tip into a bowl, return the pan to the heat and turn the heat up to high • Put the noodles into another bowl with a pinch of salt and cover with boiling water • Rub the steak with salt, pepper and the five-spice, and put into the frying pan with 1 tablespoon of olive oil, turning every minute until cooked to your liking.
In another bowl, mix together the pickled ginger and its juice, the juice of 1 to 2 limes, the fish and soy sauces and sesame oil, then finely slice and add the chilli • Trim the lettuce and break the leaves apart, shredding any larger ones, then scatter over a large board • Coarsely grate over the trimmed carrot, using a box grater • Halve the radishes, roughly chop the cucumber and the top leafy half of the coriander and trim and finely slice the spring onions.
Pile all the veg on the board, snip over the cress and scatter over the alfalfa sprouts • Drain the noodles, rinse and drain again, then add them to the board • When the steak is done, move it to a board to rest, then slice and place on top of the salad, pouring over any resting juices • Scatter over the nuts and serve the dressing on the side, with any remaining lime wedges.



Vege Chilli, Crunchy Tortilla & Avocado Salad

Vege Chilli, Crunchy Tortilla & Avocado Salad, free recipe from Jamie’s 15 Minute Meals by Jamie Oliver, page 224

SERVES 4 | 749 CALORIES

Chilli & rice
1 dried smoked chipotle or ancho chilli
½ a fresh red chilli
1 red onion
1 tsp sweet smoked paprika
½ tsp cumin seeds
1–2 garlic cloves
1 big bunch of fresh coriander
olive oil
2 mixed-colour peppers
1 x 400g tin of chickpeas
1 x 400g tin of black beans
700g passata
1x 250g pack of cooked mixed long grain and wild rice

Salad
4 small corn tortilla wraps
2 ripe avocados
3 heaped tbsp fat-free natural yoghurt, plus extra to serve
2 limes
1 romaine lettuce
½ a cucumber
1 fresh red chilli
1 handful of ripe cherry tomatoes

Ingredients out • Oven at 200°C/400°F/gas 6 • Food processor (bowl blade) • Lidded casserole pan, high heat • Stick blender

Put the chillies, peeled and halved red onion, paprika and cumin seeds into the processor, squash in the unpeeled garlic through a garlic crusher, then add the coriander stalks (reserving the leaves) and 2 tablespoons of oil, and whiz until fine • Tip into the pan, then add the deseeded and roughly chopped peppers, drained chickpeas and black beans, a pinch of salt and pepper and the passata, stir well and put the lid on • Fold the tortillas in half, slice into 0.5cm strips, sprinkle on to a baking tray and pop in the oven until golden and crisp.
Put most of the coriander leaves, a pinch of salt and pepper, half a peeled avocado, the yoghurt and the juice from 2 limes into a jug and whiz with a stick blender until silky • Check and adjust the seasoning of the chilli, leave the lid off • Remove the tortillas from the oven into a bowl, cut the lettuce into chunky wedges and add to the bowl • Scoop and dot over curls of avocado • Peel the cucumber into ribbons and finely slice half a chilli, then scatter both over the top
Make a well in the middle of the chilli and tip in the rice, then pop the lid on for the last few minutes to warm the rice through • Pour the dressing over the salad, pick over the remaining coriander leaves, finely slice the remaining chilli and sprinkle over the top along with the halved cherry tomatoes, then toss everything together • Serve with dollops of yoghurt.