An elegant dish with hot smoked salmon layered over courgette ribbons, sugar snap peas, baby potatoes and cherry tomatoes. Finished with with a creamy but dairy-free yoghurt and dill dressing.
This creamy sun-dried tomato courgetti is paired with hot smoked salmon, a pinch of chilli flakes and Tenderstem broccoli.
We've paired a succulent seared steak with a medley of spring vegetables including sweet baby carrots, crisp sugar snap peas and bright red radishes.
Succulent pork loin simmered with barbecue butter beans and spinach, alongside sweet potato fries and roasted tenderstem broccoli.
Juicy oven baked pork tenderloin with sauce vierge, a French sauce made with chopped tomatoes, basil, lemon and olive oil.
The creamy avocado and almond butter give our roasted vegetable buckwheat a rich delicious flavour.
Oven-baked pesto coated haddock is served with aubergine ratatouille and delicious quinoa.
Smoked salmon slices are layered over golden brown celeriac and apple rostis and topped with a poached egg and a herby dressing.
A succulent steak paired with a delicious sweet potato baked egg and a shaved asparagus salad.
Succulent, flat iron steak and creamy potato salad, studded with pickled gherkins and chives – sometimes the simple, classic combos are best. But as ever, there’s a ‘mindful’ add: fresh garden salad, bursting with cherry tomatoes.
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For every Mindful meal sold, we donate a school meal to a child living in poverty.