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.
The crispy aubergine makes a great partner to the sweet pepper sauce made with slow cooked plum tomatoes.
Juicy oven baked pork tenderloin with sauce vierge, a French sauce made with chopped tomatoes, basil, lemon and olive oil.
We love chermoula – a fragrant, citrussy North African spice paste – and Belazu’s version is the perfect partner for our super-succulent baked cod. Enjoy it with golden rice, infused with antioxidant-rich turmeric, and fresh olive salsa.
Oven-baked pesto coated haddock is served with aubergine ratatouille and delicious quinoa.
These rich balsamic glazed mushrooms are the perfect partner to our roasted stuffed shallots, packed with sunflower seeds and hazelnuts.
Fresh haddock fillets topped with sautéed mixed mushrooms, artichoke hearts, garlic, fresh parsley, fragrant thyme and tangy sundried tomatoes, alongside crushed potatoes.
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