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.
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.
These rich balsamic glazed mushrooms are the perfect partner to our roasted stuffed shallots, packed with sunflower seeds and hazelnuts.
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For every Mindful meal sold, we donate a school meal to a child living in poverty.