Veggie Tonight. Best Recipes with Olive Oil
If you regularly have meat-free days, why not push the boat out and try a week of veggie meals? These recipes are sure to become new family favorites.
Beetroot and feta burgers prep 15 min cook 10 min serves 4 vegetarian
- 400g raw beetroot,
- coarsely grated
- 4 spring onions, finely chopped
- 2 garlic cloves, crushed
- 3tbsp fresh mint, chopped
- 2tsp ground coriander (optional)
- Finely grated zest and juice 1 lemon, plus wedges to serve (optional)
- 3tbsp plain flour 1 egg 150g reduced-fat feta,
- crumbled 3tbsp olive oil 200g mixed salad leaves 4 burger buns (optional), to serve
- 1 Working over the sink, wrap the beetroot in a clean J-cloth and squeeze out as much liquid as possible (use rubber gloves or rinse your hands quickly afterward). In a large bowl, mix the beetroot, spring onions, garlic, mint, coriander (if using), lemon zest, half the juice, 2tbsp flour and the egg, along with lots of ground black pepper. When well combined, stir in the feta.
- 2 Form the mixture into 4 patties and coat with the remaining flour. Heat a large frying pan over a medium heat with 1tbsp olive oil and fry the patties for 5–6 min on each side until crisp on the outside and cooked through.
- 3 Mix the remaining oil and lemon juice, add black pepper and toss with the salad leaves. Serve the burgers in buns, if using, with the salad and lemon wedges, if using.
- Lemon, ricotta and fennel linguine
- prep 10 min cook 15 min serves
- 4 vegetarian
- 350g linguine
- 1½tbsp olive oil
- 1 large fennel bulb, finely sliced
- 1 red chili, finely chopped
- 3 garlic cloves, finely chopped Zest
- 1 lemon and juice 2 200g ricotta Parmesan-style vegetarian cheese, grated, and fresh flatleaf parsley, chopped (optional), to serve
- 1 Cook the pasta in a large pan of unsalted water according to the pack instructions until al dente.
- 2 Meanwhile, heat 1tbsp of the oil in a large frying pan. Add the fennel and black pepper. Fry over a medium-high heat for 8–10 min, stirring regularly, until wilted and softened with a bit of color.
- 3 Add the chili and garlic to the fennel and cook for a few min, then turn off the heat. Add the lemon zest and juice.
- 4 Remove about 150ml of the pasta cooking water and reserve, then drain the pasta in a colander. Stir the pasta into the fennel mix, adding the ricotta and reserved cooking water. Toss together, so the ricotta and water emulsify into a sauce. Sprinkle with the grated cheese and parsley, if using, and drizzle with the remaining olive oil to serve.
Ravioli pasta bake
- 150g baby spinach
- 1tbsp olive oil
- 1 large onion, thinly sliced 1 garlic clove,
- crushed 500g passata
- 1tsp dried oregano
- 1tsp runny honey
- 60g lightest soft cheese
- 150g cherry tomatoes
- 4tbsp roughly chopped fresh basil, plus extra leaves to garnish
- 250g fresh spinach and ricotta ravioli or tortellini 20g parmesan-style vegetarian cheese, finely grated (optional)
- 1 Heat the oven to 200°C/fan 180°C fan/gas 6. Put the spinach in a large colander in the sink and pour over a full kettle of boiling water to wilt. Press as much liquid out of the spinach as possible using a wooden spoon. Set aside.
- 2 Heat the oil in a medium, deep frying pan over a medium heat, then fry the onion for 8–10 min until soft. Add the garlic and cook for 1 min. Add the passata, oregano, honey, soft cheese and tomatoes to the pan with the wilted spinach and mix well until the cheese melts.
- 3 Remove from the heat, stir in the chopped basil and ravioli or tortellini and season with pepper, then pour into a 1-liter baking dish. Bake for 20 min, then top with the cheese, if using, and cook for 5 min more. Garnish with the extra basil to serve.