after school meals

Try these halloumi tortilla wraps with avocado for a quick and easy after-school meal. Serve with chilli sauce or soured cream

Halloumi fajitas

x 225 grams blocks light halloumi

olive oil

red onion

mixed peppers

garlic

tsp smoked paprika

tsp coriander

lime

avocado, stoned, peeled and sliced

coriander leaves

chilli sauce

Split each halloumi block through the middle lengthways (they should have a natural seam). Cut each half into four strips. Heat half the oil in a frying pan over a medium heat, and fry the halloumi strips for a few minutes on each side until golden. Transfer to a plate and set aside.

Heat the remaining oil in the pan over a high heat, and fry the onion and peppers for 5 mins until just soft and starting to char. Add the garlic, paprika and coriander with some seasoning and cook for 1 min more. Pour in the lime juice and fried halloumi, and stir very gently so the halloumi doesn’t break up. Will keep at room temperature for a few hours. Reheat over a low heat with a little water.

Warm the wraps in a low oven wrapped in foil. Alternatively, warm two at a time for 10 seconds in the microwave (not wrapped in foil), or by holding them directly over a gas flame with a pair of tongs (this will give you flavourful charred edges).

Pile the halloumi filling into the warm wraps, with a few slices of avocado each, some coriander leaves, and spoonfuls of chilli sauce or soured cream, if you like.

Throw together this wholesome chicken traybake for the family, gently spiced using a little curry paste, with just 15 mins prep. Mango chutney adds a fruity tang

Roast chicken & spiced rice

chicken stock cube

tbsp curry paste (we used korma)

butter

basmati rice

cinnamon

chicken thighs, bone-in, skin on

onion

toasted almonds

green beans

mango chutney

Heat the oven to 220C/200C fan/ gas 6. Pour 800ml just-boiled water into a heatproof jug, crumble in the stock cube and stir in along with half the curry paste and the butter or oil. Pour the mixture into a large baking dish or roasting tin (ours was 25 x 35cm and 5cm deep), and tip in the rice and cinnamon stick. Season and stir well.

Cut a few deep slashes into each chicken thigh, then rub all over with the remaining curry paste and some seasoning. Arrange on top of the rice mixture, then cover the dish or tin with foil and bake for 30 mins.

Meanwhile, heat a drizzle of oil in a frying pan over a medium heat, and fry the onion for 10-15 mins, or until soft and caramelised.

Uncover the chicken and rice. The rice should still be wet, but if not, top up with 50-100ml more water. Scatter over the almonds and bake, uncovered, for 10-15 mins more until the chicken is browned, all the liquid has been absorbed and the rice is cooked through and crisp at the edges. Meanwhile, cook the green beans in boiling water for 2-3 mins, then drain. Scatter the coriander and fried onions over the chicken and rice, spoon a few dollops of chutney over the dish, and serve with the green beans.

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Halloumi fajitas

Roast chicken & spiced rice

Top 2 after school meals recipes from across the web

The most viewed after school meals recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Halloumi fajitas

Roast chicken & spiced rice

The most viewed after school meals recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine