No cook + Dinner recipes (23)

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Californian wraps

Recipe by: Jan Cutler

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These healthy wraps flavoured with goat's cheese, rocket and dill spread make great light lunches, portable feasts and super-quick suppers. They will keep for a week or two, and can also be frozen.

Filling for Calzones

Recipe by: Holly

Reviews(2)

Use your favourite pizza dough recipe to encase this filling of proscuitto with ricotta, Parmesan and Pecorino cheeses, to make a rich and delicious calzone.

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Garlicky tomato salad

Recipe by: Azmina Govindji

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When tomatoes are at their peak of sweetness, this salad is particularly delicious. It's eye-catching too if you make it with a mixture of different-coloured tomatoes. New varieties are coming on the market all the time – look for yellow cherry tomatoes as well as small red or yellow pear-shaped plum tomatoes.

Golden mango salad

Recipe by: Azmina Govindji

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This mixture of salad leaves and herbs, each with its own robust flavour, marries well with the sweetness and smooth texture of mango. The result is a salad that is colourful and refreshing, ideal as a light starter or side dish. Serve with warm mixed-grain bread or rolls.

Jamie's Cranberry Spinach Salad

Recipe by: Jamie Hensley

Reviews(1)

Everyone I have made this for absolutely loves it! It's something different with a great presentation, yet so easy to make.

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Javi's Ceviche

Recipe by: JAVI19

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Ceviche, a citrusy seafood salad, is popular throughout Latin America. It can be served with tortilla crisps as a meal or as a starter.

Melon, feta and orange salad

Recipe by: Azmina Govindji

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Here, the classic starter of melon and Parma ham is transformed into a tempting main-dish salad with the addition of feta cheese, cherry tomatoes, cucumber and oranges. Serve for lunch, with warm ciabatta bread to mop up the juices, or as a starter for 6 people.

Mild Mango and Red Pepper Salsa

Recipe by: SUBEAR

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The sweet flavours of this mild salsa create a tropical topping for barbecued meats or fish. Add minced red chillies if you want to add some heat.

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Mixed salad leaves with flowers and blueberries

Recipe by: Azmina Govindji

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This pretty summer salad is a delightful combination of edible flowers, salad leaves, alfalfa sprouts and juicy fresh blueberries. Some large supermarkets sell packs of edible flowers. Or you can pick them from your garden – just be sure to choose those that have not been sprayed with pesticides.

Moroccan wraps

Recipe by: Jan Cutler

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These wraps flavoured with mint, cumin, garlic, lemon and tahini make great light lunches, portable feasts and super-quick suppers.

Oriental sprouted salad

Recipe by: Norma MacMillan

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The Chinese-style dressing for this vibrant side salad, with zesty tones of ginger and coriander, complements the fresh flavours of sprouted beans and seeds, apple and vegetables. It's easy to sprout beans and seeds at home in jars – just soak overnight, then rinse daily until the sprouts appear.

Papaya and avocado salad

Recipe by: Azmina Govindji

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This refreshing salad with a hint of spice will convert anyone wary of mixing fruit with raw vegetables. Starting with a base of crisp lettuce, slices of orange or yellow pepper are layered with avocado and papaya. Toasted pumpkin seeds add protein and crunch. Serve with mixed grain or pumpkin bread for a light lunch.

Prawn, melon and mango salad

Recipe by: Azmina Govindji

Reviews(1)

A very pretty salad, this combines tiger prawns with colourful, juicy fruits tossed in a light dressing flavoured with honey and fresh mint. It makes a lovely light summer meal, served with bread or rolls.

Raspberry frozen yogurt

Recipe by: Norma MacMillan

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This frozen yogurt, exotically flavoured with rosewater and crème de cassis, is much lower in sugar than bought frozen yogurt. Serve scoops on their own, or pile into sundae glasses with fresh fruit and sprigs of mint.

Salad of prawns with avocado and pink grapefruit

Recipe by: Chrissie Lloyd

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Pink grapefruit has just the right sharpness to bring out the flavour of Atlantic prawns, and is even higher in vitamin C than the yellow variety.

Salsa cruda

Recipe by: Brenda Houghton

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As part of a Tex-Mex vegetarian buffet, this dish is best served with black bean chilli, green rice, stir-fried vegetables, rich roast onions plus coriander and cabbage slaw (all of which can be found on this site).

Spaghetti with Summer Tomato Sauce

Recipe by: Cheryl

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This summer pasta dish is best when tomatoes are ripe and in season.

Spicy Sichuan Cucumber

Recipe by: happyrain

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This is a very common cold dish eaten all over China and it's very easy to prepare. Depends on your personal taste, you can choose to add more or omit the dried red chillies.

Summer pudding

Recipe by: Norma MacMillan

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What an amazing dish the British summer pudding is – simplicity itself, and as perfect as a midsummer's day. The peaches or nectarines add a slightly different dimension to this version, a marvellous way of eating a nice large portion of ripe fresh fruit, not cooked at all so as to retain all its nutrients.

Taco spice mix

Recipe by: PNCHANDRA

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A mixture of spices and a little cornflour for thickening, that closely resembles the packaged taco spice sachets you might find in the supermarket. There is no salt in this mixture.

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