5 easy kids' lunches for summer: Week 2

Quick turkey kofta pittas with crunchy veggies

½ 500g pack turkey breast mince, 2% fat
1 red onion, ½ grated and ½ thinly sliced
10g coriander, finely chopped
1 tsp vegetable oil
2 tbsp Creamfields Greek style natural yogurt
1 garlic clove, finely crushed
2 wholemeal pitta breads
¼ iceberg lettuce, finely shredded
50g mild salsa
¼ red pepper, finely chopped
¼ cucumber, finely chopped

1. Preheat the grill on high.

2. Mix the turkey mince, grated onion and half the coriander together. Season with freshly ground black pepper. Shape into 4 x 10cm long sausages and brush with oil. Place on a baking tray and grill for 10 mins, turning regularly until golden, crispy and cooked throughout.

3. Meanwhile, mix the yogurt and garlic together.

4. Toast the pittas, slice in a pocket and fill with the lettuce, koftas, remaining onion, salsa, yogurt, pepper, cucumber and remaining coriander.

Quick bean chilli bowl with tortillas and cherry tomato

2 H. W. Nevill’s plain tortilla wraps, cut into wedges
1 tsp vegetable oil
1 red onion, thinly sliced
¼ red pepper, thinly sliced
2 garlic cloves, finely crushed
296g tin Taco mixed beans in spiced tomato sauce
1 tsp smoked paprika, plus a sprinkle to garnish
30g Creamfields mature white cheddar, grated
10g coriander, finely chopped
6 Nightingale Farms cherry tomatoes, halved
2 tbsp tomato salsa

1. Preheat the oven to 200°C, fan 180°C, gas 6.

2. Spread the tortilla wedges out in a single layer on a large baking tray. Bake in the oven for 15-20 mins until lightly golden and crisp.

3. Meanwhile, heat the oil in a saucepan over a medium-high heat. Add the onion and pepper and fry for 5 mins. Add the garlic, stir to combine, then mix in the beans and smoked paprika. Bring to the boil and simmer for 5 mins.

4. Divide the chilli between 2 bowls and top with the cheese, coriander, tomatoes and salsa. Sprinkle over a little smoked paprika. Serve the tortilla chips on the side for scooping.

Sweet potato nacho salad

1 sweet potato, peeled and cut into 5mm half moons
1 tsp vegetable oil
1 tsp smoked paprika
2 H. W. Nevill’s plain tortilla wraps, cut into wedges
4 Nightingale Farms cherry tomatoes, quartered
30g Creamfields mature white cheddar
2 tbsp Creamfields Greek style natural yogurt
3 tbsp mild salsa
½ 325g tin Grower’s Harvest sweetcorn, drained
5g coriander, finely chopped

1. Preheat the oven to 220°C, fan 200°C, gas 7.

2. On a baking tray, toss the sweet potato in the oil and smoked paprika, then roast in the oven for 25 mins until softened and lightly caramelised.

3. Spread the tortilla wedges on a baking tray in a single layer and bake for 8-10 mins until lightly golden and crisp.

4. Add the roasted sweet potato to the tortilla tray and top with the tomatoes and cheese. Return to the oven for 2-3 mins until the cheese has melted, then top with the yogurt, salsa, sweetcorn and coriander. Serve sharing style.

Mackerel stuffed pitta breads

125g tin mackerel in tomato sauce
4 Nightingale Farms cherry tomatoes, quartered
¼ cucumber, finely chopped
¼ red pepper, finely chopped
5g coriander, finely chopped
½ 325g tin Grower’s Harvest sweetcorn, drained
2 wholemeal pitta breads
50 mild salsa
¼ iceberg lettuce, finely shredded

1. Mix together the mackerel and sauce, cherry tomatoes, cucumber, red pepper and sweetcorn until evenly combined.

2. Toast the pitta breads, cut in half and fill the pocket with the mackerel mix, salsa and lettuce.

Turkey meatballs and tomato spaghetti

½ 500g pack turkey breast mince, 2% fat
1 tsp vegetable oil
1 red onion, thinly sliced
¼ red pepper, finely chopped
2 garlic cloves, finely crushed
400g tin Grower’s Harvest chopped tomatoes
120g Heart Food Co. spaghetti
30g Creamfields mature white cheddar, grated
¼ iceberg lettuce, finely shredded
¼ cucumber, roughly chopped
3 Nightingale Farms cherry tomatoes, halved

1. Roll the turkey mince into 14 equal meatballs. Heat the oil in a frying pan over a medium heat, add the meatballs and fry for 3-5 mins until coloured on the outside. Add the onion and pepper and fry for 3 mins, then stir through the garlic and tinned tomatoes and bring to the boil. Simmer for 10 mins until the meatballs are cooked through and the sauce has thickened slightly.

2. Meanwhile, bring a pan of water to the boil and cook the spaghetti for 13-15 mins until cooked through. Drain and add to the meatball pan, then toss together until coated.

3. Divide the spaghetti and meatballs between 2 plates, grate over the cheese and serve with a side salad made with the lettuce, cucumber and tomatoes.

Shopping list

Fresh produce
3 loose red onions
1 loose garlic
1 loose red pepper
1 loose sweet potato
1 whole cucumber
1 iceberg lettuce
1 pack Nightingale Farms cherry tomatoes
30g fresh cut coriander
400g Creamfields mature white cheddar
500g Creamfields Greek style natural yogurt
200g mild salsa
500g turkey breast mince 2% fat

Cupboard and frozen
smoked paprika
396g tin Taco mixed beans in spiced tomato sauce
325g tin Grower's Harvest sweetcorn
400g Grower's Harvest chopped tomatoes
125g tin mackerel fillets in tomato
500g Hearty Food Co. spaghetti pasta
H. W. Nevill’s 8 plain tortilla wraps
6 wholegrain pitta bread

At home
vegetable oil
black pepper

*Based on two children.