Hello there, British summer; it’s nice to have you back. After we moaned and groaned about the hottest heatwave since 1976, the skies are once again a shade of grey, making this Monday even more meh than usual. Thankfully I’m no longer working nine to five, but it’s still hard to get my act together after the weekend.
Now that I’m freelance, regular mealtimes have gone out of the window. It’s not that I’d ever forget to eat (as if) but sometimes after a late breakfast, I’ll get so engrossed in a piece of work that it gets to three o’clock and I’ll wonder why I’m so grouchy. A handful of nuts and dark chocolate and several strong coffees do not maketh a sustainable lunch.
This is where a tin of pulses and some veggies some in handy as you can use them to make a meal in mere minutes. You can knock up this stir fry faster than Theresa May running through a field of wheat.
I like to mix things up in the kitchen (I’m mad, me) so added a mango that was languishing in the fruit bowl. Use whatever needs using up but a bit of fruit adds a nice bit of sweetness to it. You can add rice (use the microwave type if you’re really starved of time) or noodles if you’re extra hungry.
Speedy stir fry with mango and avocado and a lime, chili and mint dressing
For the stir fry
1 head of cauliflower or broccoli, broken into florets
1 ripe avocado, peeled and sliced
1 ripe mango, peeled and sliced
2 spring onions, finely sliced
1 tin of green or brown lentils, rinsed and drained
Large handful spinach
1 tbsp sesame oil
1 tbsp soy sauce
For the dressing
1 lime, juiced
1 red chili, finely chopped
A few fresh mint leaves, finely chopped
Heat a large wok then add the sesame oil. After a minute, add the cauliflower or broccoli, spring onion and soy sauce and cook for 2 minutes. Add the lentils and the spinach and cook for another 2 minutes. To make the dressing, quickly mix together the lime juice, chilli and mint. Serve the stir fry in bowls and drizzle over the dressing.