Quick & easy

Quick & easy

School’s out!

Thinking of something delicious every day of the week throughout the summer holidays is tricky. So, here’s a meal planner for your family that offers tasty, simple solutions

Sweet & sour halloumi kebabs (V)

These easy skewers are fun to make and real crowd pleasers

Makes 8 skewers • Ready in 30 mins, plus marinating

  • 1 tbsp Co-op Italian tomato purée 
  • 1 tbsp Co-op light soy sauce
  • 1 tbsp Co-op white wine vinegar 
  • 1 tbsp Co-op clear honey 
  • 1 tsp ginger paste
  • 2 garlic cloves, crushed 
  • 225g Co-op lighter halloumi, cut into chunks
  • 1 red pepper, cut into chunks
  • 120g pineapple, cut into chunks
  • 1 tsp Co-op vegetable oil
  • 2 x 250g packs Co-op microwave long grain rice 
  • 2 spring onions, finely chopped 
  • 2 tbsp roughly chopped coriander
  • Juice of ½ lime, plus wedges to serve
  1. Combine the tomato purée, soy, vinegar, honey, ginger and garlic in a bowl, season and set aside. 
  2. Spear the halloumi, pepper and pineapple onto metal or pre-soaked wooden skewers and arrange in a large, shallow dish. Pour over the tomato mixture, brush to coat, then set aside to marinate for 10 mins.
  3. Place a griddle pan over a medium heat and brush with the oil. Cook the skewers for 6-7 mins, turning every so often and basting with any of the sauce that’s left in the dish, until everything is softened and nicely charred. You may have to do this in batches. 
  4. Meanwhile, cook the rice according to the pack instructions. Put in a large bowl with the spring onion, coriander and lime juice, then toss together and season. Serve the skewers with the rice and lime wedges on the side.

Sausage & bean bagel nachos

This twist on nachos is packed with vibrant flavours and contrasting textures

Serves 4 • Ready in 30 mins

  • 3 tbsp Co-op vegetable oil 
  • 2 plain bagels, split and cut into bite-size pieces
  • 400g pack Co-op Irresistible skinny pork sausages
  • 1 small head of broccoli, cut into florets
  • 1 tsp smoked paprika 
  • 400g can Co-op baked beans in tomato sauce 
  • 100g Co-op British mature lighter cheese 
  • 1 avocado, diced 
  • 2 tomatoes, deseeded and diced
  • ½ red onion, finely diced
  • 1 green chilli, deseeded and finely chopped
  • 2 tbsp chopped coriander, plus extra to garnish
  • Juice of 1 lime, plus wedges to serve
  1. Preheat the oven to 190°C/fan 170°C/gas 5. Drizzle 2 tbsp of the oil over the bagel pieces, season lightly and toss to coat. Bake on a lined tray for 15 mins, turning halfway through, until golden and crisp. 
  2. Meanwhile, put the remaining oil in a large frying pan over a medium heat. Squeeze the sausages out of their skins and fry, stirring and breaking up with a wooden spoon for 2-3 mins. Add the broccoli florets and cook for a further 2 mins, then add the paprika and cook for another minute. 
  3. Combine the beans with the sausage and broccoli, and transfer to a baking dish. Season, then top with the bagel pieces. Sprinkle with the grated cheese, then bake for 10 mins, until the cheese melts. 
  4. Next, make a salsa by combining the remaining ingredients, except for the lime wedges. Garnish the bagel nachos with the extra coriander, then serve with the salsa and lime wedges on the side.

Any leftover bagels can be baked in a similar way with paprika or garlic for a tasty snack.

Garlic bread toasties (V)

This recipe combines two family favourites — and tastes twice as good

Serves 4 • Ready in 25 mins  

  • 60g Co-op unsalted butter, softened 
  • 3 garlic cloves, crushed 
  • 1 tbsp finely chopped parsley
  • 8 slices Co-op farmhouse white loaf 
  • 120g Co-op British mature lighter cheese 
  • 2 small tomatoes, thinly sliced 
  • 4 Co-op pickled onions in vinegar, drained and thinly sliced 
  • 2 x 70g packs Co-op wild rocket 
  1. Mix the butter, garlic and parsley in a small bowl until smooth. Preheat the oven to 150°C/fan 130°C/gas 2.
  2. Spread the butter mixture over both sides of each slice of bread. Place a large, nonstick frying pan over a medium heat. Add the bread in batches and cook for 1 minute on each side, or until light golden. 
  3. Reduce the heat to medium-low. Layer a slice of toast with a quarter of the cheese, tomato and pickled onions, then season. Top with another slice of toast, transfer to the pan and cook for 2 mins on each side, until the cheese has melted and the bread is golden. Repeat to make three more toasties, transferring to the oven to keep warm while you cook the others. 
  4. Slice the toasties diagonally and serve with the salad on the side.

Add whatever you have in the fridge here — pesto, roast veggies or ham would work well, too.

Chicken korma salad with naan chips

The korma spice is mild enough for little ones, but you can add extra chilli to yours if you like!

Serves 4 • Ready in 30 mins

  • 385g pack Co-op British chicken mini breast fillets
  • 2 tbsp Co-op korma paste 
  • 1 Co-op garlic and coriander naan, torn into bite-size pieces 
  • 2 tbsp Co-op vegetable oil
  • 1 tsp cumin seeds 
  • 150g Co-op 0% fat Greek style natural yogurt
  • 2 tbsp Co-op mango chutney 
  • 2 tbsp chopped coriander, plus extra to garnish
  • Juice of 1 lemon 
  • 150g pack Co-op bistro salad 
  • 1 red pepper, thinly sliced
  • 1 small red onion, thinly sliced 
  1. Preheat the oven to 180°C/fan 160°C/gas 4. Slice the fillets into thinner strips and put in a large bowl. Toss with the korma paste until coated and season.
  2. Line two baking trays. Spread the chicken out on one, and the torn naan on the other. Drizzle the vegetable oil over both. 
  3. Sprinkle the cumin seeds over the naan, season, and toss well. Put both trays in the oven. Cook the chicken for 10 mins, until cooked through, then remove. Leave the naan bread chips to cook for another 10 mins, until golden and crisp. 
  4. Meanwhile, combine the yogurt, mango chutney, coriander and lemon juice, seasoning to taste. 
  5. Arrange the salad leaves, pepper and onion on a large serving plate. Top with the chicken and naan chips, and drizzle over the mango dressing. Scatter with the remaining coriander to serve.

… that you can get rewards when buying Co-op branded products when you’re a Co-op Member? Full details here.

Texan bbq steak rice bowls (GF)

This dish is super-easy and full of flavour, making it a great way to end the week

Serves 4 • Ready in 15 mins

  • 300g pack Co-op Texan BBQ flat iron beef steaks
  • 2 x 250g packs Co-op microwave basmati rice
  • 400g can Co-op kidney beans, drained and rinsed
  • Zest and juice of 1 lime, plus wedges to serve
  • 320g broccoli florets, steamed
  • 4 tbsp Co-op soured cream
  1. Cook the steaks according to the pack instructions. Meanwhile, put the rice and kidney beans in a saucepan, season and stir well. Add 4 tbsp water, cover and cook for 3-4 mins, until heated through. 
  2. Stir the lime juice into the rice and beans, and spoon into serving bowls. 
  3. Slice the steaks and serve on the rice, along with the broccoli, lime zest and soured cream. Serve with the lime wedges for squeezing over.

Chocolate fudge pudding

When our dessert tastes so good, why make your own? Created with Fairtrade cocoa, the moist sponge and rich sauce is gorgeously gooey ­­— try serving it warm. We added berries and Co-op Irresistible clotted cream vanilla ice cream to ours for an extra flourish. Co-op Chocolate Fudge Pudding, 250g

Read how Fairtrade helps cocoa producers: coop.co.uk/fairtrade.