3 Tasty High-Protein Meals To Try At Home

Start with the marinade. In a bowl, mix the yoghurt, tikka paste, lemon juice and cumin. Gently toss the tofu cubes in the marinade and pop into the fridge to marinate while you prepare the naans.

Combine the flour, yoghurt and agave syrup (if using) in a large bowl and mix to form a dough. Split the dough in half and roll into 2 balls, then roll out on a flour-dusted work surface to around 5mm thick.

Heat a large frying pan and add the first naan. Dry-fry for a minute or two until it starts to brown, then flip and cook the other side. Repeat on each side for another minute or two until it browns and puffs up. Set aside and repeat with the other naan.

Meanwhile, make a garlic and coriander butter by combining the margarine (or butter), garlic and chopped coriander in a bowl or ramekin. Once the naans are cooked, brush them with the mixture and set aside.

In the same pan, heat the olive oil and add the marinated tofu. Fry for around 8-10 minutes over a medium-high heat until golden on all sides. Top the naans with the lettuce, tomato, onion and the tikka tofu, then drizzle with the minted yoghurt and mango chutney and garnish with coriander leaves.

Char the red pepper strips in a dry, non-stick frying pan, skin-sides down, over a high heat for 10 minutes until blackened. Set aside.

While they’re cooking, prepare the chilli glaze by combining the ingredients in a medium-large bowl with 1 teaspoon of water. (The bowl needs to be large enough to hold the halloumi, too.)

Add a spray of cooking spray to the pan, then add the halloumi. Cook over a medium heat until golden, flipping over after a few minutes on each side. Transfer to the bowl of chilli glaze and toss to coat.

Add the shallots and cherry tomatoes to the pan, pour in the balsamic vinegar and pop a lid on top. Cook over a medium heat for around 5 minutes until softened.

Remove the lid and squash the tomatoes with the back of a spatula. Stir in the tomato purée, smoked paprika and some salt and pepper, then stir in the orzo. Pour in 800ml of the stock, stir and bring to a simmer. Cook for 8 minutes, stirring occasionally to make sure nothing sticks to the bottom of the pan.

After this time, check to see if the orzo is almost cooked. It should be watery-looking at this point. If not, add the remaining stock and an extra splash of water, as the orzo will continue to soak up the liquid once it’s off the heat. Stir in the red peppers and half of the halloumi. After around 12 minutes in total, the orzo should be cooked. Divide among bowls immediately and top with the remaining halloumi and a drizzle of leftover chilli glaze. Top with the feta and parsley to finish.

Preheat the oven to 200°C Fan (425°F/Gas Mark 7). Line a large baking tray with baking parchment or kitchen foil.

Toss the potatoes, onion, pepper and carrot with the olive oil and some salt and pepper. Spread over the prepared tray and roast in the oven for 20 minutes until it’s just starting to soften.

Meanwhile, make the marinade by combining all the ingredients in a bowl. After 20 minutes, remove the tray from the oven. Nestle the salmon fillets among the vegetables and brush with the marinade. Arrange the broccoli and greens beans around the salmon and drizzle the remaining marinade all over. Return the tray to the oven and bake for another 15 minutes, or until the salmon is cooked through. Sprinkle with sesame seeds to garnish and serve up with lime wedges on the side.