Under 30 Minutes Healthy Meal Ideas – OurWarwick
OurWarwickJoin our student network

Under 30 Minutes Healthy Meal Ideas

Jane Chan
Jane Chan | Mechanical Engineering Contact Jane

Following my previous blog "Easy, healthy meals ready in less than half an hour", I thought I would share with you some of my go-to non-vegetarian meals for lunch and dinner. Again, these can be done under half an hour and require minimum washing up afterwards, which is perfect when exams are around the corner and no one really wants to waste time in the kitchen.

Eggs Florentine with Smoked Salmon

Preparation/ cook time: 15 minutes


1 medium egg

1 slice wholemeal toast

Large handful spinach

50g smoked salmon, sliced

1 tsp olive oil

Salt and black pepper (optional, for seasoning)


1. Fill a small saucepan half-full with water and bring to the boil.

2. Pour oil onto a sheet of clingfilm and spread evenly. Break the egg into clingfilm and gather up the edges of the clingfilm and twist it. Place it in the simmering water for three minutes or until the egg whites have set.

3. Meanwhile, heat a dash of oil in a frying pan over medium heat. Add the spinach and allow it to cook for 5 minutes.

4. Place the spinach on the slice of toast, then top with the egg. Lastly, top with the smoked salmon and season.

Thai Beef Noodle Salad

Preparation/ cook time: 15 minutes


1 nest instant rice vermicelli noodles

Small chunk cucumber, sliced

1 medium sized carrot, peeled and cut into thin strips

1 spring onion, finely chopped

3-4 slices cooked roast beef, cut into thin strips

For the dressing:

Juice of 1 small lime

2 tsp light soy sauce


1. Soak the noodles in boiling water in a bowl for 3 minutes. Drain in a sieve and rinse under cold running water, then drain well.

2. Meanwhile, slice the cucumber thinly, peel and cut the carrot and chop the spring onion.

3. In the bottom of the bowl, mix together the dressing ingredients, then add the noodles and stir to coat well. Add the cucumber, carrot, spring onion and beef. Toss together using 2 forks until all the ingredients are coated in the dressing. If time allows, let the salad stand for 10 minutes to allow the flavours to develop.

Couscous with Turkey Mince and Asparagus


Preparation/cook time: 30 minutes


1/2 tsp olive oil

1/2 brown onion, chopped

50g turkey mince

1 handful mushrooms, chopped

1/3 cup dried couscous

Large bunch asparagus, cut into halves

30g frozen peas

Cayenne pepper and black pepper (optional, for seasoning)


1. Fry the onion and turkey mince in a frying pan, over medium-high heat, for 10 minutes.

2. Stir in the mushrooms and peas and cook for 5 minutes.

3. Steam (or boil if you don’t have a steamer basket) the asparagus in a saucepan until bright green and tender.

4. Meanwhile, place the couscous in a mug and pour 150g of boiling water into the mug and cover the mug with a plate. Allow it to stand for 2 minutes.

5. Fluff up the couscous with a spoon and fork and place it on a plate. Top with the turkey mince and asparagus and season.

Jane Chan
Jane Chan | Mechanical Engineering Contact Jane

Leave a comment

   or Log in?

Ask a