members only
Spring is here, and this week’s meal plan is all about fresh flavours and clever shortcuts.
Weeknights are quick and satisfying. There’s a baked za’atar chicken schnitzel with a crunchy chickpea salad, easy baked barramundi with tomatoes and olives, and a zesty barbecue chicken salad with a chilli dressing you’ll want to put on everything. You’ll also find a lemon-garlic pork chop for one, and Dan dan noodles that taste like takeaway but are ready in just 25 minutes. The noodles are from our Test Kitchen Collection cookbook of classic savoury dishes, and exclusively for My Women’s Weekly members.
