No-Oven Dinners for Warm Spring Nights

As the weather warms up and spring evenings stretch a little longer, the last thing you want to do is turn on the oven and heat up your kitchen. Luckily, there are plenty of delicious, no-fuss meals that come together without it; no baking, no roasting, no sweating over a hot stove.

Here are six no-oven dinner ideas that are light, fresh, packed with seasonal foods and perfect for warm spring nights.

 

Grilled Chicken & Veggie Wraps

Ingredients:

• 2 chicken breasts

• 1 courgette, sliced

• 1 red pepper, sliced

• 1 small red onion, sliced

• 2 tbsp olive oil

• Salt & pepper, to taste

• 1 tsp paprika or your favourite seasoning blend

• 4 large tortillas or wraps

• Your desired portion of hummus or tzatziki sauce

• Optional: baby spinach, rocket, feta

Instructions:

1. Marinate chicken breasts in olive oil, salt, pepper, and paprika for 20 minutes.

2. Grill chicken and vegetables on a stovetop grill pan until charred and cooked through (chicken ~ 6 minutes per side).

3. Slice chicken and veggies, spread hummus or tzatziki on wraps, and fill with grilled ingredients.

4. Add greens and optional toppings, then roll tightly and serve.

Quick tip: Grill extra chicken for easy lunches the next day.

Chickpea Salad with Lemon-Tahini Dressing

Ingredients:

• 1 tin chickpeas, drained and rinsed

• 120g cherry tomatoes, halved

• 1 cucumber, diced

• 1/4 red onion, thinly sliced

• 2 tbsp chopped fresh parsley

• 30g feta (optional)

Dressing:

• 2 tbsp tahini

• Juice of 1 lemon

• 1 tbsp olive oil

• 1 clove garlic, minced

• Salt & pepper to taste

• Water to thin

Instructions:

1. Whisk together all dressing ingredients until smooth.

2. In a large bowl, combine chickpeas, tomatoes, cucumber, onion, and parsley.

3. Toss with dressing and top with feta (if using). Chill or serve immediately.

Add-ons: Crumbled feta, black olives, spring onion, or avocado.

Shrimp (Prawn) Tacos with Avocado Slaw

Ingredients:

• 450g raw king prawns, peeled and deveined

• 1 tsp smoked paprika

• 1/2 tsp ground cumin

• Salt and pepper

• 1 tbsp olive oil

• 8 small corn tortillas

Avocado Slaw:

• 150g shredded cabbage

• 1 ripe avocado

• Juice of 1 lime

• 1 tbsp Greek yoghurt or mayo

• Pinch of salt

Instructions:

1. Toss prawns with oil, paprika, cumin, salt and pepper.

2. Fry in a pan for 2–3 minutes per side, or until pink and cooked.

3. Mash avocado with lime, salt, and yoghurt, then stir in cabbage.

4. Fill warmed tortillas with prawns and slaw.

Bonus: Swap in pre-cooked prawns to skip the pan altogether.

Caprese Pasta Salad

Ingredients:

• 225g pasta (fusilli or penne work well)

• 150g cherry tomatoes, halved

• 125g mozzarella pearls or torn fresh mozzarella

• Small handful fresh basil, torn

• 2 tbsp olive oil

• 1 tbsp balsamic glaze or vinegar reduction

• Salt and pepper

Instructions:

1. Cook pasta, rinse with cold water and drain.

2. Toss with tomatoes, mozzarella, basil, oil, and seasoning.

3. Drizzle with balsamic glaze before serving.

Make it a meal: Add tinned tuna or grilled chicken strips.

Cold Peanut Noodle Bowls

Ingredients:

• 225g rice noodles or soba noodles

• 1 medium carrot, grated or julienned

• 1 bell pepper, thinly sliced

• 1/2 cucumber, julienned

• 100g edamame (frozen is fine - just defrost)

Peanut Sauce:

• 60g smooth peanut butter

• 2 tbsp soy sauce

• 1 tbsp rice vinegar or white wine vinegar

• 1 tbsp honey or maple syrup

• 1 tsp sesame oil

• Water, to thin

Instructions:

1. Cook noodles according to packet instructions, then rinse in cold water.

2. Mix sauce ingredients, adding water until smooth and pourable.

3. Toss noodles with veg and sauce. Serve chilled or at room temperature.

Top with: Crushed peanuts, sesame seeds, or fresh coriander.

Mediterranean Mezze Board

Ingredients:

• Pitta bread or flatbread, sliced

• Hummus (shop-bought or homemade)

• Tzatziki or baba ghanoush

• Mixed olives

• Cherry tomatoes

• Cucumber sticks

• Carrot sticks

• Cooked falafel

• Feta cubes

• Grapes or dried apricots (optional)

• Your choice of meat

Instructions:

1. Arrange all components on a large platter or board.

2. Serve with lemon wedges and a drizzle of olive oil.

Pair it with: Sparkling elderflower, iced herbal tea, or chilled rosé.

No-oven doesn’t mean no-flavour. These easy, breezy dinners are perfect for warmer nights, whether you're eating in the garden, on a balcony, or just avoiding the oven at all costs this Spring season.

Here's to fresh air, light meals, and keeping it cool in the kitchen! 🍋🌿