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Mediterranean diet meal plan for four - Shopping list
Print shopping list
This shopping list includes the following recipes
Lamb and lentil burgers with Greek salad
Main course
One-pot spinach and ricotta lasagne
Main course
Chicken, roasted vegetable and bulgur wheat traybake
Main course
Italian-style baked eggs with tuna, olives and capers
Main course
Carrot and butter bean bulgur pilaf with feta
Main course
Greek-style chicken with yoghurt flatbreads and tzatziki
Main course
Pesto cod with crispy potatoes and charred sweetcorn salsa
Main course
Shopping list
Fruit and vegetables
300g/10½oz
cherry tomatoes
, halved
100g/3½oz
cucumber
, diced
1 large
garlic
clove, finely chopped
1 tsp
lemon juice
1 tsp
lemon juice
½ small
red onion
, finely chopped
½ small
red onion
, thinly sliced
65g/2¼oz
salad leaves
(we used rocket)
20g/½oz sun-dried
tomato
pesto
fresh
basil
leaves
1 large
carrot
, peeled and finely chopped
1 large
celery
stick, finely chopped
1 large
courgette
, grated
2 large
garlic
cloves, crushed
1 tsp
garlic
granules
1
onion
, finely chopped
1 tsp
onion
granules
1
pepper
, roughly chopped
green
salad
400g/14oz
spinach
200g/7oz vine or
cherry tomatoes
1
courgette
, diced
1 tsp
garlic
granules
1 tbsp
lemon juice
10g fresh flatleaf
parsley
, roughly chopped
1 green
pepper
, roughly chopped
1 red
pepper
, roughly chopped
1
red onion
, roughly chopped
50g/1¾oz sun-dried
tomato
pesto
10g fresh
basil
, leaves picked and stalks finely chopped
2 x 400g tins
cherry tomatoes
2 large
garlic
cloves, crushed
½ tsp
garlic
granules
1 tsp
lemon
zest
1 red
pepper
, diced
1
red onion
, sliced
400g/14oz
carrots
, thinly sliced
2 large
garlic
cloves, crushed
1 large
onion
, thinly sliced
2 fresh
rosemary
sprigs, needles only, finely chopped
3 fresh
thyme
sprigs, leaves only
fresh
thyme
leaves
150g/5½oz
cherry tomatoes
, quartered
½
cucumber
, finely diced (around 100g/3½oz)
1 large
garlic
clove, finely grated or crushed
1 small
garlic
clove, finely grated
1
lemon
, zest and juice
15g/½oz fresh
mint
, finely chopped
250g/9oz
pomegranate
seeds
1 large ripe
avocado
, skin and stone removed, diced
100g/3½oz
cherry tomatoes
, quartered
1
lemon
, ½ zested, ½ thinly sliced
1 tsp
lemon juice
750g/1lb 10oz new or baby
potatoes
, halved
2 fresh
rosemary
sprigs, needles only, roughly chopped
2 fresh
rosemary
sprigs, needles only, roughly chopped
2 x 160g tins
sweetcorn
, drained
3 fresh
thyme
sprigs, leaves only, roughly chopped
Tins, packets and jars
400g tin
green lentils
, drained and rinsed
50g/1¾oz black
olives
, pitted
400g tin
chopped tomatoes
400g tin
green lentils
200g/7oz wholemeal
lasagne sheets
250g/9oz dried
bulgur wheat
400ml/14fl oz vegetable or
chicken stock
10g
capers
, roughly chopped
100g/3½oz black
olives
160g tin tuna
300g/10½oz
bulgur wheat
400g tin
butter beans
, drained
4 tsp red
pesto
Cooking ingredients
sea salt and freshly ground
black pepper
sea salt and freshly ground
black pepper
½ tsp ground
cinnamon
1 tsp ground
cumin
1 tbsp
dried mixed herbs
2 tbsp
olive oil
1 tbsp
olive oil
1 tsp dried
oregano
1 tsp sweet
smoked paprika
1 tbsp
balsamic vinegar
(optional)
sea salt and freshly ground
black pepper
1 tbsp
dried mixed herbs
1 tsp
honey
(optional)
1 tbsp
olive oil
2 tbsp
tomato purée
sea salt and freshly ground
black pepper
1 tbsp
honey
½ tbsp
olive oil
1 tbsp dried
oregano
2 tbsp
pine nuts
1 tsp sweet
smoked paprika
1 tbsp
balsamic vinegar
sea salt and freshly ground
black pepper
1 tsp
honey
(optional)
1 tbsp
olive oil
5g fresh
oregano
, leaves picked and finely chopped
1 tbsp
tomato purée
1 tsp
coriander seeds
1 tsp
coriander seeds
1 tsp
cumin
seeds
1 tsp
cumin
seeds
1 tsp
fennel seeds
1 tsp
fennel seeds
1 tbsp
olive oil
1 tbsp
olive oil
50g/1¾oz
pine nuts
1 tsp good-quality
sea salt
850ml/1½ pint hot
vegetable stock
sea salt and freshly ground
black pepper
1 tbsp runny
honey
1 tbsp
olive oil
sprig fresh
oregano
, leaves finely chopped
30g/1oz fresh chopped herbs, such as mint, parsley and
oregano
350g/12oz wholemeal
self-raising flour
sea salt and freshly ground
black pepper
sea salt and freshly ground
black pepper
2 tbsp
olive oil
Dairy, eggs and chilled
65g/2¼oz
feta
, cubed
100g/3½oz natural
yoghurt
3 tbsp
milk
of your choice
50g/1¾oz
Parmesan
(or vegetarian hard cheese), finely grated
420g/15oz
ricotta
4 large free-range
eggs
1 tbsp
milk
(dairy or plant-based)
80g/3oz
ricotta
135g/5oz
feta
350g/12oz natural
yoghurt
175g/6oz natural
yoghurt
Meat, fish and poultry
250g/9oz
lamb mince
500g/1lb 2oz
chicken thighs
, skin-on, bone-in
450–500g/1–1lb 2oz
chicken thigh
fillets
4 chunky skinless
cod
fillets, around 160g/5½oz per fillet
Other
4 wholemeal pittas, lightly toasted
2 stale pittas
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