INGREDIENTS

1 butternut squash

1 tsp of olive oil

¼ tsp of cumin

¼ tsp of coriander

¼ tsp of cinnamon

¼ tsp of cayenne

6 cups of mixed leaf salad

1 cup of feta or vegan greek cheese

2 medjool dates

¼ cup of pomegranate seeds

METHOD

1) Preheat the oven to 200°c and line a large baking sheet with parchment paper. Place the butternut squash cubes on the sheet and drizzle with olive oil and pinches of sea salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 30 to 35 minutes, or until tender and browned around the edges.

2) In a small bowl, stir together the cumin, coriander, cinnamon and cayenne. Set aside.

3) Remove the butternut squash from the oven, let cool slightly, and, while warm, toss with the spice mixture.

4) Assemble the salad with the spring mix greens and half of the roasted squash. Drizzle with more olive oil, sea salt, lemon juice, feta, dates and pomegranates.

INGREDIENTS

1 1/2 cups of lentils

4 cups of water

4 tomatoes

1 big bunch of Parsley

1/3 Cup of red onion

1/4 Cup of mint

1 tsp of sea salt

1 tsp of cinnamon

3 tbsp of olive oil

1/4 cup of lemon juice

pepper to taste

METHOD

1) In a medium pot bring lentils and water to a boil. Turn down heat, cover and let simmer on med-low to low heat for 20-25 minutes, or until just tender. Strain and rinse with cold water until lentils are nice and cold.

2) While lentils are simmering. Finely dice tomatoes, onion, parsley and mint, and place in a medium sized bowl.

3) Toss in rinsed cold lentils and mix in olive oil, lemon juice,½ of the zest, sea salt, pepper and cinnamon. Mix. Adjust salt and lemon if necessary, and let the flavours meld for at least 10 minutes.

4) Top with feta either straight away and store in the fridge in an airtight container or even better, just top with feta the morning you’re ready to eat it.

INGREDIENTS

6 oz curly kale, about 5-6 cups, washed, rinsed

2 tablespoon olive oil

salt and black pepper

1 tablespoon lemon juice, freshly squeezed

½ cup carrot

¼ cup red bell pepper, sliced thin

1 ½ cup crispy chickpeas

Dried cranberries

Lemon Tahini Dressing

¼ cup tahini

2 teaspoon honey

½ teaspoon dijon mustard

1 ½ tablespoon lemon juice

3 tablespoon olive oil

salt

black pepper

METHOD

1. Place the chickpeas on a baking tray, drizzle plenty of olive oil over them, salt and pepper and cook on 200 degrees for around 20 minutes or until crispy.

2. In a large bowl combine kale, 1 tablespoon lemon juice, salt, black pepper, 2 tablespoon olive oil. Massage the kale for 5 minutes. Arrange the kale in serving bowl. Set aside.

3. Combine tahini dressing ingredients in a bowl and whisk until creamy. Let flavors marinate for 10 minutes in the fridge.

4. Transfer kale to serving bowl/platter and add carrots, bell peppers, chickpeas.

INGREDIENTS

4 heads of little gem lettuce

1 small bunch of young kale – stripped from the stems

Small bunch of chives finely chopped

For the croutons –

1 can of chickpeas – drained

1 teaspoon olive oil

½ teaspoon sea salt

½ teaspoon garlic powder

¼ teaspoon smoked paprika

For the ‘parmesan cheese’ –

100 grams raw cashews

2 tablespoons nutritional yeast

¼ teaspoon garlic powder

For the dressing –

½ cup vegan mayonnaise

1 tablespoons nutritional yeast

1 clove of garlic crushed

½ tablespoon Dijon mustard

1 tablespoon capers

A squeeze of lemon juice

Sea salt and black pepper

METHOD

1. Blend the dressing ingredients except the lemon juice in a high-speed blender until smooth. Taste and add the lemon juice and season with salt and pepper to taste.

2. In a food processor, blend the ‘parmesan cheese’ ingredients until you have a fine meal consistency.

3. To make the chickpea croutons pre-heat your oven to 200°C. Mix all the ingredients together and tip onto a parchment lined baking sheet. Roast for 20 minutes, giving them a shake half way through. They will crisp up as they cool. Set aside.

4. Chop the lettuce into 5cm pieces and shred the kale finely. Place in a large serving bowl and toss with the dressing and ‘parmesan cheese’ until everything is well coated. Scatter over the chickpeas and chives.

INGREDIENTS

Basil Vinaigrette:

1. 30 gms basil leaves approx 2 cups lightly packed

2. 25 gms shallot ½ small, chopped

3. ½ tsp Dijon mustard

4. 1 Tbsp lemon juice half a small lemon

5. 2 Tbsp white/red wine vinegar or sherry vinegar

6. ½ cup extra virgin olive oil mild in flavour

7. ¾ tsp sea salt and pepper

   Nectarine and mozzarella salad:

   1. 4 – 5 ripe or slightly under-ripe nectarines cut in half and sliced into wedges

   2. 1 ball of fior di latte mozzarella/Buffalo mozzarella or burrata

   3. About 150gms net weight of cheese

   4. Juice from half a small lemon

   5. Small handful of chopped walnuts

   6. Leaves from a couple of mint sprigs roughly torn

   7. A small handful of wild rocket leaves

   8. A generous coating of basil vinaigrette

   9. Sea salt flakes and black pepper

METHOD

1. To make the basil vinaigrette, strip the leaves from the stalks and place with all the ingredients into a small or power blender and blitz until smooth.

2. Pour the dressing into a jar and keep any leftover for later use.

3. Assemble the salad just before you want to serve it.

4. Place the sliced nectarines in a bowl with the lemon juice and give it a toss. Allow to soak for about 5 -10 minutes.

5. Scatter most of the sliced nectarines on a platter (reserving a few to go on top) and then break the mozzarella into rough pieces and place in and around the fruit.

6. Scatter over the remaining nectarines. Generously drizzle the salad with basil vinaigrette.

7. Scatter the chopped walnuts, mint leaves, and wild rocket.

INGREDIENTS

1. 1 cabbage

2. 2 tbsp of finely chopped up parsley

   Romesco sauce:

   1. 2 red peppers

   2. 50g coriander

   3. 2 spring onions

   4. Juice of 1 lime

   5. 100ml olive oil

   6. 50g hazelnuts, toasted and skinless

      Lentils

   7. 100g of puy lentils1 red onions, finely chopped

   8. 1 tbsp of olive oil

   9. 500ml of water

   10. 1 finely chopped spring onion

   11. 1/2 tsp of chilli flakes

   12. 1 tbsp of lemon juice

METHOD

1. To make the romesco sauce cut up the red pepper into quarters discarding the seeds

2. brush the pepper in olive oil and griddle them on a grill or griddle pan

3. Keep flipping every minute or so until cooked through.

4. Allow to cool and blend with the rest of the ingredients.

5. Finely chop the onion, add to a pot with some olive oil fry for 5 minutes

6. Add the lentils and water, season with salt and pepper and simmer for 20 minutes until cooked through.

7. Mix through the chilli flakes, lemon and spring onions.

8. Slice the cabbage and brush with olive oil, season with salt and grill for 5 minutes each side until soft and charred.

9. Place the lentils down on a serving tray. Spread the romesco sauce on top followed by the cabbage and drizzle over the sriracha and parsley.

INGREDIENTS

1. 1 tbsp toasted sesame oil

2. 350g shiitake mushrooms (fresh, or 150g dried, soaked in warm water for 20 minutes then drained)

3. 4 spring onions

4. 2½cm fresh ginger, peeled and finely chopped

5. 100g kale, finely sliced

6. 1 tbsp soy sauce or tamari

7. 300g noodles (any noodles, I like udon)

8. 2 tbsp seaweed flakes

9. sesame seeds, to serve

METHOD

1. In a wok or large frying pan, add the sesame oil and then fry the mushrooms, spring onions, ginger and kale. When softened, add the tamari and cooked noodles and stir until the noodles are coated.

2. Stir through the seaweed and serve immediately. Season with extra soy sauce and sesame seeds.

3. This tastes just as delicious if you substitute the noodles for cooked brown rice.

INGREDIENTS

1. 1 leek

2. 2 garlic cloves

3. 1 x 400g tin cannellini beans in water

4. 10g fresh mint leaves

5. 10g fresh parsley leaves

6. 10g fresh dill

7. 1 ripe avocado

8. 1 tbsp olive oil

9. 200g frozen peas

10. 200g fresh spinach leaves

11. 50g plant-based yoghurt

12. ½ tsp za’atar

13. salt and black pepper

14. 4 slices crusty wholemeal bread, to serve

METHOD

1. First, prep your ingredients. Trim and thinly slice the leek. Peel and grate the garlic. Drain and rinse the cannellini beans. Roughly chop the mint, parsley and dill. Halve and carefully stone the avocado by tapping the stone firmly with the heel of a knife so that it lodges in the pit, then twist and remove. Scoop out and slice the avocado flesh.

2. Now, start cooking. Heat the olive oil in the large frying pan over medium-high heat. Add the leek and cook, stirring, for 5 minutes until softened. Turn down the heat, add the garlic and stir for a further minute. Add the beans and peas and stir for 2 minutes. Add the spinach, one handful at a time, stirring constantly and allowing each batch of spinach to wilt down before adding the next.

3. Time to plate up. When all the spinach has wilted and the peas are thoroughly defrosted and cooked through, take the pan off the heat, stir through the parsley, dill and mint and season to perfection with salt and pepper. Top with the yoghurt, za’atar and sliced avocado, and serve with crusty wholemeal bread.

INGREDIENTS

1. 1/2 cup black lentils

2. 1/2 cup pearl barley

3. 1 head cauliflower

4. 15 small(ish) carrots

5. 200 grams feta cheese / Vegan greek cheese

6. 1/2 cup fresh mint leaves, finely chopped

7. 1/3 cup pine nuts, toasted

8. 1/4 cup currants

9. Olive oil, to cook

10. Salt & pepper, to taste

DRESSING

1. 1 1/2 tsp ground cinnamon

2. 2 tsps maple syrup or honey

3. 1/3 cup extra-virgin olive oil

4. 1 tsp apple cider vinegar

5. 1/2 tsp cumin seeds

6. 1 tsp ground coriander

7. 1/2 tsp cardamom

8. Sea salt & ground pepper, to taste

METHOD

1. Preheat oven to 200°c/400°f.

2. Cut the cauliflower into medium-sized florets, and the carrots into chunky coins. Toss in a bowl with a generous glug of olive oil, and salt & pepper to taste. Spread in a single layer across a baking tray (or two) and cook in the oven for approx. 40 minutes, or until the vegetables are deeply roasted and starting to brown.

3. In the meantime, cook both the lentils and the barley on the stovetop. Put the lentils and barley in two separate pots, along with one and a half cups of cold water each. Cover and bring to the boil, then turn down to a simmer and cook for 20 – 25 minutes. The lentils should be tender but not mushy, and the barley tender but still chewy. Drain both, and combine in a large bowl.

4. Prepare the dressing by whisking together the cinnamon, syrup, oil, vinegar, cumin seeds, coriander, and cumin. Add salt & pepper, to taste.

5. Pour about half of the dressing over the lentils & barley while they’re still warm and mix to thoroughly combine. Stir through the roasted vegetables, the chopped mint, the toasted pinenuts and the currants. Have a taste, and add more dressing as you like (I used the whole lot!). Before serving, use your fingers to crumble the feta over the top.

INGREDIENTS

1. 1 large sweet potato, cubed

2. Extra-virgin olive oil, for drizzling

3. 1 watermelon radish or 2 red radishes

4. 2 medium carrots

5. 1 cup shredded red cabbage

6. Lemon wedge, for squeezing

7. 8 kale leaves, chopped

8. 2 cups cooked brown rice or quinoa

9. 1 cup cooked chickpeas or cooked lentils

10. ¾ cup sauerkraut or other fermented veggie

11. 2 tablespoons sesame seeds or hemp seeds

DRESSING

1. ½ cup tahini*

2. ¼ cup fresh lemon juice

3. 6 tablespoons water, plus more as needed

4. 1 small garlic clove, grated or pressed

5. ½ teaspoon sea salt

METHOD

1. For the dressing, in a small bowl, stir together the tahini, lemon juice, water, garlic, and sea salt. Season to taste. If you find the tahini sauce too bitter, add ¼ to ½ teaspoon maple syrup or honey to balance the flavor. If it’s too sharp, add ½ to 1 teaspoon extra-virgin olive oil to mellow the flavor. If it's too thick, add water, as needed, to reach your desired consistency.

2. Preheat the oven to 400°F and line a large baking sheet with parchment paper.

3. Toss the sweet potatoes with olive oil, salt, and pepper, and spread onto the baking sheet. Roast for 20 minutes, or until golden brown.

4. Thinly slice the radish into rounds and use a vegetable peeler to peel the carrots into ribbons.

5. Toss the radish slices, carrots, and shredded cabbage with a squeeze of lemon. Set aside.

6. Place the kale leaves into a large bowl and toss with a squeeze of lemon and a few pinches of salt. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.

7. Assemble individual bowls with the brown rice, chickpeas, kale, carrots, radishes, cabbage, sweet potatoes, sauerkraut, sesame seeds if using. Season with salt and pepper and serve with the Turmeric Tahini Sauce.

INGREDIENTS

1. 1 courgette sliced

2. 1 avocado, cut into 1cm cubes

3. 200g marinated feta (optional)

4. 1/4 cup fresh basil leaves, smaller the better, tear any large leaves

5. 1 lemon, juice and zest

6. 1 Tbs extra virgin olive oil

7. 1/4 tsp black pepper

8. 4-6 small slices of sourdough, lightly toasted

9. more extra virgin olive oil for drizzling

METHOD

1. In a medium sized bowl toss the courgette, avocado, feta, lemon juice, zest, basil, oil, and pepper.

2. Drizzle the extra oil over the toasted sourdough, top the sourdough with the zucchini mix and allow to sit for 5-10 minutes before eating. This will help allow the topping to moisten the bread slightly and all the flavours to come together.

INGREDIENTS

For the Vinaigrette

1. 1 shallot, finely chopped

2. 1 clove of garlic, finely chopped

3. 1 1/2 tsp Dijon mustard

4. 2 tbsp apple cider vinegar

5. 1/4 tsp salt

6. 1/4 tsp cracked black pepper

7. 1/2 cup extra virgin olive oil

For Sourdough Croutons

1. 200 grams (about 4-5 slices) of For the Love of Bread country sourdough bread roughly torn into pieces

2. 3 tbsp extra virgin olive oil

3. 1 tbsp fresh thyme leaves

4. 1/2 tsp dried oregano

5. 1/4 tsp garlic powder

6. 1/2 tsp salt

For the Salad

1. 400 grams cherry tomatoes, halved

2. 100 grams feta cheese

3. 2 handful of fresh spinach

4. vinaigrette

5. sourdough croutons

METHOD

1. add the shallot, garlic, Dijon mustard, vinegar, salt & pepper to a bowl and whisk till combined. Slowly drizzle in the olive oil, whisking at the same time as your pour so that it emulsifies. Taste for seasoning. Transfer to a jar and store in the fridge for a week.

2. Preheat the oven to 177 C. Place torn bread pieces in a single layer on a baking tray. Drizzle olive oil on top with the thyme, oregano, garlic powder & salty. Mix well with your hands till all the bread pieces are evenly coated. Bake in the oven for 15 mins or until golden brown & crisp. Store in an air-tight container or ziplock for one week

3. Drizzle 2 tbsp of vinaigrette onto a large platter. Add the cherry tomatoes. Drizzle 1 tbsp of vinaigrette on top of tomatoes. Add half the spinach leaves scattered evenly throughout. Add generous amount of croutons. Add remaining spinach leaves. One last drizzle of vinaigrette on top. Enjoy!

INGREDIENTS

1. 1/2 salmon fillet (1 per person)

2. 1/3 cup chopped celery

3. 1/4 cup chopped red onion

4. 1/2 lemon, juice of

5. 1 tablespoon mayonnaise

6. 1/4 teaspoon sea salt

7. black pepper, to taste

METHOD

1. Place a slice of lemon on top of the salmon and wrap it loosely in foil. Cook the salmon fillet in the oven foc 15-20 minutes until cooked through.

2. Flake with a fork and let it cool.

3. Add the remaining ingredients and mix well, refrigerate up to 4 days.

4. Serve over sourdough, in lettuce cups, on a salad, or enjoy by itself.

INGREDIENTS

1. 4 large red beets

2. 1/2 cup greek / kefir / coconut yogurt

3. 1 clove garlic, crushed and minced

4. 3 Tbsp red wine vinegar

5. 2 Tbsp water (as needed for consistency)

6. Sea salt, to taste (about 1/2-3/4 tsp)

7. 2–3 Tbsp minced dill

8. 1/4 cup chopped toasted walnuts

METHOD

1. Preheat the oven to 425º.

2. Rinse the beets well and wrap them in foil.

3. Roast the beets 1-2 hours, until tender, then remove them from the oven and allow them to cool completely.⁣⁠

4. Peel the skin off the cooled beets and chop them into 1-inch cubes.⁣⁠

5. Combine the yogurt with the remaining ingredients (except the dill and walnuts) in a small bowl and mix well to combine.

6. Dollop the yogurt over the beets and finish with the dill and walnuts.⁣⁠ Enjoy!⁣⁠

INGREDIENTS

1. 1 tablespoon olive oil

2. 1 tablespoon (15 g) plant-based butter (or normal butter if preferred)

3. 1 large onion, diced

4. 1 leek, trimmed, cut lengthways, and sliced

5. 4 cloves garlic, chopped

6. 1 large cauliflower head, including leaves and core, cut into bite-sized pieces

7. 2 medium potatoes, scrubbed and chopped into 1 inch cubes

8. 5 cups (1.2 litres) vegan stock

9. 2 tablespoons vegan Dijon mustard (see notes)

10. 1 tablespoon cider vinegar (or vegan white wine vinegar)

11. ½ cup (75 g) unsalted cashew nuts

12. 6 tablespoons nutritional yeast

13. 2 bay leaves

14. ¾ cup (200 ml) unsweetened plant-based milk

15. 2 large handfuls (100 g) fresh spinach or wild garlic (see recipe notes)

16. Salt and pepper to taste

METHOD

1. Heat the oil and butter in a large saucepan before adding the chopped onion and leek. Season with salt and pepper and soften on low heat for 6-8 minutes.

2. Once the onion and leek have softened, add the chopped garlic and cook for another 2-3 minutes.

3. Next, add the cauliflower and potato and stir well for 2-3 minutes.

4. After 2-3 minutes, add in the veg stock, Dijon mustard, cider vinegar, cashews, nutritional yeast, bay leaves, and salt and pepper. Bring to a boil, then reduce the heat and simmer for 15 minutes or until the potato cubes are soft.

5. Turn off the heat and stir in the plant-based milk. This will help to slightly reduce the temperature before blending. Remove the bay leaves and then transfer the soup to a blender, doing this in batches if necessary (don't overfill). Blend until smooth and creamy.

6. Once blended, return the soup to the pan and bring to a low simmer. Add the spinach and cook for a couple of minutes until it has wilted. At this point, you can adjust the seasoning and flavours to suit your preferences – more salt if it tastes bland, more nutritional yeast for extra cheesiness, more mustard and/or vinegar for added sharpness (go easy on the vinegar though as this can quickly hijack the whole thing).

7. Once the spinach has wilted, turn off the heat and serve!

INGREDIENTS

1. 500 grams beetroot boiled and peeled

2. 120 grams mixed lettuce leaves

3. 110 grams soft marinated goat’s cheese

4. ½ red onion finely sliced into rounds

5. 400 grams canned brown lentils drained & rinsed

6. 2 tablespoons extra virgin olive oil

7. ½ teaspoon ground cumin

8. ½ teaspoon sea salt flakes

   Yoghurt Dressing

9. ½ cup Greek yoghurt or unsweetened natural coconut yoghurt

10. 45 ml lemon juice approx juice of 1 lemon

11. 2 tablespoons extra virgin olive oil

12. ¼ teaspoon oregano

13. ¼ teaspoon sea salt flakes

14. small handful fresh mint finely chopped

15. 1-2 cloves garlic peeled and minced

    METHOD

    1. Preheat the oven to 200 degrees C.

    2. Cook the lentils according to pack instructions.

    3. Add the ground cumin, sea salt flakes and olive oil to a large baking dish. Toss to coat evenly and place into the oven to bake for 40 minutes. Once baked, remove from the oven and allow to cool to room temperature.

    4. Meanwhile, make the yogurt dressing by adding the yogurt, olive oil, dried oregano, minced garlic, lemon juice, chopped fresh mint and salt to a medium sized bowl. Whisk carefully until smooth and creamy.

    5. Slice the boiled beetroots into wedges.

    6. To assemble the salad, layer about half of the leafy greens onto a large serving platter. Top with half of the thinly sliced red onion and half of the beetroot wedges. Crumble half of the goats cheese over the salad and drizzle half of the yogurt dressing over the salad. Now repeat this process with the remaining ingredients like the lentils. Serve straight away or refrigerate until ready to serve.

INGREDIENTS

1. 1/2 Tbsp coconut or olive oil

2. 1 medium white onion (diced)

3. 4 cloves garlic minced

4. 1 large sweet potato (peeled & cubed)

5. 2 Tbsp yellow curry powder

6. 1/4 tsp cayenne pepper (omit for less heat)

7. 3/4 tsp sea salt , plus more to taste

8. 3 cups light coconut milk (canned is best)

   METHOD

1. Preheat oven to 400 degrees F (204 C).

2. Start the soup by sweating the onions in a large pot over medium heat in 1/2 Tbsp coconut (or olive/avocado) oil. Cook for a few minutes and then add garlic and stir.

3. Season with 1/4 tsp each salt and pepper and stir. Add sweet potatoes, curry powder, and cayenne pepper (reduce or omit for less heat).

4. Cook for 5 minutes, stirring frequently.

5. Add 1/4 tsp more salt and the coconut milk, t hen cover.

6. Bring to a simmer and then reduce heat to low. Simmer for 25 minutes more.

7. Blend the ingredient in a high speed blender for a smooth soup!

INGREDIENTS

1. 1 avocado

2. Squeeze lemon juice

3. 1/2 slice sourdough bread, toasted

4. 1 small tomato, sliced

5. Chilli flakes, to serve

6. Coriander / Parsley leaves and pine nuts to serve

METHOD

1. Mash the avocado with the lemon juice and some freshly ground black pepper and sea slat.

2. Spread on the sourdough toast and top with a few slices of tomato, the chilli flakes, coriander / parlsey leaves and pine nuts to serve.

INGREDIENTS

2 large (500g) sweet potatoes, peeled and cut into bite-size pieces

400 g tin of chickpeas, drained and rinsed

1 teaspoon of ground cumin

1 teaspoon of paprika

200 g kale, roughly chopped

1 pinch of chilli flakes, optional for a spicy kick

1 drizzle of olive oil

Salt and pepper, to taste

A handful of chopped fresh parsley

Ingredients for the dressing

150 g cashews

2 roasted cloves of garlic

6 tablespoons of almond milk

1 tablespoon of nutritional yeast, optional

2 teaspoons of mustard (we use smooth Dijon mustard)

Juice of 1 lemon

1 pinch of salt

METHOD

1.Preheat the oven to 190°C (375F), fan setting

2.Place the sweet potato chunks and drained chickpeas onto a baking tray and drizzle with olive oil, cumin, paprika and a pinch of salt. Mix well and roast for 30-35 minutes until the sweet potatoes begin to soften.

3.While they cook, make the dressing. Place all the ingredients into a powerful blender and blend until smooth.

4.Place the kale into a large mixing bowl and add a drizzle of olive oil and a sprinkling of salt. Massage the kale with your hands for a few minutes, really rubbing the leaves until the kale goes nice and soft. Once soft, pour over the dressing into the bowl and gently rub it in, again using your hands.

5.Once cooked, remove the sweet potatoes and chickpeas from the oven, allow to cool for a few minutes and then toss through the kale. Add to a serving bowl and finish with fresh parsley, a crack of black pepper and a pinch of chilli flakes.