Niçoise Salad

Serves 2 Ingredients: 160g tinned tuna12 olives (green or black)2 hard boiled eggs, quartered12 cherry tomatoes, halvedBag of mixed salad leaves1 tbsp olive oil1 tbsp apple cider vinegarChillis and coriander Method Mix the leaves, olives and tomatoes and toss in the...

Roasted Kale And Cauli Salad

Ingredients: 1 cauliflower, divided into florets (approx. 800g)5 tbsp extra virgin olive oilJuice of 1 lemon500g kale, ribs removed, chopped½ small red onion, very thinly sliced50g feta cheese, crumbled40g pine nutsSalt and pepper Method Preheat the oven to 220°C.In a...

Buddha Bowl

The amounts suggested are per portion. However, it is recommended to make a few at the same time, store in jars in the fridge, and lunch is prepared for the next few days. Pick a Protein: (100g) Chicken | prawns | mackerel | salmon (canned / fresh) | tunaPick a green...

Red Thai Chicken Noodle Bowl

Serves 2 Ingredients: 2 tbsp coconut oil2 garlic cloves, chopped1 tbsp fresh ginger, grated3 tbsp Thai red curry paste200g boneless chickenbreast/thigh, sliced400ml chicken stock2 tbsp fish sauce400ml coconut milk100g rice noodles1 lime, juiced Method In a large pan...

Warm French Lentil Salad

Using ready cooked lentils makes this a very quick and filling winter salad, can beeaten hot or cold. Serves 2 Ingredients: 2 tbsp extra virgin olive oil½ medium onion, finely chopped2 stalks celery, chopped1 large red pepper, diced¼ tsp dried oreganoSalt + pepper100g...

Roasted Red Pepper & Tomato Soup

Serves 2 Ingredients: 290g roasted red peppers(jar), drained270g cherry tomatoes, halved1 garlic clove, crushed1 vegetable stock cube1 tsp paprika1 tbsp olive oil4 tbsp ground almonds100ml water Method Put all ingredients in a blender or food processor.Blitz until...