Method

In a small bowl, combine the yoghurt, mayonnaise, lemon juice and wholegrain mustard. Season with salt and pepper, stir well and set aside.

In another small bowl, add the raisins and pour in boiling water – enough to cover the raisins. Leave to one side whilst you prepare the rest of the salad.

In a large bowl, add the chopped celery, kohlrabi, apple, spring onions and shredded sweet gem lettuce. Add the walnuts, breaking them up a little with your hands as you add them into the bowl. Add the olive oil and season generously with salt and pepper and stir.

Drain the raisins and shake off the excess moisture then add to the rest of the salad. Add the dressing and stir well. Taste for seasoning.

Serve the salad and enjoy!

Method

Start by toasting the pine nuts in a frying pan until golden but not burnt. Set aside for later.

Next make the dressing for the salad, by combining the yoghurt, lemon juice, sumac, honey and extra virgin olive oil. Season with sea salt and white pepper then stir well to combine. Set aside for later.

Slice the halloumi into even portions and place into a frying pan on a medium heat. Fry the halloumi until golden brown on both sides.

Whilst the cheese cooks, add the lettuce, cucumbers, spring onions, finely chopped parsley and mint to a large bowl. If you’re using chickpeas, then you can add them at this stage too. Drizzle over a little extra virgin olive oil, season with salt and pepper and give the salad a toss.

Plate the salad and drizzle over the dressing. Sprinkle the Za’atar over the yoghurt just before serving.

Enjoy!

Method

Pre-heat the oven to 180°C.

Prepare the kohlrabi by peeling the outer layer then slicing into eighths, add to a roasting tray, season and drizzle with oil. Coat in the oil then cook for 45mins to an hour or until a knife goes through easily.

In a small bowl, prepare the dressing. Taste for seasoning. Set aside.

Meanwhile, rip off the radicchio leaves into a large bowl – medium size pieces are good. Quarter the dried figs and add to the bowl along with the radicchio.

In a small pan on a medium heat, add the crushed hazelnuts. Toast for a minute or two until they start releasing a nice aroma. Add half of the toasted hazelnuts into the bowl with the radicchio and season. The remaining nuts will be to scatter over the top later.

When the kohlrabi is done, add the sliced goats cheese to the same roasting try and bake for 3-5 minutes until soft and maybe a little golden on top.

Just before serving, add the dressing over the salad and toss in the large bowl. Plate the salad and goats cheese then scatter over the remaining nuts.

Enjoy with duck breasts, spatchcock chicken or simply on it’s own as a healthy weekday dinner!

Method

Start by adding the breadcrumbs, oregano and couple of sprays of the oil to a frying pan and cook on a medium heat for a few minutes. When golden brown, remove from the heat and set aside.

Meanwhile, chop the onion into thin half moons and add to a large bowl. Segment the tomatoes and add them to the bowl as well along with a generous pinch of sugar, the olive oil, balsamic glaze and seasoning.

Put a grill pan on a high heat then start segmenting the peaches. When the pan is hot, spray a little oil – if the pan sizzles then it’s ready. Put the peaches in and grill for a few minutes on each side. If you see dark grill marks then they are ready to turn. Remove from the heat when both sides are grilled and cool for a moment.

Add the peaches to the large bowl with a large handful of rocket and gently stir all the ingredients. Serve the salad and dollop the ricotta on top, then scatter the fragrant breadcrumbs on top of the cheese.

Enjoy!

Method

Boil the kettle for the pasta.

Slice the red onion in very thin half moons and put into a large bowl along with the already drained artichokes.

Spoon out the capers from the jar draining any excess liquid (if in vinegar it doesn’t matter if some gets in as it adds to the dish) and add to the same bowl.

Then boil the pasta in salted water according to pack instructions. Mine only took 5 mins.

Whilst the pasta is cooking, spoon a couple of teaspoons of the artichoke oil and the lemon juice into bowl with the onion, capers and artichokes. Season well.

When the pasta is done, drain it and blast it with a little cold water to cool it down quickly. It doesn’t have to be stone cold just cool enough that it doesn’t wilt the rocket leaves when put together

Finally add the rocket into the big bowl and give it a good mix so the dressing and ingredients are evenly dispersed. Then add the tortellini to the bowl and give another very quick mix. Serve.

Also tastes great with a crumble of feta on top!