Ingredient: Extra virgin olive oil

Enjoy the crunchy textures and lively flavours of this classic salad — just right for winter!

This recipe has a bit of a kick but you can adjust the chilli quantity or leave out the seeds to suit your taste. It works beautifully as part of a barbecue buffet, and I also love serving it as a weekend lunch.

These quickly seared escalopes are delicious with a dollop of cold ricotta. They’re great for lunch or a light dinner in Summer.

The roasted garlic dressing is as luscious as mayonnaise and this salad has a buttery, nutty flavour. Serve it as part of an antipasto platter, with pasta or with grilled lamb or chicken.

This creamy noodle dish is one of my favourites to order when I eat out at raw, vegan restaurants. I first tried it at Café Gratitude in Los Angeles with my mate Faustina — we went after a yoga class, so it was the perfect end to a pretty sweet…

This meal is so full of flavour that you don’t feel as if you are missing anything. Vegans will love this protein combining, this meal is full of vegetables and contains all the essential amino acid you need. Without ‘complete’ proteins like eggs, meat, or fish, it can be difficult…

This recipe is a bit of a go-to for me. It’s a clean, light meal that looks great, tastes fantastic and ticks pretty much all of the health boxes. The delicate poached chook delivers all the protein and essential amino acids needed to help provide a sustained energy release, as…

Our baked blue eye recipe is a saviour for mid-week meals when you don’t have a lot of time on your hands.

The high vegetable content in these fritters counts towards your five-a-day, while the haloumi will give them a unique taste and texture. Serve as a healthy snack or with a green salad and some crème fraiche or natural yoghurt for a light meal.

This classic salad manages to combine substance with freshness, making it an ideal dish for a winter lunch.

Enjoy the bright colours and sweet and savoury flavours of this healthy salad.