Roasted aubergine, roasted butternut squash and peas

Aubergine week. Recipe n.5: Roasted aubergine, roasted butternut squash, peas, brown basmati rice, coriander. Dressing: soya cream, dried coconut, almond oil and spices (turmeric, cayenne and saffron).

roasted aubergine, feta cheese and sun dried tomatoes

Aubergine/eggplant week. Recipe n.4: roasted Aubergine/eggplant, feta cheese, sun dried tomatoes in extra virgin olive oil, a lot of mint, wholegrain couscous. Dressing: extra virgin olive oil, lemon juice, salt and pepper.

aubergine, cucumber noodles and chickpeas

Aubergines Week. Recipe n.2: 1 oven roasted aubergine (1 hour at 180c), cucumber noodles, mint, chickpeas, pomegranate. Dressing: natural yogurt, extra virgin olive oil.

roasted aubergine, tomatoes, red lettuce

Aubergine/eggplant week. Recipe 1: oven roasted aubergine, tomatoes, red lettuce. Dressing: vegan basil pesto with basil, pine nuts, cider vinegar and extra virgin olive oil, salt and pepper.

kale, new potatoes, roasted peppers

Kale week, recipe n.5:
Raw Kale, new potatoes, roasted peppers, parsley, black olives.
Dressing: balsamic vinegar, Salt and Pepper, Extra virgin olive oil,

kale, tomatoes, green beans

Kale week, recipe n.4: kale, tomatoes, green beans, mint, parsley, sesame seeds. Dressing: hummus, soya cream, extra virgin olive oil and cider vinegar.

kale, roasted peppers, smoked mackerel

Kale week. Recipe n.3: kale, roasted peppers, smoked mackerel, parsley, Crispy Onion Sprinkle. Dressing: extra virgin olive oil, lemon juice.

kale, tomatoes, cucumber, basil, goat cheese

Kale week. Recipe n.2: kale, tomatoes, cucumber, basil, goat cheese, pine nuts. Dressing: extra virgin olive oil, balsamic vinegar.

kale, banana and walnuts

Kale week. Recipe n.1: kale, banana, walnuts, dried blueberries. Lemon, raspberries and extra virgin olive oil dressing.

new potatoes, beetroot, borlotti beans and horseradish cream

Beans week n.5: new potatoes, beetroot, borlotti beans, chives,  horseradish and soya cream