This Italian-inspired soup is simple to make and will count towards your five a day! It's jam-packed with vegetables, such as cabbage, carrots, celery, tomatoes and courgettes. Enjoy with wedges of garlic bread, if desired.
This is a wonderful salad that will bring a ray of sunshine to your dining table. It has the perfect combination of sweet, savoury and tang. Salad leaves are tossed with mango, watermelon, mint, feta cheese and red onion in a balsamic-olive oil dressing. It's perfect for a summer picnic or bbq.
This is a hearty soup, which is packed full of goodness. The fruit and vegetable count is pretty high and will count towards your five a day. Roast beetroots are simmered with butter beans, seafood sticks and an array of vegetables in a tomato soup base. Enjoy on the cold winter days/nights.
A robustly flavoured salad, which goes well as a starter or a side dish. Roasted carrots are tossed with flaked almonds, dried cranberries, rocket and Danish blue cheese in a honey-cider vinegar dressing.
This makes a healthy, colourful and filling lunch, served on top of lettuce.
Rethink falafel - while the traditional wrap is great, this is a tasty vegetarian alternative to beefburgers. Serve in a burger bap or pitta.
A simple but delicious lunch or light supper. Stir in fresh basil just before combining the sauce with the pasta and top with Parmesan cheese.
Onions and peppers are sautéed and simmered with quinoa and tomatoes to make a delicious wholesome vegetarian dish.
This coleslaw is not only deliciously spicy, but it's also vegan-friendly. Cabbage, lettuce, pepper, onion and tomatoes are tossed in a spicy salad dressing. It's the perfect side dish to serve at summer barbecues.
This soup is not only quick and easy to make, but it also tastes delicious. Vegetables are simmered together in a seasoned tomato soup base. Enjoy with crusty bread, if desired.
This colourful chickpea salad is tasty and super healthy - lots of fibre from the chickpeas, and loads of veg to get you to your five a day. Perfect for picnics.
I came up with this recipe to entertain friends. Since I am vegetarian and love to barbecue, I am always inventing something new. The first time I made this, everyone including my meat-loving friends loved it!
I made this up one day out of things I had on hand, and it turned out to be one of my favourite sandwiches ever. Sauteed courgette pieces are coated with a zesty pasta sauce and topped with a generous helping of mozzarella cheese. They can also be made ahead of time, and heated just before serving.
Hard-boiled eggs, bacon, fresh spinach leaves and onion are tossed with a lemony dressing.