A quick, easy, low carb healthy meal for lunch or dinner! Vegetables are oven-roasted with rosemary, then eggs are cracked in and roasted as the vegetables finish cooking.
I learned how to make this while visiting my husband's family in Syria. It can be a healthy, fast and easy vegan main for lunch or dinner that is surprisingly filling when eaten with pitta bread. It is also a flavourful side dish.
This is a simple, easy and low-fat vegetarian recipe. They are also a great accompaniment to a grilled steak!
Looking for a vegetarian barbecue? Portobello mushrooms are your answer! These meaty mushrooms are great served on top of crusty bread. Melt cheese over them and top with wild rocket for a filling meal.
A healthy, bright salad. Use light mayonnaise to save on fat and calories.
Large courgette rounds topped with pizza sauce and cheese, then cooked on the barbecue.
A creamy vegetable soup for a cold winter night. The thickness of the soup is determined by the ratio of cauliflower to water. Because cauliflowers are all different sizes, add stock or milk if the soup is too thick.
This is one of my favourites. A quick and easy way to use asparagus when it's plentiful and in season. The most important thing is to cook the frittata slowly.
This is a healthy, colourful chopped summer salad, featuring the fresh flavours of avocado, tomato and green pepper. It's practically a salsa - make sure to use large, ripe avocados.
Mesclun simply means a mixture of salad leaves, coming from the Provençal word for 'mixture'. It traditionally includes chicory, lamb's lettuce and dandelion leaves, but feel free to use any mix of greens. This is such a simple salad to make - perfect on a hot day and when you want something refreshing. The dressing adds an Asian twist.