Asparagus and Mushroom Frittata
Recipe by:
MAGGIDEW
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.
Allspice Green Beans
Recipe by:
RRD212
These soft and fragrant green beans are a great side to any meal.
Aubergine Caviar
Recipe by:
Bertha Mann
A Mediterranean dip of sweet grilled aubergine accented with onion, olive oil and dill. You can adjust the seasonings to your liking.
Summer Avocado Frappe
Recipe by:
Lacy
This simple and tasty savoury frappé is a cool and refreshing way to get your five a day. If desired, you can also serve this as a cold summer soup.
Avocado, Tomato and Pepper Salad
Recipe by:
JOHNLYNN
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.
Barbecued portobello mushrooms
Recipe by:
BFOLLICK
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.
Basic Houmous
Recipe by:
TAZF18
This basic recipe for houmous is quick and easy - you'll have no reason to buy it from the supermarket again!
Easy Guacamole
Recipe by:
Denise Goodman
A quick, simple recipe for a tasty guacamole with tomatoes. Serve with tortilla crisps for a festive party nibble.
Cauliflower Soup
Recipe by:
Yael Nissan
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.
Baked eggs with roasted vegetables
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.
Mesclun and mango salad with ginger carrot dressing
Recipe by:
JENNIFER HARMAN
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.
Fasoliyyeh bi z-zayt (Syrian runner beans with olive oil)
Recipe by:
TASNEEM
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.