Artichoke heart salad Ingredients: Artichoke in brine or frozen Arugula Salt & pepper to taste Olive oil Lemon juice Preparation: If using frozen artichoke hearts.

Spinach and strawberry salad Ingredients: 1 cup baby spinach 10 pieces of strawberries halved Toasted shaved almond flakes Toasted sesame Preparation: Mix the salad and

Jerusalem Artichoke and Brown pilaf with Quinoa Ingredients: 1 cup left over brown rice ½ cup left over quinoa 1 cup sautéed spinach 3 artichoke’s,

Niçoise salad Ingredients: 100g romain lettuce, chopped 3 cucumber sliced round 1 big boiled potato, chopped into cubes 1 big chopped tomato into wedges. ½

Zucchini spirals, lentil & avocado salad Ingredients: ¼ cup lentils, boiled 1 avocado, cubed 2 medium size zucchini’s made into spirals 1 tbsp Mint leaves

Mixed beans salad Ingredients: 1 cup edamame I big handful of haricot vert 1 cup chickpeas 6 pieces of cherry tomato, cut in half Crushed

Wild rice salad with rocket Ingredients: ½ cup of wild rice, boiled Half cup of wild rocket Crushed walnuts for garnish 1 thinly sliced green

Quinoa salad with avocado and broccoli Ingredients: ½ cup of cooked quinoa 1 avocado, chopped 1 small head of broccoli, steamed Handful of fresh coriander

Lentil salad with sundried tomato Ingredients: ½ cup of boiled lentils ¼ cup chopped walnuts Handful of finely chopped spinach 3 tbsp chopped sundried tomato

Grilled eggplant salad Ingredients: 3 full eggplants 2 big tomatoes chopped small 2 green onions, chopped finely. 1 garlic crushed Parsley and mint for garnish