Roasted spaghetti squash

When roasted, this squash can be pulled into long, spaghetti-like strands with a fork. Use in place of pasta, in salads, or with roasted fish or meat

Black bean & pineapple salad bowl

Create this tropical-tasting zingy salad with pineapples, fibre-rich black beans and avocado. Pineapples are a rich source of antioxidants

Puy lentil salad with beetroot & walnuts

Walnuts make a tasty addition to this vegan salad and are a source of plant compounds called polyphenols which guard against inflammation

Kale salad

Tuck into this vibrant salad packed with nutritious kale, root veg, nuts and cheese. It’s a satisfying lunch, but can also be served as a side

Waldorf salad

Chop apples, celery and walnuts to make this classic American salad, full of freshness and crunch. You can make the dressing up to two days in advance

Smoky chickpea salad

Enjoy the layers of flavour and contrast of textures in this vegan salad, with crisp, fried chickpeas, crunchy raw broccoli, and a smoked paprika dressing

Brussels sprouts winter salad with clementine dressing

Sprouts aren’t just for Christmas! Combined with zesty flavours, they bring freshness and a satisfying bite to this winter veggie salad

Wedge salad with soy seeds & pickled dill cucumbers

Try the salty, umami-heavy crunch of soy seeds along with pickled cucumbers to dress this wedge salad – it beats a classic bacon garnish any day

Roasted beetroot & feta salad

Let beetroots shine in this vibrant salad made with lentils, feta, walnuts and rocket. A satisfying lunch or supper, it’s a colourful seasonal salad for autumn

Crunchy noodle salad

Make our noodle salad for a light lunch or side – toasted dried noodles are combined with fresh veg and citrus to make this satisfying recipe