Salad Ingredients

• 1 head of broccoli, roughly chopped
• 1 tin of cannelloni beans, washed & drained
• 2 cups of rocket
• 1/4 cup parsley, finely chopped
• 1 tbsp chives, finely chopped
• 1 tbsp capers
• 1/4 cup Parmesan, grated

Dressing

• 1 tsp Dijon mustard
• Juice & zest of 1 lemon
• 1 tbsp honey
• 1 tsp chilli flakes
• 2.5 tbsp olive oil
• 1 tsp sea salt
• 1 tsp cracked black pepper

Method

• First, make the dressing by placing all ingredients into a bottom of the bowl. Whisk until combined, then set aside.
• Next cook the broccoli florets in a pot of boiling water for 1-2 min, then drain & quickly place in a bowl with ice & water to stop the cooking process. Once broccoli has cooled down, drain again. Set aside.
• Next drain & wash the cannelloni beans. Set aside.
• Place the rocket into the bowl with the dressing, along with the blanched broccoli, beans, parsley, chives & capers. Give it a good toss before adding the Parmesan, then gently toss again.
• Serve in bowl, add a scrunch of more Parmesan & lemon zest on top & enjoy!

Salad Ingredients

• 3 white peaches, cut into quarters
• 1 cucumber, finely sliced in discs
• 1/2 red onion, finely sliced
• 1 cup mint, roughly chopped
• 1 cup basil, roughly torn
• 1 tbsp chives, chopped
• 1/2 cup danish feta, crumbled
• Zest of 1 lemon
• Feta, crumbled

Dressing Ingredients

• 2 tbsp white balsamic vinegar
• 2.5 tbsp olive oil
• 1 tsp Dijon mustard
• Juice of half a lemon
• 1 tsp sea salt
• 1 tsp cracked black pepper

Method

• Prep & cut the peaches, cucumbers, onion & herbs. Place in a bowl along with the remaining salad ingredients.
• Mix together the salad dressing, then pour over the salad & toss to coat.
• Finish it off with more crumbled feta on top & grated lemon zest.

Salad Ingredients

• 400g small pasta
• 2 cups frozen edamame
• 2 cups frozen peas
• 1 spring onion, finely sliced
• 1 cup of chopped cucumber, (roughly half a cucumber)
• 1 cup spinach
• 1 avocado, roughly chopped into cubes
• 2 tbsp capers
• 1 cup basil
• 1 cup parsley

Dressing

• 1 cup basil
• 1 cup parsley
• 1 cup coriander
• 1 garlic clove
• Juice of 1 lemon
• 1/4 olive oil
• 1 tsp sea salt
• 1 tsp cracked black pepper

Method

• First make the dressing by placing everything into a blender & blitzing until smooth. Set aside in the fridge for later.
• Next cook your pasta in a pot of salted boiling water for about 6-8 min before adding the edamame & peas. Once the peas float, drain everything & run under cold water.
• Place in a bowl, along with the spinach, cucumber, avocado, spring onion, capers & herbs. Then pour over the dressing & toss.
• Finish is off with another drizzle of olive oil & pinch of sea salt & enjoy!