Seaweed & cucumber salad with sesame mustard dressing

Serve this flavour-packed seaweed salad as a side, or bulk it out with the protein of your choice, such as cooked prawns, tofu, fish or chicken

Vegan sushi (kappa maki)

Make these Japanese cucumber sushi rolls to serve as canapés or a snack. You could also add lettuce, or herbs such as chives or basil

Green goddess cabbage salad

Serve this hearty green cabbage salad with smoked trout, prawns or chicken. Alternatively, swap for falafel, halloumi or marinated tofu for a veggie main

Chicken & beetroot lentil salad

Make two meals in one: rustle up our creamy garlic chicken and polenta dinner then reinvent the leftovers to make this vibrant beetroot salad with lentils

Beef & red chimichurri quinoa

Use roast beef leftovers to make this quinoa salad with a punchy chimichurri dressing for lunch the next day

Rainbow hummus plate

Rustle up a speedy hummus plate that delivers four of your 5-a-day. If you want to spend even less time in the kitchen, swap homemade hummus for shop-bought

Sichuan smacked cucumber noodles

Use up surplus homegrown cucumbers with this rice noodle dish. It makes an excellent lunchbox option and you can tailor it to make it less spicy, if you like

Summer rolls with peanut dipping sauce

Customise these summer rolls – make a nuoc cham (a Vietnamese fish sauce) or teriyaki sauce for dipping, or fill with avocado, beansprouts, or red peppers

Cowboy caviar

Get the kids excited about veg with this salsa that can be easily adapted. If you’re taking it to a picnic, add the avocado and coriander at the last moment

Bean & feta dip

Transform a can of white beans into this easy dip. Top with pickled onions to serve and enjoy as a snack or starter alongside pitta chips or crudités