Use leftovers from our summer bean stew as the base to make this salad, tossed with asparagus and green pepper. It’s topped with honey-baked feta
Serve this light and creamy chickpea curry with a half-quinoa, half-rice mixture for more fibre and protein. It’s healthy and low in fat and calories
Put cucumber centre stage in this smoked trout salad with eggs and sourdough croutons. It’s a great way to showcase homegrown cucumbers a little differently
Need a quick, prep-ahead dessert? This raspberry and mango parfait is ideal. If you have any crumble mix leftover, you can eat it for breakfast the next day
Tuck into some veggie halloumi burgers. Sweet, spicy, salty and juicy, these veggie burgers have it all – they’re sure to be the star of your next barbecue
Try bang bang chicken in a salad in this vibrant summer dish. Packed with protein, flavour and lots of different textures, it makes a tasty lunch
Pack in lots of veg and a little spice with this tofu poke bowl with sticky rice. Any leftovers can be enjoyed packed up for lunch the next day
Make this salad once and you’ll be making it all summer. Melon, curry leaf and burrata may be an unlikely combo, but it’s sweet, spicy, creamy and aromatic
Try our meze-style hummus and halloumi board for a brunch to share with friends. Pair with flatbreads or our own za’atar croissants
Make a protein-packed meal the whole family will love. It comes together in no time at all, and you can easily swap out the veg for seasonal alternatives
Serve this zesty lemon cake for an afternoon tea treat. It’s light and fluffy, with bright lemon flavours that are complemented by the poppy seeds and perfect with a cup of tea
Make the most of spring greens and make this flavour-packed noodle dish with Korean-style marinated eggs. Sprinkle with sesame seeds to serve
