Spicy satay sauce works well with tofu and diced eggplant in these delicious kebabs, served on a crisp baby corn, sprout and cucumber salad.
‘Escalivada’ comes from a Catalan word meaning ‘to roast over embers’. It is traditionally served as a first course or a side dish with barbecued or roasted meats. This oven-roasted version is a quick, easy alternative if you don’t have a charcoal grill.
This heart-healthy vegetable combination is tossed with a garlic and marjoram dressing.
Packed full of healthy ingredients and diverse flavours, this salad is a wonderful companion to roast chicken. The ingredients can vary with whatever produce is seasonal. Making it is an excellent opportunity to use up any vegetables in your crisper, too.
I love my curry spicy, so I included a pinch of chili flakes to give it a bit of a kick’but leave it out if you aren’t a fan of heat. The beauty of a curry dish is that it’s versatile and will work with just about any meat or vegetables you have available.
Need a quick, healthy meal? You can get these great lentil burgers on the table in 30 minutes or less
Few cooking traditions embrace lamb as much as Greek. Fresh herbs, tomatoes, and plentiful garlic make this lovely baked entrée taste uniquely Mediterranean. This dish is similar to moussaka, but with orzo pasta instead of rice.
This baba ganoush inspired recipe reaches news levels of darkness with rich pomegranate molasses, balanced by heady garlic, cumin, coriander and bell pepper. Garnished by insect-specks of black sesame or poppy seeds, it will have your guests crawling with excitement inspired from beyond the chip bowl.
This hearty recipe is satisfying served open-faced, but if you’re really hungry, use a whole bagel for each sandwich.
A dal is a dish of simmered lentils flavoured with aromatic spices and usually served as a sauce. But add extra vegetables and it becomes a light and easy vegetarian meal. Serve it with a selection of Indian-style breads and plain yogourt or raita.
A spicy, high-fibre and very satisfying curry that combines lots of vegetables with lean, tender lamb chunks and lentils. Serve with whole wheat chapattis or nan.
Succulent salmon steaks are rich in heart-healthy fats. Here they are oven-baked on a luscious bed of sliced tomatoes, eggplant and potatoes and served with a light lemon mayonnaise. If you like, serve with garlic bread.
An easy, Italian-style dish of chicken breasts, oven-baked with a low-fat, chunky vegetable sauce, with a Parmesan topping.
Grilled Mediterranean vegetables, combined with plump olives and a chili pepper, garlic and lemon dressing, make an exciting topping for polenta.
These colourful grilled vegetables, topped with a fresh tomato and basil salsa and creamy Camembert cheese, make a wonderful vegetarian main course. Enjoy with toasted ciabatta slices and a green salad.
A wonderfully rich and satisfying dish, this vegetarian version of a classic is a great way to introduce your family to tofu, which is a good source of protein, vitamins and minerals. Serve hot with a tomato salad.
As the name suggests, this has a messy appearance, a bolognaise mixture served between whole wheat rolls, but it’s a recipe all the family will love, and the filling can be prepared ahead or frozen. Lean ground chicken is used here as a healthy alternative to ground beef, but you could use either.
A feast of colourful vegetables makes a superb topping for a pizza-style ciabatta. The bread soaks up the aromatic roasting juices so that it is deliciously moist with a crunchy crust. If you want to boost your vegetable intake even more, serve it with a leafy herb salad.
A warming autumnal dish of roasted root vegetables with eggplant, sweet pears and salty bacon. Roasting brings out the sweetness of the vegetables and, unlike boiling, retains all the goodness.
This colourful dish contains chunks of tender chicken breast, first roasted with eggplant, zucchini and red pepper, then baked in a herb-tomato and olive sauce with a crumbly oat crust.