This salad is filled with nutrients that will boost your mood and decrease your anxiety.
The omega-3 fatty acids found in fish, such as salmon, play an essential role in preventing depression. A tasty crust of pistachios adds not only a flavourful crunch but also a boost of vitamin B6 – a key player in emotional health and quality sleep.
One of the first grains to be dubbed a ‘superfood’, quinoa is a complete protein (possessing all nine essential amino acids) and is packed full of nutrients that may help regulate blood pressure.
‘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.
The Incas called quinoa ‘the mother of all grains’ due to its excessive nutritional value. You can spruce up the colour of the plate by using white, red and black quinoa.
A variation on the classic caesar salad, this one is more substantial as it includes chunks of tender chicken, green beans and tasty anchovy croutons, all tossed in a creamy yogurt dressing.
Dried cranberries and toasted pistachios are mixed with buckwheat and dressed with a lemon and parsley dressing in this nutritious salad, perfect with barbecued meats.
This is a healthy and filling salad of lentils, peppers and broccoli mixed with a lemon and coriander dressing, topped with dried apricots, goat’s cheese and toasted sunflower seeds.
This rice salad is packed with vitamins, minerals and fibre. It is an excellent way of using up left-over roast beef, and the vegetables can be varied to suit all tastes.
This salad plays with your taste buds by adding sweet flavours to a simple tuna and arugula mix.
Like most salads, this recipe is high in fibre, but the protein from the lentils, pistachios and cheese means that it is hearty and satisfying enough to be served on its own, or with bread, as a light main meal.
It’s important to have an easy, make-ahead appetizer like this one in your repertoire. Guests adore it, but it’s not so rich that it will take away from the main course. Use a vegetable peeler to remove long strips from a washed lemon.
Tiny green puy lentils have a slightly nutty texture and flavour. They keep their shape well once cooked, making them perfect in salads. Here they are mixed with sausages and Mediterranean vegetables, plus a handful of fresh rocket.
This vibrant salad is very simple yet very flavoursome.
The fruitiness of good olive oil is a fantastic match for dark chocolate in this rich, fudgy cake.
The easiest appetizer you’ll ever make.
Not only is this recipe delicious but it’s nutritious, too.
This roasted vegetable pasta bake features butternut squash, asparagus and leeks cooked in a garlicky olive oil and cheese sauce.
Packed with protein and tasty veggies, you haven’t had a frittata like this before.
This hearty dish is one of the best comfort foods out there.