Quick Salads

Golden Beet, Orange & Basil Salad

20 mins + cooling · serves 2 · ~220 kcal | P 4 g · C 14 g · F 16 g

VGFDF
  • 2 small golden beetroots
  • 1 orange (juice + optional zest)
  • 2 tbsp olive oil
  • 8–10 basil leaves, torn
  • Sea salt & black pepper
  • Pinch ground cinnamon
  1. Cook the beets until tender, cool and peel.
  2. Slice and toss with dressing.
  3. Add basil and cinnamon to serve.

Kale Ribbon Salad with Chilli Oil

8 mins · serves 2 · ~180 kcal | P 6 g · C 10 g · F 12 g

VGFDF
  • 3 cups kale
  • Chilli oil, lemon, sesame seeds
  1. Massage kale with oil and lemon.
  2. Top with chilli oil and sesame.

Simple Mains

Courgette & Herb Fritters

20 mins · serves 2 · ~320 kcal | P 11 g · C 18 g · F 22 g

VDFcan be GF
  • 2 small courgettes, grated
  • 1 egg · 3 tbsp flour
  • Herbs, salt, pepper
  • Oil for frying
  1. Salt and squeeze courgettes dry.
  2. Mix with other ingredients.
  3. Pan-fry spoonfuls until golden on both sides.

Beetroot & Lentil Bake

35 mins · serves 3–4 · ~280 kcal | P 12 g · C 32 g · F 8 g

VGFDF
  • 2–3 beetroots, diced
  • 1 cup cooked lentils
  • 1 onion, garlic, herbs
  • Stock or tomato base
  1. Sauté onion and garlic.
  2. Add beetroot, lentils and stock.
  3. Bake covered 25–30 mins.

Stuffed Peppers with Rice & Herbs

25 mins · serves 2 · ~300 kcal | P 9 g · C 50 g · F 8 g

VDFGF
  • 2 peppers
  • 1 cup cooked rice
  • Herbs, garlic, olive oil
  1. Halve and deseed peppers.
  2. Stuff with rice mixture.
  3. Bake 20–25 mins until soft.

Soups & Sides

Roasted Root Tray

35 mins · serves 4 · ~180 kcal | P 3 g · C 28 g · F 6 g

VGFDF
  • Beetroot, carrots, parsnips
  • Oil, herbs, salt
  1. Toss and roast at 200 °C until tender.

Tomato & Basil Soup

25 mins · serves 3–4 · ~150 kcal

VGF
  • Onion, garlic, tomatoes
  • Stock, basil, oil
  1. Sauté, simmer, blend, season.

Herbed Flatbreads

15 mins · serves 4 · ~220 kcal | P 6 g · C 30 g · F 8 g

V
  • 1 cup flour
  • ½ cup water
  • Herbs, salt, oil
  1. Mix, roll out, pan-cook 1–2 mins each side.

Sweet & Snacks

Herb Scones

25 mins · makes 8 · ~180 kcal each

V
  • Flour, butter, herbs, baking powder, milk
  1. Rub fat into flour, add herbs and milk.
  2. Bake 200 °C 12–15 mins.

Roasted Strawberries

15 mins · serves 2 · ~110 kcal

VGFDF
  • 1 cup strawberries
  • 1 tsp sugar (optional)
  1. Roast at 180 °C for 10–15 mins until syrupy.

Mint Iced Tea

5 mins + cooling · serves 4

VGFDF
  • Mint, tea bags, lemon
  1. Steep, chill, serve over ice.

Allergen Key

V: vegetarian · GF: gluten-free · DF: dairy-free · “can be” = easy swaps.

Waste-Less Tips

Freeze herb stems in oil cubes · bake stale bread for crumbs · simmer tomato skins in stock.