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Herby farro salad

400g farro
3 courgettes cubed
1 red onion peeled and finely cubed
1 red pepper cubed
1 yellow pepper cubed
1/3 butternut squash peeled and cubed
1tsp coconut oil
Large bunch of basil and parsley
2 lemons juiced and zested
2 tbsp water
4 tbsp tahini
1 clove garlic
1 tsp white wine vinegar
Salt and pepper to taste

Place the cubed vegetables into a baking dish, drizzle with coconut oil and roast for 20 minutes
Whilst the vegetables roast, cook the farro according to the instructions
Place the basil, parsley, water, garlic, lemon juice, salt, pepper and tahini into a food processor and blitz until you have a creamy mixture
Mix the roasted vegetables, farro and dressing in a large bowl
Stir through some chopped basil and lemon zest
Season, serve and enjoy


Chard and butternut salad with a miso dressing

12 stalks of swiss chard
1 small butternut squash, peeled and cubed
2 tbsp sesame seeds
1 tbsp coconut oil
2 tbsp miso paste
1 tsp minced ginger
1tbsp water
2 tbsp sesame oil
1 tbsp olive oil
1 tbsp lemon juice

Preheat your oven to 180C
Mix the miso paste, oil, water, lemon juice and ginger in a large bowl and whisk into a dressing
Rub the butternut squash with coconut oil and place into the oven
Roast in the oven for 25 mins or until soft
5 minutes before the butternut is finished, slice the swiss chard
Place it into a non stick frying pan over a medium heat with a teaspoon of water
Keep moving it as it wilts
Once it has wilted toss in the dressing
Add in the butternut squash and stir carefully
Sprinkle with sesame seeds, serve and enjoy

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Wheatberry and butternut salad

Ingredients (for 4)
1 cup wheatberries
4 cups water
1/2 cucumber diced or 1/2 green apple match sticked
1/2 small broccoli chopped
1/2 butternut squash peeled and diced
1 red onion
3 large handfuls of baby spinach (or more)
1/2 cup fresh/frozen peas
2 tbsp chopped cranberries (naturally sweetened)
1 tbsp chopped walnuts (optional) or pumpkin seeds (optional)
1 tbsp coconut oil
3 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp water
1 tsp honey/maple syrup
salt and pepper

Preheat your oven to 180C
Peel and dice the butternut squash and slice the red onion
Place onto a baking tray and rub with the coconut oil before placing into the oven (they will take appox 25 mins)
Place the wheatberries into a pan of water bring to the boil and then lower to a simmer
After 15minutes add the broccoli to the pan of simmering wheatberries
Wait another 5 before adding the peas, simmer for a further 5 minutes then drain
Whisk together the olive oil, apple cider vinegar, water, salt and pepper
Add the wheatberries, broccoli and peas to a bowl
Remove the butternut squash from the oven once it is soft and add to the bowl
Dress with the apple cider vinaigrette
Leave to cool for 15 mins
Once cool add in the spinach, walnuts/pumpkin seeds if using and the diced cucumber/apple & cranberries

Cauliflower mash with garlicky greens

1 medium head cauliflower, trimmed and cut into small florets
2 tbsp olive oil
Salt and pepper to taste

Four large leaves of swiss chard or kale de-stemmed and sliced into ribbons
1 clove of garlic crushed
2tbsp of olive oil

Bring a large pan of salted water to a boil
Add cauliflower and cook until very tender (takes around 10 minutes)
Whilst the cauliflower is cooking place the garlic and oil into a non stick frying pan and slowly start to cook
As the garlic softens add the greens and and let them soften over a low heat
Drain the cauliflower and put back into the pan
Add oil and milk and mash till soft – towards the end you can beat it with a wooden spoon to get a soft creamy texture
Season with salt and pepper
Ladle the mash onto a plate and gentle place the greens ontop. Pour over any additional garlicky oil and finish with a squeeze of lemon and a sprinkle of pepper


Nordic cabbage salad

8 brussels sprouts
1 large handful stemmed kale
2 slices red cabbage
30g chopped hazelnuts
1 grated apple

For the dressing:
2 tbsp tahini
1 tbsp honey
1 tsp lemon juice
1 tbsp water
salt & pepper

Finely slice the brussels sprouts and red cabbage
Tear the kale and add to the other cabbages, along with the apple and the chopped hazelnuts
In a separate bowl whisk the tahini, honey, lemon juice, water and seasoning
Pour over the cabbage and massage in with your hands