Ingredients

• 25g curly kale
• ½ tbsp sesame oil
• ½ tbsp tamari
• 1 small avocado
• Juice 1 small lime
• 40g drained chickpeas
• 2 slices rye bread
• ½ tsp paprika

Method

1. Massage the curly kale in the sesame oil and tamari for a few mins until softened, then set aside. Smash the avocado with a fork in a bowl with the lime juice, chickpeas and some seasoning. Spread across 1 slice of rye, lay the kale on top and sprinkle with the paprika. Top with another slice of rye and halve.

Ingredients

• 140g cottage cheese
• ½ red pepper, thinly sliced
• Few basil leaves, torn
• 2 slices sourdough bread or wholemeal bread
• Drizzle balsamic vinegar (optional)

Method

1. Layer the cottage cheese, red pepper and basil with some seasoning in a bowl or plastic container. Chill until lunchtime.
2. Toast the bread and cool for 1 min, then give the cottage cheese mixture a quick mix and spoon on. Drizzle with balsamic vinegar, if you like, and eat straight away.

Ingredients

• 1 large sweet potato, skin left on, scrubbed and cut into medium chunks
• 1 cauliflower, cut into large florets, stalk diced
• 1 tbsp garam masala
• 3 tbsp groundnut oil
• 2 garlic cloves
• 200g puy lentils
• Thumb-sized piece ginger, grated
• 1 tsp Dijon mustard
• 1½ limes, juiced
• 2 carrots
• ¼ red cabbage
• ½ small pack coriander

Method

1. Heat oven to 200C/180C fan/gas 6. Toss the sweet potato and cauliflower with the garam masala, half the oil and some seasoning. Spread out on a large roasting tray. Add the garlic and roast for 30-35 mins until cooked.
2. Meanwhile, put the lentils in a saucepan with 400ml cold water. Bring to the boil, then simmer for 20-25 mins until the lentils are cooked but still have some bite. Drain.
3. Remove the garlic cloves from the tray and squish them with the blade of your knife. Put the garlic in a large bowl with the remaining oil, ginger, mustard, a pinch of sugar and one-third of the lime juice. Whisk, then tip in the warm lentils, stir and season to taste. Coarsely grate the carrots, shred the cabbage and roughly chop the coriander. Squeeze over the remaining lime juice and season to taste.
4. Divide the lentil mixture between four bowls (or four containers if saving and chilling). Top each serving with a quarter of the carrot slaw and a quarter of the sweet potato and cauliflower mix.

Ingredients

• 200g new potatoes, quartered
• 100g asparagus tips
• 1 tbsp olive oil
• 1 onion, finely chopped
• 6 eggs, beaten
• 40g cheddar, grated
• Rocket or mixed leaves, to serve

Method

1. Heat the grill to high. Put the potatoes in a pan of cold salted water and bring to the boil. Once boiling, cook for 4-5 mins until nearly tender, then add the asparagus for a final 1 min. Drain.
2. Meanwhile, heat the oil in an ovenproof frying pan and add the onion. Cook for about 8 mins until softened.
3. Mix the eggs with half the cheese in a jug and season well. Pour over the onion in the pan, then scatter over the asparagus and potatoes. Top with the remaining cheese and put under the grill for 5 mins or until golden and cooked through. Cut into wedges and serve from the pan with salad.

Ingredients

• 2 tbsp butter
• 2 garlic cloves, peeled
• 4 thick spring onions, thinly sliced, white and green parts kept separate
• 1 tbsp white miso
• 400g can white beans, drained and rinsed
• ½ lemon, juiced
• 2 thick slices sourdough bread, toasted
• Crispy chilli oil, to serve (optional)

Method

1. Heat the butter in a frying pan over medium heat. Lightly bash the garlic using the side of your knife and add to the pan along with the white parts of the spring onions. Stir to coat in the butter and fry for 3-4 mins. Stir in the miso and beans along with 200ml water. Bring to a simmer and cook for a further 4-5 mins.
2. Remove the garlic cloves and, using the back of a wooden spoon, lightly press some of the beans against the side of the pan to mash them slightly. Stir in half the green tops of the spring onions and season with salt, pepper and the lemon juice.
3. Spoon the beans over the toast. Drizzle over the chilli oil, if using, and garnish with the remaining green spring onion tops to serve.