Ingredients

• 2 tbsp half-fat soured cream
• 2 tbsp lemon juice
• ½ pack dill, finely chopped
• 250g pouch ready-to-eat quinoa
• ½ cucumber, halved and sliced
• 4 radishes, finely sliced
• 100g smoked salmon, torn into strips

Method

1. First, make the dressing. Mix the soured cream and lemon juice together in a bowl, then add most of the dill, reserving a quarter for serving.
2. In another bowl, combine the quinoa with the cucumber and radishes, and stir through half the dressing. Season and top with the salmon and the rest of the dill.
3. Put the other half of the dressing in a small pot and drizzle over the quinoa just before serving.

Ingredients

• 1 large cauliflower (about 650g/1lb 7oz trimmed weight)
• 1 tsp allspice
• 1 tsp ground cinnamon
• 2 tbsp olive oil
• 25g flaked almonds, toasted
• 1 red onion, finely chopped
• 200g pack feta, crumbled
• 110g tub pomegranate seeds
• Juice 1 lemon
• ½ small pack parsley, finely chopped
• ½ small pack mint, finely chopped, plus a few leaves to garnish

Method

1. Heat oven to 200C/180C fan/gas 6. Remove the outer leaves from the cauliflower and the hard inner core, then roughly chop up the florets (don’t worry about how they look, they are going to be blitzed). Put the cauliflower in the large bowl of a food processor, blitz for 30 secs until it resembles couscous grains, then tip into a large bowl.
2. Mix the spices and olive oil into the cauliflower and season to taste. Spread the cauliflower ‘couscous’ out on a large baking tray in an even, thin layer. Roast for 12 mins, mixing halfway through so that it is evenly toasted, then set aside to cool slightly.
3. Once at room temperature, stir through the remaining ingredients and season to taste, then sprinkle over the mint leaves.

Ingredients

• 4 large or 8 small tortilla wraps
• 2 large handfuls spinach leaves, shredded
• 1 avocado, thinly sliced (optional)
• Hot sauce, to serve

For the chipotle black beans:

• 1 tbsp oil
• 1 garlic clove, crushed
• 1 tbsp chipotle paste
• 400g can chopped tomatoess
• 400g black beans, drained
• 1 bunch coriander, chopped

For the lime and red onion rice:

• 250g wholegrain rice, cooked and drained
• 1 lime, juiced
• ½ red onion, very finely chopped
• 50g hazelnuts, roughly chopped

Method

1. To make the beans, heat the oil in a pan and fry the garlic for a minute, then stir in the chipotle paste. Tip in the tomatoes, stir and bring to a simmer. Season with salt. Simmer until thick, add the beans and cook briefly (make sure any water gets cooked off), then stir in the coriander.
2. If you are using cold cooked rice, then warm it through, stir in the lime juice, red onion and nuts and season well.
3. Lay out the tortillas and sprinkle over some spinach, add some avocado slices and some rice, then top with the bean mix. Add a shake of hot sauce, if you like. Roll the bottom up, then fold the sides in to stop the filling falling out as you roll. Wrap tightly in foil, if you like, and cut in half.

Ingredients

• 1 large skinless chicken breast
• Rapeseed oil, for brushing
• Small garlic clove, crushed
• ½ tsp dried oregano
• 2 tbsp Greek yogurt
• 10cm piece cucumber, grated, excess juice squeezed out
• 2 tbsp chopped mint, plus a few leaves to serve
• 2 wholemeal pitta breads
• 2 red or yellow tomatoes, sliced
• 1 red pepper from a jar (not in oil), deseeded and sliced

Method

1. Cut the chicken breast in half lengthways, then cover with cling film and bash with a rolling pin to flatten it. Brush with some oil, then cover with the garlic, oregano and some pepper. Heat a non-stick frying pan and cook the chicken for a few mins each side. Meanwhile, mix the yogurt, cucumber and mint to make tzatziki.
2. Cut the tops from the pittas along their longest side and stuff with the chicken, tomato, pepper and tzatziki. Poke in a few mint leaves to serve. If taking to the office for lunch, pack the tzatziki in a separate pot and add just before eating to prevent the pitta going soggy before lunchtime.

Ingredients

• 25g pasta bows
• 2 cooked crispy bacon rashers, broken into pieces
• 15g spinach, chopped
• 6 cherry tomatoes, halved
• ½ tbsp crème fraîche
• ¼ tsp wholegrain mustard

Method

1. The night before, cook the pasta following pack instructions and run under cold water to cool quickly. Mix in the bacon, spinach, tomatoes, crème fraîche and mustard, and season with a little salt. Spoon into an airtight container and keep overnight in the fridge.