A wonderful meal with variety, lots of nutrition and it is easy to make vegan or add some meat too. I love this because it is so fulfilling and easy to accommodate to many different eating requirements because most of this food is cooked separately.

Serves: 2 or more
Prep: 30 min
Cook time: 40 min

Ingredients:
French green lentils
Roasted vegetables – potato, sweet potato (kumera), pumpkin, carrot, cherry tomatoes, beetroot, zuchinni, whole small onions
French beans and butter beans
Herbs
Lemon
Salt and pepper to taste
Natural yogurt

Optional:
Grilled halloumi
Poached chicken breast.

1. You need to get your roast veggies on first. Obviously smaller pieces cook quicker, but generally beetroot will take the longest followed by potato, then carrot, pumpkin, onion and zucchini and cherry tomatoes at the end.
2. Cook up some French green lentils by cooking in boiling water for 30 minutes or so.
3. When you have ten minutes to go (just after throwing in the zucchini and cherry tom) Drain the green lentils rinse in hot water and add combine with freshly chopped herbs, lemon juice, salt and pepper.
4. Pop some water on the boil for steaming the beans
5. Grill off the halloumi or poach the chicken or both
6. Serve with a dollop of the yogurt on top of the lentils.

Serves: 6
Prep: 5 minutes
Cook: 30 minutes

Ingredients:
2 punnets of strawberries
1.5 cups of white wine
1 cup of sugar
.5 cup of water
1 star aniseed
1 cinnamon bark

1. Top the strawberries and chop in half.
2 Pop all ingredients into a saucepan and bring to the boil
3. Simmer for 30 minutes
4. Blend and refrigerate until cool
5. Serve cold

Optional: You may wish to strain to remove the seeds and roughage. I think it is fine without it. However, if you allow to sit long enough the soup separates in two. By skimming the roughage off the top you get a clearer soup as shown below.

Because I didn’t eat all of it at the time – the remainder was frozen, turning it into this great sorbet sort of thing. Frozen strawberry soup tastes lovely. I think this soup could also have very easily be turned into jelly.

Serves: One
Cook time: 15 min

Ingredients:
1 and a bit handfuls of watercress
1 orange sectioned
100g of pork scotch fillet
Extra olive oil & balsamic

Marinade
1 teaspoon of honey
½ teaspoon of wholegrain mustard
2 teaspoons of olive oil
Salt & Pepper
(note: this is a small amount for 100g of pork)

1. Create the marinade and cover the meat and sit for 20 minutes or longer if you have time.
2. Meanwhile separate the watercress leaves and wash thoroughly
3. Section the orange by removing the skin, pith and membranes.
4. Heat oil in a hot pan over high heat. Once hot add the pork and sauté for 3-4 or so minutes on each side (if ½ inch thick – less if thinner) until it is browned but still slightly pink in the center.
5. Remove the pork form the pan and place on a separate plate allowing it to sit for 5 minutes
6. Place the watercress on a plate and evenly distribute the orange sections over and around the leaves.
7. In a separate bowl place a small amount of olive oil and balsamic and mix slightly before dotting around the outside of the salad. Avoiding the orange segments so they do not colour.
8. Lay the pork on top and serve.