Using a mix of raw and roasted vegetables in salads is a simple way to add different textures and flavours to a dish. Beetroot works particularly well.
Inspired by pilaf recipes, where the grains are cooked in stock, this recipe combines fluffy barley with Swiss brown mushrooms enriched with Japanese flavours. It's a cultural mash-up of the best kind.
A nutty romesco is the perfect accompaniment to the smoky flavours of barbecued barramundi. And it's an impressive looking addition to the table, to boot.
These chocolate-coated bliss balls are a healthy way to get your sweet fix plus they bring together some of our favourite flavours: maple, almond and coconut.
A savoury bowl is a great way to kick-start the day. This one combines quinoa, a soft-boiled egg, crunchy vegetables and loads of umami. It's a true breakfast of champions.
This meal in a bowl will leave you feeling recharged thanks to a generous serve of raw vegetables and a multitude of herbs. It's perfect for those times when you may have overindulged.
The chargrilled Roman and green beans add so much flavour to this green salad, it could easily make a light dinner or lunch. Just add crusty bread, a poached egg or some shredded chicken.
Crunchy green salads are often underrated but they brighten any meal. Here we've scorched the lettuce and sugar snap peas lightly on the barbecue to add a little smoky flavour.
The ultimate do-ahead weekday breakfast: wholesome, satisfying and portable to boot. Between the oats and seeds soaked in nut milk, the fresh fruit and the maple caramel, your day will be off to a flying start.
