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Sweet and sour banana, feta, orange and peanut salad

Sweet and sour banana, feta, orange and peanut salad

Halloumi and sweetcorn salad

Halloumi and sweetcorn salad

20 minutes

Salmon fish cakes with summer-greens salad

Salmon fish cakes with summer-greens salad

5 minutes

Caribbean peach slaw salad with crispy tofu

Tofu recipes

Caribbean peach slaw salad with crispy tofu

5 minutes

Roast pears with honey mustard glaze

Roast pears with honey mustard glaze

Vietnamese dipping sauce (nuoc cham)

Vietnamese dipping sauce (nuoc cham)

Salmon and avocado terrine with a cucumber and prawn tower

Salmon and avocado terrine with a cucumber and prawn tower

Japanese sushi-style plums

Japanese sushi-style plums

Toasted bruschetta with porcini mushrooms and parsley creamed feta

Toasted bruschetta with porcini mushrooms and parsley creamed feta

10 minutes

Shavings of baby marrow with camembert and salsa verde

Shavings of baby marrow with camembert and salsa verde

Steamed mussels and pear in Thai reduced-fat cream

Steamed mussels and pear in Thai reduced-fat cream

15 minutes

Herb salsa

Herb salsa

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Herb salsa

By Phillippa Cheifitz

Difficulty Easy

Prep Time 10 minutes

Ingredients

3/4 cup fresh organic herbs (try a mix of basil, Italian parsley and coriander)
1 organic chilli, chopped
2 cloves organic garlic, crushed
2 T olive oil
sea salt to taste

Method

Mix all the ingredients together by hand or blend to a paste in a mini processor.

Per serving: 285.15kJ, 0.03g protein, 7.5g fat, 0.645g carbs

TASTE’s take:
The chilli adds a lovely spike to roast chicken and potatoes but if you hate heat, leave it out.