Soup recipes

Gingered sweet-potato soup with soy cashews

30 minutes

Spicy pumpkin and gooseberry broth

10 minutes

Stir-fried asparagus and tofu on brown rice

10 minutes

Avocado recipes

Creamed avocado with yellow and red beetroot, squashed potato and watercress

15 minutes

Jewish holiday

Poached duck breasts with tropical fruits

30 minutes

Tomato, goats-milk cheese and nectarine salad

Steamed scallops with cucumber noodles

Pan-fried prawns on lentil salad

Pan-fried prawns on lentil salad

By Abigail Donnelly

Difficulty Easy

Ingredients

2 tins of brown lentils
20 g green olives
Flat-leaf parsley
Sea salt and freshly ground black pepper
16 prawns
1 cup sweet chilli sauce
Olive oil

Method

Combine the tins of brown lentils, drained, preserved lemon, green olives, parsley and lemon juice, to taste.
Season with sea salt and freshly ground black pepper.
Toss 16 prawns in sweet chilli sauce and, in a hot pan, pan-fry in olive oil until pink.
Serve on a bed of the lentil salad.

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Gingered sweet-potato soup with soy cashews

Spicy pumpkin and gooseberry broth

Chilli-and-coriander calamari

Lamb chops in sticky tamarind

Stir-fried asparagus and tofu on brown rice

Creamed avocado with yellow and red beetroot, squashed potato and watercress

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Poached duck breasts with tropical fruits

Tomato, goats-milk cheese and nectarine salad

Steamed scallops with cucumber noodles

Pad thai

Pan-fried prawns on lentil salad

Pan-fried prawns on lentil salad

Ingredients

Method