Cocktail recipes

Campari and summer fruit punch

Pizza recipes

Warm roast beetroot salad with Parmesan

40 minutes

Citrus recipes

Wild mushroom ragout on herb mash

Vegan recipes

Spicy red lentils and crisp tofu

15 minutes

Avocado recipes

Chickpea falafel pitta breads on lemony avocado

15 minutes

Beans recipes

Crispy potatoes with lime-and-parsley salt

1 hour

Vegan recipes

Smashed brinjal, lemon and garlic dip

20 minutes

Vegan recipes

Salsa verde-dressed green salad

Salsa verde-dressed green salad

By Abigail Donnelly

Serves 2

Difficulty Easy

Ingredients

8 green olives, chopped
¼ cup parsley, chopped
1 T halved capers
2 T chopped mint
1 T red-wine vinegar
Juice of 1 lemon
2 cloves crushed garlic
2 T olive oil
Baby fennel
Rocket
Sliced green apple

Method

Add chopped green olives, chopped parsley, halved capers, chopped mint, ed-wine vinegar, the juice of 1 lemon, cloves crushed garlic and olive oil to a bowl and mix to combine.
Spoon over a salad of shaved baby fennel, rocket and sliced green apple.

Creamy Kashmiri chilli prawns

Spinach lasagne

Air-fryer nachos

Campari and summer fruit punch

Crunchy summer pizza

Warm roast beetroot salad with Parmesan

Lemony roasted baby marrows

Wild mushroom ragout on herb mash

Fresh dragon fruit shakes

Spicy red lentils and crisp tofu

Chickpea falafel pitta breads on lemony avocado

Saucy Thai beans

Crispy potatoes with lime-and-parsley salt

Smashed brinjal, lemon and garlic dip

Salsa verde-dressed green salad

Salsa verde-dressed green salad

Ingredients

Method