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Mini goats cheese and spinach frittata:
150g goats cheese
60g spinach
150g cherry tomatoes
20g fresh parsley
1 small red onion
5g chives optional
1.5 tbsp. EVOO
12 eggs
Salt & pepper

Chickpea & kale salad:
100g kale
300g cooked chickpeas

Hemp tahini raunch:
4 tbsp. hemp seeds
30g runny light tahini
1 tsp Dijon mustard
1/4 tsp cayenne
25g fresh parsley
5g fresh dill
6 tbsp. water
40ml EVOO
salt

Honey miso salmon:
4 x 110g salmon fillets
2 tbsp EVOO
1 tsp Dijon mustard
1/2 tsp. miso
1/2 tsp. honey
1 garlic clove
1/2 tsp. lemon zest
1 lemon (juice)
1/2 tsp. paprika

Lentil & beef chilli:
400g ground/mince beef
200g puy or beluga lentils
600g tinned tomatoes
2 tsp smokey tomato paste or regular
1 white onion
3 garlic cloves
1/2 tsp. fresh chilli
1 tbsp balsamic vinegar
1.5 tbsp soy sauce
1 tbsp. oregano
1 tsp. cumin powder
1/4 tsp. Cayenne powder
1 carrot
1 pepper (any colour or mix)
12 bay leaves
300ml stock or broth
Salt & pepper

Coconut quinoa:
250g quinoa (soaked 4 hours)
60ml water
60ml coconut milk
1 tsp. Italian seasoning
1/2 tsp. turmeric
Salt & pepper

Tenderstem:
400g Tenderstem
1 tsp. garlic powder
1 tsp. sesame seeds
EVOO
Salt