By Jamie Leach
Toast thick slices of wholegrain sourdough and top with sliced tomatoes and mint or basil. Drizzle with extra virgin olive oil.
Stew dried apricots and serve with Greek-style natural yoghurt. Drizzle with honey and sprinkle with toasted almonds.
Make a salad with rocket, sliced pear, goat’s cheese and walnuts. Serve with wholegrain bread.
Combine canned chickpeas, baby spinach, cherry tomatoes and chopped red capsicum in a bowl. Drizzle with olive oil and lemon juice, and toss to combine.
Barbecue firm white fish fillets. Serve on a pilaf with green beans and asparagus. Drizzle with extra virgin olive oil and balsamic vinegar.
Make vegetable skewers with onion, green capsicum, mushroom and zucchini. Bake and serve topped with natural yoghurt and pine nuts.