Avocado and Mozzarella Salad

2 ripe avocados
1 small red onion
1 whole low fat mozzarella cheese
1 red chilli, finely sliced
1 lime, juiced
1 tbsp of olive oil
large handful basil, finely chopped
large handful coriander, finely chopped
black pepper, freshly ground

Juice the lime and peel the avocados and cut into bite-sized pieces. Pour a little of the lime juice on top of the avocados to prevent them from darkening. Add the remaining ingredients, season and pour olive oil and lime juice on top. Mix lightly to preserve the avocado. Leave to marinade.

Salsa Mexicana

2 tbsp white onion, finely chopped
4 roma tomatoes
1 green chilli, finely chopped with seeds
2 tbsp fresh coriander, finely chopped
1/2 tsp salt
1 lime, juiced

Chop all the ingredients and combine. If tomatoes are too acidic add a little sugar. Let it stand for 30 minutes in a refrigerator to allow the flavours to combine.

Couscous Salad

400 ml vegetable stock
1/4 tsp ground tumeric
1/4 tsp ground cinnamon
1/4 tsp ground ginger
250 ml plain couscous
handful of raisins
handful of dried apricots, cut into small pieces
1 small courgete, finely chopped
1 red onion, finely chopped
1 carrot, grated
1 large tomato, chopped
70 ml olive oil
1/2 lemon, juiced
2 tbsp orange juice
salt and peppercorns

Bring stock to boil, add spices, and mix. Turn the heat off then stir in couscous, rasins, and apricots. Leave them for 5 minutes to absorb the liquid. Heat 1/2 tbsp of olive oil in pan and fry red onion and courgette for 3 to 4 minutes. Add this mixture to the couscous along with grated carrot and chopped tomato. In a jug, mix together olive oil, lemon and orange juice, salt and pepper. Whisk until the mixture looks creamy. Pour the dressing over couscous, stir well and serve inside pita bread with some yoghurt sauce.

Yoghurt Sauce

200 ml plain yoghurt
1/2 cucumber
1 clove garlic, crushed
1 tbsp mint, chopped
1 tsp ground cumin
black pepper

Peel the cucumber and cut it in half. Remove the seeds by cutting a v-shape in the middle of the cucumber. Chop the rest of the cucumber and dry off excess moisture with a kitchen towel. Mix all the ingredients toogether with yoghurt, and use as a sauce or as a dip for vegetables.

Personally I hate cucumber but that shouldn't stop you from trying it.

French Lentil and Roasted Vegatable Salad

200 ml puy lentils (French lentils) or green lentils
400 ml vegatable stock
1 bulb of fennel
1 red pepper
1 yellow pepper
1 red onion
1 aubergine
2 cloves of garlic, pressed/finely chopped
4 tbsp olive oil
2 tbsp balsamic vinegar
2-3 tbsp olive oil
1-2 tbsp lemon juice
handful of basil, torn

Preheat the oven to 180 degrees C, gas mark 4. Cut red onion into wedges and all the other vegetables into chunks. Place on top of a roasting tin. Mix olive oil with the pressed garlic, and pour over vegetables. Season with salt and pepper. Roast for 35 minutes, until soft and caramelised.

Rinse the lentils in cold water and drain. Cook in stock for 20 minutes until 'al dente' (tender yet firm). Drain and place in a large bowl. Using a whisk, mix together balsamic vinegar and olive oil. Pour the mixture over the lentils, and mix well. Add the roasted vegetables, basil, some lemon juice, and mix together.