COLOURFUL cauliflower ‘rice’
1. Blend chunks of cauliflower in a food processor to make a rice-like consistency, and place in a large serving bowl.
2. Grate carrots and chop courgettes, radishes, lettuce, then mix with the cauliflower.
3. Top the salad with tinned chickpeas, mint leaves, and chopped tomatoes.
4. Finish with lemon rind and juice, and toss all the ingredients together.
5. To make the dressing, simply combine salt and pepper with balsamic vinegar, cider vinegar, mustard and olive oil, then whisk to create a viscous liquid.
Recipe tip: This dish can be made a day in advance, but the tomatoes should only be added just before serving. Spring onion, chives or parsley can also be added.

ROASTED Root vegetables
1. Peel potatoes, parsnips, and purple and orange carrots, and slice into chunks.
2. Place in a roasting dish and add chopped onion and whole cloves of garlic.
3. Drizzle with olive oil and season well.
4. Sprinkle with dried rosemary leaves and whole sprigs of dried thyme.
5. Toss the vegetables to evenly coat them in oil and seasoning. Roast in the oven, stirring halfway through.

Lentil, pomegranate and feta salad
1. Rinse tinned lentils and pour into a serving bowl.
2. Add a few handfuls of pomegranate seeds and crumble feta cheese over the top.
3. Chop fresh parsley and mix into the salad.
4. Drizzle with olive oil and stir through to distribute evenly.