Lunch

Fennel, Orange & Chickpea Salad

(serves 4)

INGREDIENTS

2 tbsp grain mustard

1 tbsp maple syrup (or 1 medjool date, pitted and puree with a little water in the blender)

Juice ½ lemon

Salt & pepper, to taste

½ fennel bulb, finely sliced

1 small red cabbage, finely shredded

2 oranges, cut into wedges

1 avocado, sliced into strips

Handful of spinach

½ cup cooked chickpeas

METHOD

1. Place the mustard and maple syrup or pureed date into an airtight container. Squeeze in lemon juice and a pinch of salt and pepper. Seal with a lid and shake well.

2. Assemble the salad on a large platter and pour over the dressing. Lightly toss the salad and serve.

Raw Carrot Noodle Salad with Basil & Avocado Dressing

(serves 2)

Ingredients

1 cup basil leaves, leaving some for serving

½ cup of parsley

2 cloves of garlic

2 tbsp nutritional yeast

¼ cup cashews

juice of ½ a lemon

1 cup water

1 avocado, peeled and diced

salt, to taste

1 large carrot

¼ head of broccoli

2 lebanese cucumbers, cut into bite sized pieces

1 celery stick, diced finely

1 red capsicum, diced finely

1 cup sun-dried tomatoes (not in oil), soaked in water then chopped finely

Method

1. Place basil leaves, parsley, garlic, nutritional yeast, cashews, lemon juice and water into a blender and blend. Add half the avocado and a pinch of salt and blend.

2. Place carrot into a spiraliser to make noodles or peel strips of carrot with a vegetable peeler to make ribbons. Put the carrot spirals, or ribbons into a bowl.

3. Break broccoli into small florets and place into the bowl, along with the cucumber, celery, capsicum, remaining avocado and sun-dried tomatoes. Toss together.

4. Add the pesto dressing and mix well. Top with some basil leaves and serve.