Ingredients:

4 beetroots, cooked and peeled
1 red onion, chopped
A handful of chopped mint leaves
Lemon juice
Lemon zest
1 cup natural yogurt
5 gelatin leaves
Salt and pepper to taste
1 teaspoon honey
1 ½ fl oz each white wine vinegar, white balsamic vinegar and water

Method:

Line a terrine dish with baking paper. Cut the beetroot into thin rounds and layer some at the bottom of the terrine. Follow with a layer of onion then chopped mint. Repeat and finish with beetroot.

Combine the vinegars, honey, water, salt and pepper and heat together until the honey dissolves.

Soften the gelatin leaves in a covered bowl of cold water. When soft, squeeze the water from the gelatin and add it to the vinegar sauce.

Stir until dissolved and adjust the seasoning. pour the gelatin mixture over the terrine until it is covered.

Press down and refrigerate for at least 6 hours until set.

Mix together the yogurt, lemon juice, lemon zest and some more chopped mint and serve the terrine drizzled with this sauce.

Serve garnished with mint leaves and fresh pepper and arrange some green salad on the side.

(Serves 6)

Ingredients:

medium shrimp, shelled and deveined

3 teaspoon(s) fresh lime juice

60 mls extra virgin olive oil

1/2 teaspoon(s) sea salt

1/4 teaspoon(s) crushed red pepper

1 large pink grapefruit

1 teaspoon(s) Dijon mustard

1 head(s) (medium) butter lettuce

120 mls arugula

1 avocado, peeled and cubed

Method:

1. Grill the shrimp. Heat a grill to medium. Toss the shrimp with 2 teaspoons lime juice, 1 tablespoon olive oil, 1/4 teaspoon salt, and red pepper. Marinate for 15 minutes. Thread shrimp onto skewers; grill until pink and cooked through — about 1 minute each side. Set aside and keep warm.

2. Assemble the salad. Cut the peel from the grapefruit using a sharp knife. Cut out the segments, reserving the juice. Squeeze the juice from the remaining pith and pulp. Strain and measure 3 tablespoons juice. Set remaining juice aside for another use.

3. Whisk the Dijon, remaining 1/4 teaspoon salt, remaining 1 teaspoon lime juice, and the reserved grapefruit juice together. Whisk in remaining 3 tablespoons olive oil. Line 2 salad plates with lettuce and arugula. Arrange the shrimp, grapefruit, and avocado on top of the greens. Drizzle with grapefruit vinaigrette. Serve immediately.

Ingredients:

2 to 3 large tomatoes, diced

1 large cucumber, peeled and finely diced

1/4th cup red onion, finely diced

1 Green chili, finely chopped

20 sprigs of coriander leaves minced

1 teaspoon sugar

3/4th teaspoon salt

3 to 5 tablespoons lemon juice

Method:

1. Toss the tomatoes, cucumber and onion together.

2. Add the green chili, coriander leaves, sugar, salt, and lemon juice and mix well.

3. Serve chilled.

Note: Serves as a great accompaniment with curries and Indian meats.

Ingredients:

1/2 pumpkin

Small ball fresh baby spinach leaves

2 spring onions chopped

1 clove garlic crushed and chopped

100 g goat feta cheese cubed

Cracked pepper and salt to taste

1tbs olive oil

1tbs balsamic vinegar

Method:

Roast the pumpkin half in an oven on 220 degrees Celsius until skin is brown, but not overcooked. Peel the pumpkin half, remove seeds, slice and cut into 2-3 cm cubes.

Put the pumpkin cubes into serving bowl; add spring onions, garlic, feta and baby spinach.

Season and toss gently. Serve cold with selection of breads as appetizer or as salad with roasted meat.

Ingredients:

(serves 4)

* 500g spinach, cleaned and dried

* 1/2 cup bean sprouts

* 1/2 cup feta cheese, crumbled

* 2 tablespoons sunflower seeds lightly toasted and cooled

* 1/2 cup mandarin oranges, segmented

* 1/2 cup red pepper, chopped into thin slices

* 1 apple Granny Smith, sliced into match stick sized pieces

* yogurt dressing (see recipe)

Method:

Add spinach to bowl, add rest of ingredients and lightly toss. Add yogurt dressing and toss again.

Ingredients:

1 avocado

3 tablespoons olive oil

1 tablespoon lemon juice

½ cup water

sea salt to taste

¼ black pepper

Method:

1. Place avocado, olive oil, lemon juice and water in vita-mix (water can be adjusted to desired consistency).

2. Puree until smooth then blend in salt and pepper.

3. Serve over green or chopped salad.

Ingredients:

* 1/2 cup low fat yogurt

* 1/4 cup fresh parsley, chopped roughly

* 1 tablespoon mayonnaise

* 1/2 teaspoon dry hot mustard

* 1 clove garlic, minced

* 1 orange, juiced

* 2 tablespoons fresh basil. Chopped roughly

Method:

1. Using a whisk combine all ingredients in a bowl and blend until mixed evenly.

2. Refrigerate.

Photograph by Romulo Yanes

Ingredients:

Serves4 (main course) or 8 (first course or side dish)

* 1/2 cup extra-virgin olive oil

* 1/4 cup fresh lemon juice

* 1 teaspoon minced garlic

* 2 teaspoons chopped marjoram or oregano

* 1 large eggplant, trimmed and cut into 8 (2.5cm -thick) rounds

* 350 g baby spinach

* 100 g crumbled feta (1/4 lb)

* 1/4 cup pine nuts, lightly toasted

Method:

*Prepare grill for direct-heat cooking over hot charcoal (high heat for gas).

* Whisk together oil, lemon juice, garlic, marjoram, 1/4 tsp salt, and 1/8 tsp pepper in a small bowl.

*Brush both sides of eggplant slices with some of dressing. Season with 1/4 tsp each of salt and pepper. Oil grill rack, then grill eggplant, covered only if using a gas grill, turning occasionally, until tender, 12 to 15 minutes total. Cut into pieces.

*Toss spinach with enough dressing to coat and season with salt and pepper. Add eggplant, feta, and pine nuts and toss again.

Notes: Eggplant can be grilled, in batches if necessary, in a lightly oiled hot grill pan over medium-high heat. Eggplant can be grilled 1 day ahead and chilled. Bring to room temperature before using.

The slightly sweet, almost flowery flavor of marjoram adds a delicate note to this Middle Eastern-inspired salad, though oregano is also fine. To be sure the eggplant is tender, slice into it before taking it off the grill—when properly done, it will be moist all the way through.

Ingredients:

* 2 whole red peppers

* 1 1/2 pound assorted red and white new potatoes

* 3/4 pounds green beans, trimmed and halved

* 1 bunch spring onions, sliced

* 1/2 cup chopped fresh flat-leaf parsley

* 2 cloves garlic, minced

* 2 tablespoons chopped oregano leaves

* 1 lemon, zested and juiced

* 2 tablespoons white wine vinegar

* 1/2 cup extra-virgin olive oil

* 1 teaspoon salt

* 1/2 teaspoon freshly ground black pepper

Method:

Preheat the broiler. Place the red peppers on a foil lined baking sheet.

Place the red peppers under the boiler. Turning every 2 to 3 minutes cook the peppers until the skin is blistered, about 8 to 9 minutes total. Place the blistered peppers in a plastic bag. Seal the bag and allow the peppers to sit for 10 minutes to allow the skin to separate and to let cool.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until tender, about 10 to 12 minutes. Remove the potatoes to a cutting board. Add the green beans to the pot. Cook the green beans until tender, about 3 minutes. Remove the green beans to a large bowl. Slice the potatoes in half while still warm and combine them with the green beans in the large bowl. Remove the peppers from the plastic bag. Peel off the skin from the peppers. Slice the pepper flesh into wide strips and remove the seeds and veins. Place them in the bowl with the potatoes. Add the spring onion, parsley, and garlic and toss to combine.

In a small bowl combine the oregano, lemon juice and zest, and white wine vinegar. Whisk in the olive oil. Stir in the salt and pepper. Toss the warm vegetables with the herb vinaigrette. Serve immediately.

Ingredients:

* 500 g baby new potatoes, scrubbed

* 1 small red onion, finely chopped

* 4 tbsp light olive oil

* 1 tbsp cider vinegar

* 1 teaspoon mustard

* 1 teaspoon mustard seeds

* ½ bunch chopped fresh parsley

* A roasted red pepper cut into thin strips

Method:

1. Boil the potatoes for 15-20 minutes until tender

2. Allow to cool, then cut each potato into quarters

3. Mix the chopped onion with 4 tablespoons olive oil, 1 tablespoon cider vinegar and 1 teaspoon made mustard

4. Season and taste

5. Cut the potatoes with a fork and fold in the dressing along with 1 teaspoon mustard seeds, roasted red peppers and the herbs