Vegetarian

We used iceberg lettuce in this recipe as it is important to use a crisp variety of lettuce; you could also use cos (romaine) lettuce.> Note

This richly coloured salad is full of anti-oxidants, calcium and good fats. It is also absolutely delicious, which makes it just about perfect for a light lunch or side dish.

You can serve the felafel with a rocket and tomato salad. If you like hummus then you’ll love this Middle-Eastern vegetarian specialty, which is also made from chickpeas. Note

This creamy pasta is so simple to make and bursting with flavour.

Serve this buttery mash with your favourite stew for the ultimate comfort dish.

lemony dressing Note

Clockwise from top left: lemon lentils; spiced potatoes, cauliflower and peas; tomato lamb curry; Ishmael’s egg salad Note

Puffed corn is whole grain corn steamed until it puffs up. It’s available from health food stores. Note

This fresh, zesty corn and capsicum salsa with coriander and chilli is perfect paired with salmon, chicken or steak.

Chicken option; cook single chicken breast fillets in lightly oiled non-stick through non-vegetarians’ portions. Note

This easy, spicy salad is full of zesty flavour and texture.

Not suitable to freeze. Not suitable to microwave. Note

This substantial potato, olive and sun-dried tomato loaf coupled with a pot of homemade pureed soup (think tomato, broccoli or pumpkin) makes the perfect meal for a cold winter's night. It's also a great way to use up leftover mashed potato.

Try these for a quick and easy light meal for the family, or as a warm snack to prepare for the kids after they come home from a busy day at school. They're delicious spread with cream cheese.

No antipasto plate is complete without a serving of bruschetta. This tomato version may look simple, but the addition of fresh herbs and mozzarella take this classic dish to new heights.

This classic dish is delicious served with a leafy green salad.

Test Kitchen Za’atar is a blend of roasted sesame seeds, sumac and dried herbs such as wild marjoram and thyme, but the ingredients depend on each maker. Note

The stem of the zucchini is the baby zucchini attached to its flower. Note

This delicious olive and roasted tomato tart is equally delicious served hot or cold. Accompany with rocket salad for a light and healthy lunch.

Spinach and ricotta filling can be prepared several hours ahead. Keep covered in the refrigerator. Fill bread, roll up and bake as required. Note

This vegetarian pasta dish makes a fantastic quick dinner and is also great for the lunchbox.

Fennel using a smell test: a sweet, not sour, smell indicates freshness. Look for upright green fronds and a bulb that’s not bruised or slimy. Can store for up to 3 days in a plastic bag in the refrigerator. Fennel loses its flavour quickly, so use as soon as possible. Remove the outer layer of […]

This dipis quick, delicious and dead easy to make. Spread it on crostini and call it a pâté, or serve it with crispy vegetable sticks and have it ready for hungry kids as they burst in from school.

To sterilise, place jar and lid in the dishwasher on the hottest rinse cycle. Don’t use detergent. Alternatively, lay the jar and lid in a large pan, cover completely with cold water and gradually bring to the boil; boil for 20 minutes. Once sterilised, place jar and lid on a clean tea towel to dry. […]

You can use halved cherry, grape or mini roma (egg) tomatoes if you like. This recipe would make a delicious breakfast or brunch dish. Serve with a green salad or steamed asparagus. Note

Goat cheese, with its strong earthy taste, is available in both soft and firm textures, in various shapes and sizes, and often rolled in ash or herbs.

You need four bunches of asparagus for this recipe. Note

Frittata can be made a day ahead; keep, covered, in refrigerator. Note

Delight your guests with these crisp sheets of freshly made, herbed flat bread.

This delicious roasted beetroot, broccoli and pearl barley salad is beautiful enjoyed warm with a creamy tahini dressing. It's the perfect example that healthy, vegetarian food can be delicious and filling!

Curry leaves are commonly used as seasoning in Indian and Sri Lankan cooking, much as we use bay leaves. When fresh, they have a short shelf life and can be stored in the refrigerator for up to a week. Dried, they keep indefinitely in an airtight container. The fresher they are, the better the flavour. […]

Rice can be cooked the day before, store. covered, in the fridge Note

Turkish bread is also called pide by some bakers and in some supermarkets. It is also available in individual rounds. Note

Prepare the cheese and salad on the morning of the picnic. Note

Do not add any salt to the cottage-cheese mixture as this will cause the filling to become too wet. Buy zucchini just large enough to make 5-inch-long strips once trimmed and sliced. Note

Kumara turns brown when cut so it’s best to grate it just before you use it. If you have a scratch-free non-stick pan, you won’t need to line it with baking paper. Note

If you don’t have a mixer with a dough hook, knead the dough by hand on a floured surface for 10 minutes by pulling and stretching the dough at every quarter turn. Flatbreads are best served freshly baked. Note

The dark blue pigment of blueberries is full of antioxidants, which have been shown to lower cholesterol. They are sometimes referred to as “brain berries” because they may help with brain function. Note

Reheat soup in a microwave oven on HIGH (100%) for about 1½ minutes, stirring halfway through heating. Note

This delicious roast vegetable salad is scattered with tender risoni pasta and sweet currants to create a flavour-packed, filling vegetarian meal.

A small can of beetroot, drained and chopped, can be used instead of fresh beetroot. Note

Zucchini have a lot of water in them; squeezing the water out of the grated zucchini, prevents the sandwiches from getting soggy. For information about how to grate a carrot see page 121. Put the grated zucchini in a fine sieve over a small bowl. Use your hands to squeeze the liquid out. Use a […]

You will need to cut the kernels from two small cobs of corn for this recipe. Note

This rich and hearty spiced chickpea and broad bean soup is served with eggs and cumin salt to create a flavour-packed, warming vegetarian dish the whole family will love!

The salad and dressing can be prepared ahead and refrigerated separately. Combine just before serving Note

Spinach and zucchini salad with yogurt hummus

Black beans, also known as turtle beans, are not the same as chinese black beans, which are fermented soy beans. A common ingredient in Caribbean and Latin American soups, salsas and salads, black beans can be found in most health food stores and large greengrocers. Note

These fluffy potato gnocchi make classic Italian comfort food, served in a creamy basil pesto sauce.

You will need to buy half a medium cauliflower and about 450g broccoli for this recipe. Note

This delicious chilled soup is so easy to prepare and makes the most refreshing lunch on a hot summer's day.

For a quick, tasty and healthy meal, you just can't beat stir fried vegetables with noodles. A bite of ginger, a hint of sweet chilli and a light seasoning of soy makes this dish sing.

If kefalotyri cheese is unavailable, use parmesan cheese. Note

Change the fruit to suit your child’s taste. We’ve allowed ¼ cup of the snack per serving. Note

Try these sautéed mushrooms on toast instead of your usual full English this weekend. Not only are mushrooms full of B vitamins, selenium and iron, they bust out the free radicals, too. Plus, they taste great.

You can cook the quinoa in stock for a boost in flavour. Note