ROASTED BEETROOT: Toss some vac-packed, cooked beetroot in a little olive oil and sea salt. Roast at 200c for 30 ish minutes. Toast some walnuts for the last 3 minutes of the cooking time. Serve beetroot topped with toasted walnuts and diced feta.
MEDITERRANEAN SALAD: Roughly chop some romaine lettuce, ripe tomatoes, cucumber and red onion. Make a dressing with some red wine vinegar, lemon juice, raw honey, dijon mustard, black pepper, sea salt and garlic powder. Top salad with cubed feta and olives, drizzle with the dressing, serve with grilled chicken or fish.
FRITTATA: Sauté some mushrooms and spinach in a frypan. Combine veg with 3-4 beaten eggs, and chopped cherry tomatoes. Spray a frying pan with some olive oil, pour in the mixture and cook the bottom of the frittata for 3-4 mins. Top with cubed feta and then grill the top for 1-2 mins until cooked. Serve with wholemeal toast.