Loaded Veggie Sandwich


  • 2 slices of bread 
  • 1 small carrot, grated or julienned 
  • 1 salad tomato, thinly sliced
  • ¼ cucumber, thinly sliced lengthways
  • ½ avocado, thinly sliced 
  • ¼ red onion, thinly sliced 
  • Feta (or vegan alternative) 
  • Handful of lettuce 
  • Handful of rocket  
  • 1 tsp mustard 
  • 1 tsp mayo (or vegan mayo) 
  • Salt and pepper


  1. Lightly toast the bread and spread mustard on one piece and mayo on the other 
  2. Load up the sandwich starting with the lettuce followed by the tomato, cucumber, avocado, carrots, red onion, feta and rocket. 
  3. Season with salt and pepper and close the sandwich. 
  4. Cut in half and enjoy!

Homemade Fries & Guac


  • 200g Potatoes
  • 2 tsp olive oil 
  • ½ tsp garlic powder
  • ½ tsp paprika 
  • Salt & pepper
  • ½ avocado 
  • ¼ red onion, diced
  • ½ lime, juiced


  • Preheat your oven to 210 degrees C
  • Wash your potatoes (leave the skin on!), and slice them into chunky matchsticks 
  • Transfer them to a bowl or a a zip lock bag and add the olive oil, garlic powder, paprika, salt and pepper 
  • Give the fries a good shake/stir and make sure they’re fully coated in the seasonings. 
  • Transfer to a lined baking tray and place in the oven for 30-40 minutes until golden brown and soft on the inside
  • Meanwhile, mash the avocado with a fork and stir in the red onion, lime juice, salt and pepper and a pinch of garlic powder

Autumn Roast Root Veg & Lentil Salad

The tastiest way to use up all those seasonal root veg!

INGREDIENTS (Serves 3-4) 

  • 1 parsnip, peeled and quartered lengthways  
  • 1 small squash, peeled and cut into rough chunks 
  • 3-4 raw beetroot, scrubbed and quartered 
  • 200g cavolo nero or kale, washed and destemmed 
  • 1x400g tin lentils, drained and rinsed 
  • ½ tsp garlic powder
  • Salt & Pepper 
  • 2 tbsp olive oil 

Balsamic Dressing: 

  • 2 tbsp balsamic vinegar 
  • 1 tsp Dijon mustard 
  • 1 tsp maple syrup 
  • 1 tbsp lemon juice 


  1. Preheat the oven to 200 degrees C and line two baking trays. 
  2. Put the chopped parsnip and squash into a large bowl or a bag and add salt, pepper, garlic powder and 1 tbsp oil. Toss well to combine and tip onto a lined baking tray. Use the same bowl/bag to do the same with the beetroot, seasoning with more salt and pepper and a bit more oil. 
  3. Roast the veg for about 45 minutes or until tender and slightly golden brown. 
  4. Meanwhile, gently steam the cavolo nero until tender. Drain and lightly sauté in a pan with a bit of olive oil. Season with salt and pepper.  
  5. Add the cavolo nero, roasted veg and lentils to a large bowl. Toss well with the ingredients for the dressing. 
  6. Serve warm and top with chopped parsley or coriander if desired