Salads 

Goat's Cheese on Grilled Vegetable, Puy Lentils and Rocket

(Serves 4)
225g Puy Lentils
2 Cougettes
1 Yellow Pepper 
16 Cherry Tomatoes
2 Cups Rocket
2 Large Goats Cheese Rounds
Olive Oil
Bay Leaf
Thyme Sprigs 

Cook lentils as directed on the packet, add sprigs of thyme and a bay leaves for flavour. Meanwhile, place courgettes (sliced lengthwise), yellow peppers (deseeded and thinly sliced) and cherry tomatoes (halved) on a large baking tray. Drizzle with olive oil and freshly ground black pepper and grill until the vegetables begin to soften and colour, turn as necessary to ensure even cooking.  Place the cooked lentils in a large serving bowl, remove the herbs and mix in the rocket leaves along with the vegetables and any juices. Sprinkle with crumbled goats cheese and serve immediately.

Marinated Tofu and Mushrooms on a bed of Spinach 

(Serves 2)
6 - 8 chunks of marinated tofu pie (either marinate your own or use Cauldron Foods)
400g Mushrooms - try Shitake, Flat Cap, Oyster, Brown, Porcini. 
2 Cups Spinach Leaves
1 Tablespoon Red Wine Vinegar
Olive Oil
Chopped Fresh Herbs

Select a combination of your favourite mushrooms, leave small ones whole and cutlarger ones into bite size. Fry them gently in olive oil with the tofu pieces adding a little water if needed to help them release their own juice. After the juices have evaporated add red wine vinegar and chopped fresh herbs, parsley or thyme work well. Lastly, season the mushrooms with freshly ground black pepper while the vinegar evaporates and spoon onto the fresh spinach leaves. 

Roasted Vegetable Salad

Carrots
Red Onion
Sweet Potato
Whole Garlic Cloves
Butternut Squash
Feta Cheese
Olive Oil
Balsamic Vinegar
Cos or Romanice lettuce
Black Pepper

Heat the oven to 200C/400F/gas mark 6. Wash, if necessary peel, and chop a selection of your favourite vegetables into bite size chunks. Drizzle over extra virgin olive oil and balsamic vinegar and season with freshly ground black pepper. Bake for around 35 mins until tender. Mix well with torn lettuce leaves and crumbled feta and drizzle over any remaining cooking juices.
 

Spicy Bean Salad

(Serves 4)
2 Shallots or 1 white onion 
2 Cloves of Garlic
5 Freshly Chopped Tomatoes
2 Diced Bell Peppers (Red, Yellow or Green)
1 Tin of Pinto Beans
1 Tin of Borlotti Beans
1 Iceberg Lettuce

Steam fry an onion, garlic and ground cumin and chilli powder in a pan with a little olive oil. Once onions are translucent add in the diced peppers, a tin of pinto beans and a tin of borlotti beans (remember to drain them before adding them to the pan). Finally stir in deseed and chopped tomatoes and leave to heat through on a moderate heat. Meanwhile remove the large leaves from an iceberg, these will form a serving dish lettuce into which the beans are placed once cool. Use fresh parsley or coriander to garnish.