Sliced fennel, orange & almond salad

Lentil tabbouleh

Roasted squash & couscous salad

Watermelon & feta salad

Wild rice salad

Halloumi with griddled vegetables

Asparagus & halloumi salad

Simple sushi salad

Asian-style watermelon salad

Jools’s chopped salad

Cauliflower "Caviar" with Frizzled

Prosciutto

Polenta-Sausage Triangle

Date, Walnut, and Blue Cheese Ball Caramelized Onion

Tartlets

Citrus, Fennel, and Rosemary Olives

Spicy Squash Pickles

Quick Liver Pâté Pear Chutney Bruschetta with Pecans

and Blue Cheese

Crunchy Chickpeas

Vegetable Samosas with Mint Chutney

Sliced fennel, orange & almond saladIngredients

3 bulbs of fennel 1 handful of almonds 3 oranges a few springs of fresh mint 2 handfuls of rocket sherry vinegar extra virgin olive oil

MethodUsing a speed peeler, shave the fennel, then place in a bowl of ice water. Toast the almonds in a dry frying pan, then crush in a pestle and mortar.Peel and very thinly slice the oranges, then arrange on a platter. Pick the mint leaves. Drain the fennel, spin, then mix with the mint, rocket, a splash of sherry vinegar and oil, and season well with sea salt and black pepper. Scatter the fennel mixture over the oranges and top with toasted almonds.

Lentil tabboulehIngredients

200 g puy lentils 1 bunch of spring onions 200 g ripe cherry tomatoes 1 large bunch of fresh flat-leaf parsley 1 large bunch of fresh mint extra virgin olive oil 1 lemon

MethodRinse the lentils, then cook in plenty of salted water until tender. Drain and set aside to cool. Trim and finely slice the spring onions, halve the tomatoes, then pick and finely chop the herb leaves. Mix the cooled lentils with the spring onions, tomatoes, herbs and 4 tablespoons of oil. Add the lemon juice to taste, season with sea salt and black pepper, then serve.

Roasted squash & couscous saladIngredients

1 butternut squash 1 fresh green chilli 1 tablespoon cumin seeds 5 sprigs of fresh thyme olive oil 100 g couscous 2 tablespoons pumpkin seeds ½ a lemon

MethodPreheat the oven to 190ºC/gas 5. Peel and chop the squash into large chunks, finely chop the chilli, then place into a roasting dish. Scatter over the cumin seeds and thyme sprigs, then toss together with 2 tablespoons of oil. Season with sea salt and roast for 45 to 50 minutes, or until cooked and lightly golden, turning halfway. Place the couscous in a bowl and pour over enough boiling water to sit 1cm above the couscous. Cover the bowl and leave for 10 minutes. Toast the pumpkin seeds in a dry frying pan. Uncover and fluff the couscous with a fork, stir in the lemon zest and juice, the roasted squash and 2 tablespoons of oil. Serve scattered with the pumpkin seeds.

Watermelon & feta saladIngredients

700 g watermelon 1 small red onion 180 g feta cheese 1 bunch of fresh mint extra virgin olive oil

MethodScoop out and chop the watermelon flesh into chunks, discarding the peel.Peel and finely slice the onion, crumble the feta, then pick the mint leaves, tearing any larger ones. Place it all into a bowl and combine. Drizzle over a little oil and season with black pepper.

Wild rice saladIngredients

400 g mixed rice, such as Camargue, wild and long-grain 150 g mixed nuts ½ a bunch of fresh basil ½ a bunch of fresh mint

75 g dried apricots extra virgin olive oil

MethodCook the rice according to the packet instructions until tender. Drain, then allow to cool. Roughly chop the mixed nuts, pick and roughly chop the basil and mint leaves, then roughly chop the apricots. Combine with the rice, season with sea salt and black pepper, then drizzle with oil. Serve with grilled meat or fish.

Halloumi with griddled vegetablesIngredients

100 g frozen broad beans 225 g halloumi cheese 1 small bunch of asparagus 2 courgettes 2 tablespoons olive oil 2 shallots 200 g ripe cherry tomatoes 1 tablespoon capers ½ a bunch of fresh sweet marjoram or oregano ½ a bunch of fresh flat-leaf parsley

MethodPut all the dressing ingredients in a clean jam jar and shake to combine. Set aside. Cook the broad beans in boiling water for 5 minutes, or until tender. Drain and cool in cold water, then remove and discard the thick, white outer skins.Cut the halloumi into slices, trim and slice the asparagus, then finely slice the courgettes lengthways. Toss in the olive oil, then season. Heat a griddle pan over a high heat, then add the asparagus, courgettes and halloumi. Cook until nicely charred, remove and set aside.Finely slice the shallots into rings, halve the tomatoes, then layer up on a platter with the asparagus, courgettes, halloumi, broad beans and capers.Chop and scatter over the fresh herbs and finish with a drizzling of the dressing.

Asparagus & halloumi saladIngredients

450 g asparagus 250 g halloumi 1 bulb of fennel 1 red onion 2 tablespoons extra virgin olive oil ½ an orange

MethodIn a large pan of boiling salted water, boil the asparagus until tender, then refresh in cold water. Preheat a griddle pan over a high heat. Slice and add the halloumi, then cook until charred, turning occasionally. Trim and finely slice the fennel, then peel and finely slice the onion. Place into a bowl with the asparagus and halloumi.Combine the oil with the orange zest and juice, then season well with sea salt and black pepper. Pour the dressing over the other ingredients, toss well and serve on a platter while the halloumi is still warm.

Simple sushi saladIngredients

80 g sushi rice ½ a small head of broccoli 1 large handful of kale 1 ripe avocado low-salt soy sauce 1 teaspoon wasabi paste 2 limes 1 tablespoon runny honey 1 cm piece of ginger 120 g hot-smoked salmon, from sustainable sources 50 g pea shoots or 20 g cress

MethodCook the rice according to the packet instructions. Cut the broccoli into florets, then steam with the kale in a steamer sitting on top of the rice until just tender. Refresh under cold running water. Transfer the rice and greens to your lunchbox.Halve and destone the avocado, then use a fork to mash the flesh in its skin. Add a little splash of soy sauce, the wasabi paste and the juice from 1 lime. Keep your spiked avocado in its skin and use it as a container. Cover with clingfilm (if you're feeding a friend at work, just push the halves together), and pop it in your lunchbox.For a dressing, pour 1 tablespoon of soy sauce into a jam jar, add the juice of the remaining lime and the honey. Peel and grate in the ginger.Flake the salmon over the rice and greens and sprinkle the pea shoots or cress on top. Keep your lunchbox, dressing and

avocado refrigerated until ready to eat, then shake the dressing and pour over the rice and salmon, mix to coat, and enjoy, with the avocado on the side.

Asian-style watermelon saladIngredients

20 g sesame seeds ½ a watermelon 1 bunch of breakfast radishes ½ a bunch of fresh mint 1 lime , optional SPICY DRESSING ½ clove of garlic 1 thumb-sized piece of ginger 1-2 fresh red chillies 2 limes 1 tablespoon low-salt soy sauce 1 tablespoon sesame oil

MethodToast the sesame seeds in a hot dry pan over a medium-high heat for a couple of minutes until golden and smelling fantastic. Set aside.For the dressing, peel the garlic and ginger, deseed the chilli, then finely grate it all into a clean jam jar. Squeeze in the lime juice, add the soy and sesame oil, put the lid on and shake well to combine.Scoop out and cut the watermelon flesh into 1cm chunks. Finely slice the radishes, leaving alone any nice tops, then pick and finely slice the mint leaves (reserve any baby leaves to one side).Combine the watermelon and radishes in a bowl, pour over the dressing, scatter over the sliced mint and toss to combine. Finish with a scattering of toasted sesame seeds and the baby mint leaves, then serve with lime wedges for squeezing over, if you like.

Jools’s chopped saladIngredients

6 small carrots, mixed colours if possible 2 sticks of celery 1 handful of ripe cherry tomatoes, mixed colours if possible 2 little gem lettuces 100 g feta cheese a few sprigs of fresh mint , leaves picked 1 tablespoon balsamic vinegar 3 tablespoons extra virgin olive oil

MethodOn a large board, trim and finely chop the carrots and celery, finely chop the tomatoes, then separate and finely chop the lettuce leaves. Once everything is fairly fine, start mixing it up and chopping some more. Crumble over the feta, then pick and roll the mint leaves like a cigar and chop into the salad. Combine the balsamic vinegar, oil and a pinch of sea salt and black pepper in a jam jar. Take the board of salad to the table with the dressing and dress just before eating.

Cauliflower "Caviar" with Frizzled ProsciuttoIngredients4 cups coarsely chopped cauliflower florets (about 2 pounds) 5 teaspoons olive oil, divided 3/4 teaspoon freshly ground black pepper 1/4 teaspoon kosher salt 4 ounces prosciutto, chopped 1 tablespoon minced garlic 1 tablespoon sherry vinegar 1/4 cup chopped fresh parsley 24 belgian endive leaves (about 2 small heads) Preparation1. Preheat oven to 400°.2. Arrange cauliflower florets in a single layer in a 13 x 9-inch metal baking pan. Drizzle with 1 tablespoon olive oil; sprinkle with black pepper and kosher salt, tossing to combine. Bake at 400° for 40 minutes or until cauliflower is lightly browned.3. Heat remaining 2 teaspoons oil in a small skillet over medium heat. Add prosciutto to pan; sauté 10 minutes or until crisp, stirring occasionally. Add garlic to pan; sauté 1 minute. Drain on paper towels.4. Combine cauliflower mixture, prosciutto mixture, and vinegar in a large bowl; coarsely mash with a fork. Stir in chopped parsley. Spoon 2 tablespoons cauliflower mixture into each endive leaf. Serve warm or at room temperature.

Polenta-Sausage TrianglesIngredientsCooking spray 8 ounces reduced-fat pork sausage (such as Jimmy Dean)

3/4 cup finely chopped yellow onion 3/4 cup finely chopped celery 3 garlic cloves, minced 1 1/2 cups water 1 1/4 cups 1% low-fat milk 1 cup instant polenta 1/2 teaspoon kosher salt 2 tablespoons olive oil, divided Preparation1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add sausage; cook 2 minutes or until sausage begins to brown, stirring to crumble. Add onion, celery, and garlic; sauté 8 minutes or until vegetables are tender.2. Add 1 1/2 cups water and milk to sausage mixture in pan, and bring to a boil. Gradually add polenta, stirring constantly with a whisk. Stir in salt. Cook for 3 minutes or until thick, stirring constantly. Spoon polenta into an 11 x 7inch glass or ceramic baking dish coated with cooking spray. Cool to room �temperature; cover and refrigerate at least 4 hours.3. Cut the chilled polenta into 8 squares, and cut each polenta square diagonally into triangles. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil; swirl to coat. Place 8 triangles in pan; cook for 2 minutes on each side or until browned. Repeat procedure with remaining olive oil and polenta triangles.

Date, Walnut, and Blue Cheese BallIngredients1 cup (4 ounces) crumbled blue cheese 1 tablespoon nonfat buttermilk 5 ounces fat-free cream cheese, softened 3 ounces 1/3-less-fat cream cheese, softened 3 tablespoons minced pitted Medjool dates (2 to 3 dates) 1 tablespoon minced shallots 1/2 teaspoon grated lemon rind 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 1/4 cup minced fresh flat-leaf parsley 2 1/2 tablespoons finely chopped walnuts, toasted Preparation1. Place first 4 ingredients in a large bowl; beat with a mixer at medium speed 2 minutes or until smooth and creamy. Add dates, shallots, lemon rind, salt, and pepper; beat at medium speed until well blended, scraping sides of bowl as necessary.2. Spoon cheese mixture onto a large sheet of plastic wrap. Form into a ball, using a rubber spatula. Wrap cheese ball in plastic wrap; chill overnight.3. Combine parsley and walnuts in a shallow dish. Unwrap cheese ball; gently roll in nut mixture, coating well. Place on a serving plate. Serve immediately, or cover and refrigerate until ready to serve.

Caramelized Onion TartletsIngredients2 teaspoons olive oil 2 small red onions, thinly sliced 2 small yellow onions, thinly sliced 1 tablespoon white balsamic vinegar 1 sheet frozen puff pastry dough, thawed 1/3 cup shredded Asiago cheese 1/4 teaspoon kosher salt Preparation1. Heat oil in a skillet over medium-high heat. Add onions; sauté 5 minutes. Reduce heat to medium. Cook for 15 minutes; stir occasionally. Add vinegar.2. Preheat oven to 400°.3. Unfold dough, and place on a work surface lightly dusted with flour. Roll into a 10 x 9-inch rectangle. Cut dough into 20 (2 1/4 x 2-inch) rectangles. Score each rectangle about 1/8-inch from edge. Prick dough pieces liberally with a fork. Arrange on a baking sheet lined with parchment paper; chill 10 minutes.4. Sprinkle about 3/4 teaspoon cheese over each tartlet; top with about 1 tablespoon onion mixture. Sprinkle with salt. Bake at 400° for 15 minutes or until dough is lightly browned.

Citrus, Fennel, and Rosemary OlivesIngredients22 ounces (about 4 cups) assorted olives (such as niçoise, arbequina, kalamata, and picholine) 2 cups extra-virgin olive oil 1 cup finely chopped fennel bulb 1 tablespoon chopped fresh flat-leaf parsley 1 1/2 teaspoons chopped fresh rosemary

1 teaspoon grated lemon rind 3/4 teaspoon crushed red pepper 3 garlic cloves, minced Preparation1. Combine all ingredients in a large bowl; stir well to combine. Cover and refrigerate 48 hours. Serve at room temperature.

Spicy Squash PicklesIngredients3/4 pound zucchini, cut into 1/4-inch-thick slices 3/4 pound yellow squash, cut into 1/4-inch-thick slices 2 teaspoons kosher salt, divided 1/2 cup thinly sliced sweet onion (such as Vidalia) 1 cup water 1 cup cider vinegar 1/4 cup maple syrup 1/4 to 1/2 teaspoon crushed red pepper Preparation1. Place a wire rack on a baking sheet. Arrange zucchini and squash slices on rack; sprinkle with 1 teaspoon salt. Let stand 30 minutes. Rinse well under cold water; pat dry with paper towels. Place zucchini, squash, and onion in a medium glass bowl.2. Combine remaining 1 teaspoon salt, 1 cup water, and remaining ingredients in a small saucepan; bring to a boil, and pour over vegetables. Weigh down vegetables with a plate. Cover and refrigerate at least 2 hours or overnight. Drain or serve with a slotted spoon.

Quick Liver PâtéIngredients1/4 cup dried tart cherries 2 slices thick-cut bacon 2 tablespoons finely chopped shallots 1 teaspoon finely chopped fresh thyme 1/4 teaspoon salt 1/8 teaspoon black pepper 1 garlic clove, finely chopped 1 bay leaf 2 tablespoons cognac 1/4 cup whipped cream cheese 8 ounces liverwurst 2 tablespoons chopped unsalted dry-roasted pistachios (optional) Preparation1. Place cherries in a small saucepan with just enough water to cover; bring to a simmer over medium heat. Cook 3 minutes or until soft. Drain cherries; cool slightly, and finely chop.2. Cook bacon in a small skillet over medium heat until crisp; remove bacon from pan, reserving 1 tablespoon drippings in pan. Finely chop bacon.3. Add shallots, thyme, salt, pepper, garlic, and bay leaf to drippings in pan; cook 2 minutes or until softened, stirring occasionally. Remove pan from heat. Add cognac, scraping pan to loosen browned bits.4. Remove and reserve bay leaf. Place shallot mixture, cream cheese, and liverwurst in a food processor; process until smooth. Place in a small bowl; stir in bacon and cherries. Place bay leaf on top of pâté. Cover surface of pâté with plastic wrap; chill at least 8 hours. Sprinkle with pistachios before serving, if desired.

Pear Chutney Bruschetta with Pecans and Blue CheeseIngredients2 teaspoons olive oil 1/4 cup finely chopped shallots 1 1/2 cups finely chopped peeled Anjou, Bartlett, or Bosc pear 1/2 cup pear nectar 1/4 cup finely chopped dried apricots 2 tablespoons sugar 1 1/2 tablespoons cider vinegar 1/8 teaspoon salt 1 (3-inch) cinnamon stick 4 ounces French bread baguette, cut diagonally into 16 thin slices and toasted 8 teaspoons chopped pecans, toasted 8 teaspoons crumbled blue cheese 1 tablespoon chopped fresh chives 1 teaspoon chopped fresh thyme Preparation1. Heat a small saucepan over medium-high heat. Add olive oil to pan; swirl to coat. Add shallots, and sauté for 2 minutes or until soft. Add pear and next 6 ingredients (through cinnamon); bring to a boil. Reduce heat to medium; cook 20 minutes or until pear is tender and mixture is thick. Cool to room temperature. Discard cinnamon stick.

2. Spoon about 1 1/2 tablespoons chutney over each baguette slice; top each with 1/2 teaspoon pecans and 1/2 teaspoon cheese. Sprinkle evenly with chopped chives and thyme.

Crunchy ChickpeasIngredients2 (15 1/2-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained 2 tablespoons canola oil 1 teaspoon ground cumin 3/4 teaspoon kosher salt 1/4 teaspoon ground red pepper 1/8 teaspoon onion powder 1 garlic clove, minced Preparation1. Preheat oven to 300°.2. Wrap chickpeas in a towel; lightly roll to loosen skins. Discard skins. Combine chickpeas and remaining ingredients. Arrange on a baking sheet. Bake at 300° for 1 hour and 40 minutes, stirring every 20 minutes.

Vegetable Samosas with Mint ChutneyIngredientsCHUTNEY: 1 cup fresh mint leaves 1 cup fresh cilantro leaves 1 tablespoon fresh lime juice 1 tablespoon water 1 teaspoon finely chopped seeded jalapeño pepper 1 teaspoon chopped garlic 1/2 teaspoon minced peeled fresh ginger 1/8 teaspoon salt SAMOSAS: 2 tablespoons olive oil, divided 1/4 cup finely chopped onion 2/3 cup shredded carrot 2/3 cup frozen green peas, thawed 2 teaspoons mustard seeds 1 1/2 teaspoons garam masala 1/2 teaspoon salt 1 cup leftover mashed potatoes 8 (14 x 9-inch) sheets frozen phyllo dough, thawed Cooking spray Preparation1. Preheat oven to 350°.2. To prepare chutney, combine first 8 ingredients in a food processor; process 1 minute or until smooth. Spoon mixture into a bowl; cover and refrigerate.3. To prepare samosas, heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add onion to pan, and cook for 2 minutes, stirring occasionally. Add carrot, and cook 2 minutes, stirring occasionally. Add peas, mustard seeds, garam masala, and salt; cover and cook 2 minutes. Stir in potatoes; remove from heat.4. Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 3 (3 x 14-inch) strips, and coat with cooking spray. (Cover remaining phyllo dough to keep from drying.) Spoon 1 tablespoon potato mixture onto 1 end of each strip. Fold 1 corner of phyllo dough over mixture, forming a triangle; keep folding back and forth into a triangle to end of strip. Place triangles, seam sides down, on a baking sheet. Brush triangles with the remaining 1 tablespoon oil. Bake at 350° for 23 minutes or until lightly browned. Serve warm or at room temperature with chutney.