• Peel and shred the green papaya using a julienne peeler or knife.
• Julienne the carrot.
• Cut the long beans into 1.5-inch (4 cm) pieces and halve the cherry tomatoes.
• Soak the dried shrimp in hot water, then rinse 4–5 times until clean and softened.
• Peel the garlic cloves and prepare the chilies.
• In a mortar and pestle, roughly pound the garlic and chilies until roughly crushed.
• Add palm sugar, lime juice, and fish sauce to the mortar. Mix well.
• Add the shredded papaya, carrot, long beans, cherry tomatoes, sliced lime, softened dried shrimp, and roasted peanuts.
• Lightly pound and toss everything together until the vegetables are slightly bruised and well coated in the dressing.
• Transfer to a plate and serve immediately as a refreshing side dish or with sticky rice.

• Boil & Prep the Potatoes: Boil the peeled potatoes until fork-tender, then drain and let them cool slightly before cutting them into cubes.
• Prepare the Dressing: In a small bowl, whisk together olive oil, vinegar, mustard, salt, and pepper until smooth. Add optional oregano and garlic powder if desired.
• Assemble the Salad: In a large mixing bowl, combine the potatoes, chickpeas, eggs, onion, bell pepper, pickles, and olives.
• Toss & Serve: Pour the dressing over the salad and mix gently to coat all ingredients. Garnish with chopped fresh dill and serve at room temperature or chilled.
• If you want it extra refreshing, let it sit in the fridge for a few minutes before serving.

• Cook the pasta according to the package instructions, then drain and let it cool completely.
• Once cooled, toss the pasta with the diced tomatoes, mozzarella, and pesto until well combined.
• For extra flavor, garnish with fresh basil, a drizzle of balsamic vinegar, or a pinch of chili flakes if you like a bit of heat.
• Enjoy!

• Cut the potatoes into quarters, drizzle with sunflower oil, season, and "fry" them in an air fryer—I absolutely love this gadget!

  If you don’t have an air fryer, bake them in a preheated oven at 200°C (390°F) for 20-30 minutes.
• Chop the sun-dried tomatoes, dill, and red onion.
• Combine all the ingredients in a bowl and mix gently.
• Serve the salad as is—enjoy!

• In a bowl, combine the shrimp with chili powder, a drizzle of olive oil, and a pinch of salt and pepper. Mix gently with a spoon and set aside.
• Heat a skillet over high heat, then add the shrimp and garlic. Sauté for 2-3 minutes on each side until the shrimp turn pink and develop a nice color.
• Transfer the shrimp to a plate, let them cool slightly, then roughly chop them.
• In a large serving bowl, combine the chopped shrimp, tomatoes, onion, cilantro, jalapeño peppers, avocado, and lime juice. Season with salt and pepper, and gently mix with your hands while wearing disposable gloves.
• Serve the salad with nachos on the side.

• In a large bowl, combine the white cabbage, red cabbage, carrots, celery, roasted bell peppers, lemon juice, garlic, white vinegar, a bit of olive oil, salt, and pepper. Mix with your hands, wearing disposable gloves.
• Cover the bowl with plastic wrap and place in the fridge for 1 hour to allow the vegetables to marinate and soften.
• Remove the bowl from the fridge, add the pine nuts, raisins, celery, walnuts, and balsamic vinegar to the salad, mix again, and serve.

• Start by boiling the diced potatoes and carrots in a large pot of salted water until they are tender, but still firm, about 10-12 minutes. Drain them and let them cool completely.
• In a large mixing bowl, combine the cooked and shredded chicken breast, diced onion, cooked peas, and the cooled potatoes and carrots.
• In a separate bowl, prepare the dressing by mixing together the mayonnaise, mustard, sugar, vinegar, and salt until well combined.
• Pour the dressing over the salad ingredients in the mixing bowl and gently toss everything together until evenly coated.
• Once the salad is well mixed, cover the bowl and refrigerate it for at least 1 hour to allow the flavors to meld together.
• Before serving, give the salad a final toss to ensure the dressing is evenly distributed.
• Serve the chicken salad chilled as a delicious side dish or light meal.

• Heat a skillet over medium heat, add a little olive oil, and sauté the Brussels sprouts until they take on a light color. Remove from heat and set aside.

For the rice

• Place a large pot with plenty of water over medium heat, add a little olive oil, salt, and pepper. Once it starts to boil, add the rice and cook for 7 minutes.
• Drain the rice and set aside.

For the dressing:

• Combine the olive oil, vinegar, honey, cinnamon, salt, and pepper in a bowl. Whisk well and set aside.

For the assembly:

• In a large serving bowl, combine the rice, red onion, toasted almond slivers, and pomegranate seeds. Drizzle with a bit of the dressing and mix well.
• Add the baby spinach, blue cheese, and Brussels sprouts. Toss again and serve.

• Heat a saucepan over medium heat, add a little olive oil and the chopped onion, and sauté for 1-2 minutes.
• Add the rice with black quinoa and sauté for 1 minute to seal it.
• Pour in the vegetable broth, add the turmeric, stir, and bring to a boil for 15-20 minutes, until the rice absorbs the liquid.
• Remove the saucepan from the heat, transfer the rice to a large bowl, and add the dried plums, dried apricots, pomegranate seeds, salt, and pepper. Mix well.
• Serve the salad, garnished with pomegranate seeds and crushed Aegina pistachios.

For the Dressing:

• In a bowl, combine the yogurt, mayonnaise, lime zest, lime juice, honey, curry powder, salt, and pepper. Stir with a spoon until the dressing is smooth and well-blended.

For the Salad:

• In a large bowl, mix together the red lettuce, green lettuce, celery, apple, pear, sultanas, corn, and walnuts.
• Drizzle the dressing over the salad and toss gently with your hands, wearing disposable gloves. Serve immediately.

• Preheat the oven to 200 degrees Celsius/ 390° F.
• In a baking tray place the chickpeas (no juice) with the salt, 1 tablespoon olive oil, cumin and chili flakes. Bake for about 20-25 mins.
• In a jug mix the parmesan, pasta water, 1 tablespoon olive oil, lemon zest, lemon juice, nutmeg and garlic. Mix well and pour over the cooked pasta. Add the chopped basil and the roasted chickpeas leaving a few to sprinkle on top.
• Serve warm of cold.

• Using a peeler, cut fine slices of carrot. You can also grate the carrots with a large grater.
• Squeeze the lemon over the carrots.
• Sprinkle sesame, salt and pepper.
• Add the chopped herbs.
• Add the olive oil and mix.
• Enjoy with your favorite dishes or in a delicious sandwich.