This hot/cold salad is perfect for whipping up in half an hour. Perfect for a family lunch For the Salad1 medium sized sweet potato1 tin chickpeas1 punnet cherry tomatoes1 large bag mixed salad leaves (spinach/watercress/rocket/red cabbage)1 large mango1 large avocado2 tbsp olive oil1 tbsp medium curry powder1 small handful fresh coriander ((roughly chopped))For the Dressing1 lemon (juice from)2 tbsp olive oil Pre-heat the oven to 220 degrees and chop the sweet potato into 2cm cubes, and drain/rinse the chickpeas.Place the sweet potato cubes and chickpeas in a mixing bowl and add the olive oil and curry powder. Mix well. Spread them out evenly on a large oven tray and bake in the oven for 20-30 minutes until crispy.Meanwhile, half the cherry tomatoes, and then toss them in a big bowl with the salad leaves. Chop the mango into chunks and throw that

  This is a deliciously summery tasting pasta salad, bursting with nutrients and flavour. Ideal as a meal on its own. 400 g wholemeal pasta shapes ((bows or fusilli is nice))180 ml creme fraiche ((use coconut yoghurt to make it vegan))4 tbsp fresh basil pesto ((use vegan if necessary))1 large courgette ((spiralised raw))24 cherry tomatoes ((halved))fresh basil leaves (roughly chopped)6 tbsp pine nuts Cook the pasta for 10-12 minutes (or follow packet instructions), drain and then put in a mixing bowl.Once the pasta has cooled, toss in all the other ingredients, apart from the pine nuts, and mix well. Heat a small frying pan over a medium heat and toss the pine nuts in. Keep tossing them around until they become toasted. Keep an eye on them as this happens fast and they burn easily.Serve the pasta salad in bowls and toss some

  4 large beetroot ((steamed vacuum packed is fine))220 g feta cheese ((cubed))1 handful coriander leaves40 g flaked almonds ((toasted))1 bag mixed salad leaves ((rocket, watercress and spinach))For the Dressing1 lemon (juice of)extra virgin olive oil For the SaladChop the beetroot up into 2cm cubesMix the salad leaves with the dressing and place in a large serving bowl.Place the cubed feta and beetroot on top of the leaves, and scatter the toasted flaked almonds on topSprinkle the coriander leaves on top. You could sub coriander for mint if you have a coriander aversion.For the DressingMix the juice from the lemon and around 4 tablespoons of olive oil together, some salt and pepper and set aside for drizzling over the salad.