The beauty of this salad lies in the contrasting colours, the simplicity and freshness.  Watermelon is 92% water and low sugar impact, the real nutrition lies in the seeds which are high in zinc.  Mint aids digestion and using goats feta makes it more alkaline.


  • 500 g Watermelon, cut into wedges
  • 150 g organic goats feta
  • bunch of fresh organic mint


Arrange the watermelon on a large plate, crumble the feta and top with fresh mint, serve immediately.

Lovely as an accompaniment with summer salads and grilled white fish.

Serves 4.

Preparation 10 minutes, cooking 40 minutes.


  • 1 head cauliflower, cut into small florets
  • 3 tablespoons olive oil/coconut oil
  • 1 tsp turmeric
  • black sesame seeds/mustard seeds
  • Celtic sea salt


Heat oven to 400° F.

In a large bowl, combine the cauliflower, oil, and 1/2 teaspoon salt.

Transfer to a baking sheet and spread in a single layer.

Roast, stirring once, until golden brown and tender, about 30 minutes.


  • 1 cup uncooked quinoa, rinsed
  • 1 cup frozen edamame, thawed, may use peas or broad beans too
  • 3 spring onions, thinly sliced
  • 3 carrots, finely chopped
  • 1 courgette finely chopped
  • 1/3 cup roughly chopped fresh coriander, dill or parsley
  • 1 cup goats feta to sprinkle on top
  • olive oil
  • 4 red bell peppers, chopped in half, seeds and core removed, rinse clean


Preheat oven to 350°F/180 C.

Put quinoa and 2 cups water into a medium pot and bring to a boil.

Reduce to medium-low; cover and simmer until liquid is gone and quinoa is tender, about 15 minutes.

Let rest 5 minutes; fluff with a fork and transfer to a large bowl.

Mix in all chopped vegetables, herbs and beans.

Stuff peppers with mixture, sprinkle with feta cheese, arrange in a baking dish, drizzle olive oil and roast for 20- 30 minutes.

You can always add more chopped vegetables, courgette, or use green peas or broad beans if you cannot find edamame beans.

Serves 4


  • 2 cups quinoa (already cooked and cooled)
  • 1 large head broccoli
  • 6 spring onion, finely sliced
  • 1 large bunch parsley, chopped
  • 1 large bunch mint, chopped
  • 1 large bunch basil
  • 1/2 avocado, chopped
  • handful pumpkin seeds
  • 2 handfuls of steamed broad beans – shelled, may use edamame too
  • 2 handfuls pistachio nuts, roughly chopped
  • 100 g baby spinach leaves
  • 100g asparagus, lightly grilled to soften
  • juice from 3 limes
  • 1 tablespoon cold pressed olive oil or flaxseed oil
  • 1 handful goji berries for antioxidants and colour
  • A generous amount of black pepper + a little Celtic sea salt


Chop the raw broccoli as fine as you can with a large knife, you can also do this quickly in a food processor.

Combine the raw broccoli in a large bowl with the quinoa, spring onion, parsley, mint, avocado, pumpkin seed, pistachio, spinach, lemon, olive oil, goji, black pepper and a little sea salt.

Mix well until combined.

Taste and adjust if necessary.

Divide between serving bowls and enjoy.

Add a few handfuls of raw green sprouts.

Add 1 -2 teaspoons Chia seeds for added omega 3 and fibre.

The beauty of kelp noodles is they are mineral rich, gluten free and quick and easy to use!


For the dressing:

  • rind of 1 orange
  • 1/2 – 1 cup freshly squeezed orange juice, depends if you like the dressing thicker
  • 2 tbsp miso paste
  • 1 tbsp tamari
  • 1 tbsp sesame oil
  • 1/4 cup olive oil
  • 1 tsp grated ginger
  • good sea salt and pepper to taste

Whisk all the ingredients together and check seasoning.

For the salad:

  • 8 oz (1/2 package) kelp noodles, rinsed in warm water to separate the noodles and until soft, drain well
  • 2 cups tightly packed, shredded red cabbage
  • 2 cups tightly packed, grated carrot
  • 1 cup tightly packed, curly kale, finely chopped
  • 1/2 cup chopped coriander
  • 1/4 cup chopped basil
  • 1 green onion, chopped
  • 2 tbsp hemp or sesame seeds

Option to use spiraliser for the carrot and add in zucchini noodles too.  Use lots of fresh herbs, add in mint and parsley too if you wish.

For the tempeh:

May use chicken breast to replace the tempeh or sprouted tofu.

  • 8 oz. tempeh
  • 1 tbsp coconut oil


Cut the tempeh into slices and then lightly fry in the coconut oil.  Put to one side.

Mix all the ingredients of the salad together in a bowl then pour over the dressing.

Place on a serving plate and arrange the tempeh slices.

Serve immediately.  Enjoy!