Raquel Neofit

I prefer a fairly dry tabbouleh but if you like your tabbouleh a little wetter, add more extra-virgin olive oil and lemon juice.

The spice mix here can be made in advance in bulk and stored in the fridge — just spoon it out and add more olive oil as required.

I’m currently addicted to pomegranates and walnut. The fresh, slightly tangy burst of the arils and the savoury crunch of the walnuts is a fantastic combination.

These crunchy little balls are super tasty but super simple. You can double this recipe and have a serving for dinner, then make the balls with the other half.

Is there anything better than prawns on the barbie in summer? For this recipe you can buy cutlets with tails if you prefer.

Broccoli poppers are delicious! There is no need to feel bad about a little frying. Ensure your oil is hot enough so the poppers don’t absorb it and use the best-quality oil you can find. Serve with nutrient-dense dipping sauce.

Stuffed mushrooms might seem outdated, but I am on a mission to bring them back. You won’t be able to resist these!

This is the best falafel recipe I have ever made. My Israeli neighbour taught me how to make them and now I am addicted.