Healthy

Sunflower seeds make a delicious creamy dip for crudités.

A Niçoise salad’s ingredients may vary with the seasons, but egg, anchovies, tomatoes, black olives and dressing with a hint of garlic are a must.

This trout salad is a treat piled onto crusty bread slathered with cultured butter. We've marinated the fish for extra flavour, while using raspberry vinegar brightens the colour, and radishes add texture.

This octopus, frisée and fenne salad is super versatile - take it in whatever direction suits your mood.

"The chilli-tamarind caramel is something I learnt while working at the now-closed Universal," says Anchovy chef Thi Le. "It's a version of a tamarind caramel that is savoury rather than sticky-sweet, which is what makes the glaze so balanced."

Eating your greens has never been this easy.

Pan fry sea mullet in butter for a quick and satisfying dinner. The harissa-spiced pearl couscous will be great for lunch the next day, too.

As a native Andes grain, quinoa adds a fluffy, delicate touch to the avocado, egg and beetroot salad.

Lentil soup may not sound like the sexiest of dishes, but rest assured, it's a heart-warmer.