1.     Mediterranean Stuffed Eggplant

Hearty and nutrient-dense, perfect as a main dish

Ingredients:

·        2 medium eggplants, halved and scored

·        1 cup cooked quinoa or lentils or couscous

·        1 cup cooked chickpeas

·        ½ cup cherry tomatoes, halved

·        ¼ cup Kalamata olives, chopped

·        2 tbsp parsley or basil

·        2 tbsp olive oil

·        Salt, pepper, paprika

·        Optional: dressing of your choice- lemon, honey, mustard

Instructions:

1. Brush eggplant halves with olive oil, season, and roast at 400°F (200°C) for 25–30 mins.
2. Mix quinoa/lentils/couscous/chickpeas with tomatoes, olives, herbs, and a little olive oil.
3. Spoon mixture into roasted eggplants and serve warm or room temp.
4. Drizzle with dressing of your choice.

2.     Grilled Peach & Arugula Salad

Sweet peaches meet peppery greens in this elegant salad

Ingredients:

• 2 ripe peaches, halved and pitted
• 4 cups arugula
• ½ cup cherry tomatoes
• ¼ cup goat cheese or feta (optional)
• ¼ cup pecans or walnuts
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• Salt & black pepper

Instructions:

1. Grill peaches cut-side-down until slightly caramelized (about 3–4 mins).
2. Slice and toss with arugula, cheese, and nuts.
3. Drizzle with balsamic and olive oil. Season to taste.

3.Watermelon Fruit Pizza

A hydrating, fun-to-eat dessert that’s fresh, colourful,

and totally guilt-free.

 Ingredients:

• 1 large round slice of watermelon (about 1 inch thick, rind on)
• ½ cup Greek yogurt or coconut yogurt
• ½ tsp vanilla or a drizzle of honey (optional)
• Sliced fresh fruit: strawberries, kiwi, blueberries, mango, etc.
• Optional: chia seeds, shredded coconut, mint leaves

 Instructions:

1. Pat watermelon slices dry and place it on a cutting board or serving plate.
2. Spread yogurt evenly over the top like “sauce.”
3. Decorate with your favourite sliced fruits like pizza toppings.
4. Sprinkle with chia seeds or coconut for texture.
5. Slice into wedges and serve immediately.