Lettuce and tomato salads will become a thing of the past once you've tried this dish. Mark Sargeant’s Roast Squash Salad Ingredients: 1 butternut squash Groovy Food High Five Oil Sea salt and freshly ground black pepper 1 small dried red chilli 1 tsp fennel seeds 20 slices of Parma ham 4 handfuls of watercress 6 tbsps Groovy Food Omega Cool Oil 4 tbsps cider vinegar 1 small block of Parmesan cheese Method: Pre-heat the oven to 190°C then cut...Read more

Smoked mackerel is rich and salty, so needs the freshness of apple, cucumber and apple cider vinegar to counterbalance it. Here, we've tumbled it through protein-rich lentils and a dill yoghurt for a flavoursome and healthy mid-week omega-3 fix. 1 Rinse the lentils in a sieve under cold running water Once rinsed, add them to a medium pot with 500ml (1L) water Bring to the boil on a high heat Once boiling, reduce the heat to medium and continue to...Read more

Fatoush light lunch or supper This crisp crunchy Lebanese salad tossed with a tangy lemon and sumac dressing is traditionally made with toasted pitta breads, but broken tortilla chips taste even better. Prep: 15 minutes Serves 4 1/2 iceberg lettuce, torn into bite-sized pieces ½ cucumber, partly peeled, quartered, deseeded, sliced 110 g (4 oz) trimmed radishes, thinly sliced 1 green pepper, halved, deseeded, diced 2 tomatoes, diced 3 spring onions, thinly sliced 15 g (1/2 oz) flat leafed parsley,...Read more