Stir-fried pearl barley with chicken and choi sum

We've used pearl barley instead of noodles for a stir-fry with a nutritious difference - there's plenty of veg and chicken in there too.

Baked falafels with tahini yogurt and tomato salad

These falafels are baked to make them healthier than the fried originals, serve them for a healthy, meat-free lunch or dinner.

Baked falafels with tahini yogurt and tomato salad

These falafels are baked to make them healthier than the fried originals, serve them for a healthy, meat-free lunch or dinner.

Spiced roasted butternut squash soup

This butternut squash soup is full of warmth thanks to chilli, za'atar and smoked paprika. Make a batch and freeze it, ready to heat on cold days.

Asparagus and broad bean salad

Bring some sunshine to your plate with this vibrant asparagus and broad bean salad - a perfectly fresh dish for spring.

Asparagus and broad bean salad

Bring some sunshine to your plate with this vibrant asparagus and broad bean salad - a perfectly fresh dish for spring.

Prawn salad with cherry tomatoes

This prawn salad with cherry tomatoes and cannellini beans is packed with protein, helping to keep you fuller and less likely to snack before you next meal.

Prawn salad with cherry tomatoes

This prawn salad with cherry tomatoes and cannellini beans is packed with protein, helping to keep you fuller and less likely to snack before you next meal.

Lentil, beetroot, mint and mangetout salad

To enjoy this vibrant lentil salad when you're on-the-go, store the salad, vinegar and seeds in separate containers, then assemble when you're ready to eat.

Lentil, beetroot, mint and mangetout salad

To enjoy this vibrant lentil salad when you're on-the-go, store the salad, vinegar and seeds in separate containers, then assemble when you're ready to eat.

Chicken, chickpea and roasted butternut squash salad

Ditch the sandwich, make yourself a healthy packed lunch instead using this gluten-free recipe for a filling salad.

Spicy lemon prawn linguine

Cook the pasta according to the pack instructions. Drain, reserving 8tbsp of the cooking water, then cover to keep warm. Meanwhile, heat half the olive oil in a large frying pan over a medium-high heat. Add the garlic and chilli and cook, stirring, for 1–2 min until fragrant. Add the prawns and cook for a further 2–3 min until the prawns turn pink and are almost cooked through. Add the pasta, lemon zest and juice and parsley to the pan. Cook, tossing, for 1 min or until combined and the prawns are cooked through. Meanwhile, blanch the broccoli and asparagus in a saucepan of boiling water for 2–3 min until bright green and tender-crisp. Drain, then toss with the remaining olive oil. 5 Serve the pasta with the broccoli, asparagus and lemon wedges.

CONNECT TO OiiO HEALTHY FOOD

Don't miss out on breaking news, live chats, lively debates, and inspiring stories. Join the conversation!

DISCLAIMER

The material on this web site is provided for educational purposes only and is not to be used for medical advice, diagnosis or treatment. See additional information. Use of this site is subject to our terms of use and privacy policy.

SERVICES

Manage Your Subscription