[caption id="attachment_11712" align="alignleft" width="2508"] fresh tasty vegetarian wrap[/caption]Serves 1Ingredients1 wrap (whole grain) 1 heaped teaspoon hummus 2 tablespoon diced tomato 1 tablespoon diced peppadews (canned picante peppers) 1 handful of lettuce of your choice (rocket, spinach or butter lettuce can also be mixed in) 2.5 cm of cucumber, sliced Ground black pepper 3-4 diced Kalamata olivesExtra: Add skinless chicken slices and avocadoDirectionsSpread the hummus down the center of the wrap. Place the salad (cucumber and lettuce) on top. Evenly distribute the tomato and peppadews over the wrap. Sprinkle with pepper and roll up.

Serves 4Ingredients80 g raw pearl barley 1 l vegetable stock 100 g baby marrow zucchini, sliced 1 green onion, chopped 100 g corn kernels 200 g carrots, cubed 400 g split peas, cooked Fresh parsley, choppedDirectionsPlace pearl barley in a large saucepan and add vegetable stock. Bring to the boil and simmer for 10 minutes. Add the rest of the vegetables and bring to the boil again and simmer for 15 minutes. Add the split peas and heat thoroughly. Add salt and pepper to taste Sprinkle the parsley over the hot soup and serve immediately.

This salad is so delicious, you'll make it a regular a lunch, or even as a starter at dinner.Serves 4-6 INGREDIENTS1 cup dry brown lentils 1 bunch kale (roughly 6-8 cups shredded) . or spring mix if you prefer 2 tbsp olive oil ¼ -½ radicchio, grated 1 thinly sliced pear 2 tbsp shaved pecorino or parmesan cheese ½ cup walnuts 2 tbsp honey pinch cayenne ⅛ tsp kosher salt 1 tsp waterDressing2 tbsp extra virgin olive oil 2 tbsp nut oil (hazelnut or walnut) 3 tbsp sherry vinegar 2 tsp honey ½ tsp kosher salt pepper to tasteDIRECTIONSFor the Walnuts: Preheat oven to 350˚F. On a parchment lined cookie sheet drizzle the walnuts with the honey, cayenne, salt and water. Toss to combine and bake for 12 minutes.To Cook the Lentils: Bring a 3 cups of water to a

Sweet Potato and Apple Soup(Makes 6 servings)Nothing beats a homemade soup to satisfy your midday hunger!Ingredients2 tsp medium curry powder 3 tbsp olive oil 2 onions grated 1 apple, peeled cored and grated 3 garlic cloves, crushed 6 tbsp pack coriander, stalks chopped thumb-size piece fresh root ginger 4 1/4 cups vegetable stock 2 sweet potatoes 1/2 cup red lentils 1 1/4 cup coconut milk juice 1 limeIn a large saucepan, add curry and toast over a medium heat for 2 mins. Add olive oil and stir while letting it sizzle in the pan. Add onions, apple, garlic, coriander stalks and ginger. Gently cook for 5 mins, stirring every so often.Meanwhile, peel, then grate the sweet potatoes. Add to pot with the stock, lentils, milk and seasoning, then simmer, covered, for 20 mins.Blend until smooth using a stick blender. Stir in the lime juice, check the