Serves 1Ingredients½ bag arugula or mixed salad leaves of your choice 1 cooked skinless chicken breast, cut into small pieces 2 teaspoons pine nuts 1 handful of cherry/baby tomatoes halved ¼ of a cucumber, diced Balsamic vinegar and a dash of olive oil Ground black pepper to tasteDirectionsAdd all the salad ingredients together (except the balsamic vinegar and olive oil). Toss. Drizzle with balsamic and olive oil. Serve.

Serves 4Ingredients300 g carrots, cubed 150 g celery, chopped 200 g canned tomatoes 150 g red onion, chopped 250 g cabbage, chopped 100 g patty pan squash, diced 5 ml garlic 625 ml vegetable stock 100 g corn kernels 100 g baby marrow zucchini, diced 400 g canned butter beans, rinsed 250 ml pasta, uncooked.DirectionsIn a pot, combine all the ingredients except corn, baby marrows, butter beans and pasta. Bring to boil and reduce heat. Simmer for 15 to 20 minutes. Add the corn, baby marrows, butter beans and pasta. Simmer for about 10 to 20 minutes until the vegetables are tender and the pasta is cooked. Season with salt and pepper to taste. Serve and enjoy!

[caption id="attachment_11674" align="alignnone" width="1672"] Chickpeas Salad with cucumber, tomatoes, feta cheese and bacon[/caption]Ingredients1 cup canned chickpeas, rinsed Cucumber chopped 2 cups lettuce or mixed greens 3 lean bacon rashers/bacon with trimmed fat 1/4 cup goat cheese or feta. 5 grape tomatoes, quartered Balsamic vinegarDirectionsAdd  lettuce and cucumber to bowl. Trim fat and cook bacon in a non-stick pan. Pat dry with paper towel to remove excess fat. Cut bacon into strips and mix into salad. Add cheese, chickpeas and grape tomatoes to the salad. Drizzle with balsamic vinegar and serve.