Leftover dressing can be refrigerated up to 1 week.

Any remaining dressing can be stored for up to 2 weeks in a sealable container in the refrigerator.

This recipe is ideal for the diet of women over 50 because the lentils and halloumi provide an excellent source of protein. Protein requirements increase with age and should be met as much as possible to keep muscles, cell function and the immune system healthy. Lentils also provide a valuable source of fibre, which can help with digestive problems. A high vegetable content helps to keep the energy balance in balance, as the need for energy decreases with increasing age due to a reduced metabolic rate. Vegetables contain few calories but a high nutrient density and therefore support the energy balance. The olive oil used provides healthy polyunsaturated fatty acids, which are crucial for maintaining healthy blood vessels and the cardiovascular system.

Replace gemelli pasta with fusilli or strozzapetti pasta.

To prepare this salad in advance, slice everything and store the pear slices in water with a little lemon juice.

To make your own chickpea flour, place 100 g dried chickpeas in mixing bowl and grind 40 sec/speed 10 .

Steaming times for prawns will vary depending on the size of the prawns.

To make your own Vegetable stock paste, see Cookidoo® for the recipe.

Store any remaining vinaigrette in the refrigerator for up to 2 weeks.

Serve immediately to avoid the cucumber releasing water and the dressing losing its flavour and texture.

For best results and to avoid crushing ingredients or getting the spirals tangled in the blade, the vegetables and fruit pieces should be at least 4 cm long and maximum 10-11 cm long. Keep this in mind when shopping and preparing your ingredients so as to choose and cut them accordingly.

Bursting with a spectrum of rainbow-coloured veggies lightly coated in a tangy, Asian dressing, this quick chopped salad makes healthy eating easy. If you’re prepping it in advance, simply store the dressing separately from the salad and stir through before serving.

You can steam the corn and onion in the Varoma, instead of grilling it. Place 500 g water into mixing bowl. Place Varoma into position, add corn cobs and onion, secure Varoma lid and steam 20-25 min/Varoma/speed 2 , until corn and onion are tender. Proceed as per recipe.

Store any remaining vinaigrette in the refrigerator for up to 2 weeks.

To save time, cook the bacon and scallops while the peas are cooking.

When in season, use fresh broad beans instead of frozen beans.

Leftover dressing can be refrigerated up to 1 week.

You can store pickled avocados in a sealable jar or container in the refrigerator for 1 week.

The heat of the jalapeño pepper lives in the ribs and seeds, remove as desired for less heat.

Replace gemelli pasta with fusilli or strozzapetti pasta.

To make your own Gluten free baking powder, please refer to the recipe Cookidoo®.