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

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

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.

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.

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.

If tomatoes are really juicy, strain first using simmering basket before adding to recipe.

Try using our Furikake (refer to the recipe on Cookidoo®) to season the eggplant.

Refrigerate leftover dressing and use within 3 days.

Prepare vegetables and herbs while noodles are cooking.

For a creamier version with added sweetness, garnish with sliced avocado and red grape halves.

For a heartier meal, add shredded rotisserie chicken.

The remaining dressing can be stored in the refrigerator for 7 days.

If you want to prepare in advance, slice everything and store the pear slices in water with a little lemon juice in it.