• In a large bowl, combine the white cabbage, red cabbage, carrots, celery, roasted bell peppers, lemon juice, garlic, white vinegar, a bit of olive oil, salt, and pepper. Mix with your hands, wearing disposable gloves.
• Cover the bowl with plastic wrap and place in the fridge for 1 hour to allow the vegetables to marinate and soften.
• Remove the bowl from the fridge, add the pine nuts, raisins, celery, walnuts, and balsamic vinegar to the salad, mix again, and serve.

• Start by boiling the diced potatoes and carrots in a large pot of salted water until they are tender, but still firm, about 10-12 minutes. Drain them and let them cool completely.
• In a large mixing bowl, combine the cooked and shredded chicken breast, diced onion, cooked peas, and the cooled potatoes and carrots.
• In a separate bowl, prepare the dressing by mixing together the mayonnaise, mustard, sugar, vinegar, and salt until well combined.
• Pour the dressing over the salad ingredients in the mixing bowl and gently toss everything together until evenly coated.
• Once the salad is well mixed, cover the bowl and refrigerate it for at least 1 hour to allow the flavors to meld together.
• Before serving, give the salad a final toss to ensure the dressing is evenly distributed.
• Serve the chicken salad chilled as a delicious side dish or light meal.

• Heat a skillet over medium heat, add a little olive oil, and sauté the Brussels sprouts until they take on a light color. Remove from heat and set aside.

For the rice

• Place a large pot with plenty of water over medium heat, add a little olive oil, salt, and pepper. Once it starts to boil, add the rice and cook for 7 minutes.
• Drain the rice and set aside.

For the dressing:

• Combine the olive oil, vinegar, honey, cinnamon, salt, and pepper in a bowl. Whisk well and set aside.

For the assembly:

• In a large serving bowl, combine the rice, red onion, toasted almond slivers, and pomegranate seeds. Drizzle with a bit of the dressing and mix well.
• Add the baby spinach, blue cheese, and Brussels sprouts. Toss again and serve.

• Heat a saucepan over medium heat, add a little olive oil and the chopped onion, and sauté for 1-2 minutes.
• Add the rice with black quinoa and sauté for 1 minute to seal it.
• Pour in the vegetable broth, add the turmeric, stir, and bring to a boil for 15-20 minutes, until the rice absorbs the liquid.
• Remove the saucepan from the heat, transfer the rice to a large bowl, and add the dried plums, dried apricots, pomegranate seeds, salt, and pepper. Mix well.
• Serve the salad, garnished with pomegranate seeds and crushed Aegina pistachios.

For the Dressing:

• In a bowl, combine the yogurt, mayonnaise, lime zest, lime juice, honey, curry powder, salt, and pepper. Stir with a spoon until the dressing is smooth and well-blended.

For the Salad:

• In a large bowl, mix together the red lettuce, green lettuce, celery, apple, pear, sultanas, corn, and walnuts.
• Drizzle the dressing over the salad and toss gently with your hands, wearing disposable gloves. Serve immediately.

• Preheat the oven to 200 degrees Celsius/ 390° F.
• In a baking tray place the chickpeas (no juice) with the salt, 1 tablespoon olive oil, cumin and chili flakes. Bake for about 20-25 mins.
• In a jug mix the parmesan, pasta water, 1 tablespoon olive oil, lemon zest, lemon juice, nutmeg and garlic. Mix well and pour over the cooked pasta. Add the chopped basil and the roasted chickpeas leaving a few to sprinkle on top.
• Serve warm of cold.

• Using a peeler, cut fine slices of carrot. You can also grate the carrots with a large grater.
• Squeeze the lemon over the carrots.
• Sprinkle sesame, salt and pepper.
• Add the chopped herbs.
• Add the olive oil and mix.
• Enjoy with your favorite dishes or in a delicious sandwich.

• Begin by slicing all the vegetables and placing them in a bowl.
• Cut the feta cheese into cubes and mix it with the vegetables.
• Season to taste with salt and pepper.
• Drizzle with olive oil.
• Sprinkle in the oregano and stir.
• Optional: You can also serve the salad in a shallow bowl with a block of feta cheese, drizzled with olive oil and a pinch of oregano.

• Begin by slicing all the vegetables, then place them in a bowl.
• You can choose to cut the feta cheese into cubes and add it over the vegetables, or leave it whole (as seen in the photos).
• Season to taste with salt and pepper.
• Drizzle with olive oil and add the cooked and cooled pasta.
• Sprinkle with oregano and stir.
• Enjoy!

• Thinly slice the onion, sprinkle it with salt, then rub it between your hands to soften it. Transfer to a mixing bowl.
• Add the tomato, onion, parsley and beans to the onion in the mixing in bowl.
• Add the olive oil, lemon juice, vinegar, sumac, and salt. Toss well until combined.
• Transfer to a serving bowl. Garnish with slices of hard-boiled egg and roughly chopped parsley.

• Dice the cucumbers, peppers, tomatoes, and onions. Place them all in a mixing bowl.
• Squeeze the lemon over the salad, sprinkle salt, and drizzle with olive oil.
• Toss everything together until well combined.
• Transfer the salad to a serving plate and enjoy your delicious Çoban Salad. Afiyet Olsun!

• Slice the chicken breast and season with salt and pepper and cook: either fry, grill or bake.
• Once cooked, leave it to cool a little and then cut it into cubes.
• For the sauce, clean and chop the celery finely in a blender.
  
• Mix it with the curry powder, mayonnaise, and the finely chopped basil.
  
• Toss the chicken cubes in the sauce and serve on a bed of salad mix.