Dress up any fresh seasonal greens with an imli-dal-coconut koottu-style preparation.

Lebanese Fattoush Salad is light, nutritious and delicious.

This recipe, handed down from my grandmother, marries a yoghurt gravy with okra or bhindi.

Buttery papparadelle buried under a wild mushroom sauce and topped with shavings of fresh Parmesan cheese is a meal made in heaven.

This versatile Thai red curry takes any kind of vegetable or protein in it and is served with steamed rice and garnish.

These breakfast fajitas can be made with chicken too instead of egg. For a vegan or Jain version use 250 gm tofu crumbled instead of egg.

Explore ingredients that you may have never thought to use or need to use better.

The recipe for a wonderfully tasty classic Cacio e Pepe pasta.

A glass of well-made gazpacho is more refreshing than a Bloody Mary or a lassi.

Unique jackfruit tacos!

This light zucchini quiche is versatile and zucchini can be swapped for any other vegetable.

A healthy meal for either breakfast or lunch or sometime in between.

This recipe is a take on the dish that was served up to us in a quaint pub in the tiny village of Rostrevor in the very pretty southeast corner of Northern Ireland, overlooking the Carlingford Loch.

The Turkish version of smoky Baba Ghanoush can be lavishly spread on pita or had in sandwiches with grilled vegetables and halloumi.

This versatile lentil salad can be a whole meal by itself or an accompaniment to a light evening repast.

Two unique Indian snacks that can be munched with drinks.

It's hard to believe that something as nutritious as Sai Bhaji can taste so good.

Rice goes down far lighter and smoother in summer when turned into a cooling Thayir Sadam.

Stuffed rice paper rolls are light, nutritious, unusual and yum.

Hot weather calls for bringing on the salads, colder the better.