3. SUMMER STUNNER FRUIT SALAD

skewer comes out clean-ish. Leave in the tin for 10 minutes, then turn out carefully on to a rack to cool completely.

Store any leftover slices in an airtight tin in a cool place. somewhat. This can be made in advance and kept, covered, in the fridge. Add some cooked chicken or tofu on the side and you have a very good take-to-work lunch.

cup quinoa 5 spring onions, finely chopped 4 large yellow-flesh nectarines, cut into bite-sized pieces 4 cups loosely packed baby spinach large handful fresh mint leaves, shredded Dressing: 3 tablespoons extra virgin olive oil 2 tablespoons soy sauce (I use Kikkoman) 11⁄ tablespoons freshly squeezed lemon juice 2 tablespoons finely grated ginger 1 clove garlic, finely chopped Serves 4-6 for dessert (or breakfast) Preparation: 10 minutes I detest most fruit salads, but this one is high summer in a bowl. It’s even better with a dollop of Piako coconut yoghurt if you happen to have any.

cup honey 2 white-fleshed peaches 2 apricots 2 dark-fleshed plums 11⁄ cups blueberries (or boysenberries) Mix the honey with 1⁄ cup boiling

3 water until it forms a syrupy liquid. Cut all the stonefruit into slim wedges – about 8 slices each – and put in a bowl.

Pour over the hot syrup and stir gently. Let cool, then add the berries. This can be done in advance, but I think it’s nicest at room temperature rather than fridge-cold.