Eat Plants With Abandon

For breakfast, lunch, dinner and snacks, make plants the centre of your diet. Only 20% of men get their five a day of fruit and veg. So if your regular meat-to-produce ratio is 70:30, flip it. Salads, slow-braised or flash-sautéed vegetables, raw vegetables dipped in olive oil, whole fruits – diversity is the key to upping your intake, and you really can’t go overboard. Here’s a perfect way to knock out a few servings, inspired by the classic mozzarella-andtomato caprese salad.

Layered Savoury Fruit Salad

SERVES 4

• 3 LARGE RIPE TOMATOES, SEEDED

• 1 CUCUMBER, PEELED, SEEDED

AND SLICED

• 1 SMALL RED ONION, HALVED AND THINLY SLICED

• 1 MEDIUM AVOCADO, PEELED, PITTED AND SLICED

• 100G RADISHES OR GRANNY SMITH APPLE, GRATED OR FINELY CHOPPED

• 2 TBSP OLIVE OIL

• 1 TBSP LEMON JUICE

• 1 HANDFUL BASIL OR CORIANDER, CHOPPED

HOW TO MAKE IT

Slice each tomato horizontally into four thick tranches. Place each on a plate and sprinkle with salt and freshly ground pepper.

Top the tomato with the cucumber, then place the avocado slices above, fanning them out to cover. Top with the radishes or apple, then season again with salt and lots of pepper.

In a small bowl, use a fork to combine the olive oil and lemon juice, then drizzle this dressing over the salad. Garnish the salad with the chopped herbs before serving.