Spiced Up Fruity Salad

Serves 4

Fruity salads make an ideal breakfast. Fruity salads make an ideal breakfast.

• 760g (26.8oz) of your favourite fruits or ones that need to be used up (berries, apples, pears, pomegranates, bananas, mango, papaya, pineapple, grapes — any of these combinations work well)

• 480ml (16.2fl oz) of fruity plant-based yoghurt (I tend to make my own from 480ml (16.2fl oz) of yoghurt with 4 tbsp of my favourite jam)

• A pinch of cinnamon, nutmeg and clove

• Toasted pumpkin seeds and/or sliced almonds

1 Mix everything together and serve.

2 If using the nuts, sprinkle on top.

Salad add-ins

As I've shown, salads don't have to be boring with the usual leaves, cucumber and tomato. You can spruce salads up to be something truly delicious, filling and extremely pleasing on the eye.

Think about adding some of the following:

• Toasted nuts and seeds

• Fresh and sautéed fruits: peaches, grapefruits, oranges, pears, apples

• All kinds of leaves: variety of lettuce, spinach, kale, rocket, watercress

• Grains: pasta, rice, grains, quinoa, buckwheat, couscous

• Variety of veggies: aubergine, courgettes, butternut squash, green beans

• Cooked beans: of any kind

• Dressings: your favourite oils, lemon juice, vinegars, maple/ rice syrup, mayo, yoghurts, mustards, miso, fresh ginger, herbs, spices

• Toppings: olives, fresh herbs, croutons.

When it comes to salads, there are no limits!

For more recipes and ways I can support you along your vegan health and wellbeing journey, please get in touch.

Written by plant-based chef and nutritionist, Guilda Akopians of Rooted Vegan Kitchen, rootedvegankitchen.com.