A MindfulChef feast using Quinola Puy Lentil and Wholegrain Quinoa. A salad to awaken your tastebuds. A crisp salad of crunchy cucumbers and sweet juicy apples. Moroccan falafels with red pepper and apricots for protein. Tossed with roasted fennel wedges and drizzled with a creamy homemade tahini sauce. Fresh-cut dill to complete the feast. Serves 2.

Mindfulchef dish adds the wow-factor to sustainably sourced salmon with a nutty dukkah topping, a vibrant blend of seeds and spices. Roast till tender and delicate, then serve with quinoa, sweet roasted carrots and fresh spinach. Finally, finish with a drizzle of yoghurt and tahini for some creamy decadence. Serves 4.

Ingredients1 pack Organic Quinola - White & Red or White & Black2 fresh beetroot, cut in wedges1/2 butternut squash, cubedA drizzle of Mr Organic Rapeseed Oil2 tbsp Mr Organic AntipastiA handful of fresh spinachMr Organic Basil PestoSqueeze of lemon juiceFresh parsley and basil (optional) 1/2 aubergine, cubed1 tbsp maple syrup1 tbsp soy sauce1/2 tsp Mr Organic toasted seasame oil1tsp rapeseed oil1/2 tsp smoked paprika1/2 tsp turmeric3 tbsp Mr Organic chickpeas, drained   MethodStart by placing the beetroot wedges and butternut squash cubes onto a lined baking tray.Preheat your oven to 200C and drizzle with Mr Organic Rapeseed Oil, then roast...

Mindfulchefs' Smoky tofu takes centre stage in your vegan shakshuka. Dice it, sizzle it, then spoon it over a harissa-spiced tomato stew starring spinach, wholegrain quinoa and lentils. Sprinkle with fresh coriander to finish. Serves 1.