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Ingredients:

• 1 yellow pepper, sliced
• 100g pack asparagus tips, halved
• 100g California walnuts
• 50g sun-dried tomatoes, sliced plus 3 tablespoon oil
• 400g can cannellini beans, drained and rinsed
• 400g can black beans, drained and rinsed
• 100g bag watercress, thick stalks removed
• 2 tablespoon white wine vinegar

Preparation:

1. Preheat the oven to 200°C.
2. Place the pepper, asparagus and walnuts on a baking tray and toss in 1 tablespoon oil from the tomatoes, roast for 15-20 minutes.</li?
3. Meanwhile, toss together the beans, sun-dried tomatoes and watercress, toss in the pepper mixture. Whisk the remaining 2 tablespoon tomato oil with the vinegar, season and toss into the salad.

Ingredients:

Dressing

• 1/4 cup balsamic vinegar
• 1 tablespoon curry powder
• 1 tablespoon maple syrup
• 1 teaspoon yellow mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt

Salad

• 1 cup quinoa
• 2 cups water
• 1 cup celery, diced
• 3/4 cup seedless grapes, halved
• 1/2 cup radishes, diced
• 1/2 cup California walnuts, chopped
• 1/4 cup green onions, sliced

Preparation:

Dressing

1. In a small bowl, add vinegar, curry power, maple syrup, mustard, garlic powder and salt. Whisk to combine.

Salad

1. In a medium saucepan over high heat, add quinoa and water; bring to a boil. Cover, reduce heat to low, and simmer for 13-15 minutes. Remove from heat; keep covered 5 minutes. When done, fluff quinoa with a fork.
2. In a large bowl, add cooked quinoa, celery, grapes, radishes, walnuts and green onions. Stir to combine all ingredients. Pour dressing into the bowl; toss to evenly combine.
3. Serve alongside dinner or pack as a light lunch. Store in an airtight container in the fridge for up to 1 week.

Ingredients:

• 150g day old wholemeal bread
• 2 cloves garlic
• ½ x 25g pack basil, torn
• 80g California walnuts, roughly chopped
• 1 medium egg, beaten
• 1 tablespoon rapeseed oil
• 1 onion, chopped
• 400g can chopped tomatoes
• 400g can borlotti beans (cranberry beans), drained and rinsed
• 400g can cannellini beans, drained and rinsed
• 300ml low salt vegetable stock made with ½ stock cube

Preparation:

1. Preheat the oven to 200°C.
2. Make the dumplings by tearing the bread into a food processor and add 1 clove garlic, half the basil and 50g walnuts, blitz to give a coarse crumb. Stir in the egg and mix to well combine. Roll into 8 balls.
3. Heat the oil in a large saucepan and fry the onion for 4-5 minutes, add the remaining garlic, chopped, and fry for a further 1 minute.
4. Stir in the tomatoes, beans, stock and remaining basil and walnuts. Bring to the boil then transfer to a 2-litre serving dish.
5. Add the dumplings, pressing them into the sauce slightly. Bake for 20-25 minutes until golden.

Ingredients:

• 2 little gem lettuce, quartered
• 2 tablespoon extra virgin olive oil
• 400g mini watermelon, 2 x 2cm slices
• 100g feta
• 50g California walnuts
• 1 tablespoon white wine vinegar

Preparation:

1. Brush the cut surfaces of the little gem with a little oil and place on a BBQ or griddle pan, cook for 1 minute each side until slightly charred. Transfer to a serving plate.
2. Brush the watermelon slices with a little oil and BBQ or griddle for 2-3 minutes each side to give light bar marks, cut each into 6 wedges and add to the serving plate. Crumble over the feta and sprinkle with walnuts.
3. Whisk the vinegar into the remaining oil, season and drizzle over the salad to serve.

Cook’s tip – Add some shredded roast chicken to make it into a main course salad.

Ingredients:

For the smoothie:

• 600ml milk
• 300g mixed berries (frozen)
• 80g California walnuts
• 80g oats
• 4 small bananas
• 1 teaspoon vanilla, ground
• For the topping:
• 1 handful fresh berries
• 4 tablespoons California walnuts
• 4 teaspoons raw cocoa nibs – alternatively: dark chocolate (70 % cocoa), chopped

Preparation:

1. Combine all ingredients for the smoothie in a blender and puree until it has a smooth and creamy consistency. Fill the smoothie in a bowl, decorate with fresh berries, California walnuts, and cocoa nibs and serve.

Ingredients:

• 1/2 avocado
• 1/2 small banana
• 175ml cold water
• 1/3 cup California walnuts (crumbs or halves)
• 75 ml coconut milk (reduced fat)
• 2 tablespoons honey
• Juice from 1 lime

Preparation:

1. In a blender or using a hand blender, combine all ingredients and process until
   smooth. About 1 minute.

Ingredients:

• 2 large oranges
• 1 kiwi, peeled and cut into wedges
• 75g seedless red and green grapes, halved
• 25g California walnuts, roughly chopped
• 50g fruit muesli or oats
• 100g lemon yogurt

Preparation:

1. Cut the ends off the oranges and remove the skin and pith with a sharp knife, remove the segments catching the juices in a bowl. Add just the orange segments to the remaining fruit.
2. Tumble together the fruit, walnuts, muesli and yogurt and divide between 2 bowls to serve.

Ingredients:

• 50g caster sugar
• Zest and juice 1 lime
• 50g California walnuts, chopped
• 4 large strawberries
• 250g orange and yellow flesh melon, cut in to cubes
• 1 large banana, cut into 4
• 2 teaspoon oil

Preparation:

1. Place the sugar in a small saucepan with the lime juice and 4 tablespoon water, heat gently until the sugar has dissolved. Bring to the boil and cook for 2 minutes or until pale golden in colour. Add the lime zest then stir in the walnuts, set aside.
2. Thread the fruit onto 4 wooden satay sticks or skewers. Brush with a little oil and place on a BBQ or griddle pan for 2-3 minutes each side.
3. Sprinkle over the Walnut salsa and serve with lemon sorbet or Greek yogurt if liked.

Cook’s tip

1. Prepare the kebabs and Walnut salsa in advance and place on the BBQ when needed