This week's recipes

Smoky tofu salad, tahini miso dressing, avocado, green beans, sesame and iceberg lettuce

BBQ tempeh ‘ribs’ with corn herb stuffed potatoes, broccoli, almond and raisin ranch salad

Feta and red pepper dip, roast cauliflower, smashed cucumber, sumac walnuts and pita bread

Yellow dahl and basmati rice with garlic spinach, lime pickle and stuffed paratha

Japanese noodle curry, pak choi, baby radish, tōgarashi sunflower seeds