Barramundi is a great fish for curries. It takes flavour well,has a nice soft texture,and is sustainable to boot.
Larb,a fragrant Laotian salad,is usually made with minced meat,offal or seafood. But in good news for vegetarians,this version uses tofu instead.
Long,flat beans tossed in a lemony dressing is a vegan-friendly side dish with staying power.
Vibrant,aromatic seafood curry doesn’t get any simpler than this gorgeous one-pan snapper dish.
A fresh and green take on the Mexican four-bean mix.
A soulful Greek-inspired marinade and a zingy spritz of lemon ensures fresh flavours in every bite.
Take everybody’s favourite oven-baked honey-soy chicken recipe,and turn it a midweek-friendly stir-fry,complete with vegies.
Swirl a vibrant basil sauce through this quick and easy chicken soup,and suddenly,you’re in Provence.
A big-flavoured mushroom salad turns a simple steak into a memorable meal.
I always opt for a side of salmon rather than portioned fillets. I think it makes for far more flavourful and even cooking. Look for an evenly-sized piece of fish – it's important to try to keep the cooking to 15 minutes as the last thing you want to do is overcook the beans. The sweet spot for this dish is 13-15 minutes in the oven – the beans are soft in parts and crunchy in others,while the salmon achieves blushed-cheek perfection. Serve with steamed white rice.