125 recipes. Have a look.

Tomatoes, cucumber, green bell pepper, red onion and kalamata olives in olive oil and oregano, under a slab of feta. Serve with bread for the juices.

Lemon and oregano chicken thighs over quinoa with cucumber, tomatoes, olives and feta, packed for 4 lunches. Add the dill dressing when you eat.

Butternut squash simmered with ginger root, blended smooth and finished with coconut milk and lime. Make a batch and freeze bowls for quick lunches.

Charred spiced chicken breast over a crisp cucumber, tomato, and red onion relish. Start the chicken in its yogurt marinade 30 minutes before you cook.

Raw celeriac matchsticks in a sharp Dijon mayonnaise dressing, with thick-cut ham. Let it stand 10 minutes so the celeriac softens slightly.

Quinoa and black beans with roasted red bell peppers, toasted pumpkin seeds, and a cumin-lime dressing. Cool the quinoa fully so the herbs stay bright.

Watermelon, red onion and mint dressed with lime juice and olive oil, topped with crumbled feta. Chill the melon and dress it at the last moment.

Hot-smoked salmon flaked over watercress, avocado and cucumber ribbons, with capers, dill and a lemon dressing. Dress it just before serving.

Canned tuna and butter beans tossed with red onions softened in lemon juice, capers and parsley. Eat it with bread, or pack it for lunch.

Poached shrimp, rice vermicelli, carrot, cucumber, bean sprouts and herbs in a lime and fish sauce dressing. Dress just before eating or the herbs wilt.

Shaved fennel, orange segments, black olives and mint, tossed with the collected orange juice, lemon juice and olive oil. Serve it with grilled fish.

Red lentils simmered with curry spices, ginger and apple, then loosened with coconut milk. Stir in the lemon juice off the heat, just before serving.

Greek yogurt mixed with squeezed cucumber, garlic, dill, and olive oil. Wring the cucumber dry so the sauce stays thick.