If using frozen prawns, allow the prawns to defrost first! In a frying pan, heat the oil and add the prawns and garlic. Lightly pan fry them for a few minutes. Remove the prawns from the pan and place them on kitchen paper so that the oil is absorbed from them. Wash the avocados and cut vertically through the middle. Remove the stone. Spoon out the avocados and leave the shells intact. Place the avocados in a bowl and cut into small pieces. Add the prawns and mayonnaise, season and add the lemon zest. Mix well. Optional you may also season with pink peppercorns or paprika. Spoon the mixture into the avocado shells. Refrigerate until ready to serve.

Boil 2 eggs for 10 minutes and let cool. In the meantime, drain and wash 2 cans of chickpeas and

A quick and healthy salad which is can be served on its own or else as a side dish.

Wash all the vegetables. Slice the cucumber and the red and yellow peppers and quarter the tomatoes. In a large mixing bowl, add the vegetables and the Mayor Quinoa and mix well. Drizzle some olive oil, some Pinto’s Pride Garlic sauce and a squeeze of lemon. Grind some pepper.

A quick, easy to make and super delicious pasta salad.

Cook the pasta according to the packet’s direction, drain and add to a large bowl. Let cool down. Add the Stukku basil, some chopped Sundried tomatoes and some pitted olives. Add some Pekorin shavings.

Place the salad leaves and pear slices on serving plates. Scatter over the walnuts and cheese. Whisk together the Apple Cider Vinegar, walnuts, oil and honey. Season to taste.  Drizzle the dressing over the salad.

Bring a large pan of salted water to the boil, add the potatoes and cook until tender. Whisk the oil, vinegar, garlic and a good pinch of seasoning. 

Drain and steam-dry the potatoes. Tip it and the potatoes into a serving bowl. Add the paprika and the onion. Pour over the dressing. Toss well. Will keep for two days. Ideal for bbq’s.

Whisk lemon juice, oil, garlic, salt and pepper in a medium bowl. Add beans, tuna, onion, parsley and basil; toss to coat well.

Slice the red capsicums in slices, drizzle some olive oil and roast in hot oven until soft. When ready, leave to cool down. Meanwhile prepare the vinaigrette dressing by mixing the olive oil and the vinegar with some black pepper and chilli flakes and set aside. Roughly cut the lettuce leaves and place in 2 separate serving bowls. Top with the roasted red pepper, the artichokes, olives and add the dressing on top. Decorate with some fresh parsley.