1 fresh lettuce (washed & dried)
3 sticks of celery (cubed)
2 green apples (peeled & cubed)
Juice of 1 lemon
6 tablespoons of low fat mayonnaise
Salt and pepper
1 handful of chopped walnuts

1. Mix the apples and celery together in a bowl then pour over the lemon juice, season with salt and pepper

2. Just before serving, mix in the mayonnaise and half of the chopped walnuts.

3. Arrange lettuce leaves on each plate and then place the apple, celery and walnut mixture in the center of it

4. To finish off sprinkle remaining walnuts over the top. Delicious and quick.

1/2 fresh cucumber
2 tablespoons of Greek-style yogurt
1 handful of shredded fresh mint
salt and pepper
lemon juice

1. Finely slice the cucumber as thin as possible and place in a bowl.

2. Next add the shredded fresh mint, Greek-style yogurt and salt and pepper to the bowl and finish off with a good squeeze of lemon juice. Mix well.

3. Refrigerate until ready to serve. Enjoy!

4 figs cut into wedges
8 slices prosciutto
4 handfuls of mixed salad leaves
1 handful toasted pinenuts
1 tablespoon balsamic vinegar
2 tablespoons olive oil
salt and pepper

1. In a small bowl whisk together the balsamic vinegar and the olive oil and season well.

2. Divide the mixed salad leaves among four plates, then scatter the figs and toasted pinenuts over each salad.

3. Tear the prosciutto into pieces and scatter them also over each salad.

4. Finish off by drizzling the dressing over the salads before serving.

1 Cut the Cos lettuce, cucumber and tomato into large chunks and place in a large serving bowl.

2 Next add the mint and parsley to the bowl, pour in the lemon juice and olive oil and season with salt. Mix well and serve immediately.

1/2 cucumber (cut into 1 inch cubes)
4 juicy tomatoes (cut in small chunks)
1 green pepper (sliced)
1 small onion (diced)
225gms (8oz) feta cheese
10 black olives
3 tbsp olive oil
1 tbsp white wine vinegar
salt and pepper

1. Arrange the cucumber, tomatoes, onion, pepper in a salad bowl.

2. For the dressing, whisk the olive oil and salt & pepper together, slowly pouring in the white wine vinegar, mix again.

3. Pour the dressing over the vegetables and toss gently to coat.

4. Crumble the feta cheese and sprinkle over the salad, garnish with the black olives. Serve and enjoy.

1lb new potatoes
4 slices of back bacon
bunch of fresh spring onions (chopped)
pinch of salt
2 tbsp red wine vinegar
3 tbsp olive oil
1 tsp mustard
1 tbsp freshly chopped mint

1. Make the dressing first by mixing the red wine vinegar, olive oil, mustard and mint in a small bowl, mix well.

2. Boil the potatoes in salted water until tender, drain.

3. Cook bacon under a grill until nice and crisp, then chop into small pieces.

4. Add the bacon and spring onions to the hot potatoes.

5. Pour dressing over the potatoes, bacon and onions and toss well. Serve either hot or cold. Delicious.