Nikola

Green or brown lentils tossed warm in a lemon and garlic dressing with cumin-roasted carrots, feta and parsley. A full vegetarian meal in 45 minutes.

Massaged kale with crisp apple, toasted walnuts and a honey and lemon dressing. 25 minutes, no oven, and it keeps in the fridge for packed lunches.

A mild chickpea and sweet potato curry with tomatoes, coconut milk, ginger and spinach. One pot, 50 minutes, vegan, and it freezes well.

Cinnamon apples under a crisp topping of oats, walnuts, a little butter and honey. 20 minutes of work, serves 6, no flour or white sugar.

The Bulgarian classic: dried white beans cooked until creamy with onion, carrot, red pepper and tomato, finished with spearmint and summer savory. Vegan, serves 6.

Roasted beetroot, toasted walnuts and a garlic yogurt dressing, close to the Bulgarian beetroot salad. Cook the beetroot ahead and it takes 10 minutes.

Peppers stuffed with coarse bulgur, tomato, feta and parsley, baked until soft and browned. Vegetarian, 4 servings, about 13 g protein each.

Smooth pumpkin soup with fresh ginger and turmeric, no cream, topped with toasted pumpkin seeds. One pot, 45 minutes, vegan.

Roasted pumpkin and crispy chickpeas on one tray, finished with lemony tahini sauce and pomegranate. Vegan, gluten-free, about 55 minutes.

A parsley salad with pomegranate seeds, toasted walnuts, spring onion and a lemon dressing. 20 minutes, 4 servings as a side, gluten-free.