My first creation since coming home is packed with the best, boldest flavours – spicy jalapenos, tangy lemon and sumac, salty feta, and fresh spring onions, among even more good stuff. It might look light enough, but the combination of falafel and lentils give this meal some serious filling power. Packed into a wrap or eaten straight from the fork, this meal really hits the spot. Ditch the feta and use hommus instead of yoghurt for an (almost) equally delicious vegan option. More

I first made this recipe for a bunch of friends on a little island called Ilhabela in Brazil. It combines fresh and long-life ingredients that you tend to be able to find just about anywhere. I used the small but punchy array of spices that I've been carrying with me everywhere while travelling to give it a bit of a kick, but as with most things Mexican inspired, it's the lime and coriander that really makes it! More

Here on a small island off the coast of Brazil with no real supermarkets, it seemed possibly a little ambitious to make a meal for ourselves. But the ingredients of this salad are simple enough, and substitutable enough, to make it possible. And it doesn't even require cooking! More

The apple and the pumpkin in this salad provide two very different kinds of sweetness that are complemented nicely by the sharpness of dijon mustard, the tartness of apple cider vinegar and the saltiness of feta. More

This easy, hearty soup is a perfect winter warmer. I love the za'atar flavours of sumac, thyme, and sesame seeds, and cannelini beans are the perfect blank canvas to serve them with. And really, who doesn't love anything involving Turkish bread? More

The rich flavours of red wine, kalamata olives and tomatoes meld beautifully in this zesty, hearty sauce. And with only two ingredients requiring any kind of prep, it's a relaxed cooking experience! More

Capers can be pretty divisive. I'm still not sure whether on balance I love them or I hate them, but in this dish their salty, slightly bitter taste works beautifully with the sweet green peas and mint to complement the tender lemony tofu. More

This soup takes advantage of the classic combination of lentils and tomatoes, but not as you know it! The flavours are few, but the chilli, lime, coriander and yoghurt combine spectacularly. More

This salad is packed with low-GI, high-protein seeds and grains. It'll satisfy your hunger like nothing else and leave you feeling full of energy. Plus, it's great hot, warm, or cold. More

Pearl barley carries the zesty flavours of lemon juice, sumac, thyme and toasted sesame seeds in every mouthful of this chewy salad. The slightly bitter eggplant taste is offset by the sweet bursts of tomato, with chickpeas lending a hint of nuttiness. More

This meal is as quick as it gets, and uses just a small number of fresh raw ingredients. The classic combination of tomato and basil works beautifully with the classic salad ingredients of cucumber and red onion, while lentils add a bit of texture and tie it all together. More

Rather than the bold, intense flavours I usually like to play with, the subtlety of mozzarella and zucchini keeps things a bit more muted in this recipe and really brings the broccolini, basil and pine nut flavours to the fore. But for those who like a bit of extra kick, parmesan and feta are welcome additions. More

This may just be the most versatile vegetarian pasta meal there is. Lentils, carrot and tomatoes form the basis of this hearty sauce that opens itself up to whatever ingredients take your fancy, from fresh herbs and lemon juice to sundried tomato pesto and red wine. Make it once and you're bound to end up having it on high rotation! More

Quinoa provides the protein while a combination of greens ramp up the vitamin and mineral content of this tasty frittata, while avocado and cherry tomato salsa takes it to the next level. More