olive pesto

Green olives (a small handful- depends how much pesto you want – I used pimento)
Sunflower seeds (1-2 tbsp)
Garlic powder (1/2 tsp)
Garlic (1-2 cloves, crushed)
Italian herbs (1-2 tsp)
Olive oil (1-3 tsp)
Salt and pepper

Fresh herbs, basil, oregano, marjoram, sun-dried tomatoes, cashews, pine nuts

Blend all ingredients together until combined and paste-like. Adjust seasoning and flavour to taste. Serve with pasta, on bruschetta, in a sandwich, whatever!


best f*cking salad

Tricolour lettuce (use whatever salad you want and have, around 2/3 cups chopped)
Chickpeas (1/2 can) – can sub for 1/2 can kidney beans, barlotti beans, etc
Bell peppers (1 whole, chopped small, mix of red, orange, yellow)
Sundried tomatoes (1-4 chopped fine)
Green olives (handful of pimento olives) – can sub for black olives, garlic olives, kalamata olives etc
Artichoke hearts (1-2, roughly chopped)
Cucumber (1/4 chopped into sticks or cubes)
Sunflower seeds (1-2 tbsp)
Avodaco (1, chopped into small cubes)
Masala baked chickpeas (recipe here)
Garlic croutons (recipe here)
Potatoes baked in herbs and spices (recipe here)

All salad elements are optional but this mixture goes really well together. Add whatever beans, vegetables, seeds, etc.

Just mix it all together!
If making in advance, add hot items at the last minute.