National Vegetarian Week (from 14-20 May), is a great excuse to discover delicious new dishes.

The seven-day event aims to encourage people to eat more greens, and learn about different ways that they can be cooked and eaten.

If you are looking for new and exciting ways to get your five-a-day fix then you’ve come to the right place.

We’ve rounded up some easy-to-make recipes, that are both nutritious and tasty.

Beetroot, orange and feta salad with spiced chickpeas and almonds

Ingredients

2tbsp PURA Coconut Oil Blend

400g can chickpeas, rinsed and drained

40g whole almonds

1tsp paprika

¼tsp ground turmeric

½tsp whole cumin seeds or ground cumin

2 oranges

80g young spinach leaves

2 cooked beetroot (vacuum packed, not in vinegar), chopped

2tbsp lemon juice

1tsp wholegrain mustard

Salt and freshly ground black pepper

60g feta cheese

Mint leaves, to garnish

Method:

  1. Heat 1tbsp PURA Coconut Oil Blend in a frying pan and add the chickpeas. Cook over a medium heat for 1-2 minutes, then add the almonds, paprika, turmeric and cumin. Cook gently for 2-3 minutes, stirring often. Cool.
  2. Peel the oranges with a sharp, serrated knife to remove all the pit. Cut into segments, removing the pit.
  3. Share the spinach, beetroot and oranges between two serving plates and scatter the chickpeas and almonds on top.
  4. Mix together the remaining PURA Coconut Oil Blend with the lemon juice and mustard. Season, then drizzle over the salads. Serve, sprinkled with crumbled feta cheese and mint leaves.

Napolina vegetable pizza

Ingredients

1 large Napolina pizza base

300g jar Napolina Tomato & Herb Pizza Topping

Handful of blanched broccoli florets

Napolina Black Olives

1dsp of pine kernels

2 whole tomatoes, cut into chunks

75g Mozzarella cheese, grated

A good pinch of oregano, either dried or fresh

Method

  1. Preheat the oven to 200°C / 180°F / Gas Mark 6.
  2. Cover the pizza base with the pizza topping and spread out the rest of the ingredients.
  3. Place in oven for 15-20 minutes, or until hot and the cheese has melted.

Rainbow superfood bowl

Ingredients

2tbsp Olivio oil

300g prepared butternut squash, cut into cubes

100g fine green beans, trimmed and halved

1 red and 1 yellow pepper, deseeded and sliced

1 medium carrot, grated

2 handfuls of young spinach leaves

100g red cabbage, shredded

80g cooked beetroot (vacuum packed, not in vinegar)

50g plain cashew nuts

2tsp sesame seeds

For the dressing:

2tbsp Olivio oil

2tbsp orange juice

2tsp cider vinegar

1tsp Dijon mustard

1tsp clear honey

Salt and freshly ground black pepper

Method

  1. Preheat the oven to 200°C/fan oven 180°C/Gas Mark 5. Pour the Olivio oil into a roasting tin and add the butternut squash. Toss to coat, then roast for 18-20 minutes, until tender.
  2. At the same time, blanch the fine beans in boiling water for 3-4 minutes. Rinse with cold water, then drain well.
  3. Arrange the vegetables in four shallow serving bowls, following the colours of the rainbow (if you like) with the red pepper, grated carrot, butternut squash, yellow pepper, green beans, spinach, red cabbage and beetroot.
  4. Toast the cashew nuts and sesame seeds in a frying pan with a few drops of Olivio oil for 1-2 minutes, until lightly browned. Sprinkle over the salads.
  5. For the dressing, combine the Olivio oil, orange juice, vinegar, mustard and honey. Season, then spoon over the salad. Serve at once.

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This content was originally published here.