Next, heat a large, non-stick skillet over medium flame. Add half the olive oil, the shrimp, garlic, and onion, making sure the shrimp are in a single layer and in direct contact with the bottom of the pan.
Season with salt and fresh cracked pepper to taste.

Cook for one minute, then flip the shrimp and stir the onion and garlic.

Cook for another minute, then add the chopped sun-dried tomato. Stir to distribute.

Cook for a minute, then add the surimi. Stir to distribute.

Cook for one more minute to heat throughout, the add the remaining olive oil and lemon juice.
Stir to distribute. Taste for seasoning and adjust as needed.

Finally, Spoon the toppings equally into the two prepared lettuce bowls. Use a silicone spatula to transfer all the pan juices onto the salad bowls.

Serve warm.

Whilst the eggs are on, gather everything else and start chopping. Lettuce, tomatoes, olives, spring onions – make sure there’s nothing too big, but no need to be too precise.

Cut the ends off the beans and add to the eggs when there’s 3 minutes left on the timer (or put it on for 5 minutes originally and then 3 more, whatever works). If you forget, no worries, pop them in once you take the eggs out.

Once cooked put the eggs in ice cold water to stop them cooking and make them cool enough to handle. Peel and cut into halves or quarters.

The assembly. Do this however you prefer. I quite like layering lettuce and leaves at the bottom and then grouping ingredients together around the outside so everyone can take a little of each, but feel free to throw everything in together. The tuna goes on last, the slightly flaked star of the show.

Add a generous helping of olive oil, balsamic vinegar, salt and pepper to a jug, jam jar or bottle and whisk/shake to combine thoroughly. You want about 3 parts oil to 1 part vinegar. Slug over the salad, or add once served if you think there might be leftovers – there’s nothing worse than trying to revive a soggy salad the next day.

In a food processor, combine basil, garlic, red wine vinegar, lemon juice, lemon zest and salt. Pulse until just combined. Then with the machine running, slowly drizzle in the extra virgin olive oil until thoroughly combined.

In a big bowl, layer the spinach, barley, cherry tomatoes, corn and blueberries.

Top with crumbled goat cheese and sunflower seeds. Drizzle with lemon basil vinaigrette.

Add the arugula (or baby spinach) into a large salad bowl.

With a paring knife, remove the green bits of the strawberries and cut them in half. Thinly slice the red onion, then add it together with the strawberries, into the salad bowl.

Top the salad with crumbled feta cheese, chopped pecans and diced avocado. Pour as much dressing as you like over the salad and gently toss until nicely coated.

Serve immediately and enjoy!

Add the other shredded vegetables/greens to the bowl as well as the chopped apple and pecans.

Make the dressing by combining all of the dressing ingredients in a lidded glass jar or canning jar. Shake vigorously for 30 seconds and then pour it over the salad. Mix well.

Add the crumbled goat cheese, butternut squash, and pomegranate arils on top. Serve.

Notes:
• To make the candied pecans, put the pecans in a small skillet with 1 tablespoon pure maple syrup and 1 tablespoon whole grain mustard. Cook on medium-low heat until nuts are toasted and sticky, 5-6 minutes. There shouldn’t be any liquid left in the pan. Add a pinch of salt and remove from the pan to cool before adding them to the salad.
• To make roasted butternut squash, put the squash on a small baking sheet. Toss with 1 tablespoon of avocado oil and a pinch or two of sea salt. Roast at 425ºF until browned and soft, about 15–20 minutes.

Once egg is cooked, remove from pan with a slotted spoon and place in a bowl of cold water. When cooled enough, peel and slice into quarters.

Add potatoes to the boiling water in the pan. Set a timer for 7 minutes.

Make the dressing. Combine olive oil, mustard, and apple cider vinegar and whisk well.

Once the potatoes have been cooking for 7 minutes, add green beans to the pan with the potatoes and continue to boil for another 5 minutes.

Heat a good drizzle of olive oil in a griddle or frying pan. Once it is smoking hot, add tuna and cook for 2–3 minutes on each side, depending on how rare you like the tuna cooked.

Once potatoes and green beans are cooked, drain and transfer to a bowl with lettuce, olives, cherry tomatoes and red onion. Pour dressing over and toss everything together.

Add the salad to a plate, slice the tuna and place on top. Dot the egg quarters around the salad. Serve!

In a small bowl, whisk dressing ingredients. Set aside. (You can also substitute a teaspoon or more of Sriracha sauce to replace the chili.)

Start the water for the rice noodles and cook according to package directions. Rinse with cold water to help them separate.

In a small pan, simmer or steam green beans until slightly tender but still crisp to the bite. Drain beans and add to the salad bowl. Mix everything.

Add cooled rice noodles and gently mix to help them separate. Mix in dressing (I find using my hands is sometimes easier than a spoon or tongs). If using, top salad with chopped peanuts.