These recipes are devised by Paul Watters –  author of “Simple Tasty Healthy by PW”


Thai spiced apple and beetroot cakes


2 red apples deseeded and cut into chunks

4 cooked beetroot

1 red onion peeled and cut into quarters

1 can of chickpeas drained and rinsed

2 tablespoons of red Thai curry paste

1/2 red pepper cut in half again and deseeded

1/2 bunch of coriander

Salt and pepper

1/2 cup of soya flour



Blend all together in a food processor until smooth

On a work surface sprinkle some soy flour and gather cake mix

Shape to roughly ping pong size and flatten

Repeat until mix is finished (my tip place a layer of cling film on a plate and this will help keep shape and prevent from sticking)

Allow to rest for 2 hours in the refrigerator before cooking.


Broad bean and mixed leaf salad 


1 cup of broad beans

A handful of fresh rocket

A handful of mixed leaf

A handful of cherry tomatoes cut in half



Boil broad beans for a few minutes and cool under cold water then remove from the shell.

Mix well with black pepper in a mixing bowl.


Red pepper dressing 


1 red pepper cut into quarters and deseeded

1 clove of garlic (peeled and keep whole)

1 sprig of thyme

1 teaspoon of avocado oil

1/2 cup of avocado oil



In a small frying pan drizzle the avocado oil

Add the red pepper and fry for 2-3 mins

Add garlic and cook for a further 2.

Place into a food processor, whisk until smooth

Gradually add oil and season with salt and pepper


Carrott and apple slaw 


1 red apple (cut in quarters and deseeded)

1 Carrot( peeled)

1 handful of fresh chopped coriander



Slice the apple finely and transfer into a small mixing bowl

Peel the carrot – again this will form a ribbon effect then cut into thin strips

Add to the apple

Add fresh coriander

Mix well


Wasabi mayo 


1/2 teaspoon of wasabi

1 lemon (cut in half)

1 teaspoon of dijon mustard

1/2 cup of chickpea flour

1 cup of avocado oil

Salt and pepper to taste



In a a food processor blend well until a mayo base has formed and season with salt and pepper (add a little warm water if too thick)


In a large frying pan heat 2 tablespoons of avocado oil and cook required amount of cakes

While they are cooking arrange the salad on the plate.

Cook for 4-5 minutes each side until golden

Place on top of mixed leaf and top with slaw

Drizzle red pepper dressing around the plate and top with wasabi mayo


For more of Pauls recipes and foodie tips, visit his Facebook page: https: or email: