2 ripe avocados

2 cucumbers, peeled and chopped

1 cup plain Greek yogurt

1 garlic clove

Juice of 1 lime

2 tbsp extra virgin olive oil

8-10 mint leaves

½ cup cold water

Salt and freshly ground black pepper

Diced cucumber

Mint leaves

Pumpkin seeds

Olive oil

Place the avocado, cucumber, yogurt, garlic, lime juice, olive oil, mint and cold water in a blender. Blend until completely smooth. If the soup is too thick, add a little more cold water until it reaches your preferred consistency.

Season generously with salt and pepper and chill in the refrigerator for at least one hour.

Divide the soup among four bowls. Top with diced cucumber, pumpkin seeds, fresh mint and a drizzle of olive oil before serving.

3 ripe peaches, halved and pitted

2 tbsp olive oil

125g burrata

cups rocket leaves

¼ cup toasted pistachios, roughly chopped

Fresh basil leaves

1 tbsp honey

1 tbsp balsamic glaze

Salt and black pepper

Brush the peach halves lightly with olive oil. Heat a grill pan over medium-high heat and grill the peaches for 3-4 minutes on each side until lightly charred.

Arrange the rocket leaves on a serving platter. Tear the burrata into large pieces and place over the leaves. Add the grilled peaches, basil and pistachios.

Drizzle with honey, balsamic glaze and a little olive oil. Season with salt and freshly ground black pepper and serve immediately.

300g cooked king prawns, chopped

1 ripe mango, diced

1 avocado, diced

½ red onion, finely chopped

1 red chilli, finely chopped

Juice of 3 limes

3 tbsp coconut milk

2 tbsp chopped coriander

Salt and black pepper

Place the prawns, mango, avocado, onion and chilli in a large bowl.

Whisk together the lime juice and coconut milk. Pour over the prawns and gently toss until evenly coated.

Add the coriander and season with salt and pepper. Cover and refrigerate for 30 minutes before serving.

Serve chilled with tortilla chips or crisp lettuce cups.

3 tbsp peanut butter

1 tbsp soy sauce

1 tbsp honey

Juice of ½ lime

Warm water

Dip each rice paper wrapper in warm water until soft.

Place lettuce, noodles, chicken, carrot, cucumber, mint and coriander in the centre.

Fold in the sides and roll tightly.

Mix all the sauce ingredients until smooth, adding warm water until pourable.

Serve immediately with the dipping sauce.

8 small tortillas

250g halloumi, sliced

2 corn cobs

1 avocado

Juice of 1 lime

½ tsp paprika

Pickled red onion

Fresh coriander

Mix the yogurt with honey and vanilla.

Spread onto a baking tray lined with baking paper to about 1cm thick.

Scatter over the berries and pistachios.

Freeze until completely firm.

Break into irregular pieces before serving.

500ml whipping cream

150g caster sugar

Juice of 2 lemons

Zest of 1 lemon

Fresh raspberries

Blueberries

Mint leaves

Place the cream and sugar in a saucepan.

Bring to a gentle boil and simmer for 3 minutes, stirring occasionally.

Remove from the heat and stir in the lemon juice and zest.

Pour into serving glasses and refrigerate for at least 4 hours.

Top with fresh berries and mint before serving.