By Jon MayServes 4 | Prep 15 mins | Cook 30 mins 150g spinach, washed100g kale, washed and tough stems removed50g fresh basil leaves50g fresh parsley leaves2 tbsp olive oil1 small onion, finely choppe

Fight off winter sluggishness with these energising and protein-packed plant-based meals from Christina Soteriou

To get the best from a kale salad, you need to chop it up finely. I love using curly kale, as I find it’s more tender. If you have time, dress the salad 10 minutes before you serve it, as the kale lea

SERVES 4-6 PREP 20 mins plus cooling COOK 50 mins EASY 1 medium pumpkin or butternutsquash2 tbsp olive or rapeseed oilpinch of Aleppo chilli flakes, plusextra to serve (optional)3 tbsp maple syrup100g

YOU WILL NEED ✔ 50g finely shredded raw Brussels sprouts ✔ salt and pepper ✔ 1 orange ✔ 400g ready-cooked basmati rice ✔ 1 x tin tuna in olive oil ✔ vegan mayonnaise ✔ 1 avocado, smashed ✔ 1 mango, di

We’ve teamed up with Slimming World to bring you this fabulous eating plan