• ½ cup eggplant, roasted
• 1 tbsp olive oil, to roast eggplant
• 1 red bell pepper, chopped
• ½ red onion, chopped
• ½ cup cucumber, cubed
• ¼ cup feta cheese, cubed
• 1 handful dill, chopped
• 1 handful parsley, chopped
• 1 Pita, cut in half

Dressing

• ½ lemon, juiced
• 2 tbsp tahini
• 2 tbsp olive oil
• salt & pepper to taste

• ¾ cup Quinoa cooked
• 1 English cucumber, chopped
• ½ block Feta cheese, cubed
• ¼ cup Red onion
• ¼ cup Nuts, chopped
• 2 tbsp Olive oil
• 2 tbsp lemon juice
• ¼ cup parsley, chopped
• 2 tbsp mint, chopped

• ½ cup ditalini pasta, dry
• 1 cup cherry tomatoes or chopped plum/roma tomato
• ½ cup sweet corn
• ¼ red onion, diced
• 7.5 oz black beans, rinsed and drained
• ½ bell pepper
• ½ cup cilantro, chopped
• 2 oz feta cheese, cubed optional

Dressing

• ¼ cup olive oil
• 1 lime, juice of
• 1 tbsp wine vinegar
• ½ tbsp maple syrup
• 1 tbsp taco seasoning
• salt & pepper to taste

Optional

• 4 oz guacamole or cubed avocado optional
• hot sauce