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Thin omelettes made with chickpea flour cook up golden, with crispy edges and a soft centre. Spring onion, coriander and green chilli add freshness and a little heat; lemon yogurt brings everything into balance.

Tender butter lettuce, creamy avocado and fresh grapefruit get extra bite from toasted buckwheat. A light salad with a fresh yoghurt dressing, intended as a side dish.

Snow peas blister in a hot pan while staying crisp inside. Warm oil with chili, lime zest and toasted sesame seeds turns them into a fresh, spicy side dish that’s on the table in just a few minutes.

Large roasted onions become edible bowls for a hearty filling of pearl barley and golden-brown mushrooms. A green salad with mustard vinaigrette keeps things fresh.

Juicy shrimp, cool rice vermicelli and crunchy green mango come together in a fresh noodle salad. The dressing of lime, fish sauce, sugar and chili balances sour, savory, sweet and spicy flavors.

Firm green tomatoes develop dark, seared surfaces in a hot pan while staying juicy and bright with a tangy freshness inside. Lemon, salty feta, fresh coriander and toasted pumpkin seeds make this a colorful side dish with both soft and crunchy textures.

Tender chard, salty feta and bright lemon under golden, crisp filo pastry: this Greek-inspired tart makes a lovely meal with a simple tomato salad on the side.

These crisp-fried patties combine tender green lentils with parsley, cumin and lemon zest. Serve them with fresh yogurt, mint and quick-pickled red onion for a hearty lunch with plenty of contrast.

Fluffy basmati rice with broad beans and plenty of dill, steamed over a golden, crispy bottom. Fried onion, tangy lemon yoghurt and tender beans make it a complete meal.

Tender cod, soft Swiss chard and a lemony tahini sauce come together in a fresh, savory main course. Dill and a little chili oil finish it off; bread is handy for mopping up the creamy sauce.

Oven-roasted turnips develop golden-brown edges and a tender, mildly peppery center. A creamy tahini and orange sauce, fresh mint, chili oil, and chopped almonds turn them into a distinctive side dish.

Thin, golden-brown kohlrabi fritters are topped with creamy yogurt and a fresh cucumber and herb salad. A modern, Turkish-inspired lunch with crisp edges and a juicy bite.

Searing the escarole gives it tender leaves and lightly bitter, charred edges. Lemon brightens the pasta, ricotta adds creaminess, and toasted breadcrumbs provide a crunchy contrast.

In a hot oven, pak choi develops dark, roasted cut sides and crisp leaf edges. Alongside it, a bright sauce of tahini, yogurt and lime adds creaminess, finished with mint, sesame and a little chili oil.

Thick slices of green cabbage turn tender inside and deeply roasted at the edges in the oven. Warm lentils, fresh lemon yogurt, mint and crispy onion make this a satisfying main course with soft, fresh and crunchy elements.

Roasted parsnip makes a smooth, gently sweet base for this soup. Tart apple and lemon keep it fresh, while yoghurt, crispy sage and a little chilli oil add a creamy, herby, warming finish.

Sweet corn gets dark char marks, bright lime butter and a topping of salty feta and crunchy pumpkin seeds. A colorful side dish that goes well with grilled vegetables or something spicy from the barbecue.

Tender roasted mini peppers make little cups for creamy labneh with lemon and dill. Chopped walnuts and a little chili oil add crunch and warmth to every bite.

Charred corn and tender zucchini get a fresh lift from lime and green herbs. A light tahini dressing brings everything together, while toasted pumpkin seeds add a crunchy bite.

Roasted beetroot gives this smooth soup a deep, earthy flavor. Lemon keeps it bright, yogurt makes each bowl soft and creamy, and crispy rye croutons add a little crunch.

Golden-brown kohlrabi fries get a fresh, creamy counterpart in yoghurt with lemon and chilli. Mint and toasted sesame finish this vegetable-packed side dish with fragrance and a light crunch.

Tender fennel and rice cook together in broth, while chickpeas add a satisfying bite. A cool sauce of yogurt, dill and lemon, plus some toasted seeds, make the dish fresh and crunchy.

Golden-brown cauliflower wedges, crispy chickpeas and a fresh sauce with tahini and herbs make this a colourful starter to share.

Some of the cucumber is blended until smooth with yogurt, lemon and mint; the rest stays in long ribbons for a fresh bite. Chili oil and toasted sesame add warmth and crunch to this light, contemporary Middle Eastern-inspired starter.