GREEN IS GOOD

You need to eat more veg - and Caesar salad isn't the answer. Improve your intake with recipes created by eateries who make health their business

- Joel Snape

Just about managing to hit your five-a-day? Bad news: you’re floundering at the low end of what’s acceptable. In Sweden, where government recommendations are more in line with actual science, the magic number is nine. In France it’s ten, and in Japan it’s a highly-ambitious (though smaller-portionsized) 17.

The message is clear – a sprinkling of salad and a banana just isn’t enough. That’s why we’ve asked some of the country’s most health-conscious eateries for recipes that provide at least three of your mandated-minimum five-a-day. Add some fruit at breakfast or for a snack, and suddenly the whole thing looks more manageable – and more palatable.

POST-TRAINING OVEN-ROASTED VEG

This meal, created by the experts at foodie-favourite café Apostrophe, will cut your recovery time and increase your energy levels – with minimal prep required 

INGREDIENTS (serves 2):

- 1 aubergine, chopped

- 1 courgette, chopped

- 2 tomatoes, quartered

- 1 red pepper, chopped

- 1 red onion, chopped

- Salt

- 3 tbsp olive oil

- Handful of olives

- 4 tbsp hummus

METHOD:

1. Preheat the oven to 180˚C.

2. Place all the vegetables in a roasting dish, sprinkle with salt, drizzle them with olive oil and bake for 40 minutes.

3. Serve garnished with the hummus and olives.

BULKING BEAN SALAD Building muscle as a vegetarian can be tricky – but legumes are your friend

INGREDIENTS (serves 2):

- 2 tbsp olive oil 

- 2 small onions, chopped

- 1 tsp chopped root ginger