After many of you asked me to put up some Healthy Recipes that can be eaten during their Lunch Break, I made up this Simple, Quick & Healthy Recipe so you can easily prepare and later eat at work.

This Light Salad is really quick to prepare and even you don't have a mess to clean up afterwards. This because you only need a grill pan and a mixing bowl plus the obvious chopping board. You can marinate your veggies few hours prior to grill or you can just marinate them until you have your grill hot and ready to be used.

For this Salad I used vegetables found freshly in every market but other substitutes like aubergines, onions, peppers and leeks can also be used.

Grilled Vegetables Salad

Ingredients

2 courgettes, cut into round slices

4 mushrooms caps

2 tomatoes, cut in half lengthwise

few parmessan shavings

extra virgin olive oil

1/2 romaine lettuce

pinch of tarragon herb

salt & pepper

Method

• In a mixing bowl marinate the courgettes, mushroom caps and the tomatoes in 3 tbsp of extra virgin olive oil, 2 tsp of Tarragon herb & salt & pepper.

• Heat up the grill pan and start off to grill all your vegetables. They should take approximately same cooking time about 2/3 mins on each side.

• After you wash and dry your romaine lettuce, break it into small pieces with your hands and place it as your base for the salad.

• Plate your grilled vegetables onto the salad leafs and in the end add some parmessan shavings. A drizzle of balsamic vinegar can be added to give a sharp taste to this light salad.

• When you have to cut and then wash your Lettuce always use your hands as when you use a knife your lettuce leafs will turn brown after some hours

• Make sure you dry well your lettuce with a help of a salad spinner your lettuce or other salad leafs can long for 3 days in a tip top condition.

• Make sure your grill is hot when you place your vegetables to obtain a great result. If the grill is not hot you'll going to have a boiled vegetables and without that beautiful grill marks.

In many recipe books you might have, you may have noticed that most of the soup recipes contain cream. I used to get rid of the cream in soups some years ago by adding an extra starch to my soups like potatoes.

By adding less stock liquid or water required to your soups helps also for the right and perfect creamy consistency. Adjust after you have blended the soup itself and correct by adding more hot stock in case you need to.

In this Courgette & Carrot Soup, I used to fry the vegetables in the sun dried tomato oil that I preserve in a tight lid jar. This oil is just another amazing add on to use instead of the olive oil. It just gives you that flavor kick for this delicious soup.

Courgette & Carrot Soup

Ingredients

2 onions, medium size roughly chopped

4 courgettes, medium size roughly chopped

4 carrots, medium size roughly chopped

150g pumpkin roughly chopped

2 potatoes, medium size roughly chopped

4 bay leafs

2 sprigs of rosemary

1 litre vegetable stock

2 tbsp sun dried tomato oil

salt & pepper

Method

- In a deep pot heat up the sun dried tomato oil and then add the onions to sweat off.

- Add the carrots, courgettes and pumpkin to the pot to continue the process of frying.

- While mixing continously add the bay leafs, the rosemary and the potatoes.

- Leave to cook for about 3 mins and then add the vegetable stock

- Boil for 8-10 mins then blend everything. Season with salt and pepper

- Serve hot with fresh bread or toasted bread