Salads don't always have to consist of just lettuce, tomato and cucumber. They can be as varied as your imagination. Try this salad made with grilled mushrooms and asparagus spears, topped with a gorgeous soft poached egg and drizzled with a zesty dressing of lemon juice, olive oil, garlic, parsley and chili flakes.

It's a delicious accompaniment to a meal of grilled chicken or fish or also makes for a satisfying main course on its own.

One bite of this buttery short crust tart filled with blueberries, lemon zest and vanilla will set your senses alight.

A creamy dollop of vanilla yogurt is the perfect accompaniment.

Blueberries can substituted with strawberries or raspberries.

This classic French dessert is given a taste of the tropics with the addition of tangy passionfruit. While I prefer to use fresh passionfruit, canned pulp also works well in this recipe.

The clafoutis is a sweet, egg-based dessert - a cross between a custard and a quiche. It's gorgeous served on it's own or topped with a dollop of natural yogurt or whipped cream.

A salad of paper thin slices of zucchini not only looks impressive but is also a lovely way to enjoy the delicate vegetable.

For extra color, I added shaved slices of yellow button squash. This no-cook salad is also garnished with handfuls of fresh basil and mint and topped with freshly shaved Parmesan cheese. The dressing is a simple mixture of extra virgin olive oil, lemon juice and dried chili flakes for a touch of spice.

This refreshing zucchini salad is a great accompaniment to grilled fish or chicken dishes.