Tuna salad might bring back memories of childhood lunches, but this version is all grown up! With bright mint, crunchy ...

Mix the leafy vegetables and the cherry tomatoes with the ground walnuts in a glass bowl. 2. Add the walnut oil and the sherry vinegar to the salad and mix well.

Can you believe this recipe is a fantastic source of omega-3 fatty acids? Now that's definitely fishy (in a deliciously healthy way)! Tuna salad is a delicious and filling lunch option that’s ...

Preheat oven to 350 degrees. Arrange nuts in a single layer on a small baking sheet. Roast, shaking nuts every few minutes, until lightly browned, 12 to 15 minutes. Transfer to a plate to cool.

Preheat the oven to 350 degrees. Mix the canola oil, cayenne pepper, and sugar in a bowl until smooth. Toss in the walnuts, and stir until they are coated. Spread the walnuts out on a cookie sheet ...

Fragrant with orange blossom and cinnamon, this vividly coloured beetroot and orange salad is the perfect start to a dinner party or a sophisticated lunch dish. Each serving provides 471 kcal, 11g ...

Preheat oven to 375 degrees. Spread walnuts across a baking sheet. Toast on oven’s center rack until fragrant and lightly browned, about 10 minutes. Transfer warm nuts to a bowl and toss with 1 ...

Place whole unpeeled beets in a saucepan with cold water (reserve beet leaves and stalk for another use). Bring to the boil and then simmer until cooked. Rinse and when cool enough to handle ...