• 1–2 cups mixed vegetables (e.g. asparagus, red pepper, courgette)
• 1 tsp harissa (or to taste)
• 1 tsp olive oil (light drizzle)
• Salt and black pepper
• 4 falafels
• 100–150g 10% Greek yogurt
• Dash of lemon juice
• Handful of pomegranate seeds
• 20g of Peachy almond, cranberry & crunchy seed topping
• 60 g roast chickpeas

1) Preheat the oven- Set the oven to 200°C (fan 180°C).

2) Chop your vegetables (e.g. asparagus, pepper, courgette)
into even bite-sized pieces so they cook evenly.

3) Place the vegetables and chickpeas onto a baking tray and
add harissa, a pinch of salt and pepper, and a light drizzle of oil.

4) Bake for 20–25 minutes, stirring halfway through.

5) Add chickpeas after the first 10–15 minutes if you want them
extra crisp but not over-dried.

6) Warm 4 falafels in the oven or air fryer at 180–200°C for 5–8
minutes until crisp on the outside and hot through.

7) Stir the Greek yogurt with a pinch of salt and a dash of lemon
juice. Mix until smooth and slightly pourable.

8) Add the roasted vegetables and chickpeas to a bowl, then
place falafels on top.

9) Top with a handful of pomegranate seeds and sprinkle the
Peachie Almond, cranberry & crunchy seeds topping over the
bowl.

For the bowl
100g mixed grains (dry weight)
50g quinoa (dry weight)
200g broccoli florets
1 large red pepper, sliced
60g baby spinach
1⁄2 medium avocado, sliced
100g shredded red cabbage
20g Peachie Walnut, Seeds, Puffed
Quinoa & Tamari Topping

For the chicken
2 skinless chicken breast fillets
(about 150g each)
Juice of 1 lemon
1 tsp harissa seasoning (or harissa
paste)
1 tsp ground cumin
1⁄2 tsp smoked paprika (optional)
Salt and black pepper, to taste

To serve
100g Greek yogurt
Juice of 1⁄2 lemon
Pinch of sea salt

1) Coat the chicken breasts thoroughly with lemon juice, harissa, cumin, smoked paprika (optional), salt, and pepper. Leave to marinate for at least 20 minutes.

2) Preheat the air fryer to 190°C. Cook the chicken for 15 minutes, turning halfway through, until golden and fully cooked (internal temperature 75°C). Leave to rest for 5 minutes before slicing.

3) Cook the mixed grains and quinoa, then drain well and combine.

4) Steam the broccoli for 4–5 minutes until tender but still bright in colour. Roast or bake the sliced peppers at 200°C for 15–20 minutes until softened and lightly charred.

5) Add spinach, followed by the grain mix, broccoli, roasted peppers, shredded red cabbage, and avocado.

6) Slice the chicken and place on top. Sprinkle over our Peachie topping, then finish with a spoon of Greek yogurt, a
squeeze of fresh lemon juice, and a pinch of sea salt before servings.

• 50g rolled oats 
• 100ml milk of choice 
• 2 tbsp Greek yoghurt, plus more to top 
• ½ apple, grated 
• A handful of fruit 
• 20g scoop of your Peachie of choice 

1) Add the ingredients into a jar or airtight container and mix together the rolled oats, milk, Greek yoghurt, and grated apple until everything is evenly combined 

2) Chill overnight. Cover the container with a lid or cling film and place it in the refrigerator overnight, or for at least 6 hours- no cooking required. 

3) Stir before serving. In the morning, give the oats a good stir. If they seem too thick, add a splash of milk until they reach your preferred consistency. 

4) Add your toppings. Spoon a little extra Greek yoghurt over the top and finish with your favourite fresh fruit (the larger variety of fruit, the more plant points!). 

5) Sprinkle one scoop of Peachie and enjoy! Serve straight from the fridge for a refreshing breakfast, or let the oats sit at room temperature for 10–15 minutes if you prefer them slightly less chilled. 

1) Heat the oven to 200°C (180°C fan)/Gas 6 and line a small baking tray with foil or baking paper.

2) Boil the edamame beans for 3–5 minutes, or until tender. Drain well and set aside.

3) Whisk together the soy sauce, sesame oil, lime juice and honey until well combined to make the dressing.

4) Place the salmon fillets on the prepared tray. Spoon 2 teaspoons of the dressing, then scatter sesame seeds and a pinch of dried chilli flakes, if using.

5) Roast for 10–12 minutes, or until the salmon is just cooked and flakes easily with a fork.

6) Divide the spinach ormixed salad leaves between two bowls. Top with the rice and edamame, then add the avocado, grated carrot, spring onions and sliced radishes.

7) Flake the salmon over the bowls, discarding the skin. Drizzle over the remaining dressing, then sprinkle with a
scoop of Peachie’s Walnut & Tamari topping.

8) Serve with lime wedges to squeeze over the bowls.

• 1 slice rye sourdough bread, toasted
• 4 heaped tbsp Greek yoghurt (10% fat)
• 1⁄2–1 tsp harissa paste (or 1⁄2 tsp
  harissa powder), to taste
• 1 tsp fresh lemon juice
• Pinch of salt
• Freshly ground black pepper
• Pinch of chilli flakes (optional)
• 1 poached egg
• 40g Almond Peachie topping

1) In a small bowl, combine the Greek yoghurt with the harissa, lemon juice, salt, and black pepper. Stir until smooth and creamy. Taste and adjust the seasoning,
adding more harissa for extra spice or more lemon juice for a fresher flavour.

2) Toast the rye sourdough until golden and crisp.

3) Poach the egg until the white is set and the yolk is still soft and runny. Drain gently before placing it on the toast.

4) Spread the harissa yoghurt generously over the toast, then carefully place the poached egg on top. Finish with a sprinkle of chilli flakes and an extra twist of black
pepper if desired.

5) Serve immediately with Almond Peachie sprinkled on top.

• 2 slices of rye bread (Series 1 or your preferred rye loaf)
• 1 small tin of mackerel, drained
• 4 tablespoons Greek yoghurt (10% fat)
• 1–2 teaspoons lemon juice (to taste)
• Finely grated zest of 1⁄2 lemon
• 1–2 spring onions, finely chopped
• A little finely chopped onion (optional, to taste)
• Salt and freshly ground black pepper
• Extra spring onion or lemon zest to garnish (optional)
• 40g Peachie Walnut, Seeds, Puffed Quinoa & Tamari Toppings

1) Begin by toasting the rye bread until it is crisp and golden. Place on a plate and set aside while you prepare the topping.

2) Drain the tin of mackerel and add it to a mixing bowl. Gently break the fish apart with a fork, leaving some larger pieces for texture. Add the Greek yoghurt, lemon juice and grated lemon zest, then stir together until combined and creamy.

3) Spoon the mackerel mixture generously over the toasted rye bread, spreading it gently across each slice.

4) Top with chopped spring onions as well as the Peachie topping, making sure they are evenly distributed. Season with salt and plenty of freshly ground black pepper, adding a little more lemon juice if you prefer a fresher, sharper flavour.

5) Serve immediately while the toast is still warm and crisp and enjoy!