These veggies make substantial sides that more than hold their own at the table. And they can go from a simple side to a substantial main in one easy step.

Spiced carrot and cashew salad.

Make a dressing by combining 1 t ground cumin, 1 clove crushed garlic, a good pinch of sea salt, ½ t cayenne pepper, 3 T sunfl ower oil, 3 T orange juice and 2 T lemon or lime juice.

Peel 500 g carrots then, using the peeler, shave the carrots into long ribbons and place into a mixing bowl. Mix with the dressing, then chill until ready to serve. Turn onto a small platter and sprinkle with ½ cup roasted and roughly chopped cashew nuts. Garnish with fresh coriander.

Make it a main: add a cup of cooked or a can of drained lentils tossed with extra dressing.

Warm cauliflower and green olive salad

Separate one whole head of cauliflower into florets. Steam the florets with a few sprigs of rosemary over simmering water for 5 to 10 minutes, or until tender-crisp. Make a dressing using ¼ cup olive oil, 2 T lemon juice, 1 clove garlic, crushed sea salt and freshly ground black pepper and pour over the cauliflower, mixing gently.

Turn onto a small platter and scatter with a handful of green olives, the chopped rind of ½ a lemon and a some sorrel leaves. Serve while still warm or at room temperature.

Make it a main: add a can of drained, rinsed chickpeas tossed with a little more olive oil, lemon juice and seasoning.

Roast broccoli and feta salad

Preheat the oven to 220ºC. Slice 500 g broccoli into fairly large florets, discarding the tough stems. Arrange in a single layer on a baking pan lined with baking paper. Tuck in a few cloves of smashed garlic and a few sprigs of thyme and season.

Drizzle with olive oil and roast for 20 minutes, or until tender crisp. Sprinkle with 100 g Danish-style feta, crumbled, and dress with a mix of 2 T olive oil and 2 T lemon juice.

Make it a main: add a can of drained beans tossed with extra olive oil, lemon juice and seasoning.