Rocket, Courgette, and Walnut Salad

Ingredients
-3 courgettes
-2 handfuls of rocket
-1 medium bulb of fennel
-1 handful of walnuts

Dressing:
-2 dessert spoons of yoghurt
-3 tsp of mustard
-3 dessert spoons of oil
-1 lemon
-1 tsp of cider vinegar
-salt and pepper to taste

Method:
-Place rocket in bowl
-Thinly slice courgettes
-Thinly slice the fennel bulb
-Roughly chop walnuts
-Toss to combine

Beetroot and Carrot Coleslaw

Ingredients:
-2 carrots
-2 medium sized beetroot
-2 sticks of celery
-1 handful of mint
-1 handful of parsley
-1 handful of dates
Dressing:
-1 lemon
- 2 tsp of apple cider vinegar
-1/2 cup of olive oil
-salt and pepper to taste
-Combine the above ingredients in a jar

Method:
-Peel carrot and beetroot and slice into match sticks.
-Thinly slice celery
-Roughly chop dates, mint and parsely
-Toss the combined ingredients in a bowl

Charlotte's Mac n' Cheese

Ingredients:
-1 pack of spiral pasta
-50g of butter
-1/2 cup of flour
-1 tsp of nutmeg
-1 litre of milk
- 2 cups of tasty cheese
Topping:
-1 red onion
-2 dried chilies
-2 tbsp of capers
-2 cups of chopped parsley
-3 cups of bread crumbs
-1 tbsp of olive oil

Method:
-Pre-heat oven to 160 C
-Cook pasta
-Cheese Sauce- Melt butter in a saucepan,  add flour and nutmeg. Once combined, add milk. Stir constantly until thickened slightly. Add cheese.
-While cooking sauce, cube cut red onion and saute in pan with oil and chili. Once onion is soft, add parsley and breadcrumbs and brown slightly.
-Mix cheese sauce through pasta in a baking dish. Evenly sprinkle topping and add extra cheese.
-Bake for 20 minutes or until cheese is golden brown.