This roasted cauliflower and tempeh salad  recipe was created in partnership with the Heart Foundation.

Start by preheating the oven to 200 degrees Celsius. Then grease and line a baking tray with baking paper. Arrange the cauliflower in a single layer on the tray and spray with olive oil spray. Sprinkle with  the dukkah. Pop in the oven and roast turning halfway through cooking for 20 to 25 minutes  or until golden brown. Set aside to cool.  

While the cauliflower is cooking, coarsely chop the tempeh, heat half the oil in a nonstick frying pan over medium heat and then cook the Tempeh, tossing for five minutes or until golden all over and heated through. Transfer to a plate. Next, wash and drain the spinach. Then shred the spinach with a sharp knife.  

Add the spinach, cucumber, onion, spring onion,  parsley and mint to a large bowl. Toss to combine. Add the tempeh and cauliflower and toss to combine.  

Transfer the salad to a serving dish. Tear the mozzarella and arrange on the salad. Combine the lemon juice, honey and remaining  oil in a small bowl and whisk until well combined. Drizzle over the salad. To finish,  sprinkle the salad with pepitas and pistachios and season with pepper. This heart-healthy  salad is loaded with veggies and fresh flavours.

This raspberry and nectarine yoghurt slice recipe was created in partnership with the Heart Foundation.

Start by greasing and lining the base and two long sides of a slice pan with baking paper. Place the weetbix and dates in a food  processor and process until finely chopped and the mixture clings together. Pour the mixture over the base of the prepared pan and using wet hands, press the mixture evenly over the base of the pan. Pop in the fridge for 10 minutes to set.  

Next, place the boiling water in a small  heatproof jug, sprinkle with gelatin powder and stir into the gelatin dissolves and set aside for five minutes to cool. Making sure your yoghurt is at room temperature. 

Place the yoghurt in a medium bowl. Add the cooled gelatin mixture and stir to combine. Pour  the mixture over the weetbix base in the pan. Cut the nectarines into thin wedges and  discard the stones. Arrange the nectarine and raspberry over the yoghurt mixture. Return to the fridge for two hours or until just set. Cut and slice into 12 pieces to serve. This creamy  and fruity spice is the perfect summer treat.