To celebrate my last day in the beautiful coastal town of Lo De Marcos, I made a carambola and goats’ cheese salad, using fruit picked directly from a tree that I’d been eyeing up for weeks in the main square.

It’s a super easy recipe (consisting mainly of peeling, slicing, and chopping!), but what it lacks in complexity it wallops in flavour, bringing together some of the wonderful Mexican ingredients that I have tasted so far.

This vegan salad screams sunshine, so it’s perfect for early summer, with sour and sweet peaches, crispy polenta, fresh greens and a creamy herb pesto using wild garlic from spring time. It's delicious, easy to assemble and perfect for eating al fresco.

I’ve been on a bit of a health kick recently, and this delicious, fresh salad is super simple. With a Thai inspired dressing, and zingy, crunchy greens, it’s become a weekly staple that can be adapted to your tastes.