Healthy eating doesn't have to mean restrictive diets or giving up your favourite foods. According to plant-based chef Trevor Johnstone, one of the biggest misconceptions about eating well is that people immediately focus on what they need to eliminate, rather than what they can add.

“When people want to eat healthier, one of the biggest mistakes they make is that they start subtracting before adding. I always like to tell people to add more whole and fresh foods to their plate before they start subtracting all the things they want to remove. Getting used to eating more of the good first makes things a lot easier when it's time to take away.”

For Mr Johnstone, summer is the perfect time to embrace fresh, colourful ingredients.

“I love fruits for summer, especially for simple, creative desserts because they're naturally sweet, vibrant in colour and you really don't need much to make fruit the star of the plate.”

When it comes to healthy eating, he believes education is just as important as the ingredients themselves.

“People can create balanced and flavourful meals by first empowering themselves through education on the importance of eating healthy and then using the same flavours they're used to to create healthy, tasty dishes.”

Rather than trying to reinvent everything you eat, he encourages people to make small changes while continuing to enjoy familiar flavours. His advice is also practical when it comes to meal preparation.

“I'd say before it's time to go to the store, think of three meals that you'd like to create for the week. Write down all the ingredients you'll need and then spend some time on the weekend prepping.”

That preparation doesn't have to mean cooking entire meals in advance.

“If that means cutting vegetables, marinating ingredients or making sauces ahead of time, then do that. By the time you're ready to cook during the week, you'll already have some of the work done. Scheduling your prep helps big time.”

Asked what healthy foods people should be eating more of, his answer is simple.

“A variety of whole plant foods.”

He believes introducing more nutrient-dense foods gradually is far more sustainable than attempting a complete dietary overhaul overnight.

“Most people think eating healthy means letting go of all their favourite foods straight away, and sometimes that's a turn-off. Starting slowly by adding more whole plant foods to your plate every day is a great step in the right direction.”

Trevor Johnstone's Black Bean Salad

Ingredients

• 2 cups cooked black beans

• ¼ cup roasted corn

• 1 cucumber, diced

• ½ red onion, diced

• ¼ cup chopped cilantro

•1 cup roasted tomatoes, diced

• Juice of 2 limes

• Salt, to taste

• ½ tsp ground cumin

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp chilli powder

• Hot sauce, to taste

• 2 tbsp olive oil

• Mixed salad greens

Method

1. In a large bowl, combine the black beans, roasted corn, cucumber, red onion, cilantro and roasted tomatoes.

2. In a separate bowl, whisk together the lime juice, olive oil, cumin, garlic powder, onion powder, chilli powder, salt and hot sauce.

3. Pour the dressing over the salad and toss until everything is well coated.

4. Serve over a bed of mixed greens as a light lunch, healthy dinner or colourful side dish.