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"It all happened so fast," adds Cecilia Bleasdale, "we had no control." The couple have now hired a solicitor and are considering taking legal action to protect their copyright in the picture

All the recipes below make about one cup of dressing-enough to last for a few days of salads, but not so much that it goes bad before you get a chance to use it up

I tried to include a mix of everyday options and a couple that feel a little more special, so you have something for whatevers on your calendar

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Tasty Team 97% would make again 15 minutes 15 minutes Ingredients for 5 servings Dressing 1 avocado, halved 1 clove garlic teaspoon kosher salt teaspoon freshly ground black pepper cup olive oil (60 mL) 1 tablespoon chopped fresh cilantro 1 lime, juiced Salad 1 head lettuce, chopped 1 cup chopped bell peppers (100 g) cup chopped fresh cilantro (10 g) 15 oz black beans (425 g), drained cup chopped red onion (75 g) 15 oz corn (425 g), drained cup chopped scallions (35 g) cup chopped tomatoes (150 g) Nutrition Info Calories 334 Fat 15g Carbs 39g Fiber 10g Sugar 5g Protein 14g Estimated values based on one serving size

Ingredients 20 dried peri-peri chillies reduce to 10 for a mild sauce 2 roasted red peppers from a jar in vinegar or oil 2 red onions peeled and thickly sliced 4 cloves of garlic peeled 2 large lemons zest and juice of both 120 ml cider vinegar 2 tsp smoked paprika 1 tbsp dried oregano 2 tsp sea salt 1 tbsp soft brown sugar 1 tsp cracked black pepper 2 dried bay leaves 1/2 tsp ground allspice 120 ml olive oil Instructions The day before you want to start, wash the dried red chillies then place in a medium bowl