Slice the oranges thinly, remove the peel and white flesh from the center. Slice the red onions as thin as possible and separate into individual rings. Place oranges, onion and olives into a large bowl, pour over the olive oil and mix together. Leave to marinate for around 3 hours, sprinkle with the chopped mint just before serving.
Add sugar and 2 cups of water to a saucepan, gently simmer until sugar has dissolved and a syrup has formed. Add lemon juice and allow to cool. Place mango flesh, creamed coconut and syrup mix into a blender, process until smooth. Beat egg whites until fluffy then slowly combine with the mango mixture. Pour mixture into a freezer proof container, cover and freeze until just firm.
Roughly slice the strawberries and raspberries. Place all ingredients into a blender and blend until smooth. Pour into a tall glass and serve. Frozen berries can be used if fresh are not available.
Place sun dried tomatoes, spinach leaves and olives in a large salad bowl. Crumble in the feta cheese. Drizzle with the olive oil and mix together well before serving.