Mustardy potato salad

A simple way to elevate an ordinary potato salad. It’s way better value and far more tasty than buying a tub too. The dressing only takes a couple of minutes to mix up and makes the salad really interesting and, dare I say, a bit special. Lovely with quiche and salad - a classic weekend lunch combo in our house.

Ingredients

Serves 4-6

• 1kg new potatoes, halved

• 4 spring onions

• 150ml Greek yoghurt

• 2 tbsp extra virgin olive oil

• 1/2 tbsp Dijon mustard

• 1-2 tbsp chives, chopped

• 1-2 tbsp parsley, chopped

• Pinch of sea salt

• A good grind of black pepper

Method

• Boil the potatoes for around 15 minutes until soft all the way through. I always check mine with a knife before draining.

• Mix the dressing ingredients together in a small bowl.

• Allow the potatoes to cool completely, or at least a bit before mixing them with the dressing.

Roast cauliflower, broccoli & sweet pepper salad with tahini dressing

When I have time, I like to roast a big tray of veggies and store them in the fridge to use with various dishes throughout the week. I find they really elevate an average lunch in terms of flavour and, most importantly, nutrition! 

Here I have added a lemon tahini dressing, and finished with fresh herbs, but you could top with roasted nuts or seeds, or even feta cheese. I also love to have a pot of this dressing in the fridge as, again, it works well with lots of different dishes, like  salads, chicken, fish, but I think my fave combo is with fried tofu. I often mix in a spoon of rose harissa paste to make the dressing spicy. 

In this recipe I have used cauliflower, broccoli, sweet pepper and red onions, but it's totally flexible as you can use whatever veg you have in the fridge - but remember to adjust the cooking times. 

Here's a few nutrition highlights if you use this veggie combo: cauliflower and broccoli contain a compound called sulforaphane that is understood to help with liver detoxification, plus they are also great source of fibre for gut microbes. All the veggies in this recipe may be good sources of antioxidants and can help the body protect against free radicals - unstable molecules that can cause damage to cells and tissues and may be linked to chronic diseases such as Type 2 diabetes, heart disease and some cancers. Similarly, tahini is high in antioxidants and is also a rich source of healthy monounsaturated fats, which may have an anti-inflammatory effect in the body. 

I think the main takeaway for this recipe is the potential antioxidant and anti-inflammatory effect of the ingredients which can support long-tem health and reduce the risk of disease. 

Ingredients

Serves 4 - 6

• 1 small cauliflower, large florets

• ½ head broccoli, large florets

• 2 red onions, sliced in 1/2 cm half moons

• 1 sweet pepper, sliced

• 3 tbsp olive oil

• 1 tsp fennel seeds

• 1 tsp ground coriander

• ½ tsp cayenne pepper

  Dressing

• 4 tbsp tahini

• 3  tbsp water

• Juice of 1 lemon

• Small garlic clove, finely grated

• Good pinch of salt 

Method

• Preheat the oven to 180°c.

• Put all the veggies in a large tray, mix with the olive oil, fennel seeds, coriander and cayenne and a pinch of salt.

• Place in the oven for 15 mins, then turn and repeat for 10-12 minutes.

• While the veggies are cooking make the tahini dressing by putting all the ingredients in a bowl and whisking with a fork.

• Spread the cooked veggies on a serving plate, drizzle with dressing, and finish with fresh parsley, coriander, or toasted sunflower/pumpkin seeds.

Quinoa, broccoli & red pepper salad with herby tahini dressing

Nutritious and tasty, this salad delivers a ton of flavour and over 10 of your 30 plants a week! Nutrition researchers at the Zoe project recommend eating 30 different types of plants weekly to support gut microbes, long-term general health, and weight management (read more).

The veggies and quinoa are full of fibre, which feeds gut bacteria and has been linked to weight loss, improved energy levels, and even reduced menopausal symptoms such as hot flushes, mood swings, and anxiety.

This recipe is also a good source of B vitamins (tahini and veggies), which can help with weight management; B1 (thiamine) helps the body burn calories from carbohydrates, and B6 and B9 (folate) can boost metabolism.

Quinoa and chickpeas contain manganese, a co-factor for many different enzymatic reactions in the body, including those that support weight management by encouraging carbohydrate and fat burning. Manganese also protects against oxidative stress by neutralising free radicals.

Oxidative stress occurs when our body has high levels of free radicals that can damage the surrounding cells and tissues. When free radicals react with important molecules in our cells, like DNA, proteins, or fats, they can disrupt their normal function and lead to damage. This damage is associated with health issues, such as accelerated aging, inflammation, and increased risk of chronic diseases such as heart disease, diabetes, and certain cancers. The good news is that broccoli and red pepper also contain high levels of antioxidants, including vitamin C, which reduce the risk of oxidative stress and inflammation by supporting the immune system

It’s a vegan salad, but you can eat whatever you want with it … last night, we had Mexican-spiced fried chicken breast, and leftover carrot, and kohlrabi slaw, but grilled meat, fish, halloumi, fried tofu, feta, edamame would all work really well.

If you want to simplify the recipe, you can use raw chopped cherry tomatoes (vine if possible for flavor) or roast the tomatoes for 15-20 minutes at 180°c rather than the slow and low method I have used to dry them out. You can also swap the crispy chickpeas for toasted pumpkin, sunflower seeds, or hazelnuts. I recommend you try the chickpeas once, though, as they are super delicious and add a nice crunch.

ingredients

Serves 6 as a side dish

• 250g vine cherry tomatoes, halved

• 1 tsp balsamic vinegar

• 1 x 400g tin chickpeas

• ½ tsp sweet smoked paprika

• 150g quinoa (I used tricolour, but you can use ‘normal’)

• 200g tenderstem broccoli, ends trimmed

• 1 large red pepper, thickly sliced

• 30g fresh herbs (any combo of flat-leaf parsley, coriander, dill, basil) chopped roughly

Dressing

• 4 tbsp tahini

• 6 tbsp chickpea water

• ½ clove garlic, peeled

• Juice of ½ lemon

• 10g herbs (taken from the 30g listed above)

method

• Heat the oven to 120 °c

• Drain the chickpeas and retain the liquid. Pat dry with a paper towel.

• Spread the tomatoes on a baking tray, drizzle with olive oil, balsamic vinegar, and sprinkle with salt.

• Next, spread the chickpeas on a baking tray, drizzle with olive oil, and sprinkle with paprika and a pinch of sea salt.

• Place both trays in the oven and cook for 1 hour. The tomatoes should be caramelized and blackened on some edges, with most of their liquid evaporated. The chickpeas should be very crunchy; if not, put them back in for 10-15 minutes.

• Simmer the quinoa for 20 minutes, then drain and rinse in cold water. Set aside to drain well.

• Once the tomatoes and chickpeas are cooked, turn the oven to 180°c.

• Put the broccoli and peppers on a baking tray, drizzle with olive oil, and sprinkle with salt.

• Place in the oven for 10 minutes, then remove the broccoli and put the peppers back in for 5 minutes.

• Meanwhile, chop the herbs and make the dressing; put all the ingredients, including ⅓ of the chopped herbs, into a small mixer and blitz.

• Assemble the salad by layering quinoa, veggies, herbs, dressing, and repeat, finishing with veggies, dressing, herbs, and chickpeas. I like drizzling each layer with extra virgin olive oil and a squeeze of lemon to add flavour and moisture.

Tip

• If you don’t have a mixer, use a whisk and bowl if you don’t have a small mixer, but make sure your herbs are chopped finely.

Crunchy carrot & kohlrabi salad

Simple and very effective! I love this salad.

It’s the perfect side dish: crunchy, fresh, and tastier than the sum of its parts - plus it goes with everything! It’s delicious with grilled chicken, fish, halloumi, or spicy tofu. I’ve just topped with spring onion, but you can also add raisins, grated apple, pumpkin or sunflower seeds, toasted nuts, or crumbled feta.

If you can’t get hold of kohlrabi, sub with finely chopped cabbage, broccoli, or radishes - or any combination. The more, the merrier where raw veggies are concerned in this salad.

But let’s get into the nutrition for a minute before the instructions:

Carrots are an excellent source of beta-carotene, a type of vitamin A that gives them their vibrant orange colour, and is crucial for vision, immune function, and skin health. Carrots also contain vitamin K1, essential for blood clotting; vitamin B6, which supports a healthy metabolism; and manganese, which is important for bone health and metabolism.

Beta-carotene, along with alpha-carotene and lutein in carrots, are antioxidants; these compounds help protect cells from free radicals. Free radicals are unstable molecules that can damage cells and are associated with inflammation, and an increased risk of developing heart disease, and certain cancers.

Like kohlrabi, carrots are a good source of dietary fibre, which aids digestion, promotes feelings of fullness, and may help regulate blood sugar levels and lower cholesterol. Both veggies are good sources of potassium, which helps regulate blood pressure and supports heart health and muscle function.

Kohlrabi belongs to the cabbage family and is high in vitamin C, an important antioxidant that supports the immune system, promotes skin health, and aids in wound healing. One cup of raw kohlrabi contains over 90% of an adult's recommended daily vitamin C intake!

Kohlrabi also contains vitamin B6, which plays a key role in metabolism and brain function, and folate, which is important for cell division and the production of DNA.

And now, how to make this delicious salad….

ingredients

Serves 2 generous portions or 4 as a side dish

• 2 carrots, unpeeled but washed

• 1 kohlrabi

• 2 tbsp extra virgin olive oil

• 1 tbsp apple cider vinegar (or wine vinegar)

• 1 tsp wholegrain mustard

• Good pinch of sea salt

• 1 spring onion, sliced finely

method

• Chop the ends of the carrots and grate.

• Chop the ends and leaves off the kohlrabi, peel them, and then grate them. I just peeled the rough bits and left the rest of the skin on.

• Mix the dressing: olive oil, vinegar, mustard and salt.

• Mix the vegetables on a serving plate, plus raisins if you’re using them.

• Pour over the dressing and combine well.

• Top with spring onion and any nuts, seeds, or cheese that you’re using - walnuts would be great with apples and raisins.

Purple broccoli & potatoes with celeriac, quinoa & green tahini

Bit of a different one from me today as I don’t often cook with blue anneliese potatoes or celeriac, but wow, I need to pick them up more often! This salad was so tasty and even won over my celeriac-hating other half! I think the way forward is roasting the celeriac to get the sweetness and a softer flavour.

The veggies all arrived in my Able & Cole box (as did the celeriac); I’ve been trying them for the past few weeks and I’m really enjoying cooking with different ingredients and creating dishes to include them in.

This salad was so tasty and amazingly healthy, here are a few nutrition facts you might find interesting:

purple potatoes have more potassium (fluid balance, muscle contractions and nerve signals) than bananas surprisingly and contain lots of antioxidant polyphenols, which mop up the free radicals in your body that cause cell damage.

Celeriac is also packed with antioxidants plus Vit C (immunity), K (blood clotting and bone health) and B6 (supports neurotransmitters that regulate mood, such as serotonin, dopamine and GABA).

Purple sprouting broccoli is another great source of antioxidants (like anything purple!) , Vit K, C, folate (mental health, cardiovascular and immune system health, cell division and DNA creation) .

And last but not least quinoa, a complete source of protein as it contains all 9 essential amino acids. Amino acids are the building blocks of protein, and protein forms the basis of all tissues in your body. It is also packed full of: manganese (metabolism, growth, development), phosphorus (tissue health), copper (heart), folate, iron (energy), magnesium (muscles, energy), zinc (immunity, growth and around 100 essential enzyme reactions).

Note: if you can’t get blue anneliese then switch for sweet potatoes.

Ingredients

• Serves 4-6, or 8-10 as part of a mezze

• 3 blue anneliese potatoes, 1cm slices, halved

• ½ large celeriac, 2 cm rough cubes

• Pinch of dried thyme

• 150g tri-colour quinoa

• 100g purple spouting broccoli

• Dressing

• 100g tahini

• 20g fresh parsley

• 1 small garlic clove

• Juice 1 ½ lemons (approx 3 tbsp)

• 3 tbsp water

• ¼ tsp sea salt

  Method

• Pre heat the oven to 180ºc.

• Spread the potatoes and celeriac on 2 large trays with a pinch of thyme and drizzle with 1-2 tbsp extra virgin olive oil, roast for 20-25 minutes until soft and browned.

• Rinse the quinoa really well and cook as per the packet instructions, rinse and drain well. Toss in a good pinch of salt and set aside in a pan with the lid on to keep warm.

• Blitz the dressing ingredients in a mini chopper or use a stick blender in a deep jug.

• While everything is still warm layer the quinoa, veggies and dressing, serve immediately if you can, but if you have to make ahead then this salad is lovely at room temperature too.

Crunchy rainbow slaw with toasted seeds

So simple, so tasty and so good for you! Love this slaw; it’s a great side dish to eat with winter casseroles or chilli as a nice crunchy fresh element on the plate or with BBQed veggies, fish or meat in the summer.
There’s a little bit of chopping if you’re using a knife, but if you have a spiraliser, or a food processor then we’re talking seconds!
I’ve measured the veggies in terms of peeled/prepped weight, so you can pick and choose the ones you prefer. I would always use a much smaller proportion of red onion though as it’s obviously a bit pokey!

I think this combination works really well though as there’s a nice colour and flavour range, but feel free to remix!

Ingredients

Serves 6

• 60g sunflower / pumpkin seeds

• 480g white/red cabbage, carrots, spinach, red onion

• 60ml extra virgin olive oil

• 30ml red wine vinegar

• 1½ tsp honey or maple

• Pinch of salt

Method

• Preheat the oven to 180c. Spread the seeds on a baking tray and toast for 6 minutes.

• Peel/prep and weigh the veggies, then shred using a food processor or spiraliser (I used the straight shredder and the 5mm for the carrots).

• Mix the oil, vinegar, honey and salt, giving them a good shake in a dressing shaker or lidded jar.

• Put the veggies in a bowl and pour over the dressing gradually, mixing and adding the seeds as you go along. Save a few seeds to sprinkle over the top.

• If you’re making ahead then store the veggies, dressing and seeds separately. The veggies keep best in an airtight bag and will last 2-3 days.
  

Broad bean pea & feta salad

This is a lovely fresh salad taking advantage of the super fresh tasting ingredients around at the moment. I have added a little zing of wood sorrel as we happened to find some on a walk at the weekend, but the salad is lovely without this addition anyway, so it’s by no means essential!

*Please don’t forage unless you know what you’re looking for or you’re with someone who does. And never take too much!

Ingredients

Serves 4-6

• 500g podded broad beans in pods

• 500g peas in pods

• A couple of handfuls of fresh spinach, chopped roughly

• 2-3 tbsp crumbled feta

• A small handful of fresh mint, chopped

• Optional: small handful of wood sorrel, washed, dried and tough red parts of stalk removed.

  Dressing

• 3 tbsp extra virgin olive oil

• 1 tbsp lemon juice

• ¼ tsp sea salt

• A good grind of black pepper

method

• Blanch the broad beans in a pan of boiling water for 3 minutes, Remove with a slotted spoon and put in a bowl of iced water. Remove the light green outer skin which is tough and put the green beans in a bowl with the chopped spinach.

• Blanch the peas for 2 minutes, drain and cool under a cold tap for a few seconds. When dry add to the broad beans and spinach.

• Mix the dressing ingredients.

• Add all the vegetables to a large bowl, mix in the dressing and the mint, then top with feta and wood sorrel.

Sweet potato, avocado & mozzarella salad

It feels like summer has finally arrived and salads are fully on the menu. This is a lovely one to have for dinner with a green salad and fresh bread or as part of a bigger salad spread for friends. The harissa dressing is a lovely contrast to the creamy mozzarella and avocado while the potato adds a little sweetness to the dish.

To make it more filling and to add fibre I have layered in some buckwheat, but you could use brown rice, bulgur, pearled spelt or even quinoa if you prefer. Any wholegrain will work well here.

Ingredients

Serves 4-6

• ½ small red onion, thin half moon slices

• 3-4 tbps red wine vinegar

• 1 large sweet potato, chopped in small wedges

• 150g buckwheat

• 1 large avocado

• 150g mozzarella

• A small handful each of mint, parsley, coriander

  Dressing

• 150ml Greek yoghurt

• 1 tbsp rose harissa

• 2 tbsp water

• ½ tsp sea salt

Method

• Preheat the oven to 180ºc.

• Put the onion in a small bowl and pour over the vinegar.

• Spread the sweet potato on a baking tray and drizzle with approx 1 tbsp olive oil. Roast for 15 minutes, turn and repeat.

• While the sweet potato is in the oven, cook the buckwheat or whichever grain you’re using, as per the packet instructions. Drain and set aside to cool.

• Slice the avocado and rip the mozzarella into large pieces.

• Layer the salad by first putting the grain on the plate with a few chunks of sweet potato, avocado, mozzarella, some herbs, pickled onions, a spoon or two of dressing and a pinch of salt. Repeat, finishing with the herbs, pickled onions and dressing.

  tip

• Layering the salad means that all the ingredients are spread equally, so everyone gets a bit of everything!

Jewelled freekeh salad with tahini & pumpkin seeds

I bought from Freekeh the other day as I haven’t actually cooked with it before, so I was curious to find out what it was like. It has quite a smokey taste, which I initially thought might be hard to balance, but the fresh crunchy veg, herbs and nutty tahini in this salad work perfectly with it to give a really interesting depth of flavour.

Freekeh is wheat that has been harvested early, which means it contains more nutrients. It has a similar texture and nutty flavour to bulgur, but also has a distinctive smokiness that sets it apart from all other grains. It’s packed with protein and fibre or prebiotics (indigestible fibres linked to promoting the growth of helpful bacteria in your microbiome). It also contains magnesium (food energy conversion, muscle & nerve health, mood boosting, anti-inflammatory), iron (major component of hemoglobin, a type of protein in red blood cells that carries oxygen from your lungs around the body), potassium (regulates body fluid, nerve & muscle health), calcium (healthy bones) and zinc (immune support)

And as freekeh is low on the glycemic index chart (a rating scale where foods are ranked based on how much they raise your blood sugar), you won’t get a blood sugar spike, followed by a drop causing fatigue and the urge to eat again. So basically it gives you sustained energy and keeps you full for longer.

Ingredients

Serves 6-9

• 250g freekeh

• 200g cherry vine tomatoes, quartered

• ½ cucumber, 1cm cubes, seeds removed

• 4-5 spring onions, chopped finely

• 1 red pepper, small dice

• A large handful of parsley leaves

• A large handful of coriander leaves

• 3-4 tbsp pomegranate seeds

• 40-50g pumpkin seeds

Dressing

• 6 tbsp tahini

• 100ml water

• ½ tsp sea salt

• Juice of ½ lemon

• A generous pinch of sea salt

Method

• Rinse the freekeh and simmer for 20 minutes in salted boiling water. Drain, rinse with cold water and set aside in a sieve.

• Toast the pumpkin seeds in a dry frying pan for 6-8 minutes until they start to pop and turn a little brown.

• Mix all the dressing ingredients together and whisk with a fork until you have a light and creamy texture.

• Tip the freekeh into a large serving bowl and stir in the chopped vegetables and herbs with a pinch or two of salt.

• Drizzle the dressing over the salad generously and then finish by topping with pumpkin and pomegranate seeds.

tip

• Think of this salad as a bit like a tabbouleh, it’s the carb element on your plate, so you could serve it with with a BBQ, or grilled fish. Last night we ate it with falafels, pitta and hummus (pictured below) which was lovely. And then for lunch I added sliced avocado, vine tomatoes and a slice of fresh bread and butter.

• Feel free to add more or less fresh herbs, it’s a matter of personal taste. I like quite a lot, but if you don’t, then go easy! You could also switch coriander for mint or dill if you prefer - or add all four herbs! You can’t really go too far wrong.

• Toasted pistachios or almonds would be great subs for the pumpkin seeds too.

Roast tomato, sweet potato & quinoa salad with tahini dressing

My new favourite salad: red and white quinoa with tomatoes, sweet potato and red onions roasted with cumin, fennel and coriander. Ok, so my favourite changes weekly, but this is a super tasty and definitely one to add to your menu! The dressing is made with roast garlic, tahini and deglazed tomato juice from the roasting tray (see the swirls in the little bowl), to really pack in the flavour. It would also be nice to add some crunch by serving with toasted nuts, or feta if you want to add cheese - I had both!

Ingredients

Serves 4 as a main, or 6-8 as a side

• 250g baby plum tomatoes

• 2 large garlic cloves

• 1 small sweet potato, 1cm cubes

• 1 medium red onion, half moon slices

• 1 tsp cumin seeds

• 1 tsp fennel seeds

• ½ tsp ground coriander

• 250g quinoa

• ¼ tsp sea salt

• A handful of parsley and/or coriander, chopped

  Dressing

• 6 tbsp tahini

• 100ml water

• ¼ tsp sea salt

Method

• Preheat the oven to 180ºc. Spread out the tomatoes and garlic on a roasting tray, drizzle with rapeseed or olive oil and add a pinch of salt, mix well.

• Put the sweet potato and red onion on two halves of large tray, drizzle with oil and sprinkle with ½ tsp cumin seeds, ½ tsp fennel seeds and the coriander, plus a pinch of salt. Mix well and place all the vegetables in the oven for 15 minutes. Turn and put back in for another 5 minutes. The sweet potato and onion should be cooked by now, but the tomatoes will need about another 10-15 minutes - they should be starting to blacken.

• While the vegetables are roasting, rinse the quinoa really well and then simmer in boiling water for 20 minutes. Drain and set aside.

• Put the remaining cumin and fennel seeds in a frying pan and warm gently for about 1 minutes util you can smell their aroma, set aside.

• Use the two roasted garlic cloves in the dressing - squeeze the soft clove out of the skin and mash in a small bowl. Next add the tahini and mix well. Deglaze the tomato tray with 6 tbsp of boiling water and mix into the tahini. Add an extra tablespoon of water if needed. Stir in the salt.

• To serve, put the quinoa in a large bowl, gently stir in the vegetables, herbs, salt, then pour over the dressing and lastly sprinkle over the cumin and fennel seeds. If you’re not eating all the salad straight away, leave the dressing separate, so it stays fresher.

Tip

• After roasting vegetables, I always deglaze the tray with a 2-3 tablespoons of boiling water to get extra flavour into my salad dressings, stocks and stews. Even if you don’t need that flavour now, it’s worth doing as you can freeze the liquid in an ice cube tray and add to another dish as an extra flavour boost. It also helps to clean your tray before washing up!

Harissa & honey roast carrots with lemon feta

I bought some lovely lunched carrots this week, so I felt like they deserved to be showcased in their very own dish! So here they are: super easy to make, spicy and slightly sweet with creamy salty feta and a sprinkle of sumac on top. They’d make a great a side to serve with a tagine or any Middle Eastern style stew or with cous cous and a green salad for a light lunch.

Ingredients

Serves 4-6

• 400g bunched carrots (with tops)

• ½ tbsp honey

• ½ - 1 tbsp harissa dried spice blend

• 100g feta, crumbled

• Zest of 1 lemon

• A pinch of sumac, optional

Method

• Pre-heat the oven to 180ºc.

• Trim the carrot tops and reserve the leaves, then cut the carrots in half length ways.

• Line up on a tray and drizzle with rapeseed oil, honey and sprinkle over the harissa, plus a pinch of salt.

• Roast for 25 minutes and then turn. Cook for a further 15 minutes until soft and starting to brown at the edges.

• While the carrots are roasting, roughly chop the carrot top leaves (throw away the stalks) and mix with the feta and lemon zest.

• Serve warm, topped with the feta mix and sumac if you’re using it.

Roast fennel, tomato & spelt salad with green olives

This is an easy one tray salad that is almost ready straight from the oven! All you need to do is roast the veggies in one big tray, mix in the spelt and drizzle with olive oil and lemon! It really is as simple as that - I love this salad served warm and topped with crumbled feta, but it works equally well as part of a salad spread or a side to fish, chicken or some fresh bread and butter would be lovely too.

Ingredients

Serves 4-6

• 200g pearled spelt

• 2 fennel, sliced

• 350g baby plum tomatoes

• 1 large garlic clove

• A small handful of green or black olives, ripped in half or thirds if large

• Juice of ½ lemon

• 1/2 tsp sea salt

• Handful of chopped parsley leaves

Method

• Preheat the oven to 180ºc.

• Cook spelt as per instructions, usually simmer for 20 minutes

• Spread the fennel and tomatoes out on a large baking tray and drizzle with olive oil ad a sprinkle of sea salt, roast for 15 minutes, turn and toss in the olives. Put back in the oven for 10 minutes.

• Once the vegetables are cooked, immediately deglaze the tray with approx 80ml of water and then gently stir in the spelt, plus 1-2 tbsp olive oil, lemon juice, salt and a good grind of black pepper.

• Top with fresh parsley to serve.

Tip

• Use the best quality olives as you can afford. I bought some amazing large green olives from Sous Chef linked here, they had a slight chilli heat which worked really well. Cheaper olives can always be improved by soaking for 5-10 minutes in water to make them less salty. Even rinsing will help if you done hace time to soak.

Broccoli & spring green salad with hasslebacks and wild garlic pesto

It’s officially spring and this salad is perfect for the time of year. Lots of greens, some crispy hassleback potatoes and a wild garlic pesto made from leaves picked in our local park. I love this salad served warm on it’s own or part of a spread. It would be great if you’re BBQing over the next few weeks too.

Ingredients

Serves 4-6

• 500g new potatoes

• 200g purple sprouting broccoli, trim & halve any with thick stalks

• 200g green beans, both ends cut

• 250g spring greens

• Juice of ½ lemon

Pesto

• 20g wild garlic (15 leaves)

• 30g basil

• 50g pinenuts

• 20g parmesan, grated

• 5 tbsp olive oil

• ¼ tsp sea salt

• Juice of ½ lemon

Method

• Preheat the oven to 200ºc.

• Make the pesto: toast the pine nuts in a frying pan (no oil) for 2-3 minutes, watching closely so they don’t burn. Allow them to cool before making the pesto. Next blitz the parmesan in the food processor and then add the rest of the ingredients. Set aside.

• Prep the potatoes: put them, one at a time, onto a wooden spoon and, starting at one end, cut across their width at 3mm intervals with a sharp knife – the spoon keeps the potato stable and stops you from cutting all the way through.

• Spread the potatoes on a baking tray, drizzle with 2-3 tbsp olive oil and sprinkle each one with sea salt. Roast for 50 minutes until the tops are crispy.

• Heat ½ tbsp olive oil in a large frying pan and char the broccoli for approx 10 minutes until just cooked, so it still has a bite.

• While the broccoli is cooking, steam the green beans for 5-6 minutes.

• Warm a plate briefly in the oven and then put the cooked broccoli and green beans on it while you prepare the spring greens. Cover the plate loosely with tin foil.

• Add the spring greens to the same pan as you used for the broccoli. Drizzle with a little olive oil, if needed, sprinkle with salt and fry on a low-medium heat for 3 minutes to soften.

• Toss the veggies in ½ tbsp olive oil, plus the juice of ¼ lemon and a pinch of salt, then arrange on a serving plate, spreading each vegetable out as evenly as possible.

• Nestle the potatoes in between the greens, top with spoons of pesto and squeeze over the remaining lemon quarter if needed. Serve straight away.

Orzo, sweet pepper, spinach & toasted almond salad

It’s all about salads for me at the moment! I love the warmer weather and the food it brings, out with soup and in with lots of colourful plates of grains, veggies, cheese and fresh herbs. This is a Italian-style plate with a lovely combination of pasta, roasted peppers, spinach, basil and toasted almonds in a garlic red wine vinaigrette. The salad is vegan, but if you want to top with crumbled feta, that would work really well too.

Ingredients

Serves 4-6

• 3 sweet peppers (red, orange or yellow)

• 250g orzo

• 150g fresh spinach

• A handful of ripped basil leaves

• 50g almonds

Dressing

• 60ml olive oil

• 20ml red wine vinegar

• 1/2 tbsp maple or honey

• ½ small garlic clove, grated

• 1 thinly sliced half moon of red onion, finely chopped (see photo below)

• ¼ tsp sea salt

Method

• Preheat the oven to 180ºc.

• Make the dressing by mixing all the ingredients in a salad shaker (I love this one by Oxo)

• Spread the almonds on a baking tray and toast in the oven for 6-7 minutes. Allow to cool and then chop roughly.

• Cook the orzo as per the packet instructions, usually simmer for 8-12 minutes, depending on the brand. Drain and rinse in cold water to stop it cooking further. Once thoroughly drained put in a bowl and drizzle with a little of the dressing to stop it clumping. Add a good pinch of sea salt too.

• While the orzo is cooking, roast the peppers: put them on a sheet of tin foil and place under a hot grill, blacken on all sides - this should take about 12-15 minutes, turning every 2-3. Wrap in the foil once cooked and leave to cool for 5 minutes, then peel, deseed and cut into strips. Reserve the juices from the peppers and pour over the salad before serving for extra flavour.

• Steam the spinach for approx 3 minutes until it has just cooked, then spread out on a plate to cool.

• Mix the peppers, spinach and basil leaves into the orzo and pour over 2/3 of the dressing. Spread the salad onto a large serving plate, drizzle over a little extra dressing and the juice from the peppers. Finish by scattering over over a few basil leaves and the toasted almonds.

Tip

• Avoid green peppers as they’re unripened and bitter.

• Save the rest of the red onion to chop thinly in salads.

• This salad tastes even better for lunch the next day! I think because the flavours from the dressing have more time to permeate the pasta. Or may be it was because I didn’t have to actually make anything!

Aubergine, cauliflower, tomato & bulgur salad

The sun is out and it actually feels warm today, which is lovely, so I thought I would share this salad to celebrate! I’ve roasted all the veggies to get the best flavour out of them and made a vegan rose harissa yoghurt dressing to add a little creaminess and spice. The bulgur makes the salad more substantial, but you could leave it out if you’re planning to eat the salad as a side with a different type of carbohydrate.

Once a week (ideally on a Sunday) I try to make a large salad or warm dish that I can keep in the fridge, so I have an instant healthy option to eat when I’m in a rush or don’t feel like cooking. It also means that I’ve got a few quick, tasty lunches to grab and sit in the sunshine for a few minutes longer.

Ingredients

Serves 4-6

• 1 aubergine, 2cm cubes

• 1 cauliflower, small florets

• 200g cherry tomatoes

• ½ tsp smoked paprika

• ½ tsp ground cumin

• 200g bulgur wheat

• 1 x 400g tin chickpeas, drained well

• 120g coconut yoghurt (Coconut Collab)

• 4 tsp rose harissa (Belazu)

• 1 tbsp tahini (Belazu)

• ½ lemon

• sea salt (quantities in recipe)

• A handful of coriander leaves (optional)

Method

• Preheat the oven to 200ºc. Put the cauliflower onto a large tray, drizzle with olive oil and sprinkle over the ground spices and a pinch of salt. Put the aubergine and tomatoes onto another tray, separate them into two halves as the juices will stop the aubergine from browning.

• Place both trays in the oven, aubergine tray at the top, cauliflower in the middle. Roast for 10 minutes then turn and put back in for another 10.

• Remove the aubergine and move the cauliflower to the top shelf and roast for a further 5 minutes then set aside.

• While the veggies are in the oven, cook the bulgur according to the packet instructions. I usually rinse with cold water, then simmer for 10 minutes.

• Drain the bulgur and rinse with cold water to prevent it from cooking anymore. Allow to drain thoroughly and then put back in the pan and drizzle with 1 tbsp olive oil, plus juice of ¼ lemon and a pinch of salt. Mix well.

• When you’ve finished cooking the veggies, roast the chickpeas. Tip them onto a baking tray, drizzle with little olive oil (approx 2 tsp) and sprinkle with a pinch of smoked paprika, cumin and salt. Mix well and put in the oven for 15 minutes. Turn and then put back in for a further 10-15 minutes. You want them to be really crunchy (slightly browned) or when they cool they’ll go chewy, not crisp.

• Make the dressing while the chickpeas are crisping up. Put the yoghurt, rose harissa, tahini, juice of ¼ lemon and ¼ tsp sea salt into a bowl and mix well. Add 1 tbsp of water to loosen the dressing.

• To serve, layer the salad with a spoon of bulgur, a mix of the vegetables, coriander leaves and a few spoons of dressing, repeat.

• Finish with a few spoons of dressing, coriander and crispy chickpeas.

tip

• Switch the coconut yoghurt for plain / Greek

• Leave out the coriander if you hate it!

• You don’t have to use the brands I have recommended in the ingredients, but they are the products I think are particularly good quality.

Roast cauliflower, tomato & spelt salad

I bought a packet of spelt the other day with a vague idea of making a salad as I really enjoyed the last one I made with butternut squash and rose harissa. This time I roasted some cauliflower, tomatoes and red onions and then tossed in the cooked spelt whilst warm with a drizzle of oil and a squeeze of lemon - super quick and easy. I hadn’t intended on eating this salad straight from the oven, but did so by accident as I was really hungry! I’d definitely recommend doing the same as it was lovely; perfect if you’re eating outside with family or friends over the next few weeks while it’s a bit chilly.

See below for tips on how you can adjust the ingredients to your taste, or what you have in the cupboard.

*The salad is vegan if you use a plant based yoghurt. Coconut would would be lovely.

Ingredients

Serves 4 as a main, 6 as a side

• 250g spelt

• 1 red onion, halved and sliced

• 300g cherry tomatoes

• 1 cauliflower, small florets

• 1 tsp cumin seeds

• 1 tsp smoked paprika

• Juice of ½ lemon

• ½ tsp sea salt

• A handful of coriander leaves

  Dressing

• 200ml plain yoghurt

• Juice of 1 lemon

• Pinch of sea salt

method

• Preheat the oven to 200ºc

• Rinse the spelt and cook in boiling water for 20 minutes. Drain and set aside.

• Put the cauliflower on a large tray, drizzle with olive oil and scatter over the cumin seeds. Mix well.

• Put onions and tomatoes on another large tray and mix with a lug of oil and the paprika.

• Roast all the vegetables for 15 minutes, check and turn then put back for 5 minutes.

• Remove both trays from the oven and immediately mix the spelt and cauliflower into the tomatoes and onions, stirring well so the juices coat all the grains.

• Mix in 1-2 tbsp olive oil, juice of ½ lemon and salt.

• Toss all the dressing ingredients together, serve warm topped with coriander leaves and the yoghurt dressing.

  tip

• Use plant based yoghurt to make the salad vegan.

• Parsley would also work well if you don’t like coriander

• Serve warm or room temp is fine too.

• Feta or grilled halloumi would be another great topping.

• If you don’t have spelt use pearled barley, cous cous, quinoa or bulgur instead.
  
  

Broccoli, sweet potato & tahini salad

Salad season is back! I feel ready to say goodbye to soups now! Or may be I’m getting over excited as it’s sunny AND warm today. Feels really good after a long Covid lockdown winter and now we can have friends in our gardens, life just feels that bit better. I’ve missed seeing my family and friends so much!

This was a hastily put together salad based on what I fancied last night. It was a rare evening when everyone else had either leftovers or a packet pie (yes, they’re my lifeline some days) to eat and I was left to my own devices. So I made a salad with roasted vegetables, harissa spices, quinoa and tahini dressing, which I enjoyed so much. I took the rest to eat lunch with a friend in the park and added some falafels and pitta, which felt like a real treat!

* If you want to make the salad vegan, just leave out the feta and top with a few toasted seeds.

Ingredients

Serves 2 as a main, or 4 as a side

• 1 red onion, sliced

• 100g tenderstem broccoli

• 1 medium sweet potato, 1½cm cubes

• 1 tsp dried harissa spice blend

• 120g quinoa

• A handful of coriander leaves

• 100g feta, crumbled (optional)

  Dressing

• 3 tbsp tahini

• 5-6 tbsp water

• Juice of ¼ lemon

• ¼ small clove garlic

• Pinch of sea salt

Method

• Preheat the 200ºc. Mix approx 1 tbsp olive oil and the harissa into the onions and sweet potatoes and roast for 15 minutes.

• Turn the onions and potatoes, then add the broccoli to the tray and drizzle with a little oil. Roast for 15 minutes and then set aside to cool a little.

• While the vegetables are roasting, rinse and cook the quinoa as per the packet instructions - I usually rinse it 3-4 times so the water runs pretty clear and then simmer for 20 minutes.

• Make the dressing by putting all the ingredients in a jar and mixing well. Just add the water slowly until you get the right consistency - tahini sometimes varies with the amount of water it needs to let it down.

• Drain the quinoa and allow to cool, or run it under some cold water if you’re in a hurry and then drain again.

• Layer the ingredients, including the dressing, in a large bowl or platter, finishing with feta and coriander on top.

Spiced roast cauliflower

Cauliflower became a whole new vegetable once I discovered roasting it a few years ago. It takes on a completely different taste - none of the farty flavour you might remember from soggy school dinners - especially as you can add different spice combinations. This time I went for spices that work best with Indian style dishes, but if you leave out the turmeric and switch for dried chilli or cayenne then the cauliflower is lovely with Middle Eastern and Mexican food.

Ingredients

• 1 whole cauliflower, chopped into small florets

• 2 tbsp olive oil

• 1 tsp cumin

• 1 tsp coriander

• ½ tsp turmeric

• 1 tsp sea salt

• Juice of ½ lemon

• A few spoons of natural yoghurt

Method

• Pre-heat the oven to 180ºc.

• Tip the cauliflower on to a large tray and gather it up at one end.

• Mix the oil, spices and salt in a small bowl and drizzle over the cauliflower, mixing well. Now spread out the florets evenly with small gaps in between them.

• Place in the oven for 15 minutes and then check and turn. One side should be browned before you turn. Put back in the oven for 8 minutes.

• Serve with a squeeze of lemon and natural yoghurt. Vegan coconut yoghurt works really well too.

Butternut squash & spelt salad with rose harissa dressing

I made this lovely salad at the weekend so I had some tasty lunches ready for me to grab in between home schooling. It’s been really nice to have something interesting ready eat without having to do any prep - especially as food is the highlight of my day more than ever right now! If you’re going to do the same then just keep the salad and dressing separate and that way it will last 4-5 days without going soggy.

To give you an idea of how much this recipe makes, I managed to trough my way through it in 5 ‘main meal’ sized bowls with a little added cheese and salad.

I know a couple of the ingredients (spelt and rose harissa) aren’t necessarily what you might have in your store cupboard, but they’re easily available online. Or alternatively you could switch the spelt for bulgur / cous cous / brown rice and use ordinary harissa paste or even leave out and just have a tahini dressing (you might need to add a little extra water) - it will still be super tasty!

Ingredients

Serves 4-6

• 230g pearled spelt

• 1 large red onion (yellow is fine too)

• 1 sweet pepper (any colour except. green)

• ½ butternut squash, chopped in 1 ½ cm cubes

• Handful of chopped parsley

• Handful chopped coriander

• Sprinkle of sea salt

• Handful of toasted sunflower seeds, optional

Dressing

• 3 tbsp tahini

• 3 tbsp lemon juice

• 50 ml water

• 2 tsp rose harissa

• ½ tsp sea salt

Method

• Preheat the oven to 200ºc

• Spread the squash out on a large tray and drizzle with about ½ tbsp of olive oil. Do the same with the onions and peppers, mixing well. I used separate trays as the squash will take a little longer to cook. Sprinkle with salt and place both trays in the oven for 20 minutes.

• Check and turn the vegetables with a spatula and place back in the oven. Roast the onions and peppers for a further 10 minutes and the squash for about 20 or until soft right the way through and browned on the outside.

• While the vegetables are roasting, cook the spelt - add to a large pan of cold water and bring to the boil, reduce the heat and simmer for 15-20 minutes until softened. Drain well and allow to cool.

• Now make the dressing by adding all the ingredients to a bowl or jar and whisking well. The tahini will make the mixture stiffen as as you first start to mix, but keep going it will gradually loosen up.

• Mix the spelt, vegetables and herbs with a good sprinkle of sea salt and serve with a generous drizzle of dressing. Top with sunflower seeds if you’re using them.

Tip

• This salad can be eaten warm or cold. With any salad the flavour will always be better if you serve at room temperature. If it has been stored in the fridge, just serve a portion in a bowl and microwave for 1 minute to take the chill off without over-cooking any of the ingredients.

• Add crumbled feta, halloumi, creamy blue cheese and a green salad as a main meal or you could eat it as a side with veggie sausages, griddled meat or fish.

New Year tabbouleh salad

Happy New year everyone! Not the start we all wanted for 2021, but at least there is light at the end of a very long tunnel with the vaccine roll out.

Anyway, here’s the first salad I made this year as I really needed a break from winter comfort food. I made a big bowl to last us for a few days and I’ve been enjoying my lunches so much. I’ve used pomegranate molasses in the dressing because I happened to have a big bottle and I’m trying to use my store cupboard up, but you can replace with red or white wine vinegar and a squirt of runny honey. I know it’s not easy getting quirky ingredients at the moment, but everything else is pretty straight forward.

The salad is vegan if you just top with a sprinkle of toasted sunflower seeds, but veggie with the addition of crumbled feta. It’s up to you!

Ingredients

Serves 6-8 as a side dish

• 150g Puy or small green lentils

• 150g bulgur wheat

• 1/2 red onion, chopped finely

• 1 handful cherry tomatoes, quartered

• 3 sticks celery, thinly sliced

• 1 red pepper, chopped

• 1/2 cucumber, seeded centre removed & chopped

• 1 handful chopped parsley

• 1 handful chopped coriander

• Generous pinch sea salt

• Approx 50g sunflower seeds

• 150g feta, crumbled

  Dressing

• 50ml olive oil

• Juice 1/2 lemon

• 20ml pomegranate molasses

Method

• Cook the lentils as per the packet instructions, usually simmer for 20 minutes, but add a spoon of vegetable bouillon to the water.

• Cook the bulgur according to th packet instructions (about 12 minutes). Drain both well and allow to cool completely.

• Toast the sunflower seeds in a frying pan (no oil) on a medium heat, but watch them like a hawk as they’ll suddenly burn. Set aside to cool on a plate.

• Next put all the chopped vegetables and herbs in a large bowl. Stir in the cooled lentils and bulgur.

• Mix the dressing ingredients together and give them a good shake.

• Pour over the dressing, and top with seeds and feta

Tip

• If, like me, you’re making this salad to eat for lunch or dinner over a few days then keep all the elements separate and mix a portion at a time as you eat it. This way the salad should last about 4 days.

• The main thing to keep separate is the dressing as adding liquid will make the veggies go soggy.