Ingredients 3-4 very ripe tomatoes100g slightly stale ciabatta loaf1 shallot or ½ small red onion – very finely chopped1 tablespoon capers2 tablespoons red wine vinegar4 tablespoons extra virgin olive oil5g basil leaves – shreddedSea salt and black pepper Method Remove and discard the crust from the ciabatta and tear the loaf into bite-sized chunks Steep…
Category: Salads
Beetroot & Red Cabbage Salad
Ingredients 2 small beetrootHalf a small red cabbage1 small carrot1 tablespoon mayonnaise1 tablespoon natural yogurt1 teaspoon balsamic vinegar1 tablespoon lemon juiceSea saltBlack pepperMintChili flakesBlack sesame seeds (optional) Method Peel and grate the beetroot and carrot. You may want to wear gloves to do this so as not to stain your hands Finely slice the red…
Broad Bean Falafel
Every street food market up and down the country surely has a stall selling hot falafel. These mildly spiced deep fried vegan treats are so delicious. A former colleague of mine used to travel far and wide, always insisting on trying falafel wherever he went. When I worked in West London I would sometime treat…
Roasted Cauliflower Salad with Herbs
100g puy or green lentils 1 bay leaf 200g of your favourite grain (bulgur, millet, farro, quinoa, pearl barley) 1 smallish cauliflower of half a large one half a teaspoon each of ground cumin, paprika, turmeric, cinnamon, salt a handful of cherry tomatoes – halved half a cucumber – diced 4-5 tablespoons olive oil 1…
Beetroot and Celeriac Slaw (and a Baba Ganoush recipe)
It’s been quite a while since I posted an update here. With this post you get two for one. Two recipes in one post, but perhaps not for dishes that work together. The main reason for writing up both recipes in the same post is that I only have the one photo, with both dishes…
Kohlrabi Salad
Start hunting around for recipes using kohlrabi and you will no doubt stumble across references to how ugly this less well known brassica is. I find this a little harsh and there is something quite beautiful about them with their purple skin and sprouting leaves, sitting atop the soil on the allotment. They certainly confused…
Roasted Butternut Squash and Blue Cheese Salad
Another salad that works equally well during summer or in autumn when squashes are in season. If you are not a big fan of blue cheese you could always use feta or some other salty cheese instead. The saltiness of the cheese sets off the sweetness of the squash. A sprinkling of toasted sesame seeds…
Blue Cheese Salad with Lentils and Radish
I’ve got a thing about Puy lentils at the moment, and about eating summery salads in spite of the weather being anything but summery just now. Serve this with Gail‘s mixed olive sourdough bread – quite possibly the best bread ever made. Serves 4 for a light lunch 1 bag of mixed leaf salad 3-4…
Roasted Beetroot and Buffalo Mozzarella Salad
Last weekend gave us a very short glimpse of what summer used to be like. If summer ever returns, then this is great for eating al fresco. This would also work well with the addition of toasted pine nuts, toasted sunflower and pumpkin seeds or some walnuts perhaps. The earthy beetroot, freshness of the mozzarella…
Puy Lentil and Roasted Beetroot Salad
The allotment is a sorry sight this time of year. A few cabbages sitting amongst the weeds seem to be keeping the mice fed through the long nights and the purple sprouting is a favourite for the pigeons. I did however manage to salvage the last of the beetroot before the slugs got to them….
Food From 4 