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…

Blue Cheese with Puy Lentils and Broad Beans

I’m getting quite excited now at the prospect of meeting the legendary Yottam Ottolenghi next month. I’ve been lucky enough to get onto one of his courses at the Vegetarian Cookery School in Bath. Having spent the bank holiday weekend clearing the allotment, I had one last serving of broad beans and thought they would…

Beetroot, Walnut and Blue Cheese Salad

A simple, tasty salad – the sharp saltiness of the blue cheese works well with the earthy sweetness of the beetroot. 1 medium beetroot ½ pack of blue cheese – St Agur, Dolcelatte, Roquefort, whatever takes your fancy a large handful of salad leaves a handful of halved walnuts 3-4 glugs of olive or walnut…