A spring salad to boot. Cook the quinoa and everything else is raw- packed with nutrients, vitamins, minerals and flavour!
Ingredients: 50g kale, 5 multi-coloured heritage radishes, 120g cherry tomatoes, 1 baby cucumber, 1 carrot, 2 stems of tarragon and 2 stems of parsley.
From the larder: 160g quinoa, 5tbsp olive oil, 1tbsp balsamic vinegar, 1 tsp honey, juice of ½ a lemon, salt and pepper (optional: any grilled meat or fish).
- Place the quinoa in a saucepan, cover with double the volume of water, bring to the boil and simmer for 10 minutes.
- Roughly chop the kale, place in a salad bowl and squeeze over the juice of ½ a lemon and a pinch of salt. Massage for a minute or so that the kale breaks down and becomes slightly softer. Leave in the bowl while you prepare other veg.
- Slice the radishes, quarter the tomatoes, quarter the cucumber length ways and then slice it, peel and grate the carrot and chop the parsley leaves.
- Make a dressing by whisking together the oil, vinegar and honey and mix in chopped tarragon leaves.
- Test the quinoa and if ready (soft but still with a little bite), remove from the heat and drain any remaining excess water.
- Add the veggies and quinoa to the salad bowl with the kale and then stir in the dressing and mix well to ensure salad is fully dressed.
- Serve on it’s own or with any meat/fish accompaniment and enjoy this raw bowl of goodness.
A pretty asparagus tart that’s super simple to make, but looks fancy and fun and is accompanied by a beaut beet salad. This meal is one of our favourites.
Ingredients: 4-5 asparagus spears, 1 beetroot, 1 stick of celery(allergen), 50g bunch of rocket and 2 stems of dill.
From the larder: 1 roll of puff pastry, 100g goats cheese or feta, 1 egg, 4tbsp olive oil and 1 tbsp balsamic vinegar (optional: 1 tsp mayonnaise).
- Gather all your ingredients.
- Preheat the oven to 180 degrees C.
- Beat the feta or goats cheese with the egg. It should be thick but easily spreadable.
- Unroll the pastry onto a small baking tray approximately 20 x 30cm. Fold over or trim off any extra pastry and score a line around the edge of the tart creating a 1-inch border.
- Cut the asparagus spears in half lengthways. Spread the egg and cheese mixture onto the pastry, lay all of the asparagus on top cut side down, season with salt and pepper and a light drizzle of oil. Bake for 15-20 mins until pastry is puffed and golden and asparagus tender.
- While the tart is baking, make the slaw: grate the beetroot and finely chop the celery. Combine in a bowl with rocket and dill leaves.
- Crumble in any remaining goat’s cheese.
- Whisk together the oil, vinegar and optional mayonnaise. Adjust proportions according to taste. Mix into the salad.
- When the tart is golden, serve slices with the beet slaw.
With spring in full swing, we got excited and packed lots of fresh greens into one deliciously nutritious fritter. It’s accompanied by a sweet, tangy and bright carrot salad.
Ingredients: 100g Purple sprouting broccoli, 2 spring onions, handful of spinach, 4g dill, 2 carrots, 4g chives.
Larder: 3 eggs, 60g cheese (cheddar or feta), juice of ½ a lemon, 1 tsp honey, 2 tbsp olive oil, salt and pepper.
- Finely chop the broccoli, spring onions, spinach and dill.
- Beat the eggs in a bowl and grate or crumble in the cheese.
- Mix in the chopped greens and season with salt and pepper.
- Prepare the salad; grate the carrots and chop the chives. Whisk lemon juice, 2 tbsp olive oil, 1tsp honey. Pour over the salad, set aside.
- To cook the fritters; heat a generous glug of oil in a frying pan and add large spoonfuls of fritter mix to the pan in separate dollops, being careful not to overcrowd the pan. Fry each fritter for a few minutes on each side until golden and slightly crispy.
- Transfer the cooked fritters to a plate in a warm oven until all are ready to serve.
- Serve the fritters with the carrot salad.
An easy way to eat your greens, this pasta dish is a quick mid-week meal of greens, pasta and a speedy yummy mustardy dressing.
Ingredients: 2 shallots, 1 leek, 100g purple sprouting broccoli, handful of spinach, 1 spring onion, 10g basil.
Larder: 180g pasta, 2-3 tsp whole grain mustard, 2 tsp white wine vinegar and 150 – 200ml crème fraîche. (Optional extras: grilled chicken, seeds and cheese.)
- Grill meat if using.
- Bring a pot of water to the boil and cook the pasta in a saucepan of boiling water until al denté.
- Meanwhile, slice the shallots and leek. Sauté in a glug of oil for 5 minutes until soft and transluscent.
- Chop the broccoli, add to the pan and cook for 3 minutes, adding a splash of water to create some steam.
- Make the dressing: finely chop the basil leaves and mix with mustard, vinegar and crème fraîche. Adjust proportions to taste.
- Chop the spinach and mix into the veg and then stir in the dressing.
- When pasta is al denté, drain and toss altogether with the veg and dressing.
- Serve, garnished with sliced spring onion and optional seeds and/or grated cheese.
A goodness bowl that is here to delight. New potatoes, green beans, radishes and more, this salad is a springing singing super supper!
Ingredients: 200g potatoes, 4 spears of asparagus, 100g broad beans, 50g radishes, 1 spring onion, 40g rocket, 10g coriander, 10g basil, 5g fresh turmeric or 1 tsp powdered turmeric.
From the larder: 100g green lentils, or tin of cooked lentils, 2 tbsp lemon juice, 2 tbsp apple cider or white wine vinegar, 5 tbsp olive oil, 1 tbsp honey (optional extra: grilled salmon or a poached egg).
- If cooking lentils, place in a large pot of cold water, bring to the boil and simmer for 20 mins. 10 mins into cooking, halve the potatoes and add them to the lentils. When potatoes are nearly cooked, remove the beans from their pods, add to the pot and cook for 5 mins.
- If using tinned lentils, warm them in a saucepan or the microwave.
- Combine the following in a jar or bowl: grated turmeric, chopped basil and coriander, lemon juice, vinegar, honey, pinch of salt and if you have it, a pinch of cumin powder. Whisk well to combine.
- Slice radishes and spring onion, and place in a salad bowl with the rocket.
- Cut asparagus into quarters, heat a glug of olive oil in a skillet and sauté the asparagus on a medium heat until charred and starting to soften, but not soggy.
- When lentils, potatoes, beans and asparagus are cooked, add to the salad bowl and mix in the dressing. If using, serve with grilled salmon or a poached egg.
Tamarind is found in the seed pods of the tamarind tree. We eat the fleshy pulp surrounding the seeds that tastes somewhat like a date with a delicate citrus note. Although tamarind is often used in Southeast Asian cooking, the Tamarind trees is in fact originally native to Africa. It is used in all sorts of sauces, curries, soups and marinades. In this dish, we use it to make a pad thai sauce accompanying stir-fried veggies, peanuts and spring onions.
Ingredients: 2 tamarind pods, 2shallots, 1 clove of garlic, 1 small head of pak choy, 70g chantenay carrots, 1 small courgette, small bunch of coriander, 1 spring onion.
From the larder: 175g rice noodles, 3tbsp soy sauce, 1tbsp brown sugar, oil, juice of half a lime (optional: 1 egg, handful of peanuts).
- Before you do anything, crack the tamarind pod open and pull out the fleshy inside. Place in a small bowl with 1/8 C warm water and let sit for 10 minutes while you prepare the veg.
- Bring a saucepan of water to the boil for the rice noodles and prepare all your veg.
- Mince garlic, chop shallots and slice the stalk and leaves of the pak choi. Slice the carrots and courgette into batons, slice the spring onion and chop the coriander.
- After 10 minutes, with your fingers, rub the flesh of the tamarind off the seeds pour into a bowl straining the seeds. Push as much flesh through a sieve so that you have tamarind-muddied water. Add soy sauce and sugar to the water and stir to combine. Taste and adjust portions so that it is a strong sweet and salty sauce.
- Add noodles to the boiling water and cook for 4-6 minutes. Drain and then run cold water through them.
- Meanwhile, heat a wok on a med-high heat and add a glug of oil. Add the carrots and courgette, followed by shallots, garlic and pak choi. Stir-fry for 3-5 minutes and then push veg aside, crack an egg into the wok and scramble. Mix in to the stir-fry and then stir in the sauce and the noodles.
- Serve with peanuts, spring onion and chopped coriander on top.
Pretty in pink, this curry becomes an extraordinary colour as the beetroot and coconut milk meld together with fresh spices, curry leaves and cauliflower in this delicious and beautiful curry.
Ingredients: Beetroot, cauliflower, shallots, garlic clove, turmeric, ginger, curry leaves, spinach, chilli (use according to taste), coriander.
From the larder: 175g rice, 1 tin coconut milk, oil (vegetable, rapeseed or coconut oil is best).
- Start cooking the rice according to the packet instructions.
- Mince garlic, chop shallots, and sauté in a glug of oil. Chop the chilli, mince or grate the turmeric and ginger and add to the pan. Fry for a minute or so.
- Peel and dice beetroot into small chunks. Slice the cauliflower in small florets. Add to the pan and then add the tin of coconut milk and curry leaves. Simmer on a low heat for 20-25 minutes, stirring occasionally.
- When curry is nearly ready to serve and beetroot is soft to poke with a knife, add spinach and stir in to wilt.
- Serve curry with rice and torn coriander.