It doesn’t get much better than fattoush does it. Is it the world’s best salad? It’s a serious contender. Continue reading “Fattoush”
Our take on a classic flavour pairing.
Earthy, beautiful golden and candy beets, almost creamy puy lentils, crunchy fennel, and walnuts. Veegs n’all.
Rustled up in under 30. Continue reading “Rainbow Beets and Lentil Salad”
In Turkey and presumably elsewhere round those lovely Mediterranean ends, spinach is produced and sold with the roots still attached. Continue reading “Spinach Stem Salad / Ispanak Kökü Salatası”
Hmmmmm, mushrooms – ruddy love ’em. And this is shroom bliss. Continue reading “Warm Mushroom Salad”
We couldn’t eat all those radishes yesterday. What to do with a few leftover heritage radishes? This veegs thing…. Continue reading “Heritage Radish & White Bean Salad”
Romanesco, the beautiful broccoli from outer space.
Mesmerising geometric spirals within spirals, it is, as far as we’re concerned, proof positive of alien life and 16th century visitations to Italy, where it has been cultivated ever since.
Quantities would just get the way of this delightful dish. We’re freestylin’ here along a well trodden path and there’s something special in the way these veggies and leaves come together of their own accord, in a simple and mellow flavoured, laid back salad.
This is a bold and spiky piece from Sabrina Ghayour.
For the adventurous lovers of preserved lemons. And fresh, young in season asparagus. Continue reading “Asparagus with Preserved Lemon & Pickled Chilli”
A Thai salad on any other day here in the west, only, this one’s made with cauliflower. The salad that’s loved the world over goes fully veegs.
Quick be the salad, and fabulously tasty be thine name. Continue reading “Cauli Larb Salad”