Veg Mains

This creamy green feta dressing can be eaten even without any salad, it’s that good! I use raddichio as the base of this simple salad but use whatever greens you have on hand. The carrots add a sweet crunch and, if you’d like to bulk this up, add a handful of nuts or perhaps half an avocado, too....

Brimming with cherry tomatoes, olives and feta, this colourful Greek-inspired pasta is the perfect picnic dish and makes for a great packed lunch. There are so many alternative pastas these days and I just love this with buckwheat pasta. Serve chilled or at room temperature. It makes a terrific accompaniment for barbequed meats and kebabs....

I love soup! It doesn’t matter what’s in it, there’s nothing more comforting than a big bowl of warm, hearty soup. Bulked up with chickpeas and flavoured with thyme and parsley, this herbaceous soup is great for between the seasons. If you can’t find pomegranate, you can easily skip this ingredient. For added sweetness, you can also roughly chop some...

Any vegetable can be used in this hearty soup so let your local grocer or, better yet, local farmers’ market, be your guide. Generally go for vegetables that are in abundance (which usually means they’re cheaper, too). In the summer, swap in courgettes, fennel, fresh peas and broad peas instead of these root vegetables but, just bear in mind, most...

This recipe is inspired by the flavours of sopa de quinoa which is a traditional South American quinoa stew. However, my version has more of a risotto consistency but if you’d prefer a soupier version, add another 300 - 500ml of stock or broth. Use any greens you have, I like to keep spinach in the freezer so that I’ve...

This epic dish combines pan-fried halloumi with shredded crunchy cabbage, fresh herbs and lots of zingy lemon to create a satisfying salad. I love serving this as part of a summer Sunday lunch spread or for a light dinner. You can also serve with pan-fried chicken or crumbled with feta instead of the halloumi. ...

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