Ready in 20 minutes, I like to make a batch of this and have it for a packed lunch in a thermos during the week. I’ve used kale here as I had a huge bunch to use up but swap in chard, cavolo nero or shredded cabbage....
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. ...
I absolutely love Syrian food. Aleppo chilli flakes are a dried and flaked turkish chilli, named after the Syrian city of Aleppo. I love adding them to scrambled eggs, any curries or stews and sprinkled on salads, as I’ve done here. Feel free to use any beans or nuts you have in the cupboard....
Everyone loves serving feta in watermelon salads but I don’t think it needs it! This is such a simple salad that, on paper, doesn’t look too special. Tossed together with fresh herbs and some quality extra-virgin olive oil, this dish is a reminder that simple is often best!...
Everyone loves serving feta in watermelon salads but I don’t think it needs it! This is such a simple salad that, on paper, doesn’t look too special. Tossed together with fresh herbs and some quality extra-virgin olive oil, this dish is a reminder that simple is often best!...
For a twist on our favourite cauliflower rice, this Mexican-inspired version uses smoked paprika, fresh coriander and avocado to give it a zingy lift. Cauliflower rice is super easy and can be done with a regular food grater or a food processor. ...
This roasted sweet potato salad with fried halloumi, avocado & toasted pumpkin...
This zesty courgette ribbon and chive salad one of the quickest and easiest salads to have up your sleeve and always wows guests. Keep your eyes peeled for the yellow courgettes but the green ones work just as well. ...
This is one of those ad-hoc recipes that I created when I looked in my fridge one day and simply pulled out all these ingredients and threw them together. And what a happy discovery it was! I love grilled halloumi; there truly is something special about its salty, creamy flavour and chewy texture which I just can’t get enough of....
I’m a pro at using what you’ve got. Traditional pesto is made with pinenuts but I always change according to what nuts or seeds need using up at home. I had the very last hazelnuts to use up, ones I bought a few months ago to make a hazelnut choc butter. I’ve gone for basil here but use a mix...
This Black Bean, Mango & Lime vibrant quinoa salad, is packed with fresh flavours and makes the perfect Summer side or main. ...
This fresh and vibrant salad is perfect for when your farmer’s market is packed with ripe, sweet tomatoes. Only use this recipe as inspiration, instead let your local grocer or market guide you on what’s in season and build your salad around that. You can store your leftover herb pesto in the fridge for a few days until ready to...