Blogs

Beetroot Salad Recipe

Beetroot Salad!

Beetroot, lemon and mint make such a great team, combined with luscious spinach leaves, great olive oil and a sprinkling of cheeze this salad is an utter delight.

Serves 4

Ingredients:

2 large or 4 small Baked Beets (instructions for this our on our Baked beets recipe) 

4 handfuls of spinach leaves

1 handful of mint

100g Violife Greek Block

For the dressing:

The zest and juice of 1 lemon

2 tsbp olive oil

Freshly ground black pepper

Roasted Parsnip & Cauliflower Soup Recipe

There are so many delicious ways to enjoy parsnips! We all love them roasted - it brings out there delicious sweet, nutty flavour! Paired with cauliflower and blitzed until silky smooth, this soup is delightfully creamy and super tasty.   

 

Ingredients:

2 - 3 medium sized parsnips, peeled and roughly chopped

1 cauliflower, broken into florettes

3 cloves of garlic, peeled & crushed with the side of a knife

2 white onions or 4 shallots, peeled & sliced

Super Sprouts & Braised Lentils Recipe

This delicious jumble is fab served with a pile of roasted root veggies!

Recipe To Serve 4 -6:
1 white or red onion, finely diced

2 cloves of garlic, finely minced
4 carrots, peeled and finely diced
1 leek, finely diced
3 tins of lentils, drained and rinsed
1 good quality vegetable stock cube
A couple of sprigs of rosemary, thyme or sage
10-12 brussels sprouts, finely sliced
Sea salt
Freshly ground black pepper
Olive oil

Charred Sweetcorn, Red Onion & Black Bean Salad Recipe

Roasted, toasted & charred veggies jumbled together with chilli & lime and topped with chunks of avocado can’t ever be a bad thing! This is a delicious salad to celebrate our super sweetcorn - serve it as a main, as a side, piled into a baked (sweet)potato, stuffed into a sandwich or wrap. 

Feel free to be flexible with the ingredients, if you want to turn up the heat, add another chilli, prefer more sweetcorn or want bulk everything out with more red onions and beans - go for it! This is YOUR creation!