This is a delicious, refreshing salad which feeds a crowd - perfect to serve with a BBQ on a hot sunny day!
Serves 6 - 8
2 pink grapefruit
5 or 6 spring onions
1 cos lettuce
1-2 green chillies, depending on you heat taste!
1 handful of mint leaves
1 handful of basil leaves
1 avocado
Sea salt
Freshly ground black pepper
Olive oil
Method:
Makes 8 - 10 fritters
Ingredients:
2 ears of corn, kernels cut away from the husk
2 spring onions, finely chopped
2 green chillies (or to your preference), deseeded and finely chopped
1 big handful of coriander, finely chopped
2 eggs
2 heaped tbsp plain flour, gluten free plain flour or chickpea flour
Sea salt
Freshly ground black pepper
Olive oil
4 tbsp yogurt of your choice, we use KoKo coconut yogurt
Tabasco sauce
Who can resist a tomato and basil combo?! These flavour bursting bruschettas can be assembled in minutes for a real taste of the Med!
Ingredients per person:
2 slices of bread of your choice, we love using Vegbred!
A handful of tomatoes, ideally at room temperature
1 spring onion
4 or 5 basil leaves
1 small clove of garlic, peeled
Sea salt
Freshly ground black pepper
Extra virgin olive oil
Method:
Who doesn’t love a good burger?! These carrot & coriander falafel patties really hit the spot when you fancy something packed full of veg, full of flavour and something a little bit different. Serve them in a bun, naked with a pile of salad or topped on a baked mushroom and wrapped in griddled courgettes! And don't forget the chilli salsa!
Recipe Serves 4
Ingredients:
This is a super fresh, summery take on smashed avocado… serve as a dip with crunchy veggies to dunk or dolloped on top of toast for a deliciously light breakfast, brunch or snack.
To serve 2:
Ingredients:
2 handfuls of podded garden peas
1 avocado
A small handful of mint leaves, removed from the stalks
1/4 of a lemon
Olive oil
Sea salt
Freshly ground black pepper
4 slices of bread of your choice, we love using Vegbred
This is the perfect slaw for a hot, sunny day… crunchy, juicy, light and so refreshing!
Ingredients to serve 4 - 6 as a side:
4 sticks of celery
4 spring onions
1/2 cucumber
2 apples
1 handful of fresh mint leaves
The juice of 1 lemon
1 big handful of pumpkin seeds
Sea salt
Olive oil
Method:
Who doesn’t love a bowl of guacamole in the middle of the table to dunk into? We love it dolloped on top of a fresh crunchy salad… piled into a sandwich… topped over tacos or simply to dip a tortilla chip into!
Ingredients for 4 portions:
1/2 red onion
1 green chilli
2 avocados
Juice of 2 limes
Olive oil
Sea salt
Freshly ground black pepper
Method:
This is a delicious jumble to make when you’ve got those odd bits and bobs left in the fridge to use up… use the ingredients list as a guideline adding what you have available!
Ingredients to serve 4:
2-3 cloves garlic, finely diced
1 or 2 chillies, seeded and finely diced
A thumb sized piece of ginger, grated or finely diced
1 or 2 peppers, seeded and diced
A handful of mushrooms, diced
2-3 sticks of celery
3-4 spring onions or 2 red onions
2 courgettes, topped, tailed and diced
The English pea season is short and sweet so we like to take any opportunity for maximum pea-licious gobbling! This salad is so fresh, light and zippy, it couldn’t be simpler to make and it is a perfect partner to pretty much any meal.
Ingredients to serve 4 as a side dish:
1 Cos lettuce or 2 Baby Gem lettuces
5 or 6 spring onions
2 handfuls of shelled garden peas
The zest and juice of 1 lemon
2 tbsp of good quality olive oil
Sea salt
Freshly ground black pepper
This is a delicious way to serve some seriously wonderful seasonal ingredients!
For 2 - 3 portions:
350g Jersey Royals, washed and scrubbed
1 - 2 cloves of garlic, peeled and mashed
1 bunch of spring onions, trimmed and finely sliced
Olive oil
Sea salt
Freshly Ground Black pepper
1 handful of mint leaves
Method:
