Mushrooms à la grecque
This is very quick to do but must be done ahead of time to allow it to chill. An unusual addition to a salad buffet, this just begs to be mopped up with crusty bread. Ingredients 500g baby button mushrooms … Continued
Mojito Remoulade
This is a healthy plant-based twist on the no-cook celeriac classic that uses non-dairy yoghurt instead of mayonnaise. A refreshing side-salad and an unusual addition to a summer buffet table. Ingredients one celeriac a generous handful of fresh mint, chopped … Continued
Cucumber Salad
There are so many different ways to make cucumber into delicious salad… I’ll be adding all my favourite variations here, starting with: Cucumber Salad with Dill Ingredients One large cucumber a handful of fresh dill, chopped. a pinch … Continued
Green Bean & Potato Salad dressed in Mustard
This is a very simple, but delicious, low-fat potato salad. Ingredients New potatoes Green beans (fresh or frozen) Capers Wholegrain Mustard Salt Freshly ground black pepper Method 1. Boil the potatoes until they’re cooked through, drain, and while they’re still … Continued
Quinoa Tabouleh
This is a very easy, fresh-tasting salad that uses the nutrient-rich grain quinoa (pronounced “keen-wah“) in the place of the usual couscous. Tabouleh will keep overnight in the fridge and so makes a great packed lunch. Quantities aren’t crucial here – … Continued
Simple Vegetable Sushi
Making your own sushi is not as scary as it sounds – in fact, it’s really simple. Ingredients 200g sushi rice 2-3 tbsp Japanese rice vinegar pinch of salt 1 tbsp Mirin (Japanese sweet rice wine) 4-6 sheets of … Continued