A really easy salad that can be made in minutes and looks really pretty, and tastes divine.
Serves 2-4.
Ingredients:
4 oranges (blood oranges if available), peel, pips and pith removed, cut into thin slices
A bunch of mint finely chopped
A large handful of pistachios roughly chopped
A bunch of radishes, washed and shaved into thin slices
Some salad leaves (optional)
Yes I am obsessed with carrots. Here’s another carrot salad recipe, just in case you are also a carrot person. Fragrant, fresh and delicious, this salad will transport you straight to Marrakesh
Serves 4 as a starter.
Ingredients:
500g carrots, peeled and grated
2 large juicy oranges or 4 clementines
Juice of 1 lemon
3 tablespoons of orange flower water
Juice of 1 orange
3 tablespoons of maple syrup
1 teaspoon of ground cinnamon
Everyone goes nuts over this stuff, take it to a dinner party and people dive on it even after they have eaten. Dipped in chocolate and decorated is even better and makes great gifts in clear food bags with a ribbon.
Ingredients:
200g of caster sugar
8 tablespoons of golden syrup
3 teaspoons of bicarbonate of soda
A summer-tasting salad with winter vegetables. Fresh, healthy, and perfect for a detox.
I always had this as a child, my parents lived in Paris when they were young, and came back with lots of recipes, so french food is comfort food to me. This is very nice with just crusty bread, or as a side dish to a risotto or pizzetta.
Serves 2.
Ingredients:
300g approx. of large-ish tomatoes
1 small red onion, very finely chopped
Small bunch of basil, finely chopped
Small bunch of parsley, finely chopped
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon sherry or white wine vinegar
1-2 tablespoon maple syrup
1 crushed clove of garlic (optional)
Salt and pepper to taste
These are the easiest brownies to make and are dairy free. The saltiness of the pistachios enhances the flavour of the chocolate. They are very chocolatey but quite light.
Makes about 8 brownies.
Ingredients:
1 teaspoon of vanilla extract
1/2 cup of vegetable oil, I use mild olive oil
1 cup light brown soft sugar
2 large eggs
1/3 cup of unsweetened cocoa powder
1/4 tsp baking powder
1/2 cup of flour
50 g of pistachios, roughly chopped
Created at the Waldorf Astoria Hotel in New York in 1896, this salad doesn’t need changing. The sweet tartness of the apples make it perfect on its own or with meat.
This salad, though simple, is summer on a plate even if it’s not outside. The saltiness of the feta means it doesn’t need salt, just a grinding of fresh pepper.
Serves 4.
Ingredients:
700g watermelon cubed
280g feta
A few sprigs of finely chopped mint
A big splash of extra virgin olive oil
This rice salad is taken from Ottolenghi’s Jerusalem cookbook, only I have made it simpler. My friends all complain that his recipes are too complicated so they don’t bother to make them. Perfect with meat and chicken or just vegetarian dishes.
Serves 6.
Ingredients:
400 g can of chickpeas, drained
1 bag of cooked basmati rice (about 2-3 cups)
2-3 tablespoons of olive oil
1 teaspoon ground cumin
1 ½ teaspoon of curry powder
100 g currants
Crispy onions from supermarket (in a plastic tub)
2 tablespoons of chopped parsley
1 tablespoon of chopped coriander
1 tablespoon of chopped dill
Salt and pepper
This recipe is from the Polpo cookbook and the only change I’ve made is that I’ve added maple syrup instead of the sugar. The salad dressing is made in the oven with the roasting tomatoes and takes on their flavour. Yum.
Serves 4.
Ingredients:
A punnet( approx 500g) of cherry or plum tomatoes
Olive oil
Red wine vinegar
2 tablespoons maple syrup
A handful of chopped fresh oregano leaves
4 x 125 g mozzarella balls
Salad leaves
Salt and pepper
