You get texture for the walnut’s and crisp lettuce and lovely creamy and salty note’s from the feta. Fennel and Tomatoes are so delicious roasted, it makes them release their natural sweetness and really enhances their flavour
My vegetable patches work really well. In a big salad bowl, add the chopped Romaine lettuce leaves, quartered tomatoes, roasted chickpeas, vegan Parmesan cheese, and vegan Caesar dressing
I made this salad lots over the summer, it is so fresh and colourful, I use that cute mini flower pasta most of the time because orzo can sometimes be hard to find
Carefully (and I can not stress that enough – the oil is really hot. Everyone has their own way of cooking roast potatoes, they are a classic British staple to accompany a Sunday lunch
Add about ¾ of the Parmesan spice mixture to the bowl and toss the florets until coated again. Add any Parmesan and spices left in the bottom of the bowl to the top of the florets, then sprinkle the remaining, unused portion of the Parmesan spice mix over top
1a handful of Greek basil or regular basil, leaves torn. 5kg baby new potatoes 3 tbsp olive oil 2 red onions 1⁄2 x 20g pack rosemary 6 garlic cloves 450g mixed (red and yellow) cherry tomatoes, halved a handful of Greek basil or regular basil, leaves torn
My next idea with this versatile vegetable is to turn it into fritters. I ate this filling salad for lunch, but it would make a great accompaniment to roast lamb
But to me, that also means the occasional less healthy option – a cupcake at the bookshop, a slice of pizza after a day at the park, a milkshake at the bowling alley
drizzle of olive oil for roasting. Once the eggplant has cooled, share the spinach, tomatoes and eggplants between 2 salad bowls and top with feta dressing. 8 basil leaves, roughly chopped
I always find the best way to do this is with soups and salads. Tomato soup was definitely my favourite as a child and I think the only thing thats changed is the topping, instead of grated cheese its now creme fraiche – so grown up
Hello my friends,. Citrus Salad with Roasted Beets & Fennel. While beets roast combine lemon juice, olive oil, salt and pepper in a small bowl then pour over fennel and red onion
I started trying round the larder for ingredients, ANd came up with an Italian-inspired combine – pine batty, preserved tomatoes, flat leaf parsley, and Parmesan cheese
It's one of those things that I jotted down because it looked good, cooked from my notes and have made a few times and developed slightly with each one
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