See the recipe I love this salad because it’s so simple and easy to throw together when you’re in a bit of a pinch. It combines the lovely charred flavour of roasted cauliflower with both beautiful aubergine and the umami hit of shelf staples like olives and sundried tomatoes. Typically Kenny isn’t very keen on salads but this is the first time he’s asked for salad seconds. I serve it with a dressing based on the oil you’ll find with your jarred artichokes or sundried tomatoes. Since it’s already seasoned, it makes for a great base for a dressing and saves you from throwing this away – win-win! This is…
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Vietnamese Noodle Salad with Fragrant Vegan Meatballs (Vegan & Gluten Free)
Vietnamese noodle salad, or Bun Cha as it’s also known, is one of those great dishes that is both light and filling. Perfect for warm summer days, it can be eaten without that horrible heavy feeling. Originating in Hanoi, Vietnam, this rice noodle salad is normally paired with pork meatballs. I’ve embraced the asian flavours here and created some truely delightful veggie meatballs that are both tasty and easy to make. Baked in the oven, these pair perfectly with the salad dressing. I like to serve this on a bug central plate, allowing everyone to build their bowls as they like and use the dressing for dunking the noodles, vegetables…
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Thai Style Potato Salad (Vegan & Gluten Free)
I’m a big fan of salads in all forms. From little side salads to big heaping mounds of veggies drenched in a delicious dressing, and warm salads that contrast winters cool. A good salad shouldn’t be just a few leaves, but rather is a vehicle for your creativity. Experiment with ingredients you have around the house to add that extra special touch, fruit for sweetness, nuts for crunch Potato salad works well as a side with just so many dishes. Serve as a side with your next barbecue, with a picnic, or leftovers. This version is bursting with flavours, creamy, sweet and just a little acidic. Whats more, it’s incedibly…
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Crunchy Chickpea ‘Tuna’ Salad (Vegan & Gluten Free)
Before I went vegan, tuna sandwiches were a big favourite of mine. Never home made, these shop bought sandwiches were my go to choice whenever I didn’t have to see anyone too soon afterwards – not wanting to subject anyone to my fishy/onion breath! This vegan version of one of my favourite snack, has a surprisingly similar texture from the chickpeas (just go with me on this – you won’t believe me till you try it!), and such a similar taste from the seasonings. It’ll only take 10 minutes to make and, while it works better if made the night before so the flavours can meld, you can eat it…
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Warm Spring Salad
We’re at a slightly odd time of year, the weather can’t seem to decide if winter is over but the sun is definitely starting to push it’s head through the clouds. After days like this weekend I start to crave something light and salad-like but warm. My solution is this salad. It’s incredibly easy to make, takes advantage of seasonal produce like asparagus and salad potatoes when they’re just coming into their own, but it’s warm so it fits in perfectly when the weather is still a little cool. The lentils and potatoes make it filling without being heavy while the dressing brightens the dish with a little tang. If…
