This meal makes a great packed lunch, or looks lovely piled high in a big bowl for a barbecue or party. The flavours of the toasted cumin seeds and fresh herbs give it a nice zing. You can substitute the carrots, squash and aubergine for other veggies that roast well – for example peppers or courgettes.
Tag Archives: carrots
A light and healthy stirfry using summer vegetables. If you can find some good regular oyster or king oyster mushrooms, they give a nice meaty texture alongside the tender courgettes and carrots. You could also use green or runner beans in this recipe.
This winter coleslaw is best made the day before so that the vinegar and oil can soften and sweeten the cabbage. The inclusion of yoghurt makes it must less calorific than a coleslaw made with 100% mayonnaise. Great served up with baked potatoes and cheese or a quiche.
Rostis are really simple to make, but it can go wrong quite easily so that you end up with lots of grated, disintegrated vegetables in a pan. Follow these tips and make the perfect rosti every time, with whatever root vegetables you have to hand – swede, jerusalem artichoke and squash works well too. Tasty […]
The concept behind this dish is simple – a selection of seasonal vegetables in a creamy sauce, topped with a savoury crumble. A life-saver for those cold or wet evenings when you wan’t something tasty and filling but don’t have much time to think what to do with that pile of vegetables! You can play […]
This is a Waldorf salad with two twists: firstly there is no celery – you could easily add it but personally I don’t like it; and the addition of lots of lovely fresh herbs. This recipe is inspired by one I found in the lovely Veggiestan cookbook – if you haven’t got a copy, get one! […]
I love summer salads that are healthy but also filling. To make this even heartier serve with some grilled halloumi or naan bread, or both!