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Summary: Preserved lemons give this salad a lovely Middle Eastern touch. They are very salty, though, and so are feta or halloumi, so don't salt the beetroots. If you don't have them, you can also use blanched lemon slices, in which case you might choose to salt the beetroots.
For a warm salad, do not allow the beetroots to cool completely, and maybe swap the feta for grilled halloumi. In this case, serve immediately, as halloumi gets hard if allowed to sit too long after grilling.
Serves 4 as a starter or 2 as a main dish (you can add some cooked quinoa to make it a more substantial meal).
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Summary: If you love Dim Sums but you are always disappointed by the lack of vegetarian ones and the fact that they seem to always have so much dough and so little filling, these uncooked, quick and easy, Vegan and Gluten-free Chinese Carrot Dumplings are the answer.
The trick is to replace the traditional dough with softened rice paper sheets, and whip up a raw carrot and nut filling in your food processor, removing the need for any steaming or frying.
Do make sure to include the fresh ginger, as the ginger + spring onion + tamari + lemon or lime juice produce the most amazing flavour.
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Summary: The Spring is here, and with it, purple sprouting broccoli ! There are endless ways of preparing this highly nutritious and stunningly beautiful cruciferous, but as with all spring vegetables, I prefer light cooking methods, to keep them vibrant green and still slightly crunchy.
Try this warm salad of braised purple sprouting on a bed of rocket dressed with green or red pesto and, optionally, top with a little mozzarella, vegetarian parmesan or pecorino.
Don't miss my trick for halving cherry tomatoes in 5 seconds ...
Make a homemade pesto out of wild garlic, baby spinach, nuts, olive oil, a little sea salt and lemon juice for a delicious garlic kick.
Equally delicious cold, served as a starter.
Serves 2 as a main or 4 as a starter.
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