Recipe BookRecipes
Salads
Fresh, substantial salads built from vegetables, grains, pulses and thoughtful dressings.
10 recipes
- Chicken, Avocado & Herb SaladSliced roast chicken and avocado with crisp cucumber and fresh herbs.
- Chickpea, Fennel & Citrus SaladChickpeas, shaved fennel and fresh orange folded with spinach and mint.
- Edamame, Cucumber & Sesame SaladEdamame and crisp vegetables with toasted sesame and a miso-lime dressing.
- Farro, Charred Courgette & Herb SaladChewy farro and charred courgette with generous herbs and pine nuts.
- Lentil, Beetroot & Orange SaladTender lentils, roast beetroot and orange with rocket and toasted walnuts.
- Quinoa, Roast Broccoli & Avocado SaladQuinoa, browned broccoli and avocado with pumpkin seeds and lemon tahini.
- Roast Cauliflower, Buckwheat & Parsley SaladRoast cauliflower and buckwheat with parsley, apricot and tahini.
- Roast Salmon, Greens & Lentil SaladFlaked roast salmon, lentils and green beans with a citrus vinaigrette.
- Roast Squash, Kale & Pomegranate SaladRoast squash, softened kale and pomegranate with seeds and lemon tahini.
- Tomato, Peach & White Bean SaladRipe summer tomato and peach over white beans, finished with basil.