href="#udee33d7f-f62d-5e22-8ca2-5ac11093a441">Baby Green Bean and Butter Bean Salad with Garlic Croutes
Warm Quinoa Salad with Broad Beans and Pomegranate
Warm Salad of Roasted Cauliflower, Watercress and Salty Cheese
Quinoa with Basil and Pine Nuts
Cauliflower Cheese with Mustard, Capers and Cherry Tomatoes
Warm Butternut Squash with Baby-leaf Spinach Red Onion and Pine Nuts
Grilled Aubergine with Halloumi and Mint
Avocado and Roasted Potato Salad with Creamy Dressing
Nut Pâté with Date and Mint Chutney
Beautiful Bruschette and Crostini
Tandoori Potato Skewers with Minty Raita
Vietnamese Spring Rolls with Balsamic Reduction
Rösti Potato ‘Crisps’ with Soured Cream and Chive Dip
Warm Lime-roasted Sweet Potato and Couscous Salad
This is both comforting and refreshing; dense, candy-like sweet potato sharpened with lime, the crunch of red onion and the fresh green coriander, against the background of silky couscous. It’s lovely on its own, or you could add some sharp goat’s cheese or hummus to complete the meal.
Serves 4
Vegan
600g (1lb 6oz) sweet potatoes, about 4 medium-sized ones, scrubbed and cut into 2cm (¾in) chunks
2 tbsp olive oil
500ml (18fl oz) vegetable stock
250g (9oz) couscous
Finely grated zest and juice of 1 lime
4 tbsp finely chopped red onion
14g (½oz) fresh coriander, roughly chopped – or left in sprigs
Salt and black pepper
1. Preheat the oven to 220°C (425°F), Gas 7.
2. Toss the sweet potato chunks in 1 tablespoon of the olive oil, put them into a roasting tin, and bake for 25 minutes, turning after 10–15 minutes, until they are tender and golden brown.
3. Meanwhile, bring the vegetable stock to the boil, then add the couscous and the remaining tablespoon of olive oil. Cover and set aside, off the heat, for 10–15 minutes.
4. Take the sweet potatoes out of the oven and toss with the lime zest and juice, the chopped onion and coriander. Season with salt and pepper.
5. Stir the couscous with a fork, and add a little salt, then carefully mix with the sweet potatoes and coriander, and serve.
Bulgur, Edamame, Pea and Broad Bean Salad with Minted Yoghurt Dressing
This is a wonderfully nutritious main course salad that also tastes fresh and summery with its lovely minty dressing. You can find packets of podded edamame beans, looking rather like frozen peas, in large supermarkets and in health shops. They are in fact young, green soya beans, and are high in protein and other nutrients. Some crisp lettuce leaves, and maybe a salad of summer tomatoes and basil (such as the Mixed Heirloom Tomato Salad), would go really well with this.
Serves 4
200g (7oz) bulgur wheat
400ml (14fl oz) water
100g (3½oz) frozen podded edamame beans, thawed
100g (3½oz) frozen petits pois, thawed
200g (7oz) sugar snap peas, trimmed
150g (5oz) frozen broad beans
6 spring onions, chopped
4 tbsp chopped flat-leaf parsley
2 tbsp extra virgin olive oil
2 tbsp freshly squeezed lemon juice
Salt and black pepper
For the minted yoghurt dressing
300ml (11fl oz) plain yoghurt
2 tbsp chopped mint
1. Put the bulgur wheat into a saucepan with the water. Bring to the boil, put the thawed edamame beans and peas on top, then take off the heat and leave to stand, covered, for 15 minutes, or until the bulgur wheat is fluffy and tender.
2. Meanwhile, cook the sugar snap peas in boiling water until tender, about 3 minutes; remove them with a slotted spoon into a colander (don’t throw away the water) and refresh under cold water; set aside.
3. Bring the water in the pan back to the boil and add the broad beans. Cook for 2 minutes; drain, and cool quickly under cold water. I like to pop off their skins with my fingers, to reveal the brilliant green inner beans, but this isn’t essential: by all means leave them on, if you prefer.
4. When the wheat is ready, give it a stir with a fork to fluff it and mix in the edamame beans and peas, then add the sugar snap peas, broad beans, chopped spring onions, parsley, olive oil, lemon juice, and salt and pepper to taste.
5. Make the dressing by mixing the yoghurt with the chopped mint, and seasoning with a little salt and pepper. Serve with the bulgur wheat salad, in a small jug or bowl.
Make it vegan: Use plain unsweetened soya yoghurt for the dressing.