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Roasted cauliflower, chickpea, feta & pomegranate salad

21/10/2020

 
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Cauliflower and chickpeas taste amazing when roasted. Combined with feta this salad is a filling lunch (more satisfying than those little plastic pots of salad you can buy). A fresh pomegranate can sit in your fruit bowl until ready to use. The riper the better and you can just squeeze in the seeds and juice into your salad (freeze any leftover pips for another time!). 

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Beluga lentils, roast pepper & black olive salad

21/10/2020

 
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A kitchen forage lunch for the end of the week – olives, lentils and jars of roasted peppers can sit in the fridge or cupboard for when you need them and make a good base to add any fresh veg that you have. You can freeze leftover cooked lentils or add to soups and stews so no need for waste.


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Courgette pea & avocado salad pot

27/7/2020

 
Recipe featured on the cover of Packed, by Becky Alexander and Michelle Lake. Lunch hacks and recipes to squeeze more nutrients into your day.

Smashed beets & rainbow salad with dukkah

20/7/2020

 
Smashed beets & rainbow salad with dukkah
​Beetroot looks so vibrant you know it is going to be good for you. We seem to get beetroots in our veg box quite a lot, so we had to learn how to cook them! This very quick dukkah will add loads of crunch, flavour and protein to your salad. It doesn’t matter if you use nuts with skin on or off; just use whatever you have! You don’t need a salad dressing with this; just mix in the smashed beets before eating.

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