This is such a delicious side, or you can have it with some quinoa and an egg and call it a whole meal. The crispy, just caramelised broccoli pieces against the creamy feta and golden pine nuts is a perfect mix. if you’re looking for a stand out side for your holiday feast give this one a shot.
Yep. It’s another cauliflower recipe, I just can’t help myself. And another chickpea recipe. Dressing chickpeas with delicious flavoursome dressings is my current thing. They just soak up flavour so well and are super filling so are great in lighter salads like this.
This chickpea salad is the kind of salad that will have a chickpea salad hater scooping up every last chickpea. Seriously. That dressing and chickpeas are meant to be. It’s a love story. A Parmesan laced love story.
I’ve loved twice baked potatoes since I was a kid. Whenever I was sick they’d be the thing I’d want as soon as I could eat. It’s the soft mashed filling and slightly crispy exterior. And all the extra flavour.
Despite me posting a curry recipe yesterday and complaining about the lack of Spring weather… it’s getting sunny this weekend and that means it’s time to get pumped about salads.
These guys are my new favourite salad bowl obsession. Or nourish bowl. Or buddah bowl. Or food. Whatever you want to call it. Super easy to make with good texture and flavour. What more do you want? You can also eat them as a side when you’re dining family style, instead of roast potatoes or something. Or in my case, as well as (don’t take my potatoes away).
These are so good! Golden, crispy, crunchy goodness. They’re kind of begging for an ice cold beer, or some other tasty beverage to go along with them but you can also get all virtuous and have them on top of a nourish bowl situation. I like to think of them as one of two things: sustainable coconut prawns or sustainable sesame fried chicken. Sustainable because they’re not either of those two things. Hilarious (don’t hate me).
This salad is so tasty. Filling enough to eat on it’s own and it looks so pretty, look at those flecks of red, the creamy green avocado and golden toasted coconut. All the yum.
Look at those colours! Roasted celeriac, farro, quinoa and bulgur are combined with toasted seeds and nuts, grapefruit pickled carrots and a bright pink beetroot yoghurt sauce to make a killer winter salad.