This is a filling and fragrant curry filled with the flavours of coconut and ginger. The turmeric gives great colour and the lentils add some extra protein to this vegetarian curry.
ZUCCHINI, CHILLI AND GARLIC PASTA WITH BROAD BEANS AND LEMON
SOBA NOODLE SALAD WITH TAHINI DRESSING, BROCCOLI AND SOFT BOILED EGG
WASABI AVOCADO, EDAMAME AND PINK GRAPEFRUIT NOODLE SALAD
The noodle salad is made with a mixture of ribboned carrot ‘noodles’ and rice noodles. The combination of fresh and pickled vegetables with the spicy avocado dressing a tart grapefruit is so refreshing you’ll be craving this when the warm weather really sets in.
ZUCCHINI AND AVOCADO SALAD WITH HERB ‘MAYO’ AND CHICKPEA CROUTONS
CRISPY ROASTED ZUCCHINI
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).
AVOCADO AND EGG RICE PAPER ROLLS WITH PEANUT AND LIME DIPPING SAUCE
Does that sound weird? Because it shouldn’t as avocado and egg are obvs amazing together. And the thin slices of mirin seasoned omelette make the perfect vegetarian rice paper roll filling. And that dipping sauce, oh it’s good.
QUINOA TABBOULEH SALAD
CAULIFLOWER FRIED ‘RICE’ WITH GARLICKY GREENS
Cauliflower has got to be the most amazingly versatile vegetable ever. Well one of them, I hate to play favourites. It makes an amazing bechamel, ridiculously creamy soup, a fried chicken substitute, and a great addition to salads. And this time it makes rice.