Salads / Sides

Recipes / Salads / Sides

Green Olive & Anchovy Gremolata

Gremolata – sounds a little bit more sexy than just ‘dip’ we thought… A yum and very easy concoction that can be slathered over your toast, dipped in to with Veggies, on toast, with Fish or just eaten of the spoon should you have a savoury craving. Ingredients: 100g Pine Nuts 330g Jar of Green Olives (c. 160g drained) 1jar…

Recipes / Salads / Sides / Veggie

Brazil Nut & Pea Dip

Can be eaten hot or cold, with Pasta, a Crudite, a Rice / Pea / Carrot Salad or stuffed in a Mushroom – a very simple yet versatile side dish, that will keep for multiple uses over a few days. Ingredients:  250g Peas 50g Brazil Nuts 6tbsp Extra Virgin Olive Oil 3 Large Sprigs Mint 2 Lemons (Zest & Juice)…

Recipes / Salads / Sides / Veggie

Whole (or half) Roasted Celeriac

Ingredients: ½ / 1 Celeriac 1tbsp Coconut Oil 1tsp Chilli Flakes 5 Sprigs Rosemary Pink Himalayan Salt & Pepper Instructions: Pop oven on to 180oC Place the Celeriac on a large piece of baking parchment, top with the Oil, Chilli, Rosemary, Salt & Pepper before gathering edges of parchment paper & tying together with a little string, forming a parcel…

Meat / Fish / Salads / Sides

Dairy Free Chicken Liver Pate

We know what you may (or may not) be thinking – Livers, eww, a little bit gross, who eats them?! Well in actual fact they are highly nutritious, given that they’re the storage-centre in most animals for numerous micronutrients, so we’re bringing it back, making it palatable & for those who can/cannot tolerate dairy, this one’s for you; Ingredients: 2tbsp…

Recipes / Salads / Sides

Three Grain Salad with Rocket & Radishes

Mix your grains up when you have lots of open packets – or go with 150g of one if you don’t! Ingredients: 50g Red Quinoa 50g White Quinoa 50g Bulgar Wheat 40g Pumpkin Seeds ½ Celeriac 1 Lemon Handful Radishes 1 bunch Rocket 5tbsp Extra Virgin Olive Oil Pink Himalayan Salt & Pepper Instructions: Pop all 3 grains in a sieve & rinse well…

Recipes / Salads / Sides

Red Cabbage Sauerkraut

Ingredients: 1 Cabbage (red – more phytonutrients) 3 Garlic Cloves (optional) 1 inch Ginger 1tbsp Pink Himalayan Salt, heaped Instructions: Finely slice the Cabbage and Garlic Cloves and grate the Ginger In a large bowl, add all the veggies and rub the Salt into them. Sure, this sounds a little odd, but just roll with this one. Rub for about 5…

Recipes / Salads / Sides

Beetroot, Cucumber and Carrot Salad w. Pine Nuts

The easiest salad in the world… Ingredients: 50g Pine Nuts 150g Beetroot, cooked ½ Cucumber 2 Carrots Juice of 2 Limes Instructions: Dry fry the Pine Nuts, so they are lightly browned Grate the Beetroot, Cucumber and Carrots and mix in the Lime Juice Whack the Pine Nuts on top and dig in Serves: 4

Recipes / Salads / Sides / Savoury Snacks

Cauliflower Leaves with Avo & Spinach Dip

You’ve made some Roasted & Spiced Cauliflower or perhaps a little Cauli rice – well here’s what to do with the outside leaves – instead of throwing them away – because it’s all about being sustainable where we can and using every last morsel. Ingredients: Leaves of 1 Cauliflower 1tbsp Extra Virgin Olive Oil Pink Himalayan Salt & Pepper Dip 1 Ripe Avocado 50g Spinach ½tbsp…

Recipes / Salads / Sides / Veggie

Quinoa, Sweet Potato and Aubergine Salad

  Ingredients: 2 Sweet Potato 2 Aubergine 6tbsp Extra Virgin Olive Oil 180g Quinoa 2tbsp Tahini Handful fresh Parsley Pink Himalayan Salt & Pepper Instructions: Whack the oven on to 180°C Slice the Potatoes and Aubergines lengthways, each into 8 pieces. Toss in 2tbsp Oil and roast for 45 mins Rinse the Quinoa in a sieve with cold water then…

Recipes / Salads / Sides / Veggie

Red Quinoa Salad

Ingredients: 150 Red Quinoa 150g Cherry Tomatoes 2 Courgettes 4tbsp Extra Virgin Olive Oil ½ Cucumber 1 Ripe Avocado Pink Himalayan Salt & Pepper 50g Pine Nuts 10g Black Sesame Seeds Instructions: Whack the oven on to 180°C Rinse the Quinoa in cold water and add to a saucepan with double the amount of cold water. Bring to the boil,…