Salads, Sides and Soups Archives

7 May 2019

Kumara Steaks with Harissa Cauliflower & Turtle Bean Hummus

Most people are aware of the saying “you eat with your eyes”, these ingredients could be chopped up and stewed together in a one-pot for..

27 October 2018

Cucumber, Spinach & Herb Salad with Lemon Ginger Dressing

I often get my inspiration for dinner side dishes from what needs to be harvested or has to be used from the fridge. In this..

10 April 2018

Fennel & Ruby Grapefruit Salad

Some dishes aren’t really recipes, just a selection of ingredients that go really well together like this Fennel & Ruby Grapefruit Salad. This selection of..

30 October 2017

Pumpkin and Pepper Soup with Soda Bread

During the dreary Scottish winter, my family looks forward to Pumpkin and Pepper Soup especially with freshly baked bread . A seeded soda bread is..

30 October 2016

Char-grilled Zucchini Ribbons with Cashew Cheese & Pinenuts

With the popularity of raw and low-carb meals, zucchini -zoodles (aka courgette or courgetti) is a popular whole-food pasta alternative. Char-grilled Zucchini ribbons with Cashew..

24 October 2016

Roasted Ratatouille Salad with Saffron Cashew Yoghurt

Roasted Ratatouille Salad with a Saffron Cashew Yoghurt is a taste of sunny Mediterranean on a plate. I like being able to distinguish the tastes and textures, so preparing some of the ingredients separately gives the dish – you get less of a traditional “ratatouille/stew” and more of an appreciation of the individual components, as you do with a salad.

22 October 2016

Roasted Cauliflower Salad

This salad started out as a vegetable roasting task for my Rouxbe cooking course. As cauliflower are in season in Scotland and at their best at the..

10 July 2016

Zucchini and Pea Salad

Zucchini and Pea Salad with Avocado Basil Dressing came together when I decided it was time to play with the spiraliser, it’s one of those..

5 May 2016

Turtle bean and butternut salad

As the seasons change, culinary preferences shift from hearty winter soups to vibrant spring salads. A visually appealing and tasty trans-seasonal dish is the turtle bean and butternut salad, layered with greens, roasted vegetables, and cashew feta, topped with a herby no-oil chimichurri dressing. This flexible salad serves 4 to 6 and emphasizes the importance of contrasting colors, shapes, and textures.

Category: Salads, Sides and Soups