This salad combines two Italian classics into one. It’s quick to make which means you can serve it even on the days you’re extremely time poor. Just make sure the ingredients are as fresh as possible otherwise you won’t get the full flavour explosion as you eat it.
Tag: Vegetarian
Spinach & Ricotta Rotolo
Rotolo is a lesser known Italian pasta dish with this version being similar to the popular cannelloni. The filling is rolled up in pasta sheets, cut and placed into the pasta sauce then baked in the oven to get delicious crunchy bits.
Basic Chia Pudding
One of the easiest to make yet healthiest breakfasts you’ll ever have. Not to mention it’s so versatile and only limited by your own imagination. Once you know the basic formula to make chia pudding you can get creative and try different combinations.
Warm Winter Salad
Made with beetroot, pumpkin and baby spinach, this recipe is simple yet packed with flavour. By roasting both the beetroot and pumpkin you’re adding a richer flavour into the salad. Just because the weather gets colder doesn’t mean you still can’t enjoy a salad.
Sauteed Kale
Most people wouldn’t think about cooking kale but this recipe is a winner – it tastes great, is super simple to prepare and is a great alternative to your normal side vegetables.
Ratatouille
A hearty dish that is great at using up several vegetables in your fridge. Serve the ratatouille with brown rice and herb coated chicken or turkey for a delicious meal.
Roasted Pumpkin Soup
I normally make a plain pumpkin soup but this time I decided to jazz it up by slow roasting the pumpkin, onion and garlic beforehand. Roasting the veggies gives them a different dimension and makes this classical soup a little more special.
Turnip & Miso Risotto
This recipe combines old with new, and Italian with Japanese. It’s a wacky to bring all these together but it does work! Have this risotto as a side with lamb or eat it as the main meal. If you find yourself with a turnip, give this recipe a go!