SOUPS, SALADS, AND STARTERS

ROASTED BUTTERNUT SQUASH AND ROSEMARY SOUP

Roasting the butternut squash and the rosemary together first adds a luxurious aromatic twist to this delicious soup.

SERVES 4

INGREDIENTS

• 1 butternut squash
• 2 tablespoons light olive oil, plus more for drizzling over the squash
• 2 large sprigs fresh rosemary
• 2 medium onions, finely chopped
• 2 stalks celery, trimmed and chopped
• 1 medium carrot, chopped
• pinch (¼ teaspoon) chili flakes (optional)
• 3 ⅓ cups vegetable stock
• sea salt and black pepper, to taste
• 2 tablespoons crème fraîche or sour cream, plus more for serving (optional)

METHOD

• Preheat the oven to 325°F.
• Slice the butternut squash in half lengthwise, scoop out and discard the seeds and put both halves on a baking sheet. Drizzle some olive oil over the squash and lay the rosemary sprigs in the hollow of each squash half. Bake for 45 minutes. Allow the squash to cool slightly, discard the woody rosemary sprigs but keep the leaves, then peel off the outer skin of the squash and chop the flesh into cubes.
• In a large saucepan, over medium heat, sauté the onions, celery, and carrots in the oil for about 5 minutes. Stir in the squash pieces and the chili flakes, if using, and then pour in the vegetable stock; simmer gently for 15 minutes. Season with freshly ground black pepper and a little sea salt.
• When the mixture has cooled slightly, ladle it into a blender (or use a handheld blender). Mix in the crème fraîche or sour cream and blend until smooth.
• Pour the soup back into the saucepan, heat through, and serve topped with a dollop of crème fraîche or some Herby Croutons.

HEARTY QUINOA AND WHITE BEAN SOUP

This is a warming and very satisfying soup. I like to use quinoa because it’s a really nutritious superfood that provides a great source of protein. The grainy texture helps make this soup filling enough to provide a meal in itself.

SERVES APPROX. 6

INGREDIENTS

• 4 tablespoons light olive oil
• 2 medium onions, finely chopped
• 2 large carrots, finely chopped
• 2 stalks celery, trimmed and diced
• 15 ounce can white beans (such as cannellini)
• 2 cloves garlic, finely chopped
• 14.5 ounce can chopped tomatoes
• 6 cups vegetable stock
• ⅓ cup quinoa
• ¼ cup chopped fresh parsley
• 1 tablespoon fresh oregano, rosemary, or thyme, chopped
• 1 bay leaf
• sea salt and black pepper, to taste

METHOD

• Heat the oil in a large, heavy-bottomed saucepan over medium heat. Add the onions, carrots, and celery and sauté for 5 minutes. Then add the beans and garlic and sauté for a couple of minutes more.
• Stir in the chopped tomatoes and vegetable stock, and simmer for 20 minutes.
• Finally, add the quinoa, parsley, oregano, or other herbs and the bay leaf, and cook for 12–15 minutes, to allow the quinoa to cook through. Season with sea salt and black pepper.

EASY-PEASY SOUP

This soup is a colorful vibrant green. It is really quick to make and uses frozen peas, so it’s a great option when you’re running low on fresh green vegetables, and yet the end result is a wonderfully tasty, sweet pea soup. Lovely served hot with crusty buttered bread.

SERVES 4

INGREDIENTS

• 2 tablespoons vegetable or light olive oil
• 1 leek, trimmed, washed, and finely chopped
• 2 medium onions, finely chopped
• 3 cloves garlic, finely chopped
• 2 medium potatoes, cut into small cubes
• 21 ounce bag frozen peas
• 3 ¾ cups vegetable stock
• 1 teaspoon dried mixed herbs, or 1 tablespoon chopped fresh parsley
• ¾ cup crème fraîche
• black pepper, to taste

METHOD

• In a medium heavy-bottomed saucepan, heat the oil over medium heat, then add the leek, onions, and garlic and gently fry them for about 5 minutes. Add the cubes of potatoes and the frozen peas, stir well and fry for about 2 minutes. Now pour in the vegetable stock and add the herbs. Stir well and simmer gently for 15 minutes.
• Leave this to cool just a little and then purée, using either a jar blender or a hand blender in the saucepan. Stir in the crème fraîche and a pinch of black pepper.

LIP-SMACKING MINESTRONE

I have always been a big fan of minestrone—the chunky texture and the hearty ingredients are so flavorful and comforting. You can have it as a lunch or starter, but it’s filling enough to make a light supper too. I make a big batch and eat it throughout the week.

It’s also a very versatile dish; you can mix and match vegetables that are in season and therefore make it slightly different according to what you have in your fridge and what you are in the mood for. The pasta is an optional extra as you might prefer a lighter soup. I find that kids love the little pasta stars. And, if basil is in season, it’s nice to add a handful of roughly torn basil leaves to the soup in the last 10 minutes of cooking.

This soup is great on its own, topped with lots of grated Parmesan, or with garlic bread, or a sandwich to dip in it, or with buttered fresh bread … Yum, this is making me hungry!

SERVES 4–6

INGREDIENTS

• 3 tablespoons vegetable or light olive oil
• 1 medium onion, finely chopped
• 1 medium leek, trimmed, washed, and finely chopped
• 2 stalks celery, trimmed and finely chopped
• 2 medium to large carrots, finely chopped
• 14.5 ounce can chopped tomatoes
• 2 cloves garlic, finely chopped
• 1 quart vegetable stock
• 5 ounces (about 2 cups) green cabbage, grated or finely chopped
• 1 tablespoon fresh parsley, chopped
• 2 teaspoons fresh oregano, chopped
• 1 bay leaf
• 1 tablespoon tomato paste
• ¼ cup frozen peas or peeled fava beans
• ½ cup dried small macaroni, or ½ cup pasta stars pasta, or ½ cup broken up spaghetti (optional)
• sea salt and black pepper, to taste
• grated Parmesan or other hard cheese, to serve

METHOD

• Heat the olive oil in a large, heavy-bottomed saucepan over medium heat, then add the chopped onion, leek, celery, and carrots, stirring well, and cook for a couple of minutes, to allow the flavors of the vegetables to release.
• Stir in the chopped tomatoes and the garlic, then cover and simmer for 15 minutes, checking and stirring often. Pour in the vegetable stock, then add the cabbage, herbs, and the bay leaf, and mix in the tomato paste. Bring to a boil, reduce the heat, and let it simmer for 15 minutes.
• Add the frozen peas or broad beans and pasta and continue to simmer gently for a further 15 minutes. Add more stock if it’s too thick. Taste, and season with sea salt (only if it needs it, as the stock may be salty enough) and ground black pepper. Ladle generously into soup bowls and sprinkle grated Parmesan cheese over the top.

MUST-HAVE CREAMY TOMATO SOUP

One of my favorite meals has always been a bowl of hot tomato soup eaten with a grilled cheese sandwich; it’s like medicine to me—and pretty much guaranteed to cheer me up.

SERVES 4

INGREDIENTS

• 3 tablespoons light olive oil
• 3 medium onions, finely chopped
• 2 stalks celery, trimmed and chopped
• 2 cloves garlic, finely chopped
• 6 ripe tomatoes, blanched, peeled, and chopped
• 28 ounce can diced tomatoes
• ¾ cup vegetable stock
• 1 tablespoon tomato paste
• 1 tablespoon each chopped fresh rosemary leaves and sage, or ⅓ cup roughly chopped basil
• ¾ cup half-and-half, soy creamer, or crème fraîche
• sea salt and black pepper, to taste

METHOD

• Heat the oil over medium heat in a large, heavy-bottomed saucepan. Add the onions and celery and sauté for 10 minutes, then stir in the garlic and continue to sauté for a couple more minutes. Stir in the chopped fresh tomatoes.
• Stir in the canned tomatoes, vegetable stock, and the tomato paste. Let this mixture simmer gently for 12–15 minutes. Then mix in the herbs and take off the heat.
• Stir in the cream (or crème fraîche). Now season with a large pinch of sea salt and some freshly ground black pepper. Heat through until hot enough to serve.

LIGHTNING LENTIL SOUP

As the title implies, this is a quick soup that delivers on flavor and is also very satisfying. I find it’s a great way to get the kids to eat lentils without complaining. This is best served hot with some garlic bread for dipping.

SERVES 4

INGREDIENTS

• 2 tablespoons light olive oil
• 3 medium onions, finely chopped
• 2 medium carrots, finely chopped
• 2 stalks celery, trimmed and finely chopped
• 14.5 ounce can cooked green lentils, preferably organic, drained
• ¼ teaspoon ground cumin
• 1½ teaspoons tomato paste
• 2½ cups vegetable stock
• freshly ground black pepper, to taste
• pinch chili flakes (optional)

METHOD

• Gently heat the oil over medium heat in a medium heavy-bottomed saucepan, and then add the chopped onions, carrots, and celery. Sauté for 3–4 minutes to allow the vegetables to start cooking and release their flavors. Add the drained can of lentils and stir together well.
• Stir in the cumin and tomato paste and heat through. Pour in the vegetable stock and allow the soup to simmer gently for 15 minutes.
• Let it cool slightly, then transfer the soup to a blender and whizz for about 15 seconds (or use a hand blender in the saucepan).
• Transfer the puréed soup back to the saucepan and heat it up again. Add a fresh grinding of black pepper, and a pinch of chili flakes if you want an extra kick.
• If you prefer a chunky soup, then do not blend.

LEEK, ZUCCHINI AND WHITE BEAN SOUP

I love the subtle blend of flavors in this soup. If I don’t have any zucchini, I sometimes use green beans instead and that works really well too.

SERVES APPROX. 4

INGREDIENTS

• 2 tablespoons vegetable or light olive oil
• 2 medium leeks, trimmed, washed, and finely chopped
• 2 medium zucchini (approx. 14 ounces), finely diced
• 1 stalk celery, trimmed and finely chopped
• 15 ounce can white beans (such as cannellini)
• 3 ⅓ cups vegetable stock
• ½ teaspoon dried mixed herbs

METHOD

• Heat the oil over medium heat in a large saucepan and gently fry the leeks until they are soft and golden, which should take about 7 minutes. Stir in the zucchini, celery, and white beans, and fry for another 4 minutes or so.
• Pour in the vegetable stock and add the herbs, mixing well. Cover and simmer gently for 15 minutes.
• Allow the soup to cool slightly and then purée in a blender, or use a hand blender in the saucepan (or you can serve this chunky, depending on your preference). Pour the soup back into saucepan to reheat and then pour into bowls. It’s good topped with the Herby Croutons.

EGGPLANT WRAPS

These wraps work well as a dinner party dish—either as a starter or as a main course with side dishes, such as warm potato salad or sautéed leeks with zucchini, alongside. You can assemble them beforehand and then bake them when your guests arrive, making for a more relaxing evening for you.

SERVES 4 (4 wraps per person)

INGREDIENTS

• 2 medium/large eggplants
• 2 tablespoons sunflower oil or light olive oil
• 1 tablespoon dried mixed herbs
• 14 ounces spinach
• 16 sundried tomato pieces, marinated in olive oil
• 3 tablespoons pine nuts, lightly toasted in a hot frying pan (no oil needed)
• 5 ounces sharp Cheddar, cut into 16 slices
• pinch sea salt
• black pepper, to taste

METHOD

• Preheat the oven to 350°F. You will need a large non-stick baking sheet.
• Cut the woody top off each eggplant and discard. Slice each eggplant lengthwise into 8 pieces (16 in all) about ½ inch thick.
• Mix the oil and the herbs together in a small bowl or cup. Lightly brush each slice of eggplant with the herby oil on both sides. Heat a large frying pan over medium heat and lay as many pieces of the eggplant in the pan as will comfortably fit. Fry each side until golden brown and softened, which should be about 3 minutes per side. When all the slices are cooked, set them aside.
• Wash the spinach well in cold running water, then toss it in a hot medium saucepan (using just the water that is clinging to the leaves) until wilted, and drain off the excess liquid.
• Now, assemble each wrap by taking 1 slice of the cooked eggplant and placing a little of the wilted spinach on one side. Then lay a piece of sundried tomato on top, sprinkle a few toasted pine nuts over it, and top with a slice of Cheddar. Fold the eggplant over to form the wrap, then place it on a large non-stick baking sheet.
• Repeat this until all 16 wraps are assembled and placed side by side on the baking sheet. Sprinkle with a pinch of sea salt and a grind of fresh black pepper.
• Bake in the oven for 15 minutes, until the cheese has melted and is bubbling, and serve immediately.

CORN FRITTERS

These fritters make a great starter or lunch. They work really well with various different sauces and dips, such as a spoonful of Guacamole on the side, or with sweet chili dipping sauce, or even a yogurt and cucumber dip. I like to use fresh chilies, but a pinch of dried chili flakes works well, too. When I am making these for kids, or friends that don’t like spice, I just leave out the chili.

SERVES 4 (Makes about 12 3 inch fritters)

INGREDIENTS

• 1 cup all-purpose or light spelt flour
• ½ teaspoon baking powder
• 2 large, free-range eggs, beaten
• ⅓ cup milk
• 2 cups corn kernels, cut fresh off the cob (or frozen corn, thawed, or canned corn, drained)
• 1 clove garlic, finely chopped
• 1 red chili, seeded and finely chopped (optional)
• 2 scallions, trimmed and finely chopped
• 1 tablespoon fresh parsley or cilantro, chopped
• sea salt and black pepper, to taste
• 1 to 2 tablespoons vegetable or light olive oil for frying the fritters

For the dipping sauce:

• 6 tablespoons plain yogurt
• ½ small fresh red chili, finely chopped
• 1 tablespoon fresh parsley or cilantro, finely chopped
• 1 tablespoon chili pepper jam or sweet chili sauce
• ½ teaspoon freshly squeezed lemon juice

METHOD

• In a medium mixing bowl stir the flour and baking powder together, then gradually stir in the beaten eggs and milk. Mix well to form a smooth batter.
• Stir in the corn, garlic, chili (if using), scallions, and herbs, and mix the ingredients well so that they are coated in the batter. Season with salt and pepper.
• Heat the vegetable oil in a large non-stick frying pan until it is hot. You can test this by dropping a tiny bit of the batter into the pan—you should hear it sizzle when it hits the pan.
• Spoon in a tablespoon of the mixture for each fritter, leaving space between them so that they don’t stick together (you may need to do this in batches). Pat each fritter down a bit so it’s flatter and easy to cook on both sides. Fry until golden brown and then turn it over to brown the other side. This should take about 2 minutes per side. Repeat this process until all the mixture has been cooked.
• Serve immediately, or wrap the fritters in aluminum foil and keep in a warm oven until they’re all cooked.
• To make the dipping sauce, just mix all the ingredients together in a small bowl.

AVOCADO SALAD

You will need to use ripe avocados for this salad—give them a little squeeze to see if they give a bit. If they are too hard, wait a few days to allow them to ripen before using them. This is a great salad to have with Black Bean, Corn and Feta Tacos.

SERVES 4

INGREDIENTS

For the dressing:

• 4 tablespoons extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon or lime juice (from approx. 1 lemon/lime)
• sea salt and black pepper, to taste

For the salad:

• 2 ripe Hass avocados
• 2 scallions, trimmed and finely chopped
• 2 ripe tomatoes, finely diced
• 1 fresh red chili (medium heat), seeded and finely chopped, or 6 slices of pickled jalapeños (from a jar), drained (optional)
• 2 tablespoons pine nuts, toasted in a hot frying pan (no oil)
• handful basil leaves, roughly chopped

METHOD

• Make the dressing first. In a cup or small bowl, whisk together the olive oil, lemon or lime juice, a little sea salt and a grind of black pepper. Set this aside.
• Cut the avocados in half, remove the pits, peel, and slice the flesh into a salad bowl, then add the chopped scallions and tomatoes, the chili (or jalapeños), if using, the toasted pine nuts, and chopped fresh basil. Drizzle the dressing over the salad, and toss well. Check the seasoning and add an extra pinch of sea salt and another grind of freshly ground black pepper if you feel it needs more.

SPROUT AND CARROT SALAD

My mum would often rustle up a chef’s salad in a huge wooden bowl, making it up as she went along with whatever ingredients were at hand. I still do that today when I can’t think of what else to prepare, and there’s not much that can’t—or doesn’t—get thrown in. From the virtuous to the wonderfully sumptuous, there’s a salad to go with any occasion. The best bit is you can always remind yourself you’re being healthy, and with this one … you are.

SERVES 2

INGREDIENTS

• 3 cups alfalfa sprouts, washed and dried
• 2 medium carrots, peeled and grated
• 2 baby gem lettuces or romaine hearts, chopped

For the dressing:

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic or white wine vinegar
• 1 tablespoon freshly squeezed lemon juice
• pinch sea salt
• freshly ground black pepper, to taste

METHOD

• Combine all the salad ingredients in a medium salad bowl or mixing bowl.
• Drizzle the olive oil, vinegar, and lemon juice over the salad, and toss together well. Season with a pinch of sea salt and some black pepper to taste.

WATERCRESS, RADISH AND FETA SALAD

Salads seem to play a part in pretty much every meal we have during the summer months. I grew up thinking that huge, fresh salads, tossed in a large wooden salad bowl with my mum’s home-made dressing, were the norm. Then one day, as a young teenager, I went to my best friend’s house for supper and her mum asked if I would like salad. I was amazed when I was served a slice of cucumber, a slice of tomato, and a piece of lettuce with dressing poured over the top! This one goes really well with One-pot Mushroom Rice.

SERVES 2

INGREDIENTS

• 3 cups watercress, washed and dried
• 8 radishes, thinly sliced
• ¾ cup crumbled feta cheese

For the dressing:

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• sea salt and black pepper, to taste

METHOD

• First, remove any tough, woody stems from the watercress.
• Toss the watercress and radishes in a medium salad bowl and add the feta cheese.
• Drizzle the olive oil and lemon juice over the salad and then season with a pinch of sea salt and a couple grinds of black pepper.
• Toss together and serve immediately.

LENTIL AND FETA SALAD

Puy lentils work well in this salad because they have a tender texture and hold their shape when cooked. This salad is a tangy, tasty way of getting lentils into your diet—ensuring a good supply of protein and fiber.

SERVES 2

INGREDIENTS

• 1 cup dried puy lentils
• 2 cups vegetable stock
• 5 scallions, trimmed and finely chopped, or ¼ medium red onion, finely chopped
• 2 medium ripe tomatoes, finely diced
• 3 tablespoons fresh basil or parsley, chopped
• 2 tablespoons freshly squeezed lemon juice (from approx. ½ lemon)
• 2 tablespoons extra-virgin olive oil
• 3 ounces crumbled feta cheese
• pinch sea salt
• black pepper, to taste

METHOD

• Put the lentils into a sieve and rinse them under cold running water, then drain. Transfer them to a medium saucepan and pour the vegetable stock over them. Bring to a boil, reduce heat, and gently simmer for about 15-20 minutes, until the stock has boiled off (or the lentils are al dente).
• Pour the lentils back into the sieve again and give them a quick rinse under running water. Drain well and place them into a medium mixing or salad bowl.
• Stir in the scallions, tomatoes, and basil or parsley. Mix in the lemon juice and olive oil. Add the feta cheese and gently toss it all together. Season with a pinch of sea salt and some freshly ground black pepper, and serve. This salad is best served at room temperature.

HALOUMI AND ROASTED RED PEPPER SALAD

The sweetness of the roasted red peppers alongside the saltiness of the pan-fried haloumi is a vibrant taste combination I really enjoy.

SERVES 2

INGREDIENTS

For the dressing:

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon red onion or shallot, finely chopped
• 1 tablespoon freshly squeezed lemon juice (from approx. ½ lemon)

For the salad:

• 2 fresh red peppers (approx. 7 ounces), (or buy a jar of pre-roasted red peppers)
• 1 pack haloumi cheese (approx. 7-8 ounces)
• 2 tablespoons light olive oil
• 1 ripe tomato, chopped
• 1 teaspoon fresh thyme, chopped (optional)
• 1 teaspoon fresh mint, chopped
• 1 tablespoon fresh parsley, chopped
• small pinch sea salt
• black pepper, to taste

METHOD

• Make the dressing first: in a cup or small bowl, whisk the extra-virgin olive oil, red onion or shallot, and lemon juice together until combined.
• To roast the red peppers, preheat the broiler to high. Place the whole red peppers on a baking sheet and then under the broiler. Allow the skin to blacken, and then turn the peppers so that eventually the entire surface of each pepper has blackened skin. Turn off the broiler and let the peppers cool slightly. When they have cooled enough for you to handle them, peel away all the skin from the red flesh of the peppers, and discard the skin. Keep the red flesh of the peppers, but discard the stalks and the seeds. Finally, slice the peppers into thin strips.
• Unwrap the haloumi cheese and pat it dry with some paper towels. Cut it into 8 equal slices.
• Cook the haloumi just before you are ready to serve the salad. To do this, heat the oil in a large frying pan over medium heat. When the pan is hot, add the slices of cheese and cook on both sides until lightly browned.
• To assemble the salad, divide the roasted red peppers and tomato evenly and arrange on serving plates. Lay the slices of fried haloumi on top.
• Sprinkle the chopped herbs over the cheese. Drizzle the dressing over the salad and season with a small pinch of sea salt and some freshly ground black pepper.

BALSAMIC ROASTED SHALLOT SALAD

I love shallots: their oniony, garlic flavor goes perfectly with the sweetness of balsamic vinegar when they are baked together, and they are the ideal bite size. This salad looks beautiful too.

SERVES 2

INGREDIENTS

• 6 shallots (approx. 6 ounces), peeled
• 1 tablespoon balsamic vinegar
• 1 tablespoon light olive oil
• pinch sea salt
• 6 cherry tomatoes
• 10 walnut halves, broken into pieces
• 2 ½ cups mixed salad greens, e.g. arugula, watercress, baby spinach

For the dressing:

• ½ teaspoon mustard, preferably Dijon
• 1 teaspoon balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• small pinch sea salt

METHOD

• Preheat the oven to 350°F.
• Line a baking sheet with aluminum foil and arrange the peeled shallots on top. Drizzle the balsamic vinegar and light olive oil over the shallots, coating the shallots well in the mix. Sprinkle some salt over them.
• Bake the shallots for 30 minutes, checking every 10 minutes or so and tossing them around in their dressing. After 15 minutes, add the cherry tomatoes to the sheet to bake for the remaining 15 minutes. Take the sheet out of the oven and cool to room temperature.
• Meanwhile, in a small, heavy-bottomed frying pan (no need to add oil) toast the walnuts for a couple of minutes over medium heat, shaking often so they don’t burn.
• Make the dressing by whisking the mustard, vinegar, and extra-virgin olive oil together in a medium salad bowl. Add a small pinch of sea salt and whisk with a fork. Add the salad greens to the bowl and gently toss the greens so they are lightly coated in dressing.
• Arrange the shallots, tomatoes, and toasted walnuts on top of the dressed salad greens. Ready to serve!

MIXED GREENS, BLUE CHEESE AND RED GRAPE SALAD

This salad makes a great dinner party starter and is really quick to prepare. It never ceases to surprise me just how good blue cheese tastes with red grapes and a simple vinaigrette. One of those odd but brilliant bits of food alchemy!

SERVES 2

INGREDIENTS

• 2 baby gem lettuces or romaine hearts, torn into pieces
• handful mixed greens, such as watercress, baby spinach, and arugula
• 2 ounces blue cheese, such as Maytag or Danish blue, cubed or crumbled
• 8 red grapes, halved
• 10 walnut halves, broken in half and lightly toasted in a frying pan (no oil needed)

For the dressing:

• 4 teaspoons extra-virgin olive oil
• 1 teaspoon freshly squeezed lemon juice
• 1 teaspoon white wine vinegar or similar
• pinch sea salt and black pepper, to taste

METHOD

• Wash and dry the lettuce and mixed greens and place them in a medium salad or mixing bowl, then scatter the blue cheese, red grapes, and walnuts over the top. Drizzle the olive oil, lemon, and white wine vinegar over the salad and toss well. Season with a pinch of sea salt and some freshly ground black pepper and it’s ready to serve.

SUPER QUINOA SALAD

Quinoa is a brilliant form of protein and a “superfood,” so I am always keen to come up with different recipes that incorporate it. As I love salads and dressings, this is one of my preferred ways of eating quinoa. Served with a piece of toast spread with hummus, it’s perfect for lunch.

SERVES 2

INGREDIENTS

• ⅓ cup uncooked quinoa
• 2 scallions, trimmed and finely chopped
• 1 ripe tomato, finely diced
• 1 carrot, very thinly sliced lengthwise with a vegetable peeler (see photo!) or finely chopped
• 2 tablespoons fresh parsley, finely chopped

For the dressing:

• 1 teaspoon Dijon mustard
• juice of 1 lemon (approx. 2 tablespoons)
• 3 tablespoons extra-virgin olive oil
• pinch sea salt
• black pepper, to taste

METHOD

• Simmer the quinoa in water (approx. ⅔ cup), checking the cooking instructions on the package. Drain and set aside to cool. Then transfer the quinoa, scallions, chopped tomato, sliced carrot, and parsley into a medium salad bowl or mixing bowl. Toss together well.
• In a small bowl or cup, using a fork, whisk the mustard, lemon juice, and olive oil together. Season with a small pinch of salt and some freshly ground black pepper. Drizzle the dressing over the quinoa and vegetables, toss together well, and serve.

NEW POTATO AND ASPARAGUS SALAD WITH MUSTARD DRESSING

This salad works really well served with the Cheesy Quiche But it also makes a great addition to a summer barbecue or picnic. I love to make it when asparagus is in season in the early summer months.

SERVES 2

INGREDIENTS

• 1 pound new potatoes, washed
• 4 ounces thin asparagus, trimmed

For the dressing:

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 2 teaspoons Dijon mustard (wholegrain or smooth)
• pinch sea salt and freshly ground black pepper, to taste

METHOD

• Place the new potatoes in a large saucepan, cover with water, and bring to a boil over high heat. Then reduce the heat to medium so that the potatoes simmer gently for 12–15 minutes, depending on their size. Test them with a fork to make sure they are definitely cooked through. Then drain them and set aside to cool.
• Simmer the asparagus in boiling water until crisp-tender, about 2–4 minutes, depending on the thickness of the asparagus. Drain, halve crosswise, and cool.
• To make the dressing, mix the olive oil, balsamic vinegar, and Dijon mustard together, and season with a pinch of sea salt and some black pepper.
• Place the new potatoes and asparagus in a medium salad bowl, pour the dressing over them and gently toss together well. Ready to serve.