It’s been a week of celebrating the versatility of courgettes – yes, even in cakes! Trust me, this one never ceases to amaze people.
Serves 4 Prep time: 10 minutes Ingredients: 180g kale 220g long-stemmed broccoli, boiled 100g goat’s cheese, cubed 30g toasted almond flakes 2 tbsp. balsamic vinegar glaze 3 tbsp. garlic oil 2 tsp. salt Method: Place the kale in a large bowl and massage half the amount of garlic oil for two minutes, or until theContinue reading “Bowls of goodness: kale, long-stemmed broccoli and goat’s cheese salad”
One of the wonderful things about this dish is that it’s cost-effective, incredibly quick and easy to make and can also be made vegan if you choose to leave out the grated parmesan cheese at the end. I made this for the first time when I was a student in my final year (all those months ago) and was in desperate need of a nutritious and delicious recipe, without being time-consuming – and I’ve been making it and passing it onto friends ever since.
A slightly unconventional remaking of spanakopita, this Greek savoury pastry comprises leeks as an equally tasty and substantial alternative to onions. The basic premise of the filling still upholds traditional expectations, with feta cheese and spinach, and a hint of nutmeg.
A balance of dark sugars and spices, these outer crispy yet chewy cookies tick the boxes of so many dietary requirements – dairy-free, gluten-free, nut-free, vegan and FODMAP-friendly.