A main course salad for a light lunch or suppewr from ” Sunshine Food” by Sophie Grigson. Serve with plenty of crusty bread to soak up the juices.
Wild Rocket, Chickpea and Prawn Salad (4)
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Blog Archives
Goat Cheese, Pear and Honey Tartine (2)
Hot Dogs with Pickled Carrot and Spicy Mayo (4)
Carrots and Parsnips with Mustard and Honey (6)
Blackberry and Balsamic Chicken (4)
Chicken and Apricot Stew (4)
Broccoli and Sesame Noodles (4)
Grape and Rosemary Focaccia(8)
Five Spice Duck with Noodles (2)
Swede, Pumpkin and Sweet Potatoes with Pomegranate (6)
Another delicious side dish from Signe Johansen.If feeding two or three people, use just one or two vegetables, ideally including the sweet potato, to ensure the right balance of flavours. Keep any leftover pomegranate seeds for garnishing a pudding, or a salad of leftovers the next day. The yoghurt dressing keeps for a few days in the fridge and makes an excellent dip with crispbread or toasted pitta.
Beetroot with Sprout and Cherry Slaw (6)
Another delicious Scandinavian recipe from Signe Johansen. For two or three people, simply reduce the pickle by a third or half. The pickled beets keep for a few days in the fridge, so making the full amount will give you pickles to have in sandwiches; they also pair well with goat’s cheese or smoked fish.
