Case in point: Phillippa Cheifitz’s light, bright, meat-free recipes for pilau, stir-fry, minestrone, pasta and slaw – all starring the season’s best veg.
Avocado, chicory and fennel slaw with mint and feta
I love the contrasting tastes and textures, which make a successful salad to enjoy throughout spring.
Get the recipe here.
Roast asparagus and halloumi on Turkish rice pilau
Roast the asparagus and cheese at the same time, then pile it all onto the pilau.
Get the recipe here.
Stir-fried greens, baked tofu and sesame
Baked tofu adds texture and protein to an easy stir-fry you’ll make again and again.
Get the recipe here.
Greens and pasta with pecorino, olive and baby spinach pesto
This is really easy to make, filling, and full of great flavour.
Get the recipe here.
Green minestrone
This is more like a vegetable stew than a true soup. Feel free to thin it down with stock if it seems too thick for you.
Get the recipe here.
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