Home
Recipes
Sea salt and black pepper

Salad recipes

Cucumber salad with amasi raita

Citrus recipes

Wild greens salad

Chicken recipes

Fried chicken with chilli-and-lime seasoning

40 minutes

Pasta recipes

Ella’s go-to green pasta

Fish recipes

Trout salad with honey-gochujang butter

15 minutes

Egg recipes

Sweetcorn scrambled egg tortillas

8 minutes

Cauliflower recipes

Buttermilk fried cauliflower

15 minutes

Apple recipes

Apple-and-honey-glazed gammon

45 minutes

Christmas recipes

Vanilla-butter prawn bisque

1 hour

Anchovy recipes

Pommes Anna

1 hour 30 minutes

Calamari

Salt-and-pepper squid with saffron potatoes

1 hour 45 minutes

Cabbage recipes

Blood orange, red cabbage and lentil salad

Blood orange, red cabbage and lentil salad

By Katy Beskow

Serves 2

Difficulty Easy

Prep Time 10 minutes

Ingredients

1 blood orange, peeled and thinly sliced
1 red cabbage, finely shredded
1 carrot, peeled and grated
1 x 400g can of green or brown lentils, drained and rinsed
seeds of 1 pomegranate (about 200g)
2 T shelled pistachios, roughly chopped
4 T extra virgin olive oil squeeze of juice from an unwaxed lemon
small handful of flat-leaf parsley, finely chopped
a pinch of sea salt and black pepper

Method

1. In a large bowl, combine the orange slices, cabbage, carrot, lentils, pomegranate seeds and pistachios.

2. In a jug, whisk together the olive oil, lemon juice and chopped parsley, then season to taste with salt and pepper.

3. Stir the dressing through the salad until evenly distributed.

Cook's note: Buy pomegranate seeds instead of a whole pomegranate, and shelled pistachios, to save time (and reduce mess in the kitchen).

This is an extract from Easy Speedy Vegan by Katy Beskow. It’s published by Quadrille an imprint of Hardie Grant Publishing. Photography by Luke Albert

Find more vegan recipes here.

Honey-and-strawberry parfait with mint salsa

Yorkshire puddings

Mac-and-cheese potjie

Cucumber salad with amasi raita

Wild greens salad

Fried chicken with chilli-and-lime seasoning

Ella’s go-to green pasta

Trout salad with honey-gochujang butter

Sweetcorn scrambled egg tortillas

Buttermilk fried cauliflower

Apple-and-honey-glazed gammon

Vanilla-butter prawn bisque

Pommes Anna

Salt-and-pepper squid with saffron potatoes

Blood orange, red cabbage and lentil salad

Blood orange, red cabbage and lentil salad

Ingredients

Method