Your go-to vegetarian recipe collection

Soup recipes

Sweet yellow pepper and goats cheese pasta

20 minutes

Apple recipes

Rosemary buckwheat pancakes with wilted spinach, butternut and apple

30 minutes

Beetroot recipes

Beetroot-and-hazelnut salad

45 minutes

Crushed tomato salad

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

6 ripe tomatoes
1 red pepper
2 T roughly chopped mint
2 T roughly chopped parsley
1 chopped red chilli
2 T tomato paste
2 T extra virgin oliv eoil
1 T lemon juice
2 spring onions, sliced
1 red onion, chopped
2 garlic cloves, finely chopped
sea salt and freshly ground black pepper, to taste
fresh mint, to garnish

Method

Chop 6 ripe tomatoes and 1 red pepper and place in a bowl. Add 2 T roughly chopped mint, 2 T roughly chopped parsley, 1 chopped red chilli, 2 T tomato paste, 2 T extra virgin olive oil and the juice of 1 lemon.

Mix, then add 2 sliced spring onions, 1 chopped red onion and 2 finely chopped garlic cloves and season to taste. Garnish with mint leaves and serve with flatbreads.

TASTE's take

This is a Turkish salad that's great as a side but can also be used to stuff into pitas or served as a relish with burgers. The riper the tomatoes are, the better and if you like it less fiery, use less chillies. The raw tomato paste really lifts the flavours in this gorgeous dish.

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Sweet yellow pepper and goats cheese pasta

Rosemary buckwheat pancakes with wilted spinach, butternut and apple

Beetroot-and-hazelnut salad

Crushed tomato salad

Crushed tomato salad

Ingredients

Method