Home
Recipes
Vegetarian

Basic mayonnaise

Basic mayonnaise

Salty cucumber, celery and mint lassi

Indian recipes

Salty cucumber, celery and mint lassi

Asparagus, baby marrow and mushroom salad

Asparagus, baby marrow and mushroom salad

Chilled raw carrot, orange and ginger soup

Carrot recipes

Chilled raw carrot, orange and ginger soup

Best ever yoghurt frulata

Stone fruit

Best ever yoghurt frulata

Sweet potato, baby marrow and butternut fritters

Fritter recipes

Sweet potato, baby marrow and butternut fritters

15 minutes

Baked mushroom and cheese omelette with sorrel salad

Mushroom recipes

Baked mushroom and cheese omelette with sorrel salad

20 minutes

Tomato bread with butter-bean purée

Tomato bread with butter-bean purée

2 minutes

Green olive and porcini dust country loaf

Green olive and porcini dust country loaf

30 minutes

Sweet potato bread

Bread recipes

Sweet potato bread

45 minutes

Mushrooms with pecan nut and sage stuffing

Mushroom recipes

Mushrooms with pecan nut and sage stuffing

25 minutes

Avo and pecorino salad

Avo and pecorino salad

Load more

Avo and pecorino salad

By Abigail Donnelly

Difficulty Easy

Ingredients

Pecorino
Nutty avocado wedges
Rocket or watercress
Salty olives
Avo oil or walnut
Sherry vinegar
Parmesan or creamy feta

Method

Layer buttery shards of pecorino, nutty avocado wedges, some rocket or watercress and a few salty olives in an oversized bowl, and drizzle with avo oil, olive oil or walnut mixed with a little sherry vinegar. Parmesan or creamy feta also work well.
This salad goes well with a pork fillet or baked fish.