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Roast artichokes with Korean Bolognese

1 hour

Mediterranean

Steamed artichokes with onion cream sauce

50 minutes

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Crispy artichoke fritters

5-8 minutes

Mediterranean

Raw artichoke slaw with wafu dressing

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The ultimate baked potato

45 minutes

Adobo sauce

3 minutes

Guacamole and adobo sauce

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Whole harissa-roasted cauliflower

30 minutes

NOPI: The

Red quinoa and watercress salad

11 minutes

Salad recipes

Pickled radish, avocado and rocket salad

2 minutes

Salad recipes

Exotic tomato-and-mozzarella salad

Avocado recipes

Avocado and Clemengold salad

Avocado and Clemengold salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

For the dressing:

2 garlic cloves, roughly chopped
1 chilli, roughly chopped
4 T granadilla pulp
2 T red-wine vinegar
2 T coriander, roughly chopped
4 avocado, sliced lengthways
2 ClemenGolds, peeled and quartered
1 lemon 1, juiced
Micro leaves, to garnish
Nasturtium flowers, to garnish

Method

Whisk all the dressing ingredients in a bowl.

To assemble, stack the avocado and ClemenGold quarters on a plate and drizzle with the dressing. Add a little lemon juice and garnish with the micro leaves and nasturtium flowers.

Spinach lasagne

Charred blood orange and mozzarella salad

Easy winter veg “tarte tatin”

Roast artichokes with Korean Bolognese

Steamed artichokes with onion cream sauce

Crispy artichoke fritters

Raw artichoke slaw with wafu dressing

The ultimate baked potato

Adobo sauce

Guacamole and adobo sauce

Whole harissa-roasted cauliflower

Red quinoa and watercress salad

Pickled radish, avocado and rocket salad

Exotic tomato-and-mozzarella salad

Avocado and Clemengold salad

Avocado and Clemengold salad

Ingredients

Method