Side Servings Archives

Aliums

Blooming onions

20 minutes

Aliums

Slow-Roasted Verjuice-and-Garlic Onions

1 hour

Chickpea recipes

Spinach quinoa with chickpeas, seeds and feta

25 minutes

Mexican recipes

Corn Tortillas

45 minutes

Santa Annas spice rub

Salsa roja Mexicana

30 minutes

Bright green rocket-and-almond pesto

Quince jam

50–60 minutes

Creamy avocado dressing

Serves 3

Difficulty Easy

Ingredients

2 ripe avocados
½ cup buttermilk
2 T parsley, roughly chopped
2 limes, juiced and the zest of 1
2 garlic cloves, roughly chopped
Sea salt and freshly ground white pepper, to taste
8 anchovies fillets, roughly chopped
1 spring onion, thinly sliced
2 T extra virgin olive oil
2 cos lettuce heads, for serving

Method

Halve and stone the avocados. Scoop out the flesh and place it in a mixing bowl. Add the buttermilk, parsley, lime juice and garlic.

Blend until smooth using either an electric hand blender or food processor. Season lightly with salt.

Spoon the dressing into a bowl and scatter with the anchovies, lime zest and spring onion. Drizzle over the olive oil. Serve the dressing with cos lettuce, using the leaves to scoop it up.

Spinach lasagne

Three-bean salad with kombucha dressing

Lentil, grilled brinjal and butternut salad with tahini dressing

Mustard with yellow mustard seeds, honey and lemon thyme

Grainy mustard with brown mustard seeds and turmeric

Blooming onions

Slow-Roasted Verjuice-and-Garlic Onions

Spinach quinoa with chickpeas, seeds and feta

Corn Tortillas

Santa Annas spice rub

Salsa roja Mexicana

Bright green rocket-and-almond pesto

Quince jam

Spicy tomato dip with brinjal dippers

Creamy avocado dressing

Creamy avocado dressing

Ingredients

Method