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Strawberries, scooped avocado, bocconcini and walnuts drizzled with warm redcurrant vinaigrette

Beetroot, strawberry and cherry salad with oregano dressing

Jewish holiday

Handmade flatbread with preserved lemon

10 minutes

Lemony salsa and steamed artichokes

Couscous, feta, apricot and pomegranate salad

Asian noodle and cabbage salad

Asian noodle and cabbage salad

By Abigail Donnelly

Difficulty Easy

Ingredients

2 baby cabbages
100 g mangetout
50 g spring onions
50 g almonds
40 g sunflower seeds
150 g rice noodles
4 T rice vinegar
½ cup soya sauce
2 t fish sauce
2 T sugar

Method

Finely slice 2 baby cabbages. Slice mangetout and spring onions on the diagonal. Toast almonds and sunflower seeds under the grill.
Soak rice noodles in boiling water until tender. Combine and serve with a dressing made from rice vinegar, cup soya sauce, fish sauce, sugar and seasoning.

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Strawberries, scooped avocado, bocconcini and walnuts drizzled with warm redcurrant vinaigrette

Beetroot, strawberry and cherry salad with oregano dressing

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Handmade flatbread with preserved lemon

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Couscous, feta, apricot and pomegranate salad

Asian noodle and cabbage salad

Asian noodle and cabbage salad

Ingredients

Method