Recipes for starters & light meals

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Sriracha-cured egg yolks

Cures for 1-4 weeks

Egg recipes

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6 minutes, plus 8 hours marinating

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Tortilla soup

45 minutes

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Tomatoes on toast with lentils

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40 minutes

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Fattoush salad

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2 minutes

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Braised celery

20 minutes

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20 minutes

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15 minutes

Blood orange, red cabbage and lentil salad

Serves 2

Difficulty Easy

Prep Time 10 minutes

Ingredients

1 blood orange, peeled and thinly sliced
1 red cabbage, finely shredded
1 carrot, peeled and grated
1 x 400g can of green or brown lentils, drained and rinsed
seeds of 1 pomegranate (about 200g)
2 T shelled pistachios, roughly chopped
4 T extra virgin olive oil squeeze of juice from an unwaxed lemon
small handful of flat-leaf parsley, finely chopped
a pinch of sea salt and black pepper

Method

1. In a large bowl, combine the orange slices, cabbage, carrot, lentils, pomegranate seeds and pistachios.

2. In a jug, whisk together the olive oil, lemon juice and chopped parsley, then season to taste with salt and pepper.

3. Stir the dressing through the salad until evenly distributed.

Cook's note: Buy pomegranate seeds instead of a whole pomegranate, and shelled pistachios, to save time (and reduce mess in the kitchen).

This is an extract from Easy Speedy Vegan by Katy Beskow. It’s published by Quadrille an imprint of Hardie Grant Publishing. Photography by Luke Albert

Find more vegan recipes here.

Creamy fish pie

One-pot chicken and rice

Malva pudding cake with custard icing

Sriracha-cured egg yolks

Soya-marinated eggs

Tortilla soup

Tomatoes on toast with lentils

Steak-and-mashed potato pies

Fattoush salad

Fior di latte pepperoncino

Braised celery

Vegan white bean dip

Air-fryer fish cakes

Spicy potato and pea wraps

Blood orange, red cabbage and lentil salad

Blood orange, red cabbage and lentil salad

Ingredients

Method