Meat-free Archives

Beans recipes

White bean-and-sumac salad

10 minutes

Mexican recipes

Mexican one-tray roast minestrone

1 hour

Cheese recipes

Pasta with ricotta and brown butter

15 minutes

Beans recipes

Home-made beans on toast

30 minutes

Citrus recipes

Classic green salad

Beans recipes

Lentil-and-butternut cottage pie

1 hour

Asian recipes

Miso barley risotto with charred tofu and greens

1 hour

Seven colours

Roast butternut with sherry vinegar, harissa and honey

40 minutes

Asian recipes

Spicy Asian stuffed eggs with noodles

15 minutes

Breakfast recipes

Turkish scrambled shakshuka

30 minutes

Quick pickled baby marrow-and-cashew salad

Serves 4 to 6

Difficulty Easy

Prep Time 25 minutes

Ingredients

For the dressing:

50 g cashew nuts, roasted
4 T olive oil
2 T Dijon mustard
4 T white wine vinegar
1 lime, zested and juiced
½ clove garlic, crushed
3 ice cubes
salt, to taste
white pepper, to taste
350 g baby marrows, thinly sliced
2 sticks celery, with leaves, roughly chopped
2 bird’s-eye chillies, thinly sliced
4 T rice wine vinegar
1 t salt

Method

1. To make the dressing, blend all the ingredients until thick. If necessary, thin it down with more ice or lime juice. Check the seasoning and chill.

2. Toss the baby marrow, celery and chillies with the rice wine vinegar and salt, then allow to stand for 10 minutes.

3. Drain the baby marrow mixture, dress with the cashew dressing and serve.

For more salad recipes, click here.

Spinach lasagne

Kung pao chicken

Durban fish curry

White bean-and-sumac salad

Mexican one-tray roast minestrone

Pasta with ricotta and brown butter

Home-made beans on toast

Classic green salad

Lentil-and-butternut cottage pie

Miso barley risotto with charred tofu and greens

Roast butternut with sherry vinegar, harissa and honey

Spicy Asian stuffed eggs with noodles

Turkish scrambled shakshuka

Marinated tomato-and-mozzarella pizza

Quick pickled baby marrow-and-cashew salad

Quick pickled baby marrow-and-cashew salad

Ingredients

Method