Meat-free Archives

Cheese recipes

Roast vegetable couscous tower

30 minutes

Beetroot recipes

Moskonfyt-roasted beetroot with yoghurt

40 minutes

Boards and

Triple-cheese bites

15 minutes

Spring salad with marinated radishes

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

½ cup white balsamic vinegar
½ t fine salt
6 radishes, thinly sliced into rounds
4 spring onions, thinly sliced
1 cup mangetout
16 pea shoots (alternatively use watercress)
1–2 large avocados, sliced

Method

1. Divide the balsamic vinegar and salt between two small bowls and stir until the salt has dissolved.

2. Stir the radishes into one bowl and the spring onions into the other. Leave both to marinate for 15 minutes.

3. Cook the mangetout in salted water for 1 minute until bright green, then tip them into a colander and rinse under cold running water to keep them crisp.

4. Place the pea shoots or watercress, mangetout and avocado slices on a platter, then spoon the spring onions and their marinade over the avocado. Place the bowl with the pretty pink radishes on the platter and let everybody compose their own salad plate.

Discover more salad recipes here.

Butternut, carrot and ginger soup with roasted chickpeas

Lemon queen of puddings

Easy lamb shank pie

The ultimate toasted cheese

Sweetcorn-and-Gruyère soup

Cheesy stuffed tomatoes

Roast vegetable couscous tower

Moskonfyt-roasted beetroot with yoghurt

Triple-cheese bites

Asparagus with tartare sauce and apple

Savoury cheesecake with garden peas

Cilbir (Poached eggs with garlic yoghurt)

Crème fraîche spinach

Mexican-style sweet potatoes

Spring salad with marinated radishes

Spring salad with marinated radishes

Ingredients

Method