If the ancient Romans had discovered this tangy salad in time, perhaps their Empire wouldn’t have fallen. Caesar salad actually has nothing to do with old Julius and…
Recipe by Sarah Dall There is always time to add a spring salad to your weekly diet – whether you make this your main meal or choose to…
Print Recipe Roasted baby marrow and asparagus risoni salad Serves: 4 – 6 Cooking Time: 35 mins Ingredients 30ml (2 tbsp) olive oil + 45ml (3 tbsp) extra 8 baby marrows, thinly sliced 2 garlic cloves, thinly sliced 2,5ml (½ tsp) dried chilli flakes salt and freshly ground black pepper, to taste 300g risoni 10
To drink: Serve this salad with fresh, zesty and refreshing pomegranate juice. Susie Vincent has been a caterer for more than 15 years. She has delighted palates both…
Print Recipe Spinach and chickpea salad Serves: 2– 4 Cooking Time: 10 mins Ingredients 45ml (3 tbsp) olive/avocado oil 1 x 400g tin chickpeas, drained salt and freshly ground black pepper, to taste 600g baby spinach, blanched 15ml (1 tbsp) sesame seeds Parmesan shavings, to serve Instructions 1 Heat the oil in a large frying