Tag: carrot
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Carrot ribbon salad
The carrots are simply ribboned with a peeler and dressed in a zippy tahini garlic dressing. Use ready cooked lentils for a really simple no-cook recipe.
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Mushroom and pearl barley stew
The ultimate in cosy comfort eating. This warming bowl was made for grey days. It packs so much deep flavour from the porcini spiked mushroom stock and red wine base
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Lentil & root veg shepherds pie
Winter comfort food at its finest. Rich and warming, but absolutely packed with plants, protein and fibre. This recipe is really adaptable to whatever you’ve got in hand or are needing to use up. I like to use at least half regular potato in the mash topping but the rest…
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Honey mustard glazed carrots with whipped goat’s cheese & walnuts
A great side for any winter occasion, including Christmas!
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Carrot and butter bean dip
Just the thing for the season of picky bits. A silky smooth spiced carrot and bean dip topped with crispy butter beans and carrot tops. A beautiful and delicious plate for sharing. Swipe at it with bread or crudités.
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Carrot ribbon and pearl barley salad
1. Wash the barley, place in a pan with plenty of salted water, bring to a simmer. When tender (about 30mins) drain and set aside 2. Mix together the tahini, garlic and lemon juice. Add water as needed, little by little until a thick dressing consistency is reached
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Carrot & crispy white beans with quinoa and tahini dressing
1. Mix together the carrots, beans, spices, olive oil and salt on a metal baking sheet. Place in a preheated oven at 200c for 25-30mins until the carrots are tender and the beans are golden and crispy 2. Meanwhile make the dressing – mix together the lemon and tahini with…
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Carrot ribbon salad with a creamy kefir dressing
1. Use a peeler to make carrot ribbons and place in plenty of ice water for a few mins to get crisp and curly, then drain 2. Mix the kefir, lemon juice, tahini, salt and pepper & herbs to make the dressing