Salad Recipes |
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Naturally sweet-savoury, with fresh flavours. Ideal for brunch and a packed lunch! | Vegetarian salad dish with roasted savoury chickpeas and tamari roasted seeds. | Packed full of fresh flavours and crunch. The sprouted radish seeds featured here, have a taste similar to wasabi, the popular Japanese sushi condiment. |
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Eat clean with this simple, fresh salad. Sprouted quinoa provides a lighter, less stodgy alternative to cous cous. | Millet is used here as a gluten-free alternative to cous cous. A summery supper or lunch dish with a selection of veg and spicy black beans. Serve warm or cold. | Portable Lunch for 2-3 people made with a Edamame Spaghetti and marinated Tofu. Filling, flavoursome and full of nutrients! |
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This warming autumnal salad is packed with flavours. Contains goji berries, mint, quinoa, butternut squash and pan fried halloumi. | Salmon sprinkled with BBQ seasoned cashews, with fresh cucumber and nori seaweed. | Fluffy wholewheat cous cous with roasted pine kernels, fresh feta and plump tomatoes. |
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A colourful dish that makes a light supper or lunch. | Freshly made herb pasta with home made Red Pesto. Serve hot or cold for a nutritious family meal. | Thai noodles with crunchy red cabbage, edamame beans, carrot with a spicy sesame sauce. |
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The classic Lebanese salad made with Bulghur Wheat (use quinoa instead to make it Gluten-Free.) | A healthy high-fibre take on an old classic. | Delicate flavours from Japan combine with special Braised Tofu & soya beans for a light, nutritious one-person salad. |
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A version of the red quinoa salad above, but with white quinoa. | Salmon flavoured with dill, plus bulghur wheat flavoured with a low-salt vegetarian stock cube. | A fantastic mix of sweet/savoury and soft/crunchy. |
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