A simple but delicious pasta salad that everyone can eat and everyone will love. Full of juicy tomatoes and fresh herbs, it’s both vegan and gluten-free.
When I spotted Cornish new potatoes at my local greengrocers at the weekend, I couldn’t resist purchasing some. Somehow, a bunch of Cornish asparagus made its way into my basket too. It seemed like the perfect opportunity to make a vegetarian salade Niçoise.
I am an inveterate bunger of foods in the fridge and freezer without recording either the date or the contents. This means I am constantly baffled as to what I’ve stored and when it should be eaten by. With their datable lids, these new Joseph Joseph Dial storage containers put an end to at least one of these problems. I christened one with the leftovers of this crisp and delicious fennel salad. The date I put it in the fridge was 3 April 2016, so there.
Eliopsomi is a Greek Cypriot olive garlic bread. This olive garlic spelt version is beautifully textured with a full on olive and garlic flavour and added depth from the halloumi. It’s great for mopping up sauce from the plate and its delicious toasted.