3 heads of Endives
2 oranges thinly sliced and chopped
Coriander, small bunch
1 small red onion, thinly sliced
80g sliced, pitted black olives
150g crumbled Feta
Arrange the endive leaves on a large plate or platter and scatter over the remaining ingredients. Dress with a lemony vinaigrette. For a more zingy version replace the oranges for one large pink grapefruit. What a lovely, fresh, summer salad, and it looks amazingly appetising on any table.
Char’s Tip – as red onion is often considered pretty sharp when eaten raw, use it sparingly. Pour a kettle of hot water over it in a sieve, then run cold water over it to remove some of it’s punch.
1kg Pumpkin, cubed
1 large red onion, sliced
2 onions, sliced
1 red pepper, roughly chopped
225g Fusilli pasta
200g haricot beans, cooked
150g seedless red grapes, halved
4 cloves of garlic, crushed
Red pepper corns, cumin seeds and coriander seeds, crushed in a pestle and mortar.
1 lemon, juiced and zested
Put the pumpkin and onions in a baking dish. Add olive oil, garlic (save some for the dressing) and ground spices so all the veg is coated. Bake at 180° for 30 minutes, stirring occasionally. Add the red pepper and bake for another 30 minutes until cooked.
Cook the pasta until it´s al dente and combine with the haricot beans, roast vegetables and rocket.
Scatter the grapes over the top of the vegetarian/vegan salad.
For the dressing:
Mix equal parts olive oil, tahini and lemon juice in a small jam-jar and add chopped garlic, grated lemon zest, salt and pepper. Shake the jar and pour the dressing over the salad.