Endive, Feta and Orange salad – Pescetarian Pleasures


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

100g walnuts

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.

Pumpkin, red pepper and rocket pasta salad


1kg Pumpkin, cubed

1 large red onion, sliced

2 onions, sliced

1 red pepper, roughly chopped

225g Fusilli pasta

200g haricot beans, cooked

50g rocket

150g seedless red grapes, halved

4 cloves of garlic, crushed

Red pepper corns, cumin seeds and coriander seeds, crushed in a pestle and mortar.

Olive oil


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.