A few months back in Summer I discovered this gorgeous salad. Herbs and toasted nuts just lift vegetables in such magical ways, which I adore. And the salad can keep well in the fridge so saves you on making lunch the next day- just add some feta cheese, tuna, salmon or smoked chicken. Ingredients for salad 500g Asparagus cut in 2 diagonally 200 g Snow peas / … [read more]
Quinoa Tabbouleh
Tabbouleh salad is a great base for lunch or in a pita pocket bread or to complement a meal of kebabs, tzatziki yoghurt dip and green salad. Usually tabblouleh is made with cous cous or bulghur wheat which are both made from wheat grain. I’m making it here with quiona (pronounces keen-wa) grain. This makes the salad gluten free and suitable for Low FODMAP diets. Quinoa is from South America and … [read more]