Harissa, Zucchini and Chickpea Burgers
Made with just a few things you’re sure to have on hand, and with that burger-kind-of-magic that’ll please a crowd with minimal fuss.
Apple, fennel and radish salad-slaw
Who knows if this is a salad or a slaw, but I say why not be both.
Brussel Sprouts and Almonds
Sweet, salty and buttery Brussel Sprouts and Almonds, if you’re not a fan of Brussel Sprouts, this dish will convert you to these mini cabbage wonders.
Spinach rarebit with oven roasted tomatoes
I like to think of this dish as the grownup version of cheese on toast. It makes for a satisfying lunch, or pair it with a green salad for those nights when all you feel like for dinner is a good old cheese toastie.
Potato and Pea croquettes with minted yoghurt sauce
A spin on the traditional potato croquettes, the inclusion of fresh peas and spring onion make these a perfect little spring starter. They will keep well uncooked in the fridge overnight so are a great option if you’re entertaining and want to cut down prep time.
White bean salad with haloumi, asparagus and seared cherry tomatoes
This spring salad will serve 2 people as a light meal or 4 as an entree. As the weather warms up and the days get longer swap the pan for a bbq and try the tomatoes, asparagus and Haloumi grilled instead.
