Type: Salads
Butterhead lettuce with pine nut vinaigrette
Adding warm pine nuts to the dressing is something of a double win – both infusing the oil with their nuttiness and…
Aubergine with caramelised dates and mustard seeds
This is a recent hit in our London delis (which isn’t a surprise really, since aubergines mostly are). The look is evocative,…
Aubergines with capers and dill
This is a kind of simplified and sped-up caponata. It’s sweet yet savoury, rich but not too much. That’s why it’s good…
Beetroot and fennel with sour cherries
This is a year-round dish: served warm in winter with rice, bulgur or buckwheat, or at room temperature in summer with yoghurt,…
Tomato and cucumber salad with sweet and salty tahini dressing
Increasingly, we’ve been adding fermented ingredients to our salads, particularly those with tomatoes. Soy, vinegar, fish sauce, black garlic, miso, cheese –…
Tomatoes with tamarind gazpacho
The idea of blitzing tomatoes and aromatics into a dressing for tomato salad isn’t ours. We came across it at Between Us,…
Runner beans with kefir and za’atar oil
In the gospel according to Verena, there are very few meals not improved by the addition of a plate of green beans,…
Roasted courgettes with pistachio salsa and feta
We’re taking you on holiday to a Greek island, where there’s such a glut of courgettes during the summer that cooking with…
Parsnip salad with preserved lemon and watercress
This salad will save you precious time around the holiday season. Roasted parsnips and a punchy mix of preserved lemon and watercress…