Gem lettuce salad with pistachios and feta dressing recipe
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Prep time:Â 10 minutesÂ
SERVES
2 tbsp Greek yogurt
Large handful of mint leaves
2 heads baby gem lettuce
75g pomegranate seeds
METHOD
In a small blender, blitz 100g of feta with the yogurt, water, oil, basil, mint and some black pepper until it is smooth and has dressing consistency (add a little more water if desired).
Cut the lettuces lengthways into quarters and arrange on a plate.
Pour on the dressing, scatter with Âpomegranate seeds and pistachios, crumble on the remaining feta and serve.
Aromatic Persian herb rice recipe
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I was born in Tehran and Persian new year is a huge deal for my family, and a true celebration of spring. It centres on a feast of light, vibrant dishes with kilos of herbs and a glorious rice centrepiece â the equivalent of the traditional Christmas turkey! This is a simplified version, but is still big on flavour.
Prep time: 5 minutes |
Cooking time: 30 minutesÂ
50g fresh flat leaf parsley, finely chopped (stalks and all)
Bunch of spring onions, thinly sliced (root to tip)
3 tbsp dried dill
800ml cold water
METHOD
In a large, preferably non-stick, saucepan with a lid, add all the ingredients except the butter and mix until the herbs are evenly distributed. Season heavily with salt and pepper and dot the butter all over.
Roast carrots with walnut gremolata recipe
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Prep time: 10 minutes |
2 tsp extra-virgin olive oil, plus extra for roasting
2 large handfuls flat-leaf parsley leaves, finely chopped
1 large garlic clove, crushed
Finely grated zest and juice of 1 unwaxed lemon
METHOD
Preheat the oven to 190C/170C fan/gas mark 5.
While it is heating up, spread the walnuts out on a baking tray and place in the bottom of the oven. Roast for 8-10 minutes, turning once, until lightly toasted. Leave to cool, then roughly chop.
Toss the carrots in a little olive oil in a large roasting tin and roast for 25-30 minutes, until tender.