Greek Pasta Salad

Fantastic with barbequed meats, or on its own as a packed lunch. You’ll need to dig out the biggest bowl you have – this makes a lot! Feeds at least 4 as a main, 8 as a side Ingredients 500g fusilli pasta Salt 2 bell peppers, de-seeded and chopped 1 whole cucumber, halved lengthwise, seedsContinue reading “Greek Pasta Salad”

Salmon, Fennel & Pepper Traybake

Fennel and peppers are the real stars here, making appearances in their various forms. The end result is subtle, sweet and fresh. You can eat the roasted lemon, too. Feeds 2 Ingredients 1 bulb of fennel, halved, core removed, then sliced 2 red peppers, de-seeded and cut into thick slices Two fist-sized potatoes, peeled andContinue reading “Salmon, Fennel & Pepper Traybake”

Antipasti Salad

A lightly pickled vegetable salad that goes with everything. Eat alongside cold ham, cooked chicken or white fish, or with a big dollop of hummus, some cured meats and a lovely hard Italian cheese. If you can find romanesco cauliflower, it looks beautiful in this salad. But regular cauliflower is just as delicious. The boilingContinue reading “Antipasti Salad”

Warm Chorizo & Spinach Salad

Just 10-minutes or less and you’ve got a super nutritious lunch or light dinner. Feeds 2 Ingredients 110g cured Spanish-style chorizo, sliced into thick coins 1 tsp olive oil 1 tin cannellini beans, drained and rinsed 2 – 3 roasted red peppers from a jar, drained and roughly chopped Handful green olives 2 large handfulsContinue reading “Warm Chorizo & Spinach Salad”

Tuscan Bread Salad

Traditionally this salad is a great way to use up yesterday’s bread. Particularly in Tuscany, where the bread is unsalted and goes stale in about three minutes, this salad is practically the only use for it. (Sorry, Italians.) That being said, any rustic loaf – fresh or otherwise – is absolutely fine. Serves 4 IngredientsContinue reading “Tuscan Bread Salad”