Sauté potato Caesar salad

Saute potato caesar salad

This low calorie Caesar dressing is a nice balance to the lightly fried potatoes in this easy side dish

Crispy sautéed potatoes, crunchy green beans and a lovely creamy dressing that tastes luxurious but isn’t loaded with calories. I think we have the makings of a wonderful summer side dish!

Caesar dressing is pretty versatile, especially when it’s a light version like this one. Of course, you can use it on a classic Caesar salad with romaine lettuce, and toss some chicken in there if you’re needing some protein. You can use it to liven up some steamed veggies (and in this case, some potatoes) and I often use it to dress a healthy, homemade coleslaw. Continue reading

Warm cauliflower salad


This is one of those dishes (like my caponata recipe) that really just tastes better slightly warmed or at room temperature. Although I’m sure there’d be no complaints if you served it chilled either.

It was inspired by my visit to Foodilic in Brighton a few weeks ago (read the review here). Their cauliflower salad also contained cooked quinoa (you could always add a cup to the recipe below if you wanted to), plus some dried pomegranate seeds, which I don’t think I’d actually tried before. It was really good, and one of their stand-out salad dishes. My creation contains some slightly different ingredients, but I’d like to think it tastes just as good! Continue reading

Wholegrain risotto (with fish tempura and yoghurt dip)


This is my all-time favourite risotto dish which takes less time to cook than a ‘real’ Italian risotto. Here I’ve matched it with some fish strips fried in a light tempura batter and some lemony yoghurt dressing. Grilled chicken would also be a great accompaniment.

Don’t even think about making this risotto with white rice – it has to be wholegrain all the way! I’ve made this recipe hundreds of times and it’s just so much better and tastier with brown rice.

The recipe comes from a great vegetarian book from Sarah Brown called Vegetarian Kitchen, which accompanied the popular BBC TV series of the same name, first broadcast way back in 1984. It was really the first time that vegetarian food had been dished up to the masses on TV. Continue reading

Easy-peasy caponata

I’ve yet to visit to Sicily – but a friend in London with Italian heritage once served me caponata – an aubergine-based stew with a sweet-sour marinade – and I’ve loved it ever since. Just like tabbouleh, it sings summer to me with its fresh vegetables and deep tomato flavour, and I find we mostly eat it during those months.

Being the meddler that I am, I’ve experimented with taking away some ingredients and adding others. I often prefer to omit the olives and serve the caponata alongside some homemade olive bread instead – sometimes topped with some melted mozzarella. Continue reading

Minty pea falafels

These make great nutritious little snacks, kids love them (I find the addition of peas makes them more appealing) and they’re easy to make. They’re not crunchy and dry like conventional falafels, but rather soft, so a little care is needed when cooking to avoid them breaking up.

You can experiment with what spices to add and the quantities, giving them more or less heat. I just leave out the chilli when making for my son, Little A. Continue reading

Lightly-spiced rhubarb relish


Whenever I pick up a bundle of pretty pink rhubarb sticks from the market, I tend to go to my trusty, default rhubarb recipes of rhubarb and apple crumble or a sweetened compote to stir into creamy yoghurt. Call me a rebel, but with my latest bundle I thought it was time to leave such delicate English classics behind and – well – pimp up my rhubarb with some chilli and spice. Continue reading

Hurray for tabbouleh


Summer’s here and in our house that invariably means tabbouleh – the refreshing, herby Lebanese wheat salad that I like to serve with absolutely everything – spicy fried salmon, lemon-roasted chicken thighs, veggie patties, falafel, meatballs….. I even like a little bit on the side of my scrambled eggs in the morning.

Authentic tabbouleh is heavy on the herbs and lighter on the bulghur wheat, but you can really experiment with this dish to find out what balance you prefer. This is based on a classic recipe with of few personal twists classic recipe by adding sun-dried tomatoes and sumac.

Pile it high on a pretty plate for a summer barbeque, and watch it quickly disappear. Continue reading