Recipe by Clare Mcelhatton.
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Zest and juice of ½ lemon
2 tsp yellow or white miso paste
1 tbsp tahini
black pepper to taste
Drizzle of good olive oil (optional)
-Whisk together with water (around 4 tablespoons) into a smooth dressing
Mixed Salad leaves from Platt fields Market Garden
Fresh mint leaves. Keep small leaves whole and roughly tear the larger ones. Seeds (e.g. sesame, camelina or sunflower seeds)
Carrots- cut lengthways and fry on a medium heat until soft on the inside and golden outside. Turn halfway. Or, roast in the oven with oil and salt.
Cauliflower- Coat 2 handfuls of florets in 2tbs oil, 1tsp smoked paprika, 1 tsp cumin, ½ tsp garlic powder and half a lemon. Roast in a hot oven for 20 minutes. Carefully squeeze the lemon over the cauliflower halfway through. No salt- this will make the cauliflower soggy.
Cucumber- deseed and sliced
Croutons- any stale bread or crusts can be toasted in the oven with olive oil and salt. Alternatively, brush a thin slice of sourdough bread with olive oil and gently fry in a pan until golden. Break into pieces and add to the salad.
More Herbs- fresh thyme leaves or coriander
Pulses- butter beans, cannellini or chick peas for a tin. Marinade in the dressing for at least ½ hour before adding to the leaves.
Radish- thinly sliced
Squash or Pumpkin cubed and roasted in the oven
Tofu crumbled smoked or marinated tofu