K is for…

Kidney Beans!

Since I’ve been featuring some less common ingredients recently I thought I’d take it back to basics and highlight a vegan staple- beans! At least they’re a staple for me and if they’re not for you, why not?!

Packed with protein, fibre, vitamins and minerals and low in fat, they’re a highly nutritious, not to mention versatile, ingredient.

Kidney beans are not the most used variety in my kitchen but as this A-Z series is all about challenging me (and you!) to explore different options they seemed a good choice for “K”.

It’s so easy to get into a rut of using the same chickpeas and brown rice, or whatever your favourites are, over and over, and forget that there’s a whole world of food possibilities out there. As healthy as chickpeas and brown rice are, a varied diet is also important.

Kidney Bean, Sweet Potato + Quinoa Patties

Until recently I’m sure the only recipes I’d used kidney beans in were for chili! Kidney beans at their finest but not very original. I’ve since tried a couple of other things, namely Vegan Richa’s Dal Makhani - Black Gram and Kidney Beans in Creamy Buttery Gravy and Dreena Burton’s Mediterranean Kidney Bean Burgers from Let Them Eat Vegan, both very good.

Since I’m going through a phase of making everything into patties, that’s what I did with my kidney beans.

Kidney Bean, Sweet Potato + Quinoa Patties

I combined my beans with mashed sweet potato and quinoa for the basic patty mixture, added in sautéed kale, carrots and onions for a veggie boost, and rounded everything out with a little curry flavour.


Kidney Bean, Sweet Potato + Quinoa Patties:

These have a lovely texture, soft but not mushy, with a nice crisp exterior. They hold together well too so if you wanted I imagine you could pan-fry them instead of baking for a darker crust. Feel free to use whatever spices or herbs you like.

1/2T Coconut or Olive oil
1 Onion, diced
2 Cloves of garlic, minced
1/4t Chili flakes (optional)
2t Mild curry powder
1/2t Salt
1/2C Coarsely grated carrot,
1C Kale, chopped
1/2C Mashed sweet potato
1C Cooked Kidney Beans
1 1/2C Cooked quinoa
1T Lemon juice
2T Chickpea flour

In a large bowl mash kidney beans with a strong fork or potato masher (you could pulse in a food processor too but make sure not to over-process). You want some chunks for texture. Add sweet potato and mix well. Set aside.

Warm oil in a pan over medium heat. Add onions and cook for 3-4 minutes until softened. Add garlic, spices and salt and continue to cook for another minute so that the spices toast and become fragrant. Add kale and carrots and cook for a further 2-4 minutes until greens are wilted. Stir in lemon juice.

Add the vegetable mixture to the bowl along with the cooked quinoa and mix well. Stir through chickpea flour.

Preheat oven to 190C/375F and line a baking sheet with parchment paper or a non-stick silicone mat.

Shape into patties with damp hands to stop them sticking. Mine were about 1/3C each. If you make them larger or smaller adjust cooking time accordingly.

Bake patties for 25-30 minutes, flipping halfway.

Serve hot with marinara sauce.

Makes 8

Kidney Bean, Sweet Potato + Quinoa Patties

Other kidney bean recipes I plan to try are a bean salad, along the lines of this simple one, this Chickpea + Kidney Bean Gumbo, and a dip of some sort…

Any other ideas to share?

What do you think of beans?

Hope you all had a great weekend. After a 2-day break from posting I’m raring to go for week 3 of Vegan MoFo!


H is for…

Hemp Seeds!


We’ve had Chia seeds already and today I’m featuring another nutritious little one- Hemp seeds. No, you won’t get high from eating these I’m afraid! Hemp seeds and marijuana do come from the same plant, cannabis, but different varieties with different properties.

Just like chia, hemp seeds are packed with protein, EFAs, Vitamin E and minerals, not to mention they’re really tasty. They have quite a distinctive flavour, slightly earthy and sweet.

I frequently use them in my meals but almost always just sprinkling them on top of whatever it may be. From salads and soups, to porridge, non-dairy yogurt and fruit. I’ve also recently discovered these flavoured hemp sprinkles from the UK company Good Hemp. They come in 3 flavours: Asian Spice, Italian Herbs + Sweet Cinnamon and are extra tasty. I can especially vouch for the Italian Herb being good on pesto pasta Smile.

For my A-Z challenge I decided I had to incorporate them into a recipe like I did for my Cheesy Tofu Scramble + Chipotle Sweet Potato Tacos. I left it to the experts to come up with the recipes though and made 3 hemp recipes from 3 of my favourite bloggers.

Happy Hemp 2 Bite Brownies

First up was these Happy Hemp Two-Bite Brownies from Ricki Heller. They’re grain-free and also don’t contain any refined sugars. I use coconut sugar in my baking already but hadn’t found a good brand of stevia until recently so had avoided stevia sweetened desserts. I won a giveaway for some NuNaturals products and have to say these are unlike any others I’ve tried. Stevia can often have a bitter aftertaste but this one is completely undetectable.

NuNaturals Vanilla Stevia + Coconut Sugar

Back to brownies. Ground almonds and hemp seeds are the main ingredients leaving them with that perfect fudgy brownies texture- a slightly squidgy middle whilst still being crisp on the outside.     

2 Bite Hemp BrowniesEspecially good with a tall glass of ice cold almond milk. I couldn’t decide if I liked them being small or not. Mini treats are fun but 2 bites of these was not enough!

Beet & Hemp Seed Granola

Next, I made Gena from Choosing Raw’s Beet and Hemp Granola. This was my first time making granola of any kind and I was so pleased with how it turned out. Gena gives either the option to dehydrate or oven bake but as I sadly don’t own a dehydrator I had to go with the latter. I’m sure it didn’t compromise the taste but it might have resulted in the darker colour of mine, not quite the pretty beetroot pink it was before baking.

Beet & Hemp Seed Granola

I don’t buy store-bought granola as it’s far too sweet for me but this had just the right amount of sweetness- all natural from dates. The goldenberries (Incan berries) added a nice chewy, tangy contrast too.

Beet & Hemp Seed Granola

I served mine with almond milk and berries (N.b My blackberries were from the freezer which is why they look a little icy still!) . I’m excited to try out a bunch of other granola recipes now I know how easy it is to make, and far healthier and cheaper than buying it.

Hemp recipe number 3 was another breakfast recipe. Dreena Burton’s “Hempanana Smoothie” from her latest book Let them Eat Vegan (See this post for my review).

Hempanana Smoothie - "Let Them Eat Vegan"

This is a super simple concoction but needs no adornment. Just frozen banana, almond milk, a generous helping of hemp seeds and a dash of cinnamon. Hemp seeds are very soft so they blend down easily and leave the smoothie dreamily creamy! I ran out of straws ( I need to get myself a reusable one….) and slurping this from the glass left me with a thick milk moustache. I’ll definitely be making this again and again.

Hempanana Smoothie - "Let Them Eat Vegan"

I enjoyed this for breakfast alongside one of my Strawberry-Almond Muffins. (Oh, and that’s the Good Hemp Sweet Cinnamon variety sprinkled on top of the smoothie)

Incidentally, I just came across this recipe for Chocolate Hemp Banana Ice Cream the other day, which, along the same lines, uses hemp for richness. Can’t wait to try it out.

Have you tried hemp seeds? How do you use them?

Vegan MoFo Banner


D is for…



Boy have I got a treat in store for you today folks!

Today I’m sharing my recipe for a Little Raw Banoffee PieSmile

I don’t know anyone who hasn’t fallen in love with raw desserts after just one taste. Usually creamy and rich, as well as their taste, I love that they’re made with whole ingredients- nuts, fruits and seeds and that they’re so easy to prepare. Although I do enjoy baking too, raw food is often quicker since there’s no cooking time involved and it must be said that it generally leaves me feeling much better physically than baked goods too.

If you haven’t made a raw dessert yet I can’t urge you strongly enough to give them a chance. The first recipe I made, and one I still love, was Ricki’s Cocoa Nibbles. I’ve got a few raw dessert recipes on my blog so far- Raw Mango Coconut Tartlets, Mini Raw Cacao, Coconut + Raspberry Cupcakes, and my latest Raw Vegan Matcha Ice Cream… oh and my Chocolate-Coated Peanut Butter Banana Pops can be made raw too using raw nut butter and a raw chocolate coating.

Dates are a magic ingredient in raw desserts, contributing a caramel-like sweetness without the need for refined sweeteners, and a stickiness which helps to bind everything together.

Raw Banoffee Pie (for 2)

Of course Banoffee Pie involves bananas. I’ve probably mentioned that until I was 13/14 I didn’t eat any fruit. Nope. Not apples, not oranges, not strawberries and definitely not bananas! I gradually forced myself to start trying fruits again after over a decade of deciding I didn’t like them and bananas were my final fruit-shaped stumbling block. It’s pretty obvious that I’ve well and truly got over my fruit fears and am now a veritable fruit bat! It’s now a sad day when I don’t have any ripe bananas on hand.

Raw Banoffee Pie (for 2)

There are a few components to this recipe but it still comes together much quicker than a cooked version would.

A date-nut crust topped with sliced banana, a thick layer of raw caramel,  more sliced bananas and finally a vanilla bean whipped coconut cream.

Raw Banoffee Pie (for 2)

I’ve given a few pictures of putting it together but it’s pretty self-explanatory really.

Raw Banoffee Pie:

1/2C Walnuts
1/4C +2T Pitted dates, packed
Pinch of salt
1/4C Pitted Dates, packed
1/2T Almond Butter
1/4t Vanilla extract
Pinch of salt
2T Water
Vanilla Bean Coconut Whipped Cream:
1 Can Coconut milk, refrigerated (full-fat)
1/2-1 Vanilla bean
2T Coconut sugar

1 Medium-sized Banana

Raw Banoffee Pie (for 2)

For the crust, whizz the walnuts and salt in a food processor until you have a coarse crumb. Add dates and process until the mixture sticks together when pressed between 2 fingers. Press crust onto a plate, or into a little tin if you have one, and shape into a circle. Refrigerate while you prepare the other components

In a food processor (I used the mini insert bowl), you might need to double the mixture if you don’t have a small food processor bowl. Blend all the caramel ingredients together, stop and scrape down the mixture several times to ensure everything is incorporated. You should end up with a reasonably smooth thick caramel. Try not to eat it all now! Remove to a bowl and refigerate as well.

Finally, prepare the coconut whipped cream. Remove the can of coconut milk from the fridge and carefully remove the thick layer of cream from the top of the can. It should have separated out from the liquid underneath. Be careful not to get any liquid or your coconut cream will be on the runny side (like mine…). With an electric whisk whisk the coconut milk until fluffy and thick.

Vanilla Bean Coconut Whipped Cream

Using a spice grinder or blender whizz the coconut sugar until powdered (or use powdered sugar). Fold this through the coconut cream along with the seeds of a vanilla bean. Refrigerate while you assemble the pie.

Slice the banana and arrange 1/2 the slices over the crust. Spread a thick layer of caramel over the bananas (you won’t need all the caramel so you can keep the rest for later to eat with apple slices dipped in , or spread on another banana). Add a second layer of sliced banana.

Raw Banoffee Pie (for 2)

Top with as much coconut cream as you like, any remaining banana slices, and a dusting of raw cacao powder.

Serves 2-3

I’m submitting this recipe to the weekly blog parties, Wellness Weekends and Healthy Vegan Fridays

Raw Banoffee Pie (for 2)

There are so many raw desserts out there using dates so for now I’ll just point you to my favourite site for all things raw, This Rawesome Vegan Life.

I also love dates in savoury dishes though too. I really like to add little bites of sweetness with fruit in salads- I used prunes in this Moroccan Puy Lentil, Carrot + Mint Salad, but chopped dates would be great too. This Lentil, Date +Tomato Salad with Chili Tahini Dressing is another favourite .

Try them in baked goods  too of course. The Banana Date Scones from Veganomicon spring to mind as do these tasty Carob- Date Pancakes from Ricki.

Have you embraced raw desserts yet? Any interesting date recipes to share?

We’re heading back to savoury for the letter “E” tomorrow!

Vegan MoFo Banner


Vegan Roasted Vegetable Frittata

You might have to forgive me for throwing several recipes at you over the next few days. I’ve got a stack of them lined up waiting to be posted and in my kitchen I’m churning out more than I can keep up with posting. Also, if I want to participate in Vegan MoFo I’d like to get most of them out to you before it begins in September.

On that note, I haven’t decided if I’m going to take part in Vegan MoFo this year. For those of you who don’t know,  the idea of Vegan MoFo (Month of Food) is for bloggers to write as much as they can about vegan food over the designated month. Bloggers usually take on a theme for the period and write posts accordingly. There aren’t strict guidelines for how often to write, but the idea is to shoot for every weekday, or about 20 times in the month.

As I’ll be moving into my new flat in September AND starting my Masters course at the end of the month I don’t know if it’s going to be possible to blog that frequently…so we’ll see. Is there a theme you’d like me to tackle?

Vegan Roasted Vegetable Frittata

After being reminded of how much I like tofu omelettes when I made my pesto, ricotta + cherry tomato filled ones a while back, I thought I’d try out another variation- frittata! I haven’t quite worked out the difference between frittata and Spanish omelette yet (I think Spanish omelette might just have potatoes and onions along with the egg base, whereas frittata can have other ingredients too? ) but just like with my decision to name my “Summer” rolls, I decided on frittata to avoid the negative associations I have with  “Spanish omelette”…

On a Spanish exchange I went on when I was 15, not an overly fun experience in any case, my exchange’s mother kindly packed me a lunch to take on one of our day-trips. I was greeted by a Spanish omelette sandwich: a thick wedge of potato omelette between 2 slices of white bread. Now that might sound delicious to some of you but to the fussy teenager that I was then, who also hated eggs, it was a pretty nasty sight. Needless to say it got tossed in favour of an ice cream…!

I’ve used a similar silken tofu base to my omelette for this recipe, easy enough to whizz up in a blender, then combined it with some sweet roasted vegetables and diced new potatoes for some substance, cooked it in a skillet on the stove top and finished it off under the broiler. A lovely light meal for 2-3, and very quick if you happen to have any leftover roasted veg on hand.

Vegan Roasted Vegetable Frittata

Roast Vegetable Frittata:

(Adapted from Chef Chloe)

Roast Vegetables:

1/2 Yellow, chopped
1/2 Red Pepper, chopped
1/2 Red Onion, Sliced into fairly thin wedges
1/2 T Olive Oil

Frittata Base:

200g Silken Tofu
1/2 T Olive Oil
3T Arrowroot (or other starch)
1/2t Black salt (or sea salt if unavailable)
1/8t Turmeric
1/2t Onion powder
1/2t Garlic powder

Handful of cooked new potatoes, halved or cut into slices approx 1cm thick.
2T Chopped parsley for garnish

Preheat oven to 350C.

If you haven’t already, steam or boil your new potatoes.

Place vegetables in a roasting dish, drizzle with olive oil and season with salt and pepper. Roast for approx 20 minutes, until soft.

Meanwhile blend all the ingredients for the frittata base in a blender. (I used my Tribest personal blender which is ideal for small amounts. If you don’t have something similar I’d suggest using an immersion blender rather than a full-size blender or it might be difficult to get all the mix out of the bottom. )

Heat a 9” oven-proof skillet over medium heat. Add a touch more olive oil and toss in the potatoes to crisp up the edges for a couple of minutes and to grease the pan. Add the roast vegetables to the skillet too and finally the frittata base mixture from the blender. Quickly mix with the vegetables before it starts to set, and, using a spatula spread out the mixture evenly in the skillet. Turn down heat to medium-low and let cook, undisturbed for 15 minutes.

Preheat the broiler.

At this point the frittata should look set on the top, if not continue to cook for a few more minutes. Place skillet under the broiler for 3-5 minutes to brown up. Keep an eye on it so it doesn’t burn!

Garnish with fresh parsley and serve.

Serves 2-3

Looking at these pictures from a few weeks ago reminded me of the silly game we played during dinner- spot the garden bean! At that time only a few of our green beans were ready to pick so I combined them with some we had bought. Now, it’s a different story all together- I just picked 1/2kg (over a lb) this morning!

Frittata or Spanish omelette, which sounds more appealing to you?

Are you taking part in Vegan MoFo this September? You don’t have to be vegan, just only post vegan food!

Baked Beetroot Falafel

Entertaining. It used to be something I’d avoid doing. Far too much anxiety involved. Planning the perfect spread to try and please everyone I’d constantly be worrying: what if my guests didn’t like the food? What if I was bad company? What if.. ? Fortunately I’ve mellowed a little recently and entertaining nowadays is a different matter. I get excited about having people over and love the planning and preparations that go into cooking up a big feast. All the same, sometimes it’s nice to have friends round more spontaneously and not spend weeks poring over recipes for an elaborate menu, simply embracing the company as what’s important (alongside a few light bites…).
I’m moving into my own place mid September, a cosy little flat, and am very much looking forward to playing hostess!

Baked Beetroot Falafel

Today’s recipe is the ideal party appetizer and takes hardly any time to put together so you can whip it up quickly if you decide last minute to have friends over. Falafel is familiar to almost everyone so it’s not intimidating “vegan” food, and the shocking pink of these ones are sure to impress. I baked them too which is obviously a much healthier choice than frying, without any compromise in taste in my opinion. During the half an hour that they’re doing their thing in the oven you can mix up a little tahini dipping sauce for a little extra yum with time to spare to spruce up your place too!

Baked Beetroot Falafel

Baked Beetroot Falafel:
(Loosely adapted from Appetite for Reduction)

I’d suggest making a double batch as these things are addictive, and if you’ve got leftovers they’re great for lunch over a big salad, drizzled with extra sauce.

1C Shredded beetroot
2 Cloves garlic, minced
1/2 Small onion
1t Ground cumin
1t Ground coriander
1/2t Salt
Black pepper
1 1/2C Cooked chickpeas/1 can
3/4C Roughly chopped fresh parsley and coriander (I used equal quantities of each)
2t Olive oil
3T Chickpea flour

Preheat oven to 180C/350F

I used the grater attachment on my food processor for the beetroot to speed things along even further but you can grate by hand if you don’t have such a thing. Remove beetroot from the food processor into a bowl.

Pulse minced garlic, onion, spices and salt in the food processor until coarsely chopped. Add in chickpeas and herbs and pulse again, being careful not to process too much, as you want a little texture. Add shredded beetroot and pulse just once or twice to combine. Finally stir in the olive oil and chickpea flour. If your mixture is still a little wet then add another tablespoon of chickpea flour.

Shape into golf-ball size balls, lay on a lined baking tray and flatten slightly. Bake for 30 minutes, flipping half-way, or until lightly brown and crispy. Serve warm or at room temperature with tahini dipping sauce.

Tahini-Lemon Sauce:

This is one of my favourite sauces, on anything and everything- green salads, grain and bean bowls, roasted vegetables etc.

4T Tahini
3T Lemon juice
1T Apple cider vinegar
1/4t Salt
1T Agave nectar
1-2 Water

Whisk all ingredients, up to and excluding water, until you have a smooth, thick paste, then gradually add water until it reaches your desired consistency- I like it a little thicker for a dip, a little thinner for a salad dressing. Season with lots of black pepper and chopped fresh parsley.

Do you like entertaining? What do you like to serve when you don’t have time to plan far ahead?

Pesto-Ricotta Tofu Omelettes with Cherry Tomatoes

I wasn’t an egg eater in my omnivore days (except in baked goods of course!) but appreciate that omelettes are a practical dish to make when you don’t want to be in the kitchen too long as they are super quick. This vegan variation is almost as speedy, just a matter of whizzing a few ingredients in a blender, spreading in a pan and cooking as you would an egg omelette.  I’ve made tofu omelettes before, using the basic recipe from Vegan Brunch, mixing up the fillings- garlicky mushrooms and spinach is a favourite, as is a slightly more unconventional “leftovers” omelette, usually involving some kind of beany vegetable stew or curry.

I came across this variation on the Vegan Cookbook Aficionado recently and thought it sounded perfect for right now. The obvious result  of bountiful basil growing in the garden is pesto! I made a big batch and froze some so I can enjoy that summer taste over the winter months, as well as giving me plenty to use in different dishes now. Mix it in pasta, with new potatoes, beans, slather it on crusty bread, crackers or as a dip for crudités…and now use it as an omelette filing! I had conveniently just made my Swiss Chard Lasagna too, and planned ahead, reserving a few tablespoons of the ricotta filling for these. Pan-blistered cherry tomatoes sealed the deal.

Pesto-Ricotta Tofu Omelettes with Chery Tomatoes

I’ve mentioned I don’t really do savoury breakfasts before so I made mine for an easy dinner alongside some fresh sourdough bread and a green salad. The omelette mix made enough for 2 and I was cooking for one so I simply covered it over in the fridge and made another the following day. Knowing it keeps fine, if you are into savoury in the mornings then you could use a full packet of tofu (double the listed quantities) and make a fresh omelette for breakfast for a few days!


Pesto-Ricotta Tofu Omelettes with Cherry Tomatoes:

(Adapted from Vegan Cookbook Aficionado)

1/2 400g/12oz pkg Silken tofu
1T Nutritional Yeast
1/2T Olive oil
3T Non-dairy milk
1/8t Turmeric
1/4-1/2t Black salt (This is what really gives these the “eggy” taste but if you can’t find it just add a little more regular salt. I bought some years back at Whole Foods and it’s lasted me since then)
1/4C Chickpea Flour
1/2T Arrowroot/Cornstarch
Salt + Pepper
6-8 Cherry tomatoes, halved
A few T Lemony tofu ricotta
A few T Basil Pesto ( I used homemade but if you don’t have any to hand I recommend these UK brands: Zest and Meridian)

Blend tofu through to black salt in a food processor or blender (I use a Tribest Personal Blender) until smooth. Add chickpea flour, arrowroot and seasoning and blend again briefly, scraping down the sides to ensure everything is fully incorporated.

Warm a little olive oil over med-high in a non-stick pan and add the tomatoes. Season tomatoes with salt and pepper and cook, stirring, for 1-2 minutes, until just beginning to collapse. Set aside in a small dish.

Wipe out pan and lightly grease with oil. Turn the heat down to medium. Pour 1/2 omelette mixture into the hot pan and spread it out into a thin layer with a spatula. Leave to cook for 3-5 minutes before flipping. Gently lift the sides with a large spatula, the underside should be matte and flecked with little brown spots if ready to flip. If not, leave a little longer. Flip omelette (I slide it onto a plate to make it easier) and spread on one half with pesto, add a couple of dollops of ricotta and finally a few halved cherry tomatoes. Gently fold the opposite half over the fillings and leave to cook for 1 more minute. Keep warm, covered, in the oven on very low heat while you make the second omelette.

Makes 2


Stay tuned for some more recipes incorporating pesto! What do you like to do with it?

Have you made tofu omelettes before? If not, that needs to change pronto!

Radish, White Bean + Avocado Quinoa Salad

Poor radishes are definitely an under used vegetable in my kitchen. I’ve tended to think of them as Peter Rabbit food and un-enthusiastically eaten the few puny things I pulled out of the ground when I tried to grow them last year.  Seeing this beautiful bunch though, I immediately knew I needed to rethink my opinion on these baby roots, and certainly show them more respect than I had previously. Aren’t they pretty with their bright pink and little white tips? Especially when they’re still in a bunch with their leaves on.

Bunch of Radishes

It was one of those evenings when all ambitions to be good with meal-planning have gone out the window,  I’m sure familiar to everyone reading (or else you’re much more organized then me….). 7pm has rolled around already and you’ve done nothing about dinner preparations. Actually, I had already decided that I wanted something with white beans, soaked them overnight, set them to simmer earlier in the day…only to forget about them and end up with a pot of burned beans! Canned beans are perfect for such emergency situations!

I put on some quinoa to cook while I chopped up my radishes, washed and dried the radish tops, drained and rinsed the canned beans, quickly cooked up a few frozen green peas and whisked together a simple dressing. I spread out the quinoa to cool a little while finishing up watering the garden, picking up some fresh dill en route, then back to my kitchen where I mixed everything together, sliced some avocado for topping and voilà! A beautiful, no-fuss dinner was served.

Radish, White Bean + Avocado Quinoa Salad

Radish, White Bean + Avocado Quinoa Salad

(Inspired by A Couple Cooks)

For the salad:

1/2C Quinoa, uncooked OR 1 1/2 C Cooked quino
1/2 Can white beans, drained and rinsed OR 3/4C Cooked beans
1C Sliced radishes
1/2C Frozen peas (optional)
4-5 Sprigs of dill, roughly chopped

For the dressing:

1-2 Shallots, thinly sliced
1/2T Apple cider vinegar
1/2t Dijon mustard
1/2t Agave nectar
2T Lemon juice
1T Olive oil
Salt and Pepper

To serve:

Radish tops, julienned OR mild salad greens e.g. watercress/pea shoots
1 Medium Avocado, sliced thick

If you need to cook your quinoa, rinse well and drain. Place in a pot with 1C water and a large pinch of salt, bring to the boil and let simmer 10-15minutes, tightly covered, until water is all evaporated. When done leave to sit for a few minutes covered until completely dry. To cool, spread it out onto a plate or a flat dish while you prepare the rest of the ingredients.

Cook frozen peas if using, boil 2-3 minutes then rinse with cold water to keep them fresh. Set aside.

While quinoa is cooking/cooling put the sliced shallots in a little bowl with the apple cider vinegar for 10 minutes (this soaking them takes a little of the bite out of them). Whisk together remaining dressing ingredients.

In a large bowl mix together, quinoa, white beans, peas, dill and radishes. Pour over dressing, including shallots and their soaking vinegar and toss to combine. Season well with salt and pepper. Serve on a bed of salad greens and top with sliced avocado.

Serves 2

Radish, White Bean + Avocado Quinoa Salad

This kind of grain, bean, vegetable type of salad is ideal for quick meals and something I often make a larger quantity of and store in the fridge for lunches throughout the week. Add the avocado and salad greens fresh when serving.

How do you eat your radishes, if you like them?