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| This creamy herby salad of pilau mix, quinoa and lots of fresh herbs and veg is the perfect way to pack in your greens and grains. |
Our Pilau Mix is a great base for hearty salads. Here it's paired with crunchy fresh veggies and herbs with a creamy green dressing for a chlorophyll-packed bowl of goodness that evokes spring.
Play around with the veg in the salad depending on what you prefer or have to hand. Just make sure that all the vegetable are finely chopped so that you get a generous coating of the dressing on everything.
Eat as is or with crispy tofu. Or, for non-vegan options, feta or halloumi would be lovely with this salad. Sprinkle on some toasted seeds for added texture and plant points.
Serves 4
IngredientsFor the Green Salad:
For the Green Dressing:
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Method
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Jens Hannibal, plant-focused chef and educator with over 15 years of experience, has shared this sumptuous recipe with us, a glimpse of the approach to cooking you can learn in Jens's new online course Cook with Confidence.
This recipe from Anna Warden makes for a cookie that is crunchy on the outside, and chewy in the middle - to our mind the best combination. The malted wheat flour and coffee create a gorgeous depth of flavour and a moreish caramelly base which pairs perfectly with dark chocolate and sea salt. These cookies will keep in the freezer (unbaked) for a couple of weeks, and so are the perfect thing to have to hand for times you want a cookie or for when you might just need a cookie.
As the nights cool and the leaves turn, so wild mushrooms emerge from the mossy forest floor. Leanne Townsend found a beautiful patch of winter chanterelles and cooked them up with some British-grown carlin peas.
