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Jens Hannibal, plant-focused chef and educator with over 15 years of experience, has shared another sumptuous recipe with us, a glimpse of the approach to cooking you can learn in his online course Cook with Confidence. Like the course practice recipes, this one doesn't specify any quantities - trust yourself! |
A vibrant, deeply flavourful summer salad combining charred, caramelised vegetables with tender pulses, fresh soft herbs, and a bright citrus dressing.
Jens says: "I make these types of salads all summer long. They’re a great way to use all manner of summer veggies in combination with pulses. The deep charring and caramelisation you get from putting vegetables on the grill combined with the umami from the sun-dried tomatoes and olives along with the protein bulk from the pulses makes this type of salad a dish that works in its own right with a piece of sourdough and a glass of chilled white wine..."
Serves 4–6
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A bright, creamy, and comforting breakfast bowl that pairs wholesome British oats with the zesty kick of lemon and the nutty crunch of poppy and hemp seeds.
These crisp, golden crackers are incredibly addictive, naturally vegan, and gluten-free. Infused with aromatic fennel seeds, warm chilli flakes, and flaky sea salt, they make the perfect partner for a myriad of dips, cheese boards, or simply enjoyed on their own.
