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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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Try gruel! With this recipe from our book Whole Food you can forget thin, watery and miserable. This velvety, comforting gruel of pearl barley and jumbo oats is elevated by nutty browned butter and caramelised leeks. It's simple, economical and deeply flavoursome.
This recipe from our book Whole Food uses fava bean flour for crisp, deep-golden bhajis with a distinctively earthy flavour, served alongside a cool, refreshing cucumber raita.
