June 16, 2023
This salad is an excellent addition to any summery meal. The earthy flavours of smoked quinoa and chickpeas, go wonderfully with the fresh spicy pesto. Adapt the greens to what’s in season and locally available. Finished with creamy tahini and oat yoghurt and crunchy nuts and seeds. |
This lovely recipe comes from Hermione, of Grow, Gather and Feast, who lives in the Scottish Borders with her husband and three small children. She writes a weekly newsletter from her Scottish garden with seasonal, plant-based recipes to inspire what to cook and grow throughout the year.
Hermione and her family moved to the Scottish Borders three years ago because they fell in love with the garden. She can usually be found outside with her little ones in tow, sowing seeds, weeding and watering the garden.
Serves 4
Ingredients
Coriander, Mint and Chilli Pesto
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MethodFor the Salad
For the Pesto
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April 25, 2025
This simple vegan dish pairs our creamy white coco beans with a punchy wild garlic pesto. If you haven’t tried brothy beans, you’re missing out on one of the simplest, most comforting and nutritious dishes out there: creamy beans served in their own rich, delicious stock, usually with fresh herbs to add brightness.
April 17, 2025
Swap blood for beans with Eden's vegetarian riff on black pudding. With pearled naked barley for a bit of chewiness, this hearty and spicy dish is best enjoyed with wholemeal soda bread.
April 16, 2025
This quick and easy dish of creamy flageolet beans from Isabella Palmer is perfect for a light dinner.
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