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| 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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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.
