Name: Bumper Summer Bundle - SALE! 30% off
Brand: Hodmedod's Whole Foods
SKU: SBBP/12
Price: 28.69 GBP
Availability: InStock

Recipes using Bumper Summer Bundle - SALE! 30% off

Carlin Pea, Quinoa & Halloumi Salad

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This brilliant recipe, using two of Hodmedod's most loved ingredients carlin peas and quinoa, comes from Eleanor Maidment's cookbook Pulse. This simple, but flavourful salad is perfect as a side dish or as a vegetarian main packed with plant-based protein.

COOK’S TIP: There are lots of great ways to cook halloumi – under the grill/broiler, in an air-fryer, on a griddle pan or barbecue, choose whichever one you prefer.

Serves 2

Ingredients

100g Dried Quinoa
240g cooked Carlin Peas (or 1 Can of Carlin Peas, drained and rinsed)
2 tbsp Olive Oil, plus a little extra for brushing
200g Tenderstem broccoli, trimmed and cut into 4 cm lengths
Handful of Mint Leaves, shredded
2 tbsp Spring Onions/Scallions, thinly sliced
250g Halloumi Cheese, cut into 1 cm thick slices
Salt and Black Pepper

Lime and Chilli Dressing

2 tbsp Olive Oil
1 ½ tbsp Lime Juice
1 Mild Red Chilli, deseeded and ﬁnely chopped
1 tsp Runny Honey

Method

Preheat the oven to 200°C/180°C fan/400°F/Gas 6.
If cooking the quinoa from dried, add to a pan of boiling salted water and simmer for 15–17 minutes until tender, then drain.
Toss the cooked quinoa and carlin peas with 1 tablespoon of the oil and a good pinch of salt and spread over a large roasting tray. Roast in the preheated oven for 10 minutes.
Stir up the quinoa and carlin peas. Toss the broccoli with another 1 tablespoon of the oil, season and scatter over the top and return to the oven for 10–12 minutes until the broccoli is tender. Leave to cool for 5 minutes.
Meanwhile, make the dressing by stirring all the ingredients together with a pinch of salt and a grind of black pepper.
Toss the quinoa with the mint and spring onions and arrange over a platter or divide between plates.
Heat a large frying pan/skillet over a medium heat. Brush the halloumi slices with a little oil and fry for 1–2 minutes on each side. Arrange over the salad, drizzle over the dressing and serve.

Pulse by Eleanor Maidment, published by Ryland Peters & Small (£20) Photography by Mowie Kay © Ryland Peters & Small

Lentil & Spelt Salad with Zingy Dressing

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Danka Jandric's salad of lentils and spelt with caramelised vegetables, feta, blanched asparagus, pumpkin seeds and a lemon-vinegar vinaigrette is hearty and filling but also refreshing and zingy!

The lentils, grains and root veg all have earthy flavours while the dressing combines lemon juice and vinegar to layer the acidity and round out the flavours. The lemon zest brings an almost floral note. Together, they make this a refreshing salad for spring and summer.

Serves 2 generously, or 4 as part of a spread

Ingredients

75g Olive Green Lentils
50g Pearled Spelt
3-4 thin-ish Carrots, peeled and sliced
1 Onion, red or white, sliced into wedges
A bunch of Asparagus, cut into 3 cm pieces
50g Feta Cheese, crumbled
A Handful Toasted Pumpkin Seeds
A Handful of Basil Leaves, chopped
Salt and Pepper, to taste

For the Dressing:

Zest of 1 Lemon
1 tbsp Lemon Juice + 1 tbsp Red Wine or Apple Cider Vinegar
2 tbsp Extra Virgin Olive Oil
Salt and Pepper, to taste

Method

Boil lentils (30-40 min) and grain (spelt: 30-40 min) in some vegetable stock.
Roast the veg: Toss carrots and onion with olive oil, salt and pepper (a few chili flakes is also nice!). Roast at 200°C for 30-40 mins until soft and caramelised at the edges.
Blanch the asparagus for 2-3 min, it should retain its crunch.
Make dressing: Whisk lemon zest, juice, vinegar and olive oil together.
Assemble salad: Add lentils, veg and herbs to the dressing. Toss gently.
Add cheese and dressing just before serving.

Green Goodness Salad

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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

Ingredients

For the Green Salad:

100g Pilau Mix
50g Quinoa
100g Kale, finely chopped
½ Head of Broccoli. Including stem, finely chopped
100g Edamame Beans, cooked

For the Green Dressing:

A Big Bunch of Fresh Herbs e.g. basil, parsley or coriander
A Few Handfuls of Spinach
½ Large Avocado or One Small One
1 Jalapeno or Other Mild Chilli
2 Cloves of Garlic
A Large Handful of Cashews, Walnuts or Sunflower Seeds
1 tbsp Nutritional Yeast
½ Lemon, juice
50ml Olive Oil
Salt, to taste
Plantbased Milk, to loosen

Method

Cook the pilau mix and quinoa following the pack instructions. Drain and let cool.
Chop all the veg finely.
Put all the ingredients for the dressing into a blender and blend until smooth. You might need to add a splash or two of plant-based milk or water to loosen it if the texture is quite thick. Add salt to taste.
Mix the dressing well with salad for just as many portions as are likely to get eaten immediately.
For any salad you want to save for later, store the salad and dressing in fridge separately and mix before serving to avoid the salad getting soggy.

Spiced Tomato & Spelt Salad with Sumac-Pickled Onions

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Isabella's summer salad makes the most of the season's best tomatoes, pearled spelt grain and pickled onion.

Cultivated for at least 5,000 years, spelt is a truly ancient grain. These pearled grains have a delicious nutty flavour and are a great alternative to rice or barley in risotto, soups and casseroles.

Pearled grains have had the outer bran polished away, giving a lighter, fluffier grain, that cooks more easily than a wholegrain. This makes it an excellent replacement for white rice.

Serves 4

Ingredients

1 Small Red Onion, thinly sliced
1tsp Sumac
Big pinch of Salt
4 tbsp Red Wine Vinegar
200g Pearled Spelt
600g good mixed Tomatoes
2 tsp Cumin Seeds
2 tsp Coriander Seeds
Pinch of Chilli Flakes
1 tbsp Rapeseed Oil
Juice of 1 Lemon
2 tbsp Olive Oil
Big handful of Fresh Herbs (basil, parsley, coriander), chopped

Method

First, quick-pickle your thinly sliced onion. Tumble it into a bowl and scrunch through the salt and sumac, then pour over the vinegar and 2 tbsp boiling water. Muddle the lot together with a fork so that everything is combined, pushing the onions under the liquid as much as possible, then cover the bowl with a small plate and set to one side. If you can do this ahead of time, even better.
Now cook your spelt: add the dried grains to a saucepan and cover generously with hot water. Bring to a boil, then lower to a simmer and cover for about 30-40 minutes, checking every now and then to make sure the water hasn’t boiled away.
When the grains are tender and fluffy, drain them. Beat together the juice of the lemon with the olive oil, then mix about two thirds of this through the still-warm grains (the rest will go over the tomatoes).
Slice the tomatoes (I like uneven shapes and sizes for variety). In a small frying pan, dry-toast the spices and seeds (shaking often and watching carefully) until popping and very fragrant, but not burnt. Pour these over the sliced tomatoes — they will sizzle pleasingly. Add the remaining lemon and olive dressing, a big handful of the pickled onions, and several spoonfuls of the pickling liquid. Toss together. Divide the chopped mixed herbs between the grains and the tomatoes, stirring through both, to ensure good distribution of the herbs.
Now assemble the final dish: spread the dressed herby grains over a wide serving platter, and pile the tomato mix on top.

View all recipes

Carlin Pea, Quinoa & Halloumi Salad
Lentil & Spelt Salad with Zingy Dressing
Green Goodness Salad
Spiced Tomato & Spelt Salad with Sumac-Pickled Onions
View All Recipes

Carlin Pea, Quinoa & Halloumi Salad

View Full Recipe

COOK’S TIP: There are lots of great ways to cook halloumi – under the grill/broiler, in an air-fryer, on a griddle pan or barbecue, choose whichever one you prefer.

Serves 2

Ingredients

100g Dried Quinoa
240g cooked Carlin Peas (or 1 Can of Carlin Peas, drained and rinsed)
2 tbsp Olive Oil, plus a little extra for brushing
200g Tenderstem broccoli, trimmed and cut into 4 cm lengths
Handful of Mint Leaves, shredded
2 tbsp Spring Onions/Scallions, thinly sliced
250g Halloumi Cheese, cut into 1 cm thick slices
Salt and Black Pepper

Lime and Chilli Dressing

2 tbsp Olive Oil
1 ½ tbsp Lime Juice
1 Mild Red Chilli, deseeded and ﬁnely chopped
1 tsp Runny Honey

Method

Preheat the oven to 200°C/180°C fan/400°F/Gas 6.
If cooking the quinoa from dried, add to a pan of boiling salted water and simmer for 15–17 minutes until tender, then drain.
Toss the cooked quinoa and carlin peas with 1 tablespoon of the oil and a good pinch of salt and spread over a large roasting tray. Roast in the preheated oven for 10 minutes.
Stir up the quinoa and carlin peas. Toss the broccoli with another 1 tablespoon of the oil, season and scatter over the top and return to the oven for 10–12 minutes until the broccoli is tender. Leave to cool for 5 minutes.
Meanwhile, make the dressing by stirring all the ingredients together with a pinch of salt and a grind of black pepper.
Toss the quinoa with the mint and spring onions and arrange over a platter or divide between plates.
Heat a large frying pan/skillet over a medium heat. Brush the halloumi slices with a little oil and fry for 1–2 minutes on each side. Arrange over the salad, drizzle over the dressing and serve.

Pulse by Eleanor Maidment, published by Ryland Peters & Small (£20) Photography by Mowie Kay © Ryland Peters & Small

Lentil & Spelt Salad with Zingy Dressing

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Serves 2 generously, or 4 as part of a spread

Ingredients

75g Olive Green Lentils
50g Pearled Spelt
3-4 thin-ish Carrots, peeled and sliced
1 Onion, red or white, sliced into wedges
A bunch of Asparagus, cut into 3 cm pieces
50g Feta Cheese, crumbled
A Handful Toasted Pumpkin Seeds
A Handful of Basil Leaves, chopped
Salt and Pepper, to taste

For the Dressing:

Zest of 1 Lemon
1 tbsp Lemon Juice + 1 tbsp Red Wine or Apple Cider Vinegar
2 tbsp Extra Virgin Olive Oil
Salt and Pepper, to taste

Method

Boil lentils (30-40 min) and grain (spelt: 30-40 min) in some vegetable stock.
Roast the veg: Toss carrots and onion with olive oil, salt and pepper (a few chili flakes is also nice!). Roast at 200°C for 30-40 mins until soft and caramelised at the edges.
Blanch the asparagus for 2-3 min, it should retain its crunch.
Make dressing: Whisk lemon zest, juice, vinegar and olive oil together.
Assemble salad: Add lentils, veg and herbs to the dressing. Toss gently.
Add cheese and dressing just before serving.

Green Goodness Salad

View Full Recipe

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.

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

Ingredients

For the Green Salad:

100g Pilau Mix
50g Quinoa
100g Kale, finely chopped
½ Head of Broccoli. Including stem, finely chopped
100g Edamame Beans, cooked

For the Green Dressing:

A Big Bunch of Fresh Herbs e.g. basil, parsley or coriander
A Few Handfuls of Spinach
½ Large Avocado or One Small One
1 Jalapeno or Other Mild Chilli
2 Cloves of Garlic
A Large Handful of Cashews, Walnuts or Sunflower Seeds
1 tbsp Nutritional Yeast
½ Lemon, juice
50ml Olive Oil
Salt, to taste
Plantbased Milk, to loosen

Method

Cook the pilau mix and quinoa following the pack instructions. Drain and let cool.
Chop all the veg finely.
Put all the ingredients for the dressing into a blender and blend until smooth. You might need to add a splash or two of plant-based milk or water to loosen it if the texture is quite thick. Add salt to taste.
Mix the dressing well with salad for just as many portions as are likely to get eaten immediately.
For any salad you want to save for later, store the salad and dressing in fridge separately and mix before serving to avoid the salad getting soggy.

Spiced Tomato & Spelt Salad with Sumac-Pickled Onions

View Full Recipe

Isabella's summer salad makes the most of the season's best tomatoes, pearled spelt grain and pickled onion.

Pearled grains have had the outer bran polished away, giving a lighter, fluffier grain, that cooks more easily than a wholegrain. This makes it an excellent replacement for white rice.

Serves 4

Ingredients

1 Small Red Onion, thinly sliced
1tsp Sumac
Big pinch of Salt
4 tbsp Red Wine Vinegar
200g Pearled Spelt
600g good mixed Tomatoes
2 tsp Cumin Seeds
2 tsp Coriander Seeds
Pinch of Chilli Flakes
1 tbsp Rapeseed Oil
Juice of 1 Lemon
2 tbsp Olive Oil
Big handful of Fresh Herbs (basil, parsley, coriander), chopped

Method

First, quick-pickle your thinly sliced onion. Tumble it into a bowl and scrunch through the salt and sumac, then pour over the vinegar and 2 tbsp boiling water. Muddle the lot together with a fork so that everything is combined, pushing the onions under the liquid as much as possible, then cover the bowl with a small plate and set to one side. If you can do this ahead of time, even better.
Now cook your spelt: add the dried grains to a saucepan and cover generously with hot water. Bring to a boil, then lower to a simmer and cover for about 30-40 minutes, checking every now and then to make sure the water hasn’t boiled away.
When the grains are tender and fluffy, drain them. Beat together the juice of the lemon with the olive oil, then mix about two thirds of this through the still-warm grains (the rest will go over the tomatoes).
Slice the tomatoes (I like uneven shapes and sizes for variety). In a small frying pan, dry-toast the spices and seeds (shaking often and watching carefully) until popping and very fragrant, but not burnt. Pour these over the sliced tomatoes — they will sizzle pleasingly. Add the remaining lemon and olive dressing, a big handful of the pickled onions, and several spoonfuls of the pickling liquid. Toss together. Divide the chopped mixed herbs between the grains and the tomatoes, stirring through both, to ensure good distribution of the herbs.
Now assemble the final dish: spread the dressed herby grains over a wide serving platter, and pile the tomato mix on top.

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Recipes using Bumper Summer Bundle - SALE! 30% off

Ingredients

Lime and Chilli Dressing

Method

Ingredients

For the Dressing:

Method

Ingredients

For the Green Salad:

For the Green Dressing:

Method

Ingredients

Method

Carlin Pea, Quinoa & Halloumi Salad

Ingredients

Lime and Chilli Dressing

Method

Lentil & Spelt Salad with Zingy Dressing

Ingredients

For the Dressing:

Method

Green Goodness Salad

Ingredients

For the Green Salad:

For the Green Dressing:

Method