Salad

First do your prep: Cut your broccoli into florets and roughly dice the stem (the stem is edible and full of fibre! no need to discard it!) and immerse the cut broccoli in salt water for 10 minutes to ensure it is thoroughly clean (this will kill all bugs and remove pesticides and fumes). Thinly […]

Preheat your oven to 180C Cut the onions and capsicum into slices and throw them in a tray along with the cherry tomatoes , drizzle with olive oil, sprinkle salt and pepper Cover the tray with foil, and pop in the oven for 20 minutes at 180C. Take the foil off and cook for another

Put the water in a pan and add in the vinegar, ginger, cardamoms and peppercorns and let it boil until it reduces to a thicker syrup. Scrub the outside of the lotus root. Very thinly slice the lotus root into rounds (using a mandolin if you have one, or cut carefully with a sharp knife

Prepare the beetroot by scrubbing the skin well, and cutting into 8 wedges. Whenever possible, don’t peel root veggies. A lot of the nutrition and fibre is contained in the skin. Place in a baking tray with a little oil, and a good crack of salt and pepper, cover with foil and roast at 180 C for

Cut the green chilli into very thin slices, put into a tiny Katori, and cover with the apple cider vinegar. Set aside to infuse. Grind the dressing ingredients together in a small mixie jar until smooth.  Put the half of the dressing into a salad bowl and add the pomelo and let it marinate. Cut