A light green salad for all seasons.
Preheat a ridged grill pan until very hot. Grill the little gem until lightly charred followed by the baby leeks.
Arrange on a platter and pour over the peas, feta and dill!
Whisk together the olive oil, garlic and lemon juice and pour over.
Season and serve at room temperature.
2 little gem lettuce cut into quarters
8 baby leeks or spring onions
250g fresh peas, lightly steamed or frozen peas
defrosted in warm water (frozen are often fresher and sweeter)
150g feta cheese crumbled
Small bunch of dill
Juice of 1 lemon
2 tablespoons extra virgin olive oil
1 clove of garlic crushed
Salt and pepper
juices
VEGAN, GF
This makes a wonderful alcohol free alternative to an Aperol spritz. It’s delicious on a hot summer day so if you have guests be sure to make enough to go around!
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VEGAN, gf
This is such a versatile way of jazzing up vegetables on the BBQ. I used aubergines and king oyster mushrooms, but you could also use sweet potatoes, squash or red onions.
Read Moresnacks
VEGAN
This is a lovely teatime treat which kids and adults alike will love. It has very few ingredients and is super easy to pull together at the last minute. You can replace the puffed spelt with unsweetened puffed rice if you want to make it gluten free.
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