Miso-maple sugar snap, turnip and strawberry salad

There were no turnips in the shops when I made this, so we omitted them, which I was not sad about. This a lovely, salad.

The Quick Lowdown:

• Ingredients: This doesn’t have many ingredients and could all be found in my cupboard apart from the fresh produce.
• Prep-work: Easy
• Dirty dishes: Cutting board, knife, saucepan, frying pan, serving dish.
• Taste: It was tasty, the miso-maple dressing would be pretty versatile.
• Family-friendly: Maybe. My adult family all ate it.
• Regular rotation worthy: This would be a good salad to take places. The dressing would be handy in the fridge to dress a grain bowl.
• Full recipe here.

Fennel and gnocchi salad with fennel frond pesto

I made this one day for myself, making the fennel frond pesto and pan-frying just enough gnocchi for one. The next day, my son was home, so I fried off the rest of the gnocchi and mixed through the pesto and sliced fennel. If you buy fennel with the fronds, you’ll use that to make the pesto with garlic, pumpkin seeds, olive oil, and parmesan (although I switched the parmesan for nutritional yeast). Then, for the salad it’s just a matter of pan-frying the gnocchi and mixing through the sliced fennel.

The Quick Lowdown:

• Ingredients: This has a very short list of ingredients.
• Prep-work: Easy
• Dirty dishes: Cutting board, knife, frying pan, jug and stick blender.
• Taste: It was tasty and very satisfying.
• Family-friendly: Maybe. My son ate it, and he’s not a fan of vegetables.
• Regular rotation worthy: This is a handy, tasty, very easy recipe.
• Full recipe here.

Broccoli and mint soup with spicy fried chickpeas

I love broccoli, and this soup was yummy. The crispy chickpeas were fabulous, though. I had to try very hard not to eat the ones I had saved to eat with the soup the following day. One can of chickpeas goes into the soup and thickens it once everything is blended together. The other can of chickpeas are fried in a pan until crispy all over and then fried some more with almonds, garlic, capers, chilli and a handful of parsley at the very end. They are very moreish. I would make a batch of these to snack on.

The Quick Lowdown:

• Ingredients: Broccoli, mint, baby spinach, canned chickpeas, garlic, oil and a brown onion—all things I regularly have in my fridge or pantry.
• Prep-work: Easy. Plus, you can make the crispy chickpeas while the soup is cooking.
• Dirty dishes: Cutting board, knife, frying pan, saucepan, jug and stick blender.
• Taste: It was tasty and very satisfying.
• Family-friendly: Yes, just moderate the chilli as needed.
• Regular rotation worthy: Definitely