Ingredients4 skin-on salmon filletsolive oil , for brushinglemon wedges and a big bowl of watercress salad, to serveFor the salsa dressing1 bunch spring onionslarge handful flat-leaf parsley leaves, chopped½ red chilli , chopped4 tbsp olive oiljuice ½ lemon1 tbsp sherry vinegarMethodSTEP 1To make the dressing, chop the spring onions as finely as possible without them
Ingredients:1 1/2 pounds small ripe peaches, peels left on, quartered, and pitted1/4 cup honey
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Photo by Laura Wright | The First Mess Author Notes This is the most deluxe dairy-free dessert/beverage topper ever. Its success hinges on the formation of solid cream at the top of the can after refrigeration. You can sweeten it as much as you like — I find the coconut cream has a natural sweetness
Photo by MyNutriCounter Author Notes Shakshuka, the Middle-Eastern delight, where eggs are poached in a tomato-based dish, has been taken to the next level in this recipe by the addition of courgetti – which took the world by storm from dieters, low-carbers and those gluten-intolerant folks looking for a healthy alternative to spaghetti. Thankfully, there
Ingredients1 tbsp lemon juicepinch of salt4 tbsp olive oilsmall bunch finely chopped chives200g bag mixed salad leaves2 sliced, ripe avocadosMethodSTEP 1Squeeze 1 tbsp lemon juice into a jam jar with a pinch of salt. Pour in 4 tbsp olive oil, add a small bunch finely chopped chives, put on the lid, then shake well. To
Ingredients:1 serving salad greens1 peach (sliced)1 tablespoon pecans (chopped)2 teaspoons olive oil2 teaspoons balsamic vinegar1 teaspoon maple syrup1/2 teaspoon dijon mustardsalt and pepper to tasteInstructions:Assemble salad.Mix the oil, vinegar, maple syrup, dijon mustard, salt and pepper in a bowl.Pour the dressing on the salad.
Photo by Ty Mecham. Food Stylist: Anna Billingskog. Prop Stylist: Brooke Deonarine. Author Notes Make aioli from scratch (I love the recipe in The Zuni Café Cookbook, and this one by Naomi Pomeroy), or use your favorite brand of mayo—the silkier and fattier, the better (though it’ll be great with whatever you have on hand).…