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Salad & Vegetables

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Salads and vegetables became a very important part of my meals since I stopped eating meat. Before, I would always think about my animal source of protein first and decide on the vegetables and salads after. Now, I think first about what vegetables are in season and dishes I can make to use them. The second though is about giving them the best flavour and combinations, thinking about using diferent colours and textures. That's when you can become really creative, there is no need to follow these recipes so close,  they are just guidelines.
Fresh Seaweed salad

(Yield: 1 portions)


1 tbsp dried wakame seaweed

1 tbsp lemon juice

1 tsp lemon zest

1 tsp grilled sesame oil

1/2 tsp white miso

1 tsp toasted sesame seeds


Optional; Spring onion, lotus root, radish, yellow pepper, leeks, corn grains, grated carrot, cucumber and seeds of your choice.


1.  Hidrate the seaweed in water for 3 minutes and drain.

2.  Combine the liquids ingredients first, mix well and then add the seaweed and the rest of ingredients.

3. serve as a starter or as a side dish.

Grilled eggplant with vegan cheese
(Yield: 4 portions)


2 large and long aubergines

80ml olive oil

1 ½ tsp thyme leaves, plus a few whole springs to decorate

1 pomegranate (seeds)

1 tsp za’atar

salt and pepper to taste

Vegan cheese (recipe in dressings page)


1. Preheat the oven to 200°C. Cut the aubergines in half lengthways, cutting straight through the green stalk (keep the stalk for the look). Use a small sharp knife to make three or four parallel incisions in the cut side of each aubergine half, without cutting through to the skin. Repeat at a 45-degree angle to get a diamond-shape pattern.

2. Place the aubergine halves, cut-side up, on a baking sheet lined with baking parchment. Brush them with the olive oil - keep on brushing until all of the oil has been absorbed by the flesh. Sprinkle with the lemon thyme leaves and some salt and pepper. Roast for 35-40 minutes, at which point the flesh should be soft, flavoursome and nicely browned. Remove from the oven and allow to cool down completely.

3.To serve, spoon plenty of the vegan cheese over the aubergine halves without covering the stalks. Sprinkle za’atar and plenty of pomegranate seeds on top and garnish with thyme. Finish with a drizzle of olive oil.

Zucchini spaghetti 

(Yield: 1 portion per zucchini)


  • Zucchini


1. Use a spiralizer or a mandolin to get the Zucchini into spaghetti shape and that’s ready to serve with your preferred sauce.

  • Variations: You can use any vegetable, like; sweet potato, carrot or other squash but Zucchini has the closest texture to pasta. This dish can be served raw or also sautéed quickly with garlic slices.

Sweet potato fries
(Yield: 4 portions)


2 sweet potatoes, peeled and and cut into big thick long chunks.

1/2 tsp paprika

1/2 tsp cayenne pepper

1/2 tsp dried oregano

1 tsp sea salt

3 tbsp olive oil


  1. preheat the oven to 180C. Line a large baking tray with greaseproof paper.

  2. Put the potatoes, spices, salt and oil into a large mixing bowl and toss really well to make sure all chips are well coated.

  3. spread the coated chips out on the lined baking tray, making sure they are in a single layer and not stacked on top of each other.

  4. Bake in the oven for 30 minutes, making sure to turn them over halfway through cooking and leave in the grill function of your over for the last 5 minutes,

  5. Serve them straight away with a homemade mayo sauce or ketchup.

(Yields: 6 portions)


1 Chinese cabbage, peeled into leaves

6 garlic cloves, sliced thinly

5 cm piece of ginger, peeled and chopped finely


2 tsp mirin or rice vinegar

2 tsp toasted sesame oil

1 pinch of nanami togarashi for milder taste or gochugaro (Korean red hot pepper powder or flakes) for stronger taste


1. Wash the leaves of the Chinese cabbage thoroughly. 

2. Cut the leaves into 3 parts and press them a bit between your hands to break them a bit.

3. Mix all the ingredients in a little bowl.

4. In a container or a salad press places a few leaves and cover with a portion of the rest of the ingredients mix.

5. Repeat this process by placing more and more layers of cabbage leaves and topping each layer with the same amount of the ingredients till you are out of cabbage. 

4. Place a weight or a stone on top of the cabbage or, if using a salad press, close the salad press and bring the cabbage under pressure.

The cabbage will naturally release some liquid and this is the brine we will use to pickle the cabbage with.

5. Leave the cabbage for 3-5 days in a shadowed place with room temperature. When you start seeing small bubbles, it means that the pickling process has started and that you can keep it in the fridge and eat it right a way.

Avocado and pine nut salad

 (Yields: 4 portions)


  • 50g pine nuts (cut in half)

  • 100g green beans, halved

  • 2 plum tomatoes cut in slices or about 100g cherry tomatoes cut in halves

  • 200g mixed salad leaves

  • 1 medium avocado

  • 2 hard-boiled eggs, each cut into 6 wedges

  • 100g sweetcorn


  • 2 tbsp olive oil

  • 1 tbsp balsamic vinegar

  • 1 tsp rice syrup

  • ½ tbsp. soy sauce

  • salt and pepper to taste


  1. Mix the dressing ingredients in a closed flask (shake it vigorously) till you reach a smooth consistency

  2. Roast the nuts for 5 minutes.

  3. In a large bowl, mix the salad and the dressing till well incorporated. 

  4. Decorate the salad with the egg wedges and the pine nuts.