Notes about Recipes in this book

• Four ways to use leftover salad: go kuku

  • e_ballad on December 29, 2016

    Granted, this was a means of using up excess quinoa/corn/tomato salad, so I didn't go in with very high expectations. This took a good deal longer than the cooking time specified, which led to the egg being rubbery around the outside in order for the middle to set. I would also season more generously if I did it again, though I suspect that I will revisit the principle of this dish using another frittata recipe, rather than returning to this particular recipe.

• Brussels sprout Caesar with croutons, borlotti beans and sunflower seeds

  • Cati on April 17, 2018

    See enthusiastic note by Lepa in US edition.

  • Drummrgal on April 07, 2023

    Yum

• Cumin-spiced cauliflower with fried lentils and spinach yoghurt

  • Pettefletpluk on December 31, 2022

    Only ok. Too much left over of the spinach yoghurt dressing.

• Provençal eggplant with roasted capsicum, zucchini, green beans and Puy lentils

  • Nancy402 on October 22, 2017

    This is a stunning and delicious dish. Lots of elements, all contributing something to the overall appeal. Good with grilled lamb or chicken. It is worth the extra step to pan fry the eggplant and zucchini.

• Roasted chestnuts with pan-fried pears, blue cheese, witlof and mustard vinaigrette

  • Pettefletpluk on December 31, 2022

    Very flavorful! Served this with double smoked ham with bourbon peach glazing. It was an amazing meal!

• Globe artichokes with cannellini beans, cherry tomatoes, lemon and buffalo mozzarella

  • saarwouters on January 24, 2018

    Wonderful salad. Refreshing and filling at the same time. Enjoyed it as lunch.

• Caponata with pearl couscous and almonds

  • Melanie on November 25, 2016

    Tasty. Makes a huge amount though and my partner wasn't a fan. Would make again as part of a mixed buffet as the flavour became overwhelming.

• Chargrilled eggplant and lentils with rocket, herb tahini and pomegranate

  • saarwouters on October 14, 2018

    Wonderfully healthy. I do think the tahini sauce needed a bit more flavour (salt, lemon) but maybe my quantities were a bit off. Otherwise delicious.

• Eggplant with haloumi, beetroot tzatziki and yoghurt flatbreads

  • Melanie on November 25, 2016

    Delicious beetroot tzatziki - used precooked beetroot to help simplify prep. Great flsvour, a real party dish. Served with store bought flatbreads and pan fried haloumi, keen to try the full dish though.

  • e_ballad on December 19, 2016

    Loved the tzatziki & the flatbreads, while the rest was a little ho-hum. Whilst I recognise that there is quite a lot of flavour packed in, the large quantity of eggplant needed something extra to make this special - I'm thinking sumac or a spice blend.

• Thai carrot and peanut salad

  • e_ballad on November 28, 2017

    A massive amount of carrots & bean sprouts as per the recipe, so you’d have to be a very big fan of both! I’ve since varied this to halve the carrot/sprout quantity & added red capsicum & wombok to vary it a bit. Unlike many of Hetty’s recipes where the dressing seems to be too generous for the salad, this is perfect, so don’t skimp as it really makes the dish.

• Roasted beetroot with quinoa, eschalots and orange miso

  • e_ballad on November 15, 2016

    Liked this salad, but not superkeen on the dressing. It held up really well for lunch at work the following day though.

• Roasted carrots with green beans, mung beans and coconut dukkah

  • e_ballad on January 19, 2021

    Excellent. It does make a lot of dukkah, so you could quarter the quantity if you only want enough for this recipe, though substituting a store-bought dukkah & mixing in some desiccated coconut wouldn’t detract much from the original.

• Basil-lemon scented millet with roasted broccoli

  • e_ballad on June 28, 2017

    Another Hetty hit. A whole heap of flavour & incredibly easy to pull together.

• Roasted sweet potatoes with leeks and mustard croutons

  • e_ballad on November 20, 2017

    Very tasty, though the jury was split on the mustard croutons: I wasn’t so taken by them, hubby thought they made the dish. As always with Hetty recipes, these are humongous serves.

• Food52

  In her new cookbook...she shares recipes that follow her basic salad success formula, with plenty of global influences from her travels around the world.

  Full review

• Gourmet Chick

  ...You can expect beautifully balanced salads which really showcase vegetables. Perfect for this time of year when it’s BBQ season and you often have to “bring a plate”.

  Full review