Notes about Recipes in this book

• Marinated feta

  • VineTomato on May 27, 2017

    This is one of those recipes where I know the page number off by heart. It is totally delicious and excellent with the wild rice salad later in the book. It is also particularly good with a cold green 'superfood' salad I make with tender stem brocolli, peas, mint, salad cress, cucumber and red chilli. I've always used normal olive oil in the past, but can imagine the confit artichoke oil adding and extra something, not that it needs it! I noticed an error in the ingredient listing, there is no rosemary listed in my recipe book.

• Honey-roasted oats, seeds and nuts

  • Melanie on September 28, 2013

    Loved the flavour of the seeds and nuts. Makes a large quantity however it tastes so good that it's worth making it in bulk. I didn't use any oil.

• Lemon and caraway braised rainbow chard with garlic bruschetta

  • eeeve on June 14, 2015

    Nice enough, but not my favourite flavour combo with chard - find the lemon a bit overpowering. And only really worth doing with a LOT of chard.

• Quinoa, tomatillo, preserved lemon and mint salad with spiced toasted seeds

  • MissQuin on October 14, 2013

    I used green mango as fresh tomatillo are almost impossible to find in Australia. Still very tasty. Also don't get overwhelmed by the amount of seed mix you will make - Anna is right, they are delicious and you will easily consume what you don't use in the salad.

• Wild rice salad with charred sweetcorn, spiced pecans, avocado and marinated feta

  • VineTomato on May 27, 2017

    This is a wonderful salad which works well with black rice. Don't be tempted to use plain feta in place of going the extra step to marinade it, it makes the salad.

• Grilled chicory, aubergine and date salad with coconut labneh

  • MissQuin on May 14, 2014

    Yet another one of Anna's recipes that uses a seemingly odd combination of ingredients that all make perfect sense together when you eat the dish. As I was short of time I cheated a little and mixed already made labne (about 300g) with coconut cream instead of milk as it has a thicker consistency. Still left it to drain overnight but was ready within 12 hours instead of 48. It does't mention anywhere in the recipe but the pandan leaf should be taken out once the shallot date mixture has been cooked.

  • SugarFree_Vegan on January 08, 2015

    Pg 112 in UK edition. Made this using Pandan Extract which I bought from a local Asian Grocer (1 used 1/2 tsp for 2 portions), Pandan tastes a little like vanilla but less desserty! I skipped the Labneh due to time restrictions and used a soft Goats Cheese instead which worked a treat. Great combo of ingredients and flavours, we had ours with some lovely crusty artisan bread.

• Aubergine dengaku

  • VineTomato on May 27, 2017

    This is good, but did not outshine my by far favourite, albeit different, chermoula aubergine by Ottolengi.

• Roast butternut squash stuffed with Medjool date, cashew nut and coriander couscous

  • MissQuin on May 19, 2014

    Depending on your pumpkin will probably have to scoop out some of the pumpkin flesh as well as the seeds otherwise there won't be enough room for the couscous mix (which I still had to pile very high!) Flavour was great. A fantastic vegetarian dish. be warned though - the recipe says it serves 2 but there is way more.

• Red pepper, cherry tomato and cardamom coconut curry

  • SugarFree_Vegan on March 22, 2014

    Page 126 - I made this without the 100g of butter (so much more healthy!) and it was still very delish! I love the idea of roasting the peppers with the tomatoes and coconut curry sauce inside, a real winner.

• Lemongrass-braised cherry tomatoes

  • VineTomato on May 27, 2017

    Divine. I served with pan fried prawns and rice. I found it impossible to get verjus, no supermarkets seem to stock in in UK and even tried Borough market with no success. I used white wine and lemon juice which worked well. Need to make a visit to sous chef online soon.

• Roast cauliflower 'couscous'

  • VineTomato on May 27, 2017

    One of the best cauliflower rice / cous cous recipes out there - great with a curry or tagine.

• Carrot and miso purée

  • MissQuin on August 24, 2015

    This was very tasty. I only used a third of the butter asked for - to be honest I think it almost would have been too rich if I'de used the whole quantity. It was a little runny so I stirred through a spoon of semolina to thicken it up.

• Sumac and quinoa lavosh

  • VineTomato on May 27, 2017

    It came out a little chewy, but probably a user error rather than the recipe itself. I never seem to have much success with this type of thing.