Quick chickpea salad

When people discover that I eat a whole-food plant-based diet, there are a number of questions that I can almost guarantee will get asked. If you too are on a  plant-based journey you will be familiar with them!

Well, what DO you eat?

Where do you get your protein from?

Don’t you get bored?

Doesn’t it take a long time to make food from scratch?

My answers – loads of things, everything, never and not necessarily.

There’s lots of posts I could write about these questions – definitely too much for one. So for now, I just want to touch on the last one – time.

Everyone is busy – I’m sure I’m not alone in getting to the end of the day and wondering where it has gone! There’s so much to do that an extra couple of hours a day would never go amiss.

Food is always a priority though. Being able to put together a quick, filling and healthy meal that ticks all the ‘food as medicine’ boxes is dead important for those days when time is short and I haven’t got something squirrelled away in the freezer.

The key is to always have a few stock items in the fridge and store cupboard. Tins of cooked beans, chickpeas and lentils come into their own here. As does a standard stock of onion, carrot, some form of greens and garlic. We also always have lemons or limes (for gin of course 😉 ) or a bottle of lemon juice in the fridge – definitely not the same as fresh but dead useful.

Having stock items means that you can always create something tasty and healthful in a matter of moments, like the salad below. Based on one of my favourite salads featured in my book Eat Well Live Well with The Sensitive Foodie, it features stock ingredients with a little ‘bread’ to make it extra filling. As a non-bread eater, I generally have wraps in the cupboard, or home-made flat breads in the freezer, but if you don’t have a yeast or gluten problem then go for whatever bread you have to hand (whole-grain of course, I hope!). You can leave this out too if it’s not your thing.

Salads like this also answer another question I get asked quite regularly – what can I eat for lunch? Make this in the morning before going to work but keep the bread separate and add it just before eating. Working at home? This comes together in a matter of minutes leaving plenty of time to eat with not a lot to clear up after. And because this contains whole, healthy ingredients with lots of lovely fibre and nutrients, it will fill you up and keep you going for the rest of the afternoon.

Of course you can put together whatever combinations you like and have available. For texture, it’s good to have a mix of one soft, one crunchy and one finely sliced or grated; it gives your mouth something to think about! Raw beetroot, chopped tomato, spring onion and flageolet beans are another fab combo, as are red pepper, avocado, red onion and black beans (with a bit of chilli too, lovely!). Lemon or lime for the tang, or a flavoured vinegar if you can tolerate them always bring a salad to life.

So next time you’re short on time but big on hunger, why not give this a go? Or something similar with whatever ingredients you have. You’ll be amazed just how quick it is to make as well as tasty and satisfying. And if you do make it, don’t forget to let me know what you think.

Quick chickpea salad

Easy to assemble with simple fridge and cupboard ingredients, this quick but filling salad makes a lovely lunch or light evening meal.
Prep Time5 mins
Cook Time2 mins
Total Time7 mins
Course: Salad
Keyword: chickpea, gluten free, lunch, plant based, quick salad
Servings: 2 portions


  • 200 grams cooked chickpeas
  • 1 medium carrot grated
  • 1/4 cucumber diced
  • 1/4 red or white onion finely diced
  • 1 flat bread or wrap

For the dressing

  • 1/2 lemon juice only
  • 1 small clove garlic crushed and finely chopped
  • 2 tablespoons extra virgin olive oil or flaxseed oil
  • salt and pepper


  • Grab a large frying pan or pancake pan and heat it on a medium heat. Place the wrap or flat bread on the pan and toast it both sides until lightly browned and crispy. Remove from the heat.
  • Whilst the bread is toasting, place the chickpeas, grated carrot, cucumber and onion into a large bowl and mix together.
  • Place the dressing ingredients into a small jar and shake to combine. Pour over the salad and stir well.
  • Once the bread has cooled slightly, cut it into small bits. Add 3/4 to the salad and mix to combine, then scatter the remaining bits on top.
  • Check the flavour - add more seasoning or lemon as desired then serve.

Afternoon tea

There’s an old tradition that’s made a very welcome come back in the last few years – Afternoon Tea. And what’s not to like? Little sandwiches, a lovely selection of delicious cakes all washed down with dainty cups of freshly brewed tea. Perfect, although if you have food intolerances, follow a restricted diet or have chosen to eat plant-based it can become a little more challenging!

Fortunately, there are an increasing number of establishments that are now offering gluten free or vegan options. Not always both though! If you eat egg-free or dairy-free, you should be covered.  Although be prepared to look at your friends plates and feel just a little left out. In my experience, a place may offer a ‘free from’ option, but it doesn’t mean it’s a good option, or even exists!  And I say that from bitter experience!

For a birthday treat, I arranged a day out in London for my husband. I wanted to include afternoon tea, and so researched options. I had booked a room at a very well known and expensive hotel (thank goodness for Tesco club card vouchers!) and was pleased to see they also offered afternoon tea that included ‘free from’ options. It seemed perfect. The tea booking was not arranged through the hotel but via an on-line booking service. I completed the form, detailed our dietary restrictions and asked for them to confirm that they could accommodate them (I always give places an option to say they can’t). Even after receiving confirmation that all was well, I emailed another 2 times just to make sure.

You’ve probably guessed that all was not well! Rather than going into all the tawdry details, lets just say that being ignored for the first 30 minutes, being served a plate of salty lettuce as a savoury option and finally being given a dry vegan chocolate brownie (which I think someone ran to the shop next door for) with a selection of fruit was not quite what I had in mind for a relaxing birthday celebration. Especially for someone who doesn’t like to make a fuss! We did get a free bottle of champagne, which was the highlight of the whole saga.

The excuse was they hadn’t received any communication from their Afternoon Tea booking service. Which may well have been true, but did little to placate my simmering ire!

I decided to try another celebratory afternoon a few weeks after the first disappointing experience. This time it was for my mum’s birthday and more local to home.  Scarred by the London debacle, I made sure they didn’t use an online booking service and managed to do something rare – I phoned them up and had a chat about whether they could serve me a tea. And they could. And it was awesome! They provided me with a great alternative to the normal sandwich, had a good selection of cake and even though they still added fruit, I didn’t mind as a) I actually like fruit and b) they made some special plant-based fruit jellies that were just amazing. You couldn’t have two more different experiences.

So the moral of the story is if you want to go out for Afternoon Tea but you have dietary limitations, do your research, don’t use an on-line booking service and actually make sure in person that they can serve you the full tea experience. That way everyone has a good time.

If you can’t find somewhere that meets your needs, then why not make your own?  This week (12th-18th August) is Afternoon Tea Week, so to celebrate, here’s my suggestions for creating your own super-tasty afternoon tea.

Savoury options:

Savoury scones go down well and can be easily made gluten-free if needed. There’s two options on the blog – both freeze well – pumpkin and a cheese-like savoury scone.

Sandwiches can be adapted as long as you have the right bread for you, be it whole-meal, sourdough, gluten-free, grain-free. Or even use a wrap if bread is not your thing. There are many delicious options, my three favourites are:

Cucumber and dill on toasted sourdough bread

Peanut butter, banana and alfalfa sandwiches

Avocado, rocket and chopped sun-dried tomatoes with dairy-free pesto wraps.

Sweet options:

Scones, but sweet ones, are always good! Here’s an old blog post with a reliable scone recipe . They’re best with lashings of jam; if you want to cut down on refined sugar, then why not serve them with this easy and healthy chia jam.

Cake is always the best part of afternoon tea for me. There are so many to try. One of my favourites is lemon drizzle cake; you can cut it into delicate squares if you’re feeling fancy! Raspberries are in season at the moment, so this raspberry and almond cake is perfect for this time of year, as well as super tasty. These deliciously rich raw chocolate brownie bites will complement any cake stand and last in the fridge for a week (just in case you can’t eat them all in one sitting!). If you enjoy a muffin, these banana and blueberry muffins hit the spot but are also super healthy, giving you a good excuse to eat at least one. Finally, if you want a little nibble, I suggest these deliciously moreish raw carrot cake balls. Yum!

Of course, there are many other cakes and sweet treats on the blog to choose from if none of these take your fancy; all super tasty ways to celebrate Afternoon Tea Week. What will you make this weekend?

Breakfast inspiration

Some people find changing to a whole-food plant-based diet easy, for others its more challenging. One area that seems to be a big stumbling block is breakfast. On the surface it seems easy – cereal or toast are most peoples go-to options. But when you start looking at the types of cereal that are actually whole-food, or what’s the best option to put on toast, it can get a bit more complicated, particularly if you are using food as medicine or have food intolerances.

Last week I ran a series of posts on Instagram and Facebook with 5 different whole-food and plant-based breakfast ideas that are simple to make, full of lovely nurturing nutrients and, most importantly, wonderfully tasty. It seemed to hit the spot as there was a lot of interest, so here they are altogether in one post.

But before I start, I want to spend a moment discussing toast, or rather the bread used for toast.

Bread can be a contentious issue in the world of diets, health and allergies or intolerances. Some will view it as the worst thing you could possibly consume whilst others will see it as the best (since sliced bread?). And everything in between!

The issue for me is the ingredients. Bread should consist of four ingredients – whole-grain flour, water, salt and a raising agent, ideally a naturally derived ferment. Most commercially produced bread that you find on the supermarket shelf has a whole list of ingredients including sweeteners, colourings and preservatives. They also tend to contain palm oil – that’s what keeps it bouncy and flexible – and fast-acting yeast. I believe that this type of yeast, along with highly refined fast-grown wheat, is contributing to the rise in gluten and yeast allergies and intolerances. It’s just not what our bodies are used to.

So what bread is good bread? Well that’s a loaded question in itself, as it completely depends on each person and what they can tolerate. Firstly, if you are not gluten intolerant, then whole-grain wheat flour, preferably organic, or whole-grain spelt. Sourdough is by far the best – a natural ferment with a long resting time helps the bread rise naturally and makes gluten more digestible. If you are yeast-intolerant like me, soda bread is a good option. If you need to eat gluten-free, there are lots of options available but their list of refined ingredients doesn’t necessarily bode well! If you can, make your own brown rice or buckwheat bread, or the superfood bread in my book Eat Well Live Well with The Sensitive Foodie.

The key thing with bread is just to work out what’s best for you. The right type of whole-grain bread can provide a wide range of healthy nutrients including protein and healthy fats along with some gut-loving fibre.

Enough of bread, on with the breakfast! Here are the five ideas I posted last week with their accompanying recipes. There’s many more to try. I’d love to hear what your favourites are.

  1. Avocado, mushroom and rocket on toast. One of my favourites – filling, delicious and full of lovely healthy fats and rainbow nutrients. If grown in the light, mushrooms are a great plant-based source of vitamin D. Here’s an old blog post with the recipe http://thesensitivefoodiekitchen.com/embellished-avocado-toast/
  2. Oats, spelt and fruit. Whilst porridge is awesome, it’s not necessarily something you want to have, or have time to make, every day. Overnight oats are a super easy breakfast to make – add in some spelt flakes and you get added flavour and nutrients. If you are gluten-intolerant, skip the spelt and try quinoa flakes instead. And if you forget to get it ready the night before, even one hours soaking the morning will make it soft and tasty. Just place 30g of oat and 30g of spelt flakes in a bowl with a handful of raisins. Cover with dairy-free milk of choice and leave to soak. When you’re ready to eat, add more milk as needed and top with whatever fruit you have to hand along with a few chopped almonds or walnuts. Lush!
  3. Tomatoes on toast. Pan con tomate is easy to prepare and makes a delicious rainbow start to the day. Here’s the blog post with the recipe http://thesensitivefoodiekitchen.com/pan-con-tomate-tomatoes-on-toast/
  4. Fresh seasonal fruit. It may sound obvious, but sometimes the best way to start the day is with a delicious bowl of seasonal fruit. Eating seasonally not only saves money and reduces food miles, but also provides the vitamins and phytonutrients that supports our bodies at that time of the year. For example, melon and berries contain a wonderful array of anti-oxidants that help protect and support the skin during summer, whereas oranges and other citrus fruit that are in season in winter provide nutrients that support the immune system. If you feel like more than just fruit, top your selection with a couple of tablespoons of dairy-free yoghurt and a spoonful of ground flaxseed.
  5. Scrambled tofu. This is our go-to breakfast when we want something a little more substantial. It does take a little longer than the other breakfasts, but still only about 7 minutes, so it’s worth it. Not only that, but if you are following a diet that encourages an intake of turmeric every day for it’s wonderful anti-inflammatory properties, it’s super tasty way of having it! If you want to create a brunch, then make some carrot ‘bacon’ and rosti to accompany it – two more recipes you’ll find in Eat Well Live Well with The Sensitive Foodie. Check out this post for the basic recipe http://thesensitivefoodiekitchen.com/tofu-scramble/

Pan con Tomate (Tomatoes on toast!)

My husband travels a lot with his job. Whilst it takes him to all sorts of interesting places, some locations can be a bit challenging when it comes to finding healthy plant-based food options. Each country has its local breakfast options – this week he’s off to Bangalore and so he’s looking forward to getting a delicious masala dosa in the morning.

Often the larger international hotels serve a selection of multi-national breakfast options. Recently he’s been enjoying the Spanish breakfast Pan con Tomate – tomatoes on toast! So much so he’s taken to eating it at home too. It’s super easy to prepare, contains some amazing anti-oxidants and phytonutrients, healthy anti-inflammatory omega 3 fatty acids and, most importantly, is delicious!

Super sweet and tasty tomatoes are in season, so It’s the perfect time of year to treat yourself to this luscious flavour combination. Use the largest vine-ripened or beef tomato you can find so that you get enough pulp. Beef tomatoes are particularly good to use as they have a tougher skin, making it easier for you to grate the tomato rather than your hand.

The other key ingredients are garlic, salt, pepper and a dash of quality extra virgin olive oil. That’s it. Unless like me you want to add a little spinach for an additional dimension (but then I seem to add spinach to most things!).  Making this at home means that you can use your toast option of choice – quality whole-wheat bread, sourdough, spelt bread, gluten-free or even grain-free depending on your food intolerances and diet choices. When we’re away, I’ve even ended up adding it to rice cakes (as I never travel without them) – it still works but you have to eat them pretty quickly or it turns into a soggy mess.

If you follow a programme like Overcoming Multiple Sclerosis that includes consuming flaxseed oil every day, use that instead of the extra virgin olive oil – it’s the perfect opportunity to glug part or all of your daily dose (I have to add my flaxseed to food, not sure how people drink it neat!).

Garlic at breakfast-time might not be for everyone, even the smear with this recipe. If you’re sensitive to it or have IBS, or your taste-buds protest then just omit it. It still tastes great without. And of course this can be eaten at any time of the day (although please forgive me if you’re Spanish and consider it odd to be eating breakfast for dinner!).

So why not add this to your breakfast repertoire and have a healthy, nutrient-packed start to the day?

Pan con tomate

A super-quick Spanish breakfast that's full of great nutrients and flavour
Prep Time5 mins
Total Time5 mins
Course: Breakfast
Keyword: breakfast, gluten free, healthy breakfast, Overcoming MS, plant based, tomato
Servings: 1 portions


  • 1 large beef tomato or 2 largish vine-ripened tomatoes
  • 1 clove garlic peeled
  • salt and pepper
  • 1 tablespoon extra virgin olive oil or cold-pressed flaxseed oil
  • 2 slices bread of choice


  • Cut the tomato in half. Hold one half in your hand with the cut side facing out and box grater in the other. Grate the tomato using the tomato skin as your skin protector. Repeat with the other half.
  • Transfer the grated tomato to a bowl and discard the skin.
  • Toast your bread of choice, then whilst still warm, rub the clove of garlic over the toast so the flavour gets infused onto the toast (if you don't want much, just gently rub it, it you love garlic add more pressure)
  • Spoon the grated tomato over the top to cover, season with salt and pepper then drizzle the olive oil or flaxseed oil over the top. Eat straight away. Keep any leftover tomato in a container in the fridge for another day.








Vanilla Oat Ice Cream

Today (23rd July) may be the day that the UK holds its collective breath as we wait to find out the name of the new Prime Minister, but in the US, it's National Vanilla Ice Cream Day. So to raise your spirits and focus on something much more tasty, I thought I'd share this delicious vanilla oat ice cream recipe. Because ice cream always makes things better!

Ice cream is the perfect combination of sugar and fat that pings dopamine receptors in the brain and sets us off on a full pleasure experience. It's the balanced combination of fat and sugar that does it - the bliss point. Eating sugar by itself is not so good - it's all claggy and gums up your mouth. And cream is ok in small amounts but is pretty bland. Blend them together, change the temperature, add a little extra flavouring (in this case vanilla) and voilá - a taste sensation that we love to eat in large amounts. The 'need' for ice cream is an on-going narrative in the media - I discuss this more in my book Eat Well Live Well with The Sensitive Foodie.

When I first changed to a dairy-free diet there was only one ice cream option available to buy - Swedish Glace. It was also very lovely; sadly it's since been bought by Walls and it's changed - I find it quite bland and the tub is nearly impossible to open without damaging your hand! Nowadays there are numerous dairy-free and vegan ice creams available to buy, most of which contain highly refined fats and sugars, or coconut, which is off the menu for those of us following the Overcoming MS programme or using a whole-food plant-based diet for reversing health conditions.

So what's a girl to do? This vanilla oat ice cream is a great alternative. It's thick, creamy and subtly sweet. It's also packed with fibre so even if your pleasure centre is screaming "more, give me more" your stomach will be saying "no way, I'm stuffed"!

If you've never made your own ice cream before, don't fret as it's super easy - as long as you have an ice cream maker. I've had one this Andrew James one for a few years now. It's not expensive and is easy to use - you just have to remember to freeze the bowl. I keep mine in a plastic bag in the freezer so it's ready for all ice cream emergencies. If you don't have a big freezer, you might not want to do that so be prepared to think ahead and freeze it as needed.

If you don't have an ice cream maker, you can make it by pouring the mix into a plastic container then freezing for hour, stirring, then freezing again. Do this 4 or 5 times and you should get a similar result - it's just time consuming and you have to remember to do it every hour!

Because this ice cream contains whole oats and dates it also contains a lot of fibre. So apart from filling you up as mentioned above, it also releases the natural sugars more slowly, which is better for blood sugar control. On top of that, the fibre in oats is good for gut health as well as heart health. And oats also contain healthy fats, as does almonds and cashews (if you are using it as cream). So this ice cream is good for the body as well as the taste buds - that really is something to celebrate!

If you think I've finally lost the plot with my whole-food plant-based ideas, don't dismiss this until you've tried it. I think you'll be pleasantly surprised. And if you do make it, I'd love to hear what you think - and what flavour you would like to discover next.

Vanilla Oat Ice Cream

A super creamy ice cream low in fat, high in fibre with a delicously subtle vanilla flavour. A great alternative to shop-bought ice creams, especially if you are avoiding refined oils, coconut or soya.

  • 150 grams oats (gluten free if needed)
  • 100 grams dates (de-stoned)
  • 250 ml water
  • 400 ml dairy-free cream (almond, cashew or oat all work well)
  • 1 tablespoon vanilla extract
  • pinch Himalayan salt
  1. Before you start, make sure the bowl for your ice cream maker is frozen as per machine instructions. I keep mine in the freezer all the time in a plastic bag, ready for those ice cream moments!
  2. Place the oats, dates and water in a large bowl, cover with a tea towel and leave to soak for one hour.
  3. Tip the soaked oat mix into a blender jug along with the dairy-free cream, vanilla extract and salt. Blend on high for 1 1/2 minutes until everything is well combined, thick and creamy.
  4. Prepare your ice cream maker and turn it on to churn. Give the oat cream mix one more whizz to pick up any fibre that may have settled on the bottom of the jug and pour it steadily into the ice cream maker (I always make a mess doing this!)
  5. Leave the ice cream maker to do it's magic. Once the ice cream is thick and the paddle stops churning, transfer the ice cream to a freezer-proof container and leave in the freezer for one hour, or until you're ready to serve.
  6. If the ice cream has been in the freezer for more than an hour, take it out 15 minutes before you want to serve it to soften slightly.

Savoury scones

Working out what to have for a picnic or in lunchboxes can be a bit challenging at times, especially when you are eating with food intolerances or starting to follow a whole-food plant-based diet. For me, sandwiches tend to be off the menu so I’m always looking for something that’s satisfying, super tasty and not going to make me feel bleurgh at the end of the meal.

I am a big fan of scones – there’s already two recipes on my blog, these sweet dairy-free scones (one of my earlier recipes and so not quite as healthy as nowadays!) and these lovely savoury pumpkin scones. So why the need for another one? Surely two is enough?

Firstly, I don’t think you can ever have enough scone recipes! But apart from that, these savoury scones push the flavour boundaries further than the pumpkin ones, and contain a cheap, easy and super-nutritious vegetable – carrot.

I’ve already talked about how healthy carrots can be with my post earlier this week here. They can also be a useful agent in low-fat whole-food baking, acting as an egg and butter replacement whilst adding in some nutritional goodies at the same time. Carrots are complimented by a number of other flavours including mixed herbs, nutritional yeast (for that slight cheesy flavour) and a little mustard, all of which feature in this recipe.

If you suffer from food intolerances that mean yeast or mustard are off the menu, then you can just up the other flavours and not miss out on the lovely savoriness of these scones. And if you can’t have either, then just top up on the herbs, add a little extra salt and make them anyway for they will still taste wonderful.

Rather than going for whole-meal flour, I’ve started to use spelt for much of my baking. This older strain of wheat seems to be less of a challenge to many people’s digestion compared to modern fast grown wheat. It has a slightly nutty flavour and produces slightly lighter, fluffier scones than whole-wheat flour. Of course if you have an allergy or an intolerance to gluten, spelt is not for you. Fortunately, these scones work well with a good gluten-free flour mix like Dove’s Farm so you don’t have to miss out.

I like to make these scones in two round batches and then cut then into triangles. It saves time as you don’t have bother rolling out the dough and cutting them into shapes (and risk losing the air bubbles that make them light and fluffy) and you don’t end up with leftover dough that ends up getting thrown away. They do well in the oven too, producing a more even bake. Finally, if you make too many to eat in one or two sittings, then these freeze really well, perfect to grab for a quick lunch or snack.

So why not give these yummy savoury scones a try over the weekend? They are so worth the effort. And if you do, don’t forget to let me know how you get on.

Savoury scones

A delicous alternative to sweet scones, perfect for picnics, lunch boxes and tea time snacks. So full of flavour with a secret healthy ingredient too!
Prep Time10 mins
Cook Time18 mins
Making carrot pureé15 mins
Total Time43 mins
Course: Snack
Keyword: gluten free, lunch-box, picnic food, plant based, savoury scone, scone,, tea-time, vegan, wholefood
Servings: 12 scones


  • 400 grams spelt flour or gluten-free alternative
  • 2 teaspoons baking powder
  • pinch salt
  • 2 teaspoons mixed herbs
  • 2 tablespoons nutritional yeast
  • 150 grams carrot pureé (see note below)
  • 2 tablespoons extra virgin olive oil (optional)
  • 2 tablespoons ground flaxseed
  • 6 tablespoons water
  • 4 tablespoons soya milk (or other dairy-free milk as tolerated)
  • 1 teaspoon Dijon mustard

To finish

  • 1 tablespoon soya milk to brush over the top
  • 2 tablespoons mixed seeds (optional)


  • Pre-heat the oven to 200ºC. Place a silicon mat or non-stick baking paper onto a large tray.
  • Place the flour, baking powder, salt, herbs and nutritional yeast in a bowl and mix together to combine well.
  • In a separate, large bowl, mix together the carrot pureé, olive oil (if using), ground flaxseed, water, soya milk and mustard. Whisk together well to combine and rest for a couple of minutes to let the flaxseed thicken the mix slightly.
  • Tip the dry mix into the wet (the opposite to how you normally do it when making cakes) and bring together with a large spoon and then your hands to form a soft dough.
  • Split the mix into two equal halves. Carefully mold each half into a round and place on the prepared tray. Gently mark out 6 sections on each round with a knife, but don't cut all the way through. Brush the top with soya milk and sprinkle mixed seeds on the top (if using).
  • Place the tray in the oven and bake for 16-18 minutes until the top is lightly golden and firm and the underneath sounds slighly hollow when you tap it. Transfer to a cooling rack.
  • Once cooled, cut each round into 6 triangular portions. Serve whilst slightly warm or keep in an air-tight container for up to 3 days. If you want to freeze the scones, lay them out onto a non-stick baking tray and place in the freezer so each one freezes individually. Once hard, transfer to a freezer-safe container and return to the freezer. Remove and defrost scones as required.


To make the carrot pureé, weigh 2-3 carrots so they are approx. 180g. Peel, top and tail then cut into small chunks. Place in a steamer for 10 minutes until cooked. Leave to cool slightly, then place the carrot in a small blender pot with 2-3 teaspoons of the steaming water and blend to a soft pureé. Leave to cool until you are ready to make the scones (it still works ok if the pureé is still warm).

Rainbow roasted carrot and thyme salad

I’m a big fan of carrots. And of rainbow eating. So you can imagine how excited I get when I find rainbow carrots!  I’m like a kid in a sweet shop, much to the embarrassment of whoever I’m with.  Sometimes hard to find in mainstream supermarkets (although I have noticed them appearing more, along with a premium price), they seem to be easier to find at farmers markets and farm shops. Or even better, try and grow your own – they’ll taste so good! Continue reading “Rainbow roasted carrot and thyme salad”